Preheat your oven to 170ºC (340ºF) and line a 20x20 cm (8x8 inch) baking pan with parchment paper.

Sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt in a medium bowl and set aside.

Cream the room temperature butter and granulated sugar together until light and fluffy, about 3 minutes.

Incorporate the eggs one at a time, ensuring each is fully mixed before adding the next.

Mix in the sifted dry ingredients gradually on low speed, blending just until combined.

Gently fold in the sour cream, vegetable oil, vanilla extract, and almond extract until just combined.

Pour the batter into the prepared pan and bake for 28 to 30 minutes, or until a toothpick comes out clean.

Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Blend freeze-dried raspberry powder until smooth, then mix with room temperature butter, powdered sugar, vanilla extract, and whole milk.

Beat until the buttercream is creamy and smooth.

Once the cake is cool, generously spread the raspberry buttercream across the top for an even layer.