Description
This decadent White Chocolate Raspberry Cake features moist almond cake layers filled and frosted with a rich white chocolate amaretto buttercream, enhanced by the tartness of raspberry preserves and fresh raspberries. Topped with sliced almonds for a delightful crunch and a touch of elegance, this cake is perfect for special occasions or anytime you crave a luscious, layered dessert.
Ingredients
Scale
Almond Cake
- 2 ½ cups (300g) cake flour, sifted
- 3 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 1 cup (227g) unsalted butter, room temperature
- 1 ½ cups (299g) granulated sugar
- 6 large egg whites, at room temperature, lightly beaten until foamy
- 1 tsp vanilla extract
- 1 ½ tsp almond extract
- ¾ cup (170ml) whole milk, room temperature
- â…” cup (152g) sour cream, room temperature
White Chocolate Amaretto Buttercream Frosting
- 1 ½ cups (340g) unsalted butter, room temperature
- 3 ¼ cups confectioners’ sugar, sifted
- ¼ tsp salt
- 2 tbsp (28ml) heavy cream, room temperature
- 1 ½ tbsp (21ml) amaretto liqueur
- 1 tsp almond extract
- 9 oz (255g) quality white chocolate, melted and cooled for 10 minutes
Assembly and Garnish
- 1 cup raspberry preserves
- 1 cup fresh raspberries
- 1 cup thinly sliced almonds
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Generously grease and line two 9-inch round cake pans with parchment paper to ensure easy removal of the cakes after baking.
- Mix the Dry Ingredients: In a large bowl, sift together the cake flour, baking powder, baking soda, and salt. Set this mixture aside for later use.
- Cream the Butter and Sugar: Using a stand mixer on medium-high speed, beat the unsalted butter until it becomes smooth and creamy, about one minute. Gradually add the granulated sugar and continue to beat on high speed for an additional two minutes to incorporate air for a fluffy texture.
- Add Egg Whites: Reduce the mixer speed to low and slowly add the lightly beaten egg whites in parts, beating well after each addition. Scrape down the bowl sides as needed to ensure even mixing.
- Combine Wet Ingredients: In a separate measuring cup, mix together vanilla extract, almond extract, whole milk, and sour cream until well combined.
- Alternate Adding Dry and Wet Ingredients: On low mixer speed, add the sifted flour mixture in three additions, alternating with the wet milk mixture, beginning and ending with the flour. Mix until just combined to avoid overmixing, which can make the cake tough.
- Bake: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 15 minutes before transferring them to cooling racks to cool completely.
- Cream the Butter for Frosting: Using the stand mixer, beat the unsalted butter on medium speed until smooth and creamy.
- Add Confectioners’ Sugar: Gradually add the sifted confectioners’ sugar to the butter, beating until fully combined and fluffy.
- Add Flavorings and White Chocolate: Add salt, heavy cream, amaretto liqueur, almond extract, and the melted white chocolate to the buttercream. Beat on medium-high speed for about one minute until the frosting is smooth, creamy, and well combined.
- Slice the Cake Layers: Once the cakes are completely cool, use a serrated knife to slice each cake layer in half horizontally, creating four even layers.
- Layer the Cake: Place one cake layer on a cake stand or serving plate. Spread ½ cup of white chocolate amaretto buttercream evenly over the layer, then spread ¼ cup of raspberry preserves on top. Repeat this process with the next two cake layers, finishing with the final cake layer on top.
- Frost the Cake: Use the remaining buttercream to frost the top and sides of the assembled cake evenly and smoothly.
- Garnish: Gently press the thinly sliced almonds around the sides of the frosted cake to create a decorative edge. Arrange the fresh raspberries on top for a beautiful and fresh finish.
- Set and Serve: Allow the cake to set for at least 20 minutes to let the frosting firm up slightly before slicing. Store leftover cake covered in the refrigerator for up to two days, and bring to room temperature before serving for the best flavor and texture.
Notes
- Ensure all ingredients are at room temperature to achieve the best texture and mixing results.
- Use quality white chocolate for the best flavor in the buttercream.
- You can make the cake layers a day ahead and wrap tightly in plastic wrap to save time.
- To avoid lumps, sift flour and confectioners’ sugar before use.
- Bring refrigerated cake to room temperature before serving to enhance flavor and softness.
- For a nut-free version, omit sliced almonds and substitute almond extract with vanilla extract in the cake and frosting.
