Ingredients
Scale
- 90 g butter (room temperature)
- 150 g granulated sugar
- 2 large eggs (room temperature)
- 130 g all-purpose flour
- 50 g almond flour
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 120 g sour cream (room temperature)
- 30 g vegetable oil (e.g. canola oil)
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 100 g butter (room temperature)
- 1 1/2 tsp freeze dried raspberry powder
- 165 g powdered sugar
- 1 tsp vanilla extract
- 2 tsp whole milk (room temperature)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch round baking pan.
- In a mixing bowl, cream room temperature butter and granulated sugar until fluffy. Add eggs one at a time, mixing well.
- In another bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt. Gradually combine with wet ingredients while alternating with sour cream and vegetable oil. Mix in vanilla and almond extracts.
- Pour batter into the prepared pan and smooth the top. Bake for about 28 minutes or until a toothpick comes out clean.
- Allow the cake to cool before preparing the raspberry buttercream by beating butter until creamy, then gradually mixing in powdered sugar, freeze-dried raspberry powder, vanilla extract, and whole milk.
- Once cooled, frost your cake with the raspberry buttercream.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg