Why You’ll Love White Chocolate Raspberry Cake Recipe

This cake is a perfect marriage of textures and flavors: light and fluffy cake, smooth and rich buttercream, and fruity, tart raspberry filling. The almond and white chocolate combination adds depth and sophistication, making it stand out from ordinary layer cakes. Whether you’re serving it for a birthday, holiday, or dinner party, it’s guaranteed to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Almond Cake:

  • cake flour

  • baking powder

  • baking soda

  • salt

  • unsalted butter

  • granulated sugar

  • egg whites

  • vanilla extract

  • almond extract

  • whole milk

  • sour cream

For the White Chocolate Amaretto Buttercream:

  • unsalted butter

  • confectioners’ sugar

  • salt

  • heavy cream

  • amaretto liqueur

  • almond extract

  • quality white chocolate

For Assembly and Garnish:

  • raspberry preserves

  • fresh raspberries

  • thinly sliced almonds

Directions

Make the Almond Cake:

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans.

  2. Sift together cake flour, baking powder, baking soda, and salt.

  3. In a stand mixer, beat butter until creamy. Gradually add sugar and beat until light and fluffy.

  4. Slowly add in foamy egg whites, beating well after each addition.

  5. Mix together vanilla extract, almond extract, milk, and sour cream in a measuring cup.

  6. With the mixer on low, alternate adding the dry ingredients and the milk mixture, starting and ending with dry ingredients.

  7. Divide batter evenly between the prepared pans and smooth the tops.

  8. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

  9. Let cakes cool in the pans for 15 minutes, then remove and cool completely on wire racks.

Prepare the Buttercream:

  1. Beat butter until smooth.

  2. Gradually add confectioners’ sugar on low speed.

  3. Add salt, cream, amaretto, and almond extract; beat until well combined.

  4. Add melted white chocolate and beat until smooth.

  5. Increase speed and beat for one more minute until fluffy.

Assemble the Cake:

  1. Slice each cake layer in half horizontally to make 4 layers.

  2. Place one layer on a cake stand. Spread ½ cup of frosting, followed by ¼ cup raspberry preserves.

  3. Repeat with remaining layers, ending with a plain cake layer on top.

  4. Frost the top and sides of the cake with remaining buttercream.

  5. Press sliced almonds onto the sides and decorate the top with fresh raspberries.

  6. Let the cake set for 20 minutes before slicing. Serve or refrigerate for up to 2 days. Bring to room temperature before serving.

Servings and timing

Servings: 12–14 slices
Prep time: 45 minutes
Cook time: 30 minutes
Assembly and cooling time: 2 hours
Total time: Approx. 3 hours 15 minutes

Variations

  • Non-Alcoholic: Replace the amaretto liqueur with extra almond extract or vanilla extract.

  • Berry Options: Substitute raspberry preserves with strawberry, cherry, or blackberry for a different fruit profile.

  • Chocolate Twist: Add a layer of dark chocolate ganache between the cake layers for extra richness.

  • Nut-Free Version: Omit the sliced almonds and almond extract; use vanilla instead for a simple vanilla-white chocolate cake.

  • Cupcake Format: Turn the batter into cupcakes and fill with raspberry preserves for individual servings.

Storage/Reheating

Store the fully assembled cake in an airtight container in the refrigerator for up to 2 days. For longer storage, wrap the unfrosted cake layers tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before assembling.

To serve, bring the cake to room temperature for at least 30–45 minutes to allow the buttercream to soften and the flavors to shine.

FAQs

What makes this cake moist and fluffy?

The combination of cake flour, egg whites, sour cream, and room temperature ingredients helps achieve a light, moist texture in the cake layers.

Can I use frozen raspberries instead of fresh?

Yes, you can use frozen raspberries for the filling or garnish. Just be sure to thaw and drain them well to avoid excess moisture.

Can I make this cake in advance?

Yes, you can bake the cake layers up to two days ahead or freeze them for longer storage. Assemble the cake the day you plan to serve it for the best freshness.

Is there a substitute for amaretto?

You can use almond extract in place of amaretto for a non-alcoholic version. Just reduce the quantity slightly as almond extract is more concentrated.

How do I keep the cake layers even when slicing?

Use a serrated knife and a gentle sawing motion. For best results, chill the cake layers slightly before cutting.

Can I make this cake gluten-free?

Yes, use a 1:1 gluten-free flour blend that includes xanthan gum. The texture may vary slightly, but it can still be delicious.

