Ingredients
Scale
- 2¼ cups all-purpose flour (281 grams)
- ¾ cup almond flour (90 grams)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter (168 grams), softened to room temperature
- 2 cups granulated sugar (400 grams)
- ¼ cup vegetable oil (60 ml), or canola oil
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1½ teaspoon almond extract
- 1¼ cup whole milk (300 ml), room temperature
- 1½ cups raspberries (about 190 grams if using fresh), fresh or frozen, if using frozen be sure to thaw first
- 1 cup unsalted butter (226 grams), slightly softened but not starting to melt
- 3½–4½ cups powdered sugar (385–495 grams), sifted
- 1/4 teaspoons salt
- 1–3 tablespoons whipping cream (15–45 ml), as needed
Instructions
- Grease and lightly dust a 9×13 inch metal cake pan with flour. Preheat the oven to 350℉ (180℃).
- In a large bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt, ensuring there are no lumps. Set aside.
- In another large bowl, beat softened butter and granulated sugar until light and fluffy (about 2-3 minutes).
- Add vegetable oil, vanilla extract, and almond extract to the butter mixture and mix well.
- Incorporate eggs one at a time into the butter mixture, scraping down the sides of the bowl after each addition.
- On low speed, gradually mix in a third of the flour mixture, then add half of the milk, mixing gently. Repeat this process until all ingredients are combined, being careful not to overmix.
- Pour the batter into the prepared pan and smooth the top evenly.
- Bake for 40-50 minutes in the preheated oven until the top is set and a toothpick inserted comes out clean or with a few crumbs. Let it cool in the pan.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Make sure to use room temperature ingredients for better mixing.
This cake can be served warm or at room temperature for best flavor.
If using frozen raspberries, allow them to thaw and drain excess moisture for better frosting consistency.
- Prep Time: 45 minutes
- Cook Time: 205 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 34g
- Sodium: 215mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 120mg