Description
A delicious almond cake recipe made from scratch, topped with a delightful raspberry buttercream.
Ingredients
- Almond Flour: 1 1/2 cups
- Granulated Sugar: 1 cup
- Baking Powder: 1 tsp
- Salt: 1/4 tsp
- Eggs: 3 large
- Almond Extract: 1 tsp
- Butter (melted): 1/2 cup
- Milk: 1/4 cup
- Raspberries: 1 cup
- Butter (softened): 1 cup
- Powdered Sugar: 3 cups
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a cake pan.
- In a bowl, whisk together almond flour, sugar, baking powder, and salt.
- In a separate bowl, whisk eggs, almond extract, melted butter, and milk.
- Combine wet and dry ingredients. Mix until just combined.
- Pour batter into prepared pan.
- Bake for 30-35 minutes, or until a toothpick comes out clean. Let cool.
- For buttercream: Blend raspberries.
- Beat softened butter until creamy.
- Gradually add powdered sugar and raspberry puree. Beat until smooth.
- Frost cooled cake.
Notes
- For extra flavor, toast the almond flour before using.
- Adjust sweetness of buttercream to your liking.
- Fresh berries can be used for garnish.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
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