Can I use a different frosting?

Absolutely. Cream cheese frosting or vanilla buttercream can be used in place of the white chocolate amaretto buttercream if preferred.

Why does the white chocolate need to be cooled before adding to the frosting?

Adding hot chocolate can melt the butter and ruin the texture. Cooling it prevents separation and ensures a smooth consistency.

Can I add raspberry pieces into the cake batter?

It’s not recommended as they can sink or release too much moisture. Stick with preserves between the layers for best results.

How do I transport this cake safely?

Chill the cake until firm before transport and use a cake carrier to keep it secure and protected.

Conclusion

This White Chocolate Raspberry Cake is a luxurious dessert that balances sweet, nutty, and tart flavors with an irresistible texture. Whether you’re celebrating a milestone or simply indulging your sweet tooth, this cake is sure to impress and delight. Prepare it with care, and it’ll become a go-to recipe for all your special occasions.

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White Chocolate Raspberry Cake

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  • Author: Mia
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings
  • Diet: Vegetarian
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Description

This White Chocolate Raspberry Cake features moist almond-flavored cake layers, rich white chocolate amaretto buttercream, tangy raspberry preserves, and a beautiful garnish of fresh raspberries and sliced almonds. Perfect for special occasions or elegant gatherings.

Ingredients

  • 2½ cups (300g) cake flour, sifted
  • 3 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 cup (227g) unsalted butter, room temperature
  • 1½ cups (299g) granulated sugar
  • 6 large egg whites, at room temperature, lightly beaten until foamy
  • 1 teaspoon vanilla extract
  • 1½ teaspoons almond extract
  • ¾ cup (170ml) whole milk, room temperature
  • ⅔ cup (152g) sour cream, room temperature
  • 1½ cups (340g) unsalted butter, room temperature (for frosting)
  • 3¼ cups confectioners’ sugar, sifted
  • ¼ teaspoon salt (for frosting)
  • 2 tablespoons (28ml) heavy cream, room temperature
  • 1½ tablespoons (21ml) amaretto liqueur
  • 1 teaspoon almond extract (for frosting)
  • 9 ounces (255g) quality white chocolate, melted and cooled
  • 1 cup raspberry preserves
  • 1 cup fresh raspberries
  • 1 cup thinly sliced almonds

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a large bowl, sift together the cake flour, baking powder, baking soda, and salt; set aside.
  3. In the bowl of a stand mixer, beat the butter on medium-high speed until creamy. Gradually add the sugar and beat on high speed for 2 minutes.
  4. Reduce speed to low and add egg whites in batches, beating well after each addition and scraping down the bowl as needed.
  5. In a measuring cup, mix vanilla extract, almond extract, milk, and sour cream.
  6. Add the dry ingredients to the butter mixture in three additions, alternating with the milk mixture, beginning and ending with the flour. Mix until just combined.
  7. Divide batter evenly between pans and smooth the tops. Bake for 25–30 minutes or until a toothpick inserted comes out clean.
  8. Cool cakes in pans for 15 minutes, then transfer to wire racks to cool completely.
  9. For the frosting, beat butter on medium speed until smooth. Gradually add confectioners’ sugar and beat until fully incorporated.
  10. Add salt, cream, amaretto, almond extract, and melted white chocolate. Beat until smooth, then increase speed and beat for another minute.
  11. Slice each cake in half horizontally to make 4 layers. Place one layer on a serving plate and spread ½ cup frosting, then ¼ cup raspberry preserves. Repeat with remaining layers.
  12. Frost the top and sides of the cake with the remaining buttercream. Press sliced almonds onto the sides and top with fresh raspberries.
  13. Let the cake set for 20 minutes before serving. Store leftovers in the refrigerator for up to 2 days and bring to room temperature before serving.

Notes

  • Double the buttercream recipe for thicker frosting layers.
  • Ensure all ingredients are at room temperature for a smooth batter and frosting.
  • Use high-quality white chocolate for the best flavor and texture in the frosting.
  • Adapted from Baker by Nature’s White Chocolate Raspberry Cake recipe.
  • Prep Time: 40 minutes
  • Cook Time: 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 620
  • Sugar: 48g
  • Sodium: 210mg
  • Fat: 38g
  • Saturated Fat: 21g
  • Unsaturated Fat: 15g
  • Trans Fat: 0.5g
  • Carbohydrates: 65g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 85mg

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