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:

1. 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.
2. Sift Dry Ingredients: In a large mixing bowl, sift together cake flour, baking powder, baking soda, and salt. Set aside.
3. 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.
4. 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.
5. Combine Liquid Ingredients: In a spouted measuring cup, combine vanilla extract, almond extract, milk, and sour cream. Mix until evenly combined.
6. 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.
7. 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:

1. 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.
2. Add Cream and Amaretto: Add heavy cream, amaretto liqueur, and almond extract. Beat on high speed for 1 minute.
3. Add White Chocolate: Add the melted and cooled white chocolate and beat on high speed for 2-3 minutes until creamy and smooth.

Assembly:

1. 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.
2. 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.
3. 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! 🎂🍰