Ingredients
Scale
- 90g butter (room temperature)
- 150g granulated sugar
- 2 large eggs (room temperature)
- 130g all-purpose flour
- 50g almond flour
- 120g sour cream (room temperature)
- 30g vegetable oil (e.g., canola oil)
- 100g butter (for buttercream)
- 165g powdered sugar
- 1.5 tsp freeze-dried raspberry powder
Instructions
- Preheat your oven to 175°C (350°F). Grease and line a 9-inch round baking pan.
- In a bowl, cream together butter and granulated sugar until fluffy. Mix in eggs one at a time.
- In another bowl, combine all-purpose flour, almond flour, baking powder, baking soda, and salt.
- Alternate adding dry mixture and sour cream/oil to the wet mixture until just combined. Stir in vanilla and almond extracts.
- Bake for about 28 minutes or until a toothpick comes out clean. Cool on a rack.
- For the buttercream: Beat room temperature butter until creamy; gradually mix in powdered sugar and raspberry powder. Adjust consistency with milk if needed.
- Frost the cooled cake evenly with raspberry buttercream.
- Prep Time: 20 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 32g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg