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White Chocolate Almond Raspberry Cake 🍰
White Chocolate Almond Raspberry Cake
A decadent four-layer almond cake filled with raspberry preserves and topped with a creamy white chocolate amaretto buttercream frosting. Perfect for special occasions!
Ingredients:
For the Almond Cake:
- 2 ½ cups cake flour, sifted (315 grams) 🌾
- 3 tsp baking powder 🥄
- ½ tsp baking soda 🥄
- ¾ tsp salt 🧂
- 1 cup (227 grams) unsalted butter, at room temperature 🧈
- 1 ½ cups (298 grams) granulated sugar 🍬
- 6 large egg whites, at room temperature, lightly beaten until foamy 🥚
- 1 tsp vanilla extract 🍦
- 2 tsp almond extract 🌰
- ¾ cup (170 grams) whole milk, at room temperature 🥛
- ⅔ cup (152 grams) sour cream, at room temperature 🍶
For the White Chocolate Amaretto Buttercream Frosting:
- 1 cup (227 grams) unsalted butter, at room temperature 🧈
- 2 ½ cups (283 grams/10 ounces) confectioners’ sugar, sifted 🍬
- ¼ tsp salt 🧂
- 1 tbsp heavy cream 🥛
- 1 ½ tbsp amaretto liqueur 🍷
- 1 tsp almond extract 🌰
- 6 ounces (170 grams) 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: Preheat oven to 350°F (175°C). Grease the bottom and sides of two 9-inch round cake pans. Line with parchment paper rounds and set aside.
- Sift Dry Ingredients: In a large mixing bowl, sift together cake flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-high speed until smooth and creamy, about 1 minute. Gradually add in the sugar. Once all the sugar is added, beat on high speed for 2 minutes.
- Add Egg Whites: Reduce the speed to low and add in the egg whites, a little at a time, beating well after each addition. Scrape down the sides and bottom of the bowl as needed.
- Combine Liquid Ingredients: In a spouted measuring cup, combine vanilla extract, almond extract, milk, and sour cream. Mix until evenly combined.
- Combine Wet and Dry Ingredients: On low speed, add the flour mixture in three additions, alternating with the milk/sour cream mixture. Begin and end with the flour, mixing until just combined.
- Bake the Cakes: Divide the batter evenly among the prepared pans and smooth the tops. Bake for 25-30 minutes, or until lightly brown around the edges and a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in the pans placed on a wire rack for 15 minutes. Then invert the cake layers onto cooling racks and cool completely.
For the White Chocolate Amaretto Buttercream Frosting:
- Beat Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium-high speed until creamy, about 2 minutes. Gradually add the confectioners’ sugar and salt. Beat on low speed for 1 minute, then increase to high speed and beat for 3 minutes.
- Add Cream and Amaretto: Add heavy cream, amaretto liqueur, and almond extract. Beat on high speed for 1 minute.
- Add White Chocolate: Add the melted and cooled white chocolate and beat on high speed for 2-3 minutes until creamy and smooth.
Assembly:
- Layer the Cake: Place one cake layer on a serving plate or cake stand. Evenly cover the top with raspberry preserves. Top with the second cake layer, and repeat with more raspberry preserves until all layers are assembled.
- Frost the Cake: Frost the top and sides of the cake with the white chocolate amaretto buttercream. Garnish with fresh raspberries and thinly sliced almonds.
- Chill and Serve: Chill the cake in the refrigerator for at least 30 minutes before serving to set the frosting. Slice and enjoy!
Enjoy your White Chocolate Almond Raspberry Cake! 🎂🍰