White Chocolate Raspberry Cake with Almond Buttercream Recipe

If you’re searching for a show-stopping dessert that feels both elegant and comforting, this White Chocolate Raspberry Cake with Almond Buttercream Recipe is your new best friend. Imagine tender almond-infused cake layers, laced with sweet raspberry preserves, all embraced by a luxuriously creamy white chocolate buttercream. It’s the perfect harmony of fruity brightness and rich, nutty sweetness that never fails to impress at any gathering or cozy night in. Let me walk you through this delightful recipe that’s become a cherished favorite in my kitchen.

Ingredients You’ll Need

Every ingredient in this recipe is straightforward but crucial — each one plays a special role in creating the perfect texture, flavor, or aroma. From the soft almond cake crumb to the luscious white chocolate buttercream, these components come together beautifully to build layers of deliciousness.

• 2 ½ cups (300g) cake flour: The base for a soft, tender cake crumb that rises just right.
• 3 tsp baking powder: Helps your cake layers fluff up and become light.
• ½ tsp baking soda: Works alongside baking powder for balanced leavening and texture.
• ¾ tsp salt: Enhances all the flavors, balancing sweetness perfectly.
• 1 cup (227g) unsalted butter, room temperature: Adds richness and moisture to the cake.
• 1 ½ cups (299g) granulated sugar: Sweetens and helps create a tender crumb.
• 6 large egg whites: Whipped lightly to add lift and structure without heaviness.
• 1 tsp vanilla extract: Provides warm, familiar aroma and depth.
• 1 ½ tsp almond extract: Delivers that signature nutty flavor that shines through every bite.
• ¾ cup (170ml) whole milk: Contributes to moistness and tenderness.
• ⅔ cup (152g) sour cream: Adds moisture and a subtle tang to balance sweetness.
• 1 ½ cups (340g) unsalted butter for frosting: The creamy base of our luscious buttercream.
• 3 ¼ cups confectioners’ sugar, sifted: Ensures a silky smooth, not gritty, frosting texture.
• ¼ tsp salt: Just enough to cut sweetness and enhance depth of flavors.
• 2 tbsp (28ml) heavy cream: Makes the buttercream luxuriously smooth and spreadable.
• 1 ½ tbsp (21ml) amaretto liqueur: Gives a subtle, boozy almond note to the frosting.
• 1 tsp almond extract: Reinforces that wonderful almond essence in the buttercream.
• 9 oz (255g) quality white chocolate, melted and cooled: The decadent heart of the frosting’s flavor.
• 1 cup raspberry preserves: Adds the perfect tart-sweet contrast between cake layers.
• 1 cup fresh raspberries: For popping bursts of freshness and beautiful garnish.
• 1 cup thinly sliced almonds: Adds texture and a flattering finish to the cake edges.

How to Make White Chocolate Raspberry Cake with Almond Buttercream Recipe

Step 1: Preheat and Prepare

Start by heating your oven to 350°F (175°C). Don’t forget to generously grease and line two 9-inch round cake pans with parchment paper. This step ensures your cakes will slide right out once baked — no stress, just perfect layers.

Step 2: Mix the Dry Ingredients

In a large bowl, sift together the cake flour, baking powder, baking soda, and salt. Sifting combines them evenly and gives your cake a delicate crumb. Set this mix aside; soon, it’ll be transformed into cake magic.

Step 3: Cream Butter and Sugar

Using a stand mixer, beat 1 cup of unsalted butter on medium-high until silky smooth (about 1 minute). Gradually add the granulated sugar and continue beating on high for two minutes — this step incorporates air, making the cake lighter.

Step 4: Add Egg Whites

Slowly add the lightly beaten egg whites on low speed, mixing well after each addition. Scrape down the bowl as needed, ensuring everything combines evenly. The egg whites keep the cake delicate and airy without heaviness.

Step 5: Combine Wet Ingredients

In a separate measuring cup, stir together the vanilla extract, almond extract, whole milk, and sour cream. The sour cream here is key to tender moistness and lends a subtle tang that makes the cake taste balanced and inviting.

Step 6: Alternate Adding Dry and Wet Ingredients

On low speed, add the flour mixture in three parts, alternating with the milk mixture, starting and ending with the flour. Mix just until combined — overmixing can toughen the crumb, so gentle folds are your friend.

