Almond Cake with Raspberry Frosting

This almond cake with raspberry frosting has the perfect flavor combo. The almond is prominent without being too strong and you'll love the moist and tender cake crumb. The raspberry frosting is made with real berries and is bursting with fresh raspberry flavor.

Prep Time45

Cook Time40

Cooling2

Total Time3 25

Course: Dessert

Cuisine: American

Keyword: Almond Cake with Raspberry Frosting

Servings: slices

Author: Fiona Dowling

Equipment

9x13 inch (23 x 33 cm) baking pan*

Ingredients

Almond Cake

2¼ cups all-purpose flour (281 grams)
¾ cup almond flour (90 grams)
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter (168 grams) softened to room temperature
2 cups granulated sugar (400 grams)
¼ cup vegetable oil (60 ml) or canola oil
4 large eggs room temperature
2 teaspoons vanilla extract
1½ teaspoon almond extract
1¼ cup whole milk (300 ml) room temperature

Raspberry Frosting

1½ cups raspberries (about 190 grams if using fresh) fresh or frozen, if using frozen be sure to thaw first
1 cup unsalted butter (226 grams) slightly softened but not starting to melt
3½-4½ cups powdered sugar (385-495 grams) sifted
1/4 teaspoons salt
1-3 tablespoons whipping cream (15-45 ml( as needed

Instructions

Almond Cake

Grease and lightly dust with flour a 9x13 inch (23x33 cm) metal cake pan. Preheat the oven to 350℉ (180℃).
In a large bowl, whisk together the flour, almond flour, baking powder, baking soda and salt. Be sure to remove all lumps of almond flour. Set aside.
In a separate large bowl, beat the butter and granulated sugar until it's fluffy and lightened in color (about 2-3 minutes).
Beat the oil, vanilla extract and almond extract into the butter mixture.
Beat the eggs into the butter mixture 1 at a time. Turn off the mixer and scrape down the sides and bottom of the bowl after each addition.
With the mixer on a low speed, mix about ⅓ of the flour mixture into the butter mixture. Turn off the mixer and whisk about ½ of the milk into the butter mixture. Repeat the process, beating in another ⅓ of the flour mixture, followed by whisking in the second ½ of the milk. Finally, beat in the last ⅓ of the flour mixture. Do not overmix. After each addition, be sure to turn off the mixer and scrape down the sides and bottom of the bowl.
Pour the batter into the prepared pan and smooth the top.
Bake in the middle of the preheated oven for about 40-50 minutes, or until the top looks set and an inserted toothpick comes out clean or with a few moist crumbs. When you give the pan a gentle nudge, the cake shouldn't wobble.
Cool the cake in the pan.

Raspberry Frosting

Puree the raspberries in a food processor or blender.
Pour the puree through a metal sifter to remove the seeds. You will likely need to press the puree through the sifter using the back or a spoon or rubber spatula. Discard the seeds.
Transfer the seedless puree to a small saucepan over low-medium heat. Bring the puree to a gentle boil while stirring constantly. Continue stirring as the puree thickens and darkens in texture. Once the puree is about ⅓ the original volume and looks thick like jam, remove from the heat. This process will take about 20-25 minutes if using fresh berries and a bit longer if using frozen. Cool the puree completely.
In a large bowl, beat the butter until smooth and creamy. Add in 2 cups powdered sugar and salt. Beat together, starting with the mixer on a low speed.
Beat in the fully cooled, reduced raspberry puree about 1 tablespoon at a time, alternating with ½ cup of powdered sugar (note - you should have about 3-4 tablespoons of reduced raspberry puree in total) until the desired sweetness and thickness is reached. Note: the puree must be completely cooled. If it is even slightly warm, it can cause the frosting to melt and separate.
If the frosting seems too thick, beat in a little cream. Go slowly, adding 1 tablespoon at a time.
Frost the completely cooled cake using the back of a spoon or an offset spatula.

Notes

Almond Flour: Can be replaced with almond meal if needed.
Room Temperature Ingredients: The butter, milk and eggs should all be at room temperature before getting started.
Milk: Do not use skim milk, as it does not have enough fat to produce a moist and tender cake.
Make Ahead Tips: Make the cake the day before you plan to serve. Cool fully, then cover and store at room temperature. Make the reduced puree (steps 1-3 of the frosting) the day before you plan to serve. Cool the reduced puree fully, then place in an airtight container in the fridge overnight. Finish making the frosting and decorate (steps 4-7) the day you plan to serve.
Storage: Store the cake covered at room temperature for up to 8 hours, assuming your kitchen is not too hot. Do not store in the direct sun. Leftovers can be stored in an airtight container in the fridge for up to 4 days. Take leftovers out of the fridge and let sit on the counter for about 1 hour before enjoying so that the cake comes to room temperature and the frosting softens.
Nutrition: Details are an estimate only based on 1 slice with frosting, assuming all the frosting is used and the cake is sliced into 15 uniform pieces.

Nutrition