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

Sift together all-purpose flour, almond flour, baking powder, baking soda, and salt in a large bowl.

Cream together the room temperature butter and granulated sugar on high speed for about 3 minutes. Add the eggs one at a time, mixing thoroughly.

Gradually add the dry mixture to the butter mixture on low speed. Fold in the sour cream, vegetable oil, vanilla extract, and almond extract until just combined.

Pour the batter into your prepared pan and bake for 28-30 minutes until a toothpick inserted in the center comes out clean.

Cool the cake in the pan for about 10 minutes, then transfer to a wire rack to cool completely.

Blend freeze-dried raspberries into a fine powder and sift with powdered sugar for the buttercream.

Beat room temperature butter on high for 4 minutes until fluffy. Gradually add the raspberry powder mixture, vanilla extract, and whole milk until smooth.

Once the cake is cool, frost with the raspberry buttercream using a spatula.