PREP TIME: 30 MINS | COOK TIME: 30 MINS | INACTIVE TIME: 20 MINS | TOTAL TIME: 1 HR 20 MINS | SERVINGS: 1 Cake (9-inch Layer Cake)
This decadent white chocolate almond raspberry cake is a dream cake with four layers of light and fluffy almond cake, raspberry filling, and tasty, creamy white chocolate amaretto cream. This is a perfectly sweet, heavenly cake that is perfect for raspberry almond dessert lovers!
Ingredients
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Almond Cake:
3 tsp baking powder
2 and 1/2 c. cake flour, sifted (315 g.)
1/2 tsp baking soda
1 c. (227 g.) unsalted butter, at room temperature
1 and 1/2 c. (298 g.) granulated sugar
1 tsp vanilla extract
2/3 c. (152 g.) sour cream, at room temperature
2 tsp almond extract
3/4 c. (170 g.) whole milk, at room temperature
3/4 tsp salt
6 large egg whites, at room temperature, lightly beaten until foamy
White Chocolate Amaretto Buttercream Frosting:
1 tbsp heavy cream
1 c. (227 grams) unsalted butter, at room temperature
1/4 tsp salt
1 and 1/2 tbsp amaretto liqueur
2 and 1/2 c. (283 grams/10 oz.) confectioners’ sugar, sifted
6 oz. (170 grams) quality white chocolate, melted and cooled for 10 minutes
1 tsp almond extract
Assembly and Garnish:
1 c. fresh raspberries
1 c. thinly sliced almonds
1 c. raspberry preserves
How to make White Chocolate Almond Raspberry Cake
Almond Cake:
Step 1: Prepare the oven. Preheat it to 350 degrees F. In the meantime, generously oil the bottom and sides of two 9-inch round cake pans, then line them with parchment paper rounds. Set aside.
Step 2: Sift the cake flour, baking powder, baking soda, and salt in a large mixing bowl and set aside.
Step 3: Place the butter in a bowl of a stand mixer and beat for about 1 minute on medium-high speed until smooth and creamy. You can also do this using a handheld electric mixer. Then, slowly add in the sugar. Beat for about 2 minutes on high once all the sugar has been added. Adjust the speed to low and add gradually add in the egg whites, beating well every after each addition. As needed, scrape the sides and bottom of the bowl.
Step 4: Combine the vanilla extract, almond extract, milk, and sour cream in a spouted measuring cup. Mix well until evenly blended.
Step 5: In three additions, add the flour mixture alternately with the liquid milk/sour cream mixture while beating on low speed, starting and ending with the flour, beating until just mixed.
Step 6: Into the prepared pans, evenly divide the batter. Smooth the tops. Place in the preheated oven and bake for about 25 to 30 minutes or until the cakes are lightly browned around the edges and a toothpick inserted in the middle of the cakes comes out clean.
Step 7: Take the cakes out of the oven and let them cool in the pans for about 15 minutes before inverting the cake layers onto the cooling racks to cool fully.
White Chocolate Amaretto Buttercream Frosting:
Step 8: Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until fully smooth. You can also do this using a handheld electric mixer. Adjust the speed to low, then slowly add in the confectioners’ sugar, beating well until the sugar is fully incorporated. Next, add the salt along with the cream, amaretto, and almond extract. Beat well until smooth.
Step 9: To the bowl, add the white chocolate and continue beating until smooth. Adjust the speed to medium-high once all the ingredients have been incorporated and beat for another minute.
Assembly and Garnish:
Step 10: Slice each cake in half horizontally using a long, serrated knife to make 4 even layers.
Step 11: On a large plate or cake stand, place one cake layer. On top of the cake, spread a half cup of the frosting, completely covering it. Next, spread 1/4 cup of raspberry preserves on top. Place the other cake layer on top and repeat the layering process. Top with the last cake layer and spread the rest of the frosting on the top and sides of the cake. Gently press the sliced almonds using your hands all around the sides of the cake. Lastly, top the cake with fresh raspberries.
