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
Units
Scale
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
