Step 1

Preheat oven to 350 °F and center your oven rack.

Step 2

Prepare a 8 inch cake pan by placing a parchment circle in the bottom of your cake pan. Liberally spray it with non-stick cooking.HOW TO MAKE PARCHMENT CIRCLE: Tear off a piece of parchment big enough to set your cake pan on. Next, trace around your cake pan with a pencil, cut it out with scissors, and place in the bottom of the cake pan (trim as needed).

Step 3

In a medium sized bowl, whisk together the all- purpose flour, almond flour, baking powder, and salt. Scoop out a ¼ cup of the dry mixture and toss the berries in it. Set aside both the dry mixture and the coated raspberries.

Step 4

Using a stand mixer fitted with a paddle attachment, cream together the room temperature unsalted butter and granulated sugar until pale in color and fluffy (about 3 to 5 minutes at medium speed). Scrape down bowl with a spatula as needed.

Step 5

Add one egg at a time and beat on medium speed until incorporated (about 1 minute each).

Step 6

Add almond extract and vanilla extract, beat on medium speed until incorporated (about 1 minute).

Step 7

On low speed, alternate adding the dry ingredients and the buttermilk. Between each addition scrape down the bowl. It should go like this: dry ingredients, buttermilk, dry ingredients, buttermilk, dry ingredients, STOP and move onto next step.

Step 8

Add the coated fresh raspberries and lightly fold until they are scattered within the batter.

Step 9

Pour raspberry almond cake batter into the prepared cake pan. Smooth it out into an even layer.

Step 10

Bake for 40 to 45 minutes until a toothpick inserted into the cake comes out with little to no crumbs.

Step 11

Remove from the oven and immediately run a thin knife around the cake to detach it from the pan.

Step 12

Allow the cake to cool for 10 minutes inside the pan before turning it onto onto a cooling rack to cool completely.

Step 13

Using a stand mixer fitted with a whisk attachment, beat together the room temperature unsalted butter, salt, almond extract, and vanilla extract for 2 to 3 minutes. It should be light in color and smooth.

Step 14

Add half the powdered sugar, beat on low speed until it is fully absorbed within the frosting, about 1 minute. Scrape down the bowl before adding the remaining powdered sugar.

Step 15

While the buttercream frosting continues to whip together, slowly pour in the heavy whipping cream. Continue to beat on low until it has been incorporated.NOTE: If the buttercream frosting is too thick, add an additional ½ tablespoon of heavy whipping cream at a time until desired consistency. If it is too thin, add an additional tablespoon at a time.

Step 16

Using a spatula, fold the Almond Buttercream Frosting by hand a few times to smooth it out and release air bubbles.

Step 17

Place the completely cooled raspberry and almond cake on a serving plate or cake plate.

Step 18

Spread the Almond Buttercream Frosting over the top of the cake until it is in an even layer.

Step 19

Sprinkle the sliced almonds over the frosting and top with more fresh raspberries.

Step 20

Cut the cake into 10 equal slices and serve. Enjoy Entirely!