Raspberry Almond Cake

Almond Raspberry Cake made with classic ingredients & topped with a delightful raspberry buttercream frosting with lovely bright flavors! Homemade sheet cake perfect for any occasion!

Prep Time20

Cook Time35

Total Time55

Course: Cake, Dessert

Cuisine: American

Keyword: Raspberry Almond Cake

Servings: servings

Calories: 327kcal

Author: Jessica & Nellie

Ingredients

1 cup salted butter softened
1 ½ cups white granulated sugar
3 large eggs
1 cup whole milk
2 tsp almond extract
2 ½ cups all-purpose flour
1 tsp baking soda
1 tsp baking powder

Raspberry Buttercream Frosting

3 cups powdered sugar
½ cup crushed freeze dried raspberries
½ cup salted butter room temperature
2 TBSP whole milk
¼ tsp almond extract

Instructions

Preheat your oven to 350°F and grease a 9x13 inch baking dish with butter or nonstick cooking spray. Set the pan aside.
Start by preparing your cake batter. Combine the salted butter and granulated sugar in a large mixing bowl. Using an electric hand mixer, cream the butter and sugar together for about 2 minutes, or until the sugar is completely dissolved.
Whisk in the eggs until they are fully combined with the creamed sugar followed by the milk and almond extract.
Gently whisk in the flour, baking soda, and baking powder. Make sure no pockets of dry ingredients remain in your cake batter.
Pour the cake batter into your prepared pan and bake the cake for 35-40 minutes, or until you can remove a toothpick from the center of the pan with no raw batter.
Let your cake cool completely and then prepare your frosting. Whisk the butter, freeze dried raspberries, powdered sugar, milk and almond extract together until smooth and creamy. Use a spatula to spread the frosting onto the cake. Slice, serve, and enjoy!

Notes

Store the cake in the fridge in an airtight container for up to a week. You can enjoy it chilled or at room temperature.

It can also be frozen for 2–3 months—wrap tightly and thaw in the fridge before serving.

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