Why You’ll Love This Recipe
This almond raspberry cake with white chocolate buttercream is a stunning dessert perfect for special occasions. With tender almond cake layers, a sweet raspberry filling, and a silky white chocolate amaretto buttercream, it’s a show-stopping treat that’s both elegant and delicious. Whether you’re baking for a celebration or just indulging in a homemade masterpiece, this cake is sure to impress!
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Almond Cake
- All-purpose flour
- Almond flour
- Baking powder
- Salt
- Unsalted butter (softened)
- Granulated sugar
- Eggs
- Almond extract
- Vanilla extract
- Whole milk
- Raspberry preserves (for filling)
For the White Chocolate Amaretto Buttercream
- White chocolate (melted and cooled)
- Unsalted butter (softened)
- Powdered sugar
- Heavy cream
- Amaretto liqueur (or almond extract for a non-alcoholic version)
- Salt
Directions
Make the Almond Cake
- Preheat Oven: Set oven to 350°F (175°C) and grease three 8-inch cake pans.
- Mix Dry Ingredients: In a bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
- Cream Butter & Sugar: In another bowl, beat butter and sugar until light and fluffy.
- Add Eggs & Flavoring: Mix in eggs one at a time, then add almond and vanilla extract.
- Combine & Bake: Alternate adding dry ingredients and milk, mixing until just combined. Divide batter between cake pans and bake for 25-30 minutes or until a toothpick comes out clean. Let cakes cool completely.
Prepare the Buttercream
- Melt White Chocolate: Melt white chocolate and let it cool slightly.
- Beat Butter: In a large bowl, beat softened butter until smooth.
- Add Sugar & Cream: Gradually mix in powdered sugar, heavy cream, and melted white chocolate.
- Flavor & Whip: Add amaretto (or almond extract) and salt, then whip until fluffy.
Assemble the Cake
- Layer with Raspberry Preserves: Spread raspberry preserves between each cake layer.
- Frost the Cake: Coat with white chocolate buttercream, smoothing the sides and top.
- Decorate: Garnish with fresh raspberries, almond slivers, or white chocolate shavings.
Servings and Timing
- Servings: 12
- Prep Time: 20 minutes
- Bake Time: 30 minutes
- Total Time: 1 hour 30 minutes
Variations
- Nut-Free Version: Replace almond flour with more all-purpose flour.
- Extra Raspberry Flavor: Add fresh raspberries between layers.
- Boozy Twist: Brush cake layers with a bit of amaretto before frosting.
- Gluten-Free Option: Use a gluten-free flour blend in place of all-purpose flour.
Storage/Reheating
- Storage: Keep in an airtight container in the fridge for up to 5 days.
- Freezing: Freeze unfrosted cake layers for up to 2 months; thaw before assembling.
- Serving: Let cake sit at room temperature for 20 minutes before serving.
FAQs
Can I use store-bought raspberry jam?
Yes! Just ensure it’s high-quality for the best flavor.
How do I prevent my cake from being dry?
Measure flour correctly and avoid overbaking.
Can I make this cake ahead of time?
Yes! Bake the layers a day ahead and frost before serving.
What can I use instead of amaretto?
Use almond extract or omit it for a milder flavor.
Can I use dark chocolate instead of white?
Yes, but it will change the flavor of the buttercream.
How do I get smooth frosting?
Use a bench scraper and chill the cake briefly before final smoothing.
Can I make this into cupcakes?
Yes! Bake for 18-20 minutes until a toothpick comes out clean.
What pairs well with this cake?
Serve with coffee, tea, or a glass of dessert wine.
Can I use frozen raspberries?
Yes, but drain excess liquid before adding.
How do I prevent my cake from sticking to the pans?
Grease pans well and use parchment paper for easy removal.
Conclusion
This almond raspberry cake with white chocolate buttercream is an elegant dessert with delicate almond flavor, sweet raspberry filling, and a luxurious white chocolate frosting. Perfect for birthdays, weddings, or any celebration, this cake is as stunning as it is delicious. Try different variations, store leftovers for later, and enjoy this beautifully balanced treat!
Print
- Total Time: 50 minutes
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
This Almond Raspberry Cake with White Chocolate Buttercream is a show-stopping dessert! Moist almond cake layers are filled with sweet raspberry preserves and topped with a rich, silky white chocolate amaretto buttercream. Perfect for celebrations, birthdays, or any special occasion!
Ingredients
For the Almond Cake:
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large eggs
- 1 1/2 tsp almond extract
- 1 tsp vanilla extract
- 1 cup buttermilk
For the Filling:
- 3/4 cup raspberry preserves
For the White Chocolate Buttercream:
- 6 oz white chocolate, melted and slightly cooled
- 1 cup unsalted butter, softened
- 3 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
- 1 tbsp amaretto liqueur (optional)
Instructions
Step 1: Bake the Almond Cake
- Preheat Oven: Preheat to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
- Cream Butter & Sugar: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in almond and vanilla extract.
- Alternate Mixing: Gradually add dry ingredients to the wet mixture, alternating with buttermilk. Mix until just combined.
- Bake: Divide batter evenly between the cake pans and bake for 25–30 minutes or until a toothpick inserted comes out clean. Let cool completely.
Step 2: Make the White Chocolate Buttercream
- Beat Butter & Sugar: In a large bowl, beat butter until creamy. Gradually add powdered sugar.
- Add White Chocolate: Mix in melted white chocolate, heavy cream, vanilla extract, and amaretto (if using). Beat until smooth and fluffy.
Step 3: Assemble the Cake
- Fill with Raspberry Preserves: Place one cake layer on a serving plate and spread an even layer of raspberry preserves.
- Frost & Decorate: Top with the second cake layer and frost with white chocolate buttercream. Garnish with fresh raspberries and sliced almonds if desired.
- Serve & Enjoy: Chill for 30 minutes before slicing for clean layers.
Notes
- For a nutty crunch, sprinkle toasted almonds on top.
- Use seedless raspberry preserves for a smoother filling.
- Store in the fridge for up to 3 days; bring to room temperature before serving.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American, European-Inspired
