White Chocolate Almond Raspberry Cake: A Decadent Dessert Recipe

Indulge in the ultimate dessert experience with this White Chocolate Almond Raspberry Cake. Perfect for special occasions or a weekend treat, this cake combines the richness of almond cake, the sweetness of white chocolate amaretto buttercream, and the tanginess of raspberry preserves. Follow this step-by-step guide to create a show-stopping dessert that will impress your guests!

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 (227g) unsalted butter, at room temperature
• 2 and 1/2 cups (283g/10 ounces) confectioners’ sugar, sifted
• 1/4 teaspoon salt
• 1 Tablespoon heavy cream
• 1 and 1/2 Tablespoons amaretto liqueur
• 1 teaspoon almond extract
• 6 ounces (170g) 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

Preparation

For the Almond Cake:

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. Sift together cake flour, baking powder, baking soda, and salt in a large bowl.
3. In a stand mixer, beat butter until smooth, then gradually add sugar and beat on high for 2 minutes.
4. Add egg whites one at a time, beating well after each addition.
5. Combine vanilla extract, almond extract, milk, and sour cream in a measuring cup.
6. Alternate adding dry ingredients and wet ingredients to the butter mixture, starting and ending with the flour.
7. Divide batter between pans and bake for 25-30 minutes or until a toothpick comes out clean. Cool completely.

For the White Chocolate Amaretto Buttercream Frosting:

1. Beat butter until smooth, then gradually add confectioners’ sugar.
2. Add salt, heavy cream, amaretto, and almond extract, then mix in melted white chocolate.
3. Beat on medium-high speed for 1 minute until fluffy.

Assembly and Garnish:

1. Slice each cake layer horizontally into two, creating 4 layers.
2. Spread frosting and raspberry preserves between layers, then frost the entire cake.
3. Press sliced almonds onto the sides and top with fresh raspberries.
4. Chill for 20 minutes before serving. Store in the refrigerator for up to 2 days.

Enjoy this White Chocolate Almond Raspberry Cake as a delightful finale to any meal!