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

In a medium bowl, sift together the all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream the softened butter and granulated sugar on high speed for about 3 minutes until light and fluffy.

Add the eggs one at a time, mixing on medium speed until fully combined after each addition.

Gradually add the dry ingredients to the wet mixture on low speed, then add sour cream, vegetable oil, vanilla extract, and almond extract, mixing just until combined.

Pour the batter into the prepared pan and bake for 28-30 minutes. Check for doneness with a toothpick.

Allow the cake to cool in the pan for 10 minutes, then lift it out using the parchment paper to cool completely.

For the buttercream, sift raspberry powder and powdered sugar together. Whip room-temperature butter until light and fluffy, then incorporate the raspberry mixture followed by vanilla and milk.

Once the cake is completely cool, spread the raspberry buttercream over the top, creating swirls and peaks.