Ingredients
Units
Scale
2 1/4 cups all-purpose flour3/4 cup almond flour2 teaspoons baking powder1/2 teaspoon baking soda1/2 teaspoon salt3/4 cup unsalted butter2 cups granulated sugar1/4 cup vegetable oil4 large eggs2 teaspoons vanilla extract1 1/2 teaspoon almond extract1 1/4 cup whole milk1 1/2 cups raspberries1 cup unsalted butter3 1/2-4 1/2 cups powdered sugar1/4 teaspoon salt1-3 tablespoons whipping cream
Instructions
1. Preheat oven to 350°F and prepare a 9×13 pan
2. Whisk dry ingredients together
3. Beat butter and sugar until fluffy
4. Mix in oil and extracts
5. Add eggs one at a time
6. Alternate adding flour mixture and milk
7. Pour batter into pan and smooth
8. Bake 40–50 minutes and cool
9. Puree and strain raspberries, then reduce
10. Beat butter and sugar, add puree, adjust with cream and frost cake
Notes
Use room temperature ingredients
Do not overmix batter
Cool raspberry puree fully before use
Store leftovers in fridge up to 4 days
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Cakes
- Method: Baking
- Cuisine: American
- Diet: undefined
Nutrition
- Serving Size: 1 slice
- Calories: 500
- Sugar: 36g
- Sodium: 184mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg