White Chocolate Raspberry Cake

White Chocolate Raspberry Cake Recipe

Ingredients:

For the Almond Cake:

• 2 ½ cups (300g) cake flour, sifted
• 3 teaspoons baking powder
• ½ teaspoon baking soda
• ¾ teaspoon salt
• 1 cup (227g) unsalted butter, room temperature
• 1 ½ cups (299g) granulated sugar
• 6 large egg whites, at room temperature, lightly beaten until foamy
• 1 teaspoon vanilla extract
• 1 ½ teaspoons almond extract
• ¾ cup (170ml) whole milk, room temperature
• ⅔ cup (152g) sour cream, room temperature

For the White Chocolate Amaretto Buttercream Frosting:

• 1 ½ cups (340g) unsalted butter, room temperature
• 3 ¼ cups (410g) confectioners’ sugar, sifted
• ¼ teaspoon salt
• 2 tablespoons (28ml) heavy cream, room temperature
• 1 ½ tablespoons (21ml) amaretto liqueur
• 1 teaspoon almond extract
• 9 ounces (255g) quality white chocolate, melted and cooled for 10 minutes

For Assembly and Garnish:

• 1 cup raspberry preserves
• 1 cup fresh raspberries
• 1 cup thinly sliced almonds

Instructions:

1. Make the Almond Cake:

• Preheat the oven to 350°F (175°C). Grease the bottoms and sides of two 9-inch round cake pans. Line the pans with parchment paper and set aside.
• In a large bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
• In a stand mixer or with an electric mixer, beat the butter on medium-high speed until smooth, about 1 minute. Gradually add the sugar, beating on high speed for 2 minutes after all the sugar is incorporated.
• Reduce speed to low and add the egg whites in small batches, beating well after each addition and scraping down the bowl as needed.
• In a measuring cup, combine the vanilla extract, almond extract, milk, and sour cream. On low speed, alternate adding the flour mixture and the milk mixture, starting and ending with the flour.
• Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans on wire racks for 15 minutes, then invert the cakes onto cooling racks and let them cool completely.

2. Make the White Chocolate Amaretto Buttercream:

• In a stand mixer or with an electric mixer, beat the butter on medium speed until smooth.
• Gradually add the confectioners’ sugar and beat on low until fully combined.
• Add the salt, heavy cream, amaretto, and almond extract, mixing until smooth.
• Beat in the melted and cooled white chocolate until well combined, then increase the speed to medium-high and beat for 1 minute until the frosting is light and fluffy.

3. Assemble the Cake:

• Slice each cake layer in half horizontally, creating 4 layers in total.
• Place one layer on a cake stand or serving plate. Spread ½ cup frosting on top, followed by ¼ cup raspberry preserves.
• Repeat the process with the remaining cake layers, ending with the final cake layer on top.
• Frost the top and sides of the cake with the remaining buttercream.

4. Garnish the Cake:

• Press sliced almonds around the sides of the cake.
• Top the cake with fresh raspberries for a beautiful, fruity garnish.
• Let the cake set for 20 minutes before serving to allow the flavors to meld.

Recipe Details:

• Prep Time: 30 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour
• Calories: 575 per serving
• Servings: 12 servings

Tips for Perfect White Chocolate Raspberry Cake:

• Room Temperature Ingredients: Ensure your butter, eggs, milk, and sour cream are at room temperature for a smooth batter and even texture.
• Chill the Cake for Easy Slicing: For cleaner slices, refrigerate the cake for about 30 minutes before serving.
• Customize the Garnish: You can swap fresh raspberries for any berries you prefer or add a drizzle of melted white chocolate on top for an extra touch of elegance.

Conclusion:

This White Chocolate Raspberry Cake is a decadent and elegant dessert that’s perfect for any special occasion. The layers of fluffy almond cake, creamy white chocolate amaretto buttercream, and sweet raspberry preserves create a beautiful and delicious cake that will impress anyone who tries it. Whether it’s for a birthday, holiday, or a dinner party, this cake is sure to steal the show.

White Chocolate Raspberry Cake

---

• Author: Dulcia
• Total Time: 1 hour
• Yield: 12 1x

Print Recipe

Pin Recipe

Description

This White Chocolate Raspberry Cake is a showstopper, perfect for any special occasion. The almond cake layers are light and fluffy, paired beautifully with the creamy white chocolate buttercream. The tartness of the raspberry preserves adds just the right contrast to the sweet white chocolate, while the sliced almonds provide a lovely crunch.

---

Ingredients

Scale 1x2x3x

For the Almond Cake:
2 and 1/2 cups (300g) cake flour, sifted
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup (227g) unsalted butter, room temperature
1 and 1/2 cups (299g) granulated sugar
6 large egg whites, at room temperature, lightly beaten until foamy
1 teaspoon vanilla extract
1 and 1/2 teaspoons almond extract
3/4 cup (170ml) whole milk, room temperature
2/3 cup (152g) sour cream, room temperature
For the White Chocolate Amaretto Buttercream Frosting:
1 and 1/2 cups (340g) unsalted butter, room temperature
3 and 1/4 cups (410g) confectioners’ sugar, sifted
1/4 teaspoon salt
2 tablespoons (28ml) heavy cream, room temperature
1 and 1/2 tablespoons (21ml) amaretto liqueur
1 teaspoon almond extract
9 ounces (255g) quality white chocolate, melted and cooled for 10 minutes
Assembly and Garnish:
1 cup raspberry preserves
1 cup fresh raspberries
1 cup thinly sliced almonds

---

Instructions

For the Almond Cake:
Preheat oven to 350°F (175°C). Grease the bottom and sides of two 9-inch round cake pans, line with parchment paper, and set aside.
In a large bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
In a stand mixer or using an electric mixer, beat the butter on medium-high speed until smooth, about 1 minute. Gradually add sugar, beating on high speed for 2 minutes once all sugar is incorporated.
Reduce speed to low and add egg whites in small batches, beating well after each addition. Scrape down the bowl as needed.
In a measuring cup, combine the vanilla extract, almond extract, milk, and sour cream. On low speed, alternate adding the flour mixture with the milk mixture, starting and ending with the flour.
Divide batter evenly between prepared pans, smooth tops, and bake for 25-30 minutes or until a toothpick inserted comes out clean.
Cool cakes in pans on wire racks for 15 minutes, then invert onto cooling racks to cool completely.
For the White Chocolate Amaretto Buttercream:
In a mixer, beat butter on medium speed until smooth. Gradually add confectioners’ sugar, beating on low until fully combined.
Add salt, cream, amaretto, and almond extract, mixing until smooth. Beat in melted white chocolate until well combined, then increase speed to medium-high and beat for 1 minute.
Assembly and Garnish:
Slice each cake layer in half horizontally, creating 4 layers. Place one layer on a cake stand, spread 1/2 cup frosting on top, followed by 1/4 cup raspberry preserves.
Repeat with remaining layers, ending with the last cake layer on top. Spread the remaining frosting over the top and sides of the cake.
Press sliced almonds around the sides of the cake and top with fresh raspberries.
Let the cake set for 20 minutes before serving. Store leftovers in the refrigerator for up to 2 days; bring to room temperature before serving.

• Prep Time: 30 minutes
• Cook Time: 30 minutes

Nutrition

• Calories: 575