White Chocolate Almond Raspberry Cake is a decadent dessert that combines the nutty richness of almonds, the creamy sweetness of white chocolate, and the tart brightness of raspberries. This layered cake features moist almond-flavored cake, a luscious raspberry filling, and a silky white chocolate buttercream frosting. Perfect for celebrations or indulgent treats, this cake is a showstopper that balances flavors beautifully.
Ingredients:
For the Cake:
- 3 cups cake flour
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, softened
- 2 ¾ cups granulated sugar
- 6 large egg whites
- 1 teaspoon vanilla extract
- 3 teaspoons almond extract
- ¾ cup whole milk
- â…” cup sour cream
For the Raspberry Filling:
- 1 cup raspberry preserves
- 1 cup fresh raspberries
For the White Chocolate Buttercream:
- 1 cup unsalted butter, softened
- 4 cups confectioners’ sugar
- 2 tablespoons heavy cream
- 1 teaspoon almond extract
- 6 ounces quality white chocolate, melted and cooled
For Garnish:
- 1 cup sliced almonds
- Fresh raspberries
Instructions:
Step 1: Preheat the Oven
- Preheat your oven to 350°F (175°C).
- Grease and line two 9-inch round cake pans with parchment paper.
Step 2: Prepare the Cake Batter
- In a large bowl, sift together cake flour, baking powder, baking soda, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy.
- Add egg whites gradually, mixing well after each addition.
- Stir in vanilla and almond extracts.
- Alternately add flour mixture and milk/sour cream, beginning and ending with flour.
Step 3: Bake the Cake
- Divide the batter evenly between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 15 minutes, then transfer to a wire rack.
Step 4: Make the White Chocolate Buttercream
- Beat butter until smooth.
- Gradually add confectioners’ sugar, mixing until combined.
- Stir in heavy cream, almond extract, and melted white chocolate.
- Beat until light and fluffy.
Step 5: Assemble the Cake
- Slice each cake layer in half horizontally to create four layers.
- Place one layer on a cake stand and spread white chocolate buttercream evenly.
- Add a thin layer of raspberry preserves and fresh raspberries.
- Repeat the layering process, ending with the final cake layer on top.
Step 6: Frost and Decorate
- Spread the remaining white chocolate buttercream over the top and sides of the cake.
- Press sliced almonds around the sides.
- Garnish with fresh raspberries on top.
Step 7: Serve and Enjoy
- Let the cake set for 20 minutes before slicing.
- Serve at room temperature or refrigerate for up to 2 days.
Why You’ll Love This Recipe:
- Elegant & Flavorful: A perfect balance of nutty, creamy, and fruity flavors.
- Moist & Tender: The almond cake stays soft and rich.
- Show-Stopping Presentation: Beautiful layers and garnishes make it visually stunning.
- Great for Special Occasions: Ideal for birthdays, weddings, or celebrations.
Would you like variations, such as adding amaretto or making it gluten-free? 😊 You can find more details here and here.