Step 12: Set aside the cake for about 20 minutes to set. Then, slice and serve. You can also keep the cake in the fridge for up to 2 days. Before serving, bring the cake to room temperature.
Ingredients
- Almond Cake:
- 3 tsp baking powder
- 2 and 1/2 c. cake flour, sifted (315 g.)
- 1/2 tsp baking soda
- 1 c. (227 g.) unsalted butter, at room temperature
- 1 and 1/2 c. (298 g.) granulated sugar
- 1 tsp vanilla extract
- 2/3 c. (152 g.) sour cream, at room temperature
- 2 tsp almond extract
- 3/4 c. (170 g.) whole milk, at room temperature
- 3/4 tsp salt
- 6 large egg whites, at room temperature, lightly beaten until foamy
- White Chocolate Amaretto Buttercream Frosting:
- 1 tbsp heavy cream
- 1 c. (227 grams) unsalted butter, at room temperature
- 1/4 tsp salt
- 1 and 1/2 tbsp amaretto liqueur
- 2 and 1/2 c. (283 grams/10 oz.) confectioners’ sugar, sifted
- 6 oz. (170 grams) quality white chocolate, melted and cooled for 10 minutes
- 1 tsp almond extract
- Assembly and Garnish:
- 1 c. fresh raspberries
- 1 c. thinly sliced almonds
- 1 c. raspberry preserves
Instructions
Almond Cake:
Step 1: Prepare the oven. Preheat it to 350 degrees F. In the meantime, generously oil the bottom and sides of two 9-inch round cake pans, then line them with parchment paper rounds. Set aside.
Step 2: Sift the cake flour, baking powder, baking soda, and salt in a large mixing bowl and set aside.
Step 3: Place the butter in a bowl of a stand mixer and beat for about 1 minute on medium-high speed until smooth and creamy. You can also do this using a handheld electric mixer. Then, slowly add in the sugar. Beat for about 2 minutes on high once all the sugar has been added. Adjust the speed to low and add gradually add in the egg whites, beating well every after each addition. As needed, scrape the sides and bottom of the bowl.
Step 4: Combine the vanilla extract, almond extract, milk, and sour cream in a spouted measuring cup. Mix well until evenly blended.
Step 5: In three additions, add the flour mixture alternately with the liquid milk/sour cream mixture while beating on low speed, starting and ending with the flour, beating until just mixed.
Step 6: Into the prepared pans, evenly divide the batter. Smooth the tops. Place in the preheated oven and bake for about 25 to 30 minutes or until the cakes are lightly browned around the edges and a toothpick inserted in the middle of the cakes comes out clean.
Step 7: Take the cakes out of the oven and let them cool in the pans for about 15 minutes before inverting the cake layers onto the cooling racks to cool fully.
White Chocolate Amaretto Buttercream Frosting:
Step 8: Place the butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until fully smooth. You can also do this using a handheld electric mixer. Adjust the speed to low, then slowly add in the confectioners' sugar, beating well until the sugar is fully incorporated. Next, add the salt along with the cream, amaretto, and almond extract. Beat well until smooth.
Step 9: To the bowl, add the white chocolate and continue beating until smooth. Adjust the speed to medium-high once all the ingredients have been incorporated and beat for another minute.
Assembly and Garnish:
Step 10: Slice each cake in half horizontally using a long, serrated knife to make 4 even layers.
Step 11: On a large plate or cake stand, place one cake layer. On top of the cake, spread a half cup of the frosting, completely covering it. Next, spread 1/4 cup of raspberry preserves on top. Place the other cake layer on top and repeat the layering process. Top with the last cake layer and spread the rest of the frosting on the top and sides of the cake. Gently press the sliced almonds using your hands all around the sides of the cake. Lastly, top the cake with fresh raspberries.
Step 12: Set aside the cake for about 20 minutes to set. Then, slice and serve. You can also keep the cake in the fridge for up to 2 days. Before serving, bring the cake to room temperature.
