White Chocolate Almond Raspberry Cake is a delectable dessert that combines the richness of white chocolate, the nutty flavor of almonds, and the sweet-tart taste of raspberries. This cake is perfect for special occasions, celebrations, or any time you want to indulge in a delightful treat. Here’s a basic recipe to get you started:
Crafting the Perfect White Chocolate Almond Raspberry Cake
For the Almond Cake:
- 2 and 1/2 cups cake flour, sifted (315 grams)
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (227 grams) unsalted butter, at room temperature
- 1 and 1/2 cups (298 grams) granulated sugar
- 6 large egg whites, at room temperature, lightly beaten until foamy
- 1 teaspoon vanilla extract
- 2 teaspoons almond extract
- 3/4 cup (170 grams) whole milk, at room temperature
- 2/3 cup (152 grams) sour cream, at room temperature
For the White Chocolate Amaretto Buttercream Frosting:
- 1 cup (227g) unsalted butter, at room temperature
- 2 and 1/2 cups (283g/10 ounces) confectioners’ sugar, sifted
- 1/4 teaspoon salt
- 1 Tablespoon heavy cream
- 1 and 1/2 Tablespoons amaretto liqueur
- 1 teaspoon almond extract
- 6 ounces (170g) 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
White chocolate almond raspberry cake recipe directions
Regarding the almond cake:
Preheat the oven to 350 degrees Fahrenheit. Generously grease the bottom and sides of two 9-inch round cake pans. Then, line them with parchment paper rounds and set them aside for later use.
In a large mixing bowl, sift the cake flour, baking powder, baking soda, and salt. Set aside.
Beat the butter on medium-high speed in a stand mixer bowl with the paddle attachment or a large bowl with a handheld electric mixer for about a minute, or until it becomes smooth and creamy. Afterward, add the sugar and beat at high speed for two minutes, ensuring that all of the sugar is incorporated.
Then, turn the speed down to low and gradually add the egg whites, beating thoroughly after each addition and sometimes scraping the sides and bottom of the bowl.
Combine the milk, sour cream, vanilla and almond extracts in a measuring cup with a spouted top. Mix thoroughly and uniformly.
Mix the liquid milk/sour creamy combination and flour mixture in three additions, beginning and finishing with the flour mixture, on low speed, until just blended.
Smooth the tops of the prepared pans after distributing the batter evenly.
A toothpick put into the middle of the cakes should come out clean after baking for 25 to 30 minutes, or until the sides are gently browned. For 15 minutes, let the cakes cool on a wire rack while still in their pans. After that, flip the cake layers over onto cooling racks to finish cooling.
For the frosting made with white chocolate and amaretto:
Beat the butter on medium-speed in a stand mixer bowl with the paddle attachment or in a large basin with a hand-held electric mixer until it is fully smooth. Gradually add confectioners sugar while the mixer is on low, and mix until you have incorporated all of the sugar.
Incorporate the salt, cream, amaretto, and almond essence with ease.
After adding the white chocolate, beat the mixture until smooth. Once all the ingredients are combined, increase the speed to medium-high and continue beating for a minute.
Construction and garnish:
Horizontally slice each cake in half using a long, serrated knife to create 4 equal layers.
Place one cake layer on a large plate or cake stand. Cover the cake with 1/2 cup of frosting, spreading it evenly. Then, apply 1/4 cup of raspberry preserves on top.
Repeat the stacking process by adding a second cake layer and placing the final cake layer on top. Cover the top and sides of the cake completely with the remaining icing.
Gently press sliced almonds into the edges of the cake using your hands. Then, place fresh raspberries on top.
Allow the cake to set for 20 minutes before slicing. Afterward, you can choose to serve it immediately or store it in the fridge for up to two days. Before serving, make sure to bring the cake to room temperature.
Enjoy your delicious White Chocolate Almond Raspberry Cake!
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