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 cake pan.
- In a mixing bowl, cream together room-temperature butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Incorporate vanilla and almond extracts.
- In another bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt.
- Gradually mix half of the dry ingredients into the wet mixture. Add sour cream and vegetable oil before incorporating the remaining dry ingredients until just combined.
- Pour the batter into the prepared pan and bake for about 28 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.
- For the raspberry buttercream, beat room-temperature butter with freeze-dried raspberry powder until smooth. Gradually add powdered sugar, then mix in vanilla extract and milk to reach desired consistency.
- Once cooled completely, frost your cake with raspberry buttercream and decorate as desired.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (80g)
- Calories: 380
- Sugar: 32g
- Sodium: 150mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 60mg