Ingredients
For the Almond Cake:
- 2 and 1/2 cups cake flour, sifted (315 grams)
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (227 grams) unsalted butter, at room temperature
- 1 and 1/2 cups (298 grams) granulated sugar
- 6 large egg whites, at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons almond extract
- 3/4 cup (170 grams) whole milk, at room temperature
- 2/3 cup (152 grams) sour cream, at room temperature
For the White Chocolate Amaretto Buttercream Frosting:
- 1 cup (227 grams) unsalted butter, at room temperature
- 2 and 1/2 cups (283 grams) confectioners’ sugar, sifted
- 1/4 teaspoon salt
- 1 Tablespoon heavy cream
- 1 and 1/2 Tablespoons amaretto liqueur
- 1 teaspoon almond extract
- 6 ounces (170 grams) quality white chocolate, melted and cooled
Assembly and Garnish:
- 1 cup raspberry preserves
- 1 cup fresh raspberries
- 1 cup thinly sliced almonds
Preparation
For the Almond Cake: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper. In a large bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter on medium-high speed until smooth and creamy, about 1 minute. Gradually add the granulated sugar and beat on high speed for 2 minutes. Reduce the speed to low and add the egg whites one at a time, beating well after each addition and scraping down the bowl as needed. In a separate measuring cup, combine the vanilla extract, almond extract, whole milk, and sour cream. Mix until well combined. With the mixer on low speed, alternately add the flour mixture and the milk mixture in three additions, starting and ending with the flour, mixing until just combined. Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until the cakes are lightly golden and a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans on a wire rack for 15 minutes, then invert onto cooling racks to cool completely.
For the White Chocolate Amaretto Buttercream Frosting: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter on medium speed until smooth. Reduce the speed to low and gradually add the sifted confectioners’ sugar, beating until fully combined. Add the salt, heavy cream, amaretto liqueur, and almond extract, and beat until smooth. Add the melted and cooled white chocolate, and beat until fully incorporated. Once all ingredients are combined, increase the speed to medium-high and beat for 1 minute.
Assembly and Garnish: Using a long serrated knife, carefully slice each cake layer horizontally into two even layers, creating 4 layers in total. Place one cake layer on a serving plate or cake stand. Spread 1/2 cup of the buttercream frosting over the cake layer, followed by 1/4 cup of raspberry preserves. Repeat the layering process with the remaining cake layers, frosting, and preserves, ending with a cake layer on top. Frost the top and sides of the cake with the remaining buttercream. Gently press the sliced almonds onto the sides of the cake. Top with fresh raspberries. Allow the cake to set for 20 minutes before slicing. Serve immediately or store in the refrigerator for up to 2 days. Bring to room temperature before serving.
Indulge in this luxurious White Chocolate Almond Raspberry Cake, perfect for celebrations or a special treat. The combination of almond-infused cake, creamy white chocolate buttercream, and tangy raspberry preserves creates a harmonious flavor profile that’s sure to impress!
