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
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans 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, beat the butter on medium-high speed until creamy. Gradually add the sugar and beat on high speed for 2 minutes.
- Reduce speed to low and add egg whites in batches, beating well after each addition and scraping down the bowl as needed.
- In a measuring cup, mix vanilla extract, almond extract, milk, and sour cream.
- 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.
- Divide batter evenly between pans and smooth the tops. Bake for 25–30 minutes or until a toothpick inserted comes out clean.
- Cool cakes in pans for 15 minutes, then transfer to wire racks to cool completely.
- For the frosting, beat butter on medium speed until smooth. Gradually add confectioners’ sugar and beat until fully incorporated.
- Add salt, cream, amaretto, almond extract, and melted white chocolate. Beat until smooth, then increase speed and beat for another minute.
- 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.
- Frost the top and sides of the cake with the remaining buttercream. Press sliced almonds onto the sides and top with fresh raspberries.
- 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
