White Chocolate Almond Raspberry Cake is a decadent dessert that combines the nutty richness of almonds, the tart sweetness of raspberries, and the creamy indulgence of white chocolate. This cake features moist layers infused with almond extract, filled with raspberry preserves, and topped with a luscious white chocolate buttercream. The contrast of flavors and textures makes it a show-stopping treat for special occasions, birthdays, or elegant gatherings.
The secret to achieving the perfect balance lies in using high-quality white chocolate, fresh raspberries, and a well-structured cake base. Whether garnished with sliced almonds or fresh berries, this cake is sure to impress with its sophisticated yet comforting taste.
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 cups granulated sugar
- 6 large egg whites
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¾ cup whole milk
- ⅔ cup sour cream
For the 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
- 9 ounces quality white chocolate, melted
For Garnish:
- 1 cup sliced almonds
- Extra fresh raspberries
Instructions
- Preheat the Oven
- Set your oven to 350°F (175°C).
- Grease and line two 9-inch round cake pans with parchment paper.
- Prepare the Cake Batter
- In a large bowl, sift together cake flour, baking powder, baking soda, and salt.
- In another bowl, beat butter and sugar until light and fluffy.
- Add egg whites, one at a time, mixing well after each addition.
- Stir in vanilla and almond extracts.
- Combine Wet & Dry Ingredients
- Gradually add the flour mixture to the butter mixture, alternating with milk and sour cream, beginning and ending with flour.
- Mix until just combined.
- 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 to cool completely.
- Prepare the Buttercream
- In a mixing bowl, beat butter until smooth.
- Gradually add confectioners’ sugar, mixing until creamy.
- Stir in heavy cream, almond extract, and melted white chocolate until fully incorporated.
- Assemble the Cake
- Slice each cake layer in half horizontally to create four layers.
- Spread ½ cup of frosting on the first layer, followed by ¼ cup raspberry preserves.
- Repeat with the remaining layers, ending with the final cake layer on top.
- Frost & Garnish
- Spread the remaining frosting over the top and sides of the cake.
- Press sliced almonds onto the sides and top with fresh raspberries.
- Serve & Enjoy
- Allow the cake to set for 20 minutes before slicing.
- Serve at room temperature or chilled for a firmer texture.
Tips & Variations
- Extra Moisture: Substitute Greek yogurt for sour cream.
- Flavor Boost: Add lemon zest to the batter for a citrusy touch.
- Nut-Free Option: Skip the almonds or replace them with white chocolate shavings.
- Make-Ahead: Store in an airtight container for up to 3 days, or freeze for longer freshness.
Final Thoughts
White Chocolate Almond Raspberry Cake is a rich, elegant, and indulgent dessert that combines nutty, fruity, and creamy flavors in every bite. Whether enjoyed at a celebration or as a luxurious homemade treat, its balance of textures and flavors makes it a must-try recipe. Try different variations to make it uniquely yours!
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