Step 7: Bake

Divide the batter evenly between your prepared pans. Bake for about 25 to 30 minutes, until a toothpick inserted in the center comes out clean. Let the cakes cool in their pans for 15 minutes before transferring to wire racks to cool completely.

Step 8: Make the White Chocolate Amaretto Buttercream

While the cake bakes, start the frosting by beating 1 ½ cups unsalted butter on medium speed until smooth. Gradually beat in the sifted confectioners’ sugar until completely combined. Then add salt, heavy cream, amaretto liqueur, almond extract, and the melted white chocolate. Beat on medium-high for one minute until your frosting becomes ultra creamy and dreamy.

Step 9: Assemble the Cake

Once cooled, slice each cake layer horizontally to create four thin layers. Place the first layer on your cake stand, slather ½ cup of buttercream followed by ¼ cup raspberry preserves. Repeat this layering until all layers are stacked, ending with a cake layer on top.

Step 10: Frost and Garnish

Cover the entire cake with the remaining buttercream, smoothing it evenly around the sides and top. Press sliced almonds gently onto the cake sides for a nutty crunch. Top the cake with fresh raspberries for a pop of color and bright flavor. Let it set for 20 minutes before slicing for clean, lovely pieces.

How to Serve White Chocolate Raspberry Cake with Almond Buttercream Recipe

Garnishes

Fresh raspberries and sliced almonds are your classic go-tos. The raspberries add vibrant color and a contrasting tartness, while the almonds add a subtle crunch and nutty aroma that complements the almond buttercream beautifully. A light dusting of powdered sugar can add a whimsical, snowy touch if you like.

Side Dishes

This cake pairs beautifully with a simple cup of tea or coffee to balance sweetness, or a glass of sparkling wine for a festive feel. For a refreshing note, serve alongside lemon sorbet or a bowl of fresh berries to complement the raspberry elements in the cake.

Creative Ways to Present

Try serving your cake as mini layered cupcakes using the same components for a personalized touch at parties. Or plate individual slices with a drizzle of warm white chocolate sauce and a few crushed almonds for an elegant restaurant-style presentation. A single fresh raspberry on each slice finishes it with charm.

Make Ahead and Storage

Storing Leftovers

Wrap leftover cake tightly with plastic wrap or store in an airtight cake container to keep it moist and fresh. Keep it refrigerated since buttercream is perishable, but bring it to room temperature before serving to enjoy that luscious, creamy texture at its best.

Freezing

You can freeze the fully assembled cake or just the individual layers wrapped well in plastic and foil. Freeze for up to one month for best taste. Thaw overnight in the refrigerator, then allow to reach room temperature before frosting or serving.

Reheating

Since this cake is best enjoyed fresh or at room temperature, reheating is not recommended. Instead, simply leave refrigerated slices out for about 30 minutes before serving to restore the perfect texture of the almond buttercream and tender cake.

FAQs

Can I use frozen raspberries instead of fresh ones?

Fresh raspberries give the best texture and appearance, especially for garnishing, but frozen raspberries can work well for the preserves between layers if thawed and drained to avoid excess moisture.

Is amaretto liqueur essential for the buttercream?

The amaretto adds a lovely depth and almond flavor, but if you prefer a non-alcoholic version, you can substitute it with equal parts more almond extract or a non-alcoholic almond-flavored syrup.

How long will the cake keep once frosted?

Refrigerated, this cake stays fresh for up to two days. The almond buttercream can begin to lose its perfect texture after that, so it’s best enjoyed sooner rather than later for the ultimate experience.

Can I make this cake gluten-free?

For a gluten-free twist, substitute the cake flour with a high-quality gluten-free flour blend designed for baking, but be aware the texture may vary slightly from the original tender crumb.

What’s the best way to slice and serve this cake?

Use a sharp serrated knife, and for clean slices, wipe the blade with a warm towel between cuts. Allowing the cake to set and come to room temperature makes cutting easier and results in beautiful slices for your guests.

Final Thoughts

I cannot recommend enough that you try this White Chocolate Raspberry Cake with Almond Buttercream Recipe the next time you want to impress—or simply indulge yourself. It’s a showstopper with layers of flavor and texture that feel lovingly homemade but look and taste like a bakery delight. Once you taste the sweet and nutty harmony, I’m sure it will become one of your favorite desserts too!

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