A luscious and decadent dessert featuring layers of moist almond cake, sweet raspberry preserves, and a velvety white chocolate amaretto buttercream. This cake is a show-stopper for any celebration or special occasion!

Why You’ll Love This Recipe

• Elegant Flavor: The combination of almond, white chocolate, and raspberry creates a sophisticated and indulgent flavor profile.
• Moist and Tender Cake: Made with sour cream and egg whites, this cake is incredibly soft and fluffy.
• Perfect for Celebrations: Its stunning presentation and delicious taste make it ideal for birthdays, weddings, or any gathering.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Almond Cake

• Cake flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter
• Granulated sugar
• Egg whites
• Vanilla extract
• Almond extract
• Whole milk
• Sour cream

For the White Chocolate Amaretto Buttercream Frosting

• Unsalted butter
• Confectioners’ sugar
• Salt
• Heavy cream
• Amaretto liqueur
• Almond extract
• Quality white chocolate

Assembly and Garnish

• Raspberry preserves
• Fresh raspberries
• Thinly sliced almonds

Directions

For the Almond Cake

1. Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. Mix Dry Ingredients: Sift together the cake flour, baking powder, baking soda, and salt in a large mixing bowl.
3. Cream Butter and Sugar: In another bowl, beat the butter until smooth and creamy. Gradually add sugar and continue beating on high speed until light and fluffy.
4. Incorporate Wet Ingredients: Add the egg whites one at a time, mixing after each addition. Stir in vanilla and almond extracts.
5. Combine Wet and Dry Mixtures: Alternate adding the dry ingredients and the milk/sour cream mixture to the batter in three additions, beginning and ending with the dry ingredients. Mix until just combined.
6. Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the White Chocolate Amaretto Buttercream Frosting

1. Cream Butter: Beat the softened butter on medium-high speed until smooth and fluffy.
2. Add Sugar and Liquid Ingredients: Gradually add the sifted confectioners’ sugar, beating well after each addition. Stir in the salt, heavy cream, amaretto liqueur, and almond extract.
3. Incorporate White Chocolate: Add the melted and slightly cooled white chocolate to the buttercream, beating until fully combined and smooth.

Assembly

1. Layer the Cake: Place one cake layer on a serving plate. Spread a generous layer of raspberry preserves over the top.
2. Frost the Cake: Add the second cake layer and cover the entire cake with the white chocolate buttercream.
3. Decorate: Garnish with fresh raspberries and thinly sliced almonds around the edges for a beautiful finish.

Servings and Timing

• Servings: 10 slices
• Prep Time: 40 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour 40 minutes

Variations

• Gluten-Free: Substitute gluten-free cake flour to make this cake suitable for gluten-sensitive guests.
• No Alcohol: Replace the amaretto with almond extract and add a little extra cream for a non-alcoholic version.
• Berry Twist: Use strawberry or blackberry preserves instead of raspberry for a different flavor profile.

Storage and Reheating

• Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.

FAQs

1. Can I make the cake layers ahead of time?

Yes, you can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store them at room temperature or in the refrigerator.

2. Can I use regular all-purpose flour instead of cake flour?

Yes, but the texture may be slightly denser. For every 1 cup of cake flour, use 1 cup of all-purpose flour minus 2 tablespoons, and add 2 tablespoons of cornstarch.

3. Can I make this recipe without sour cream?

You can substitute sour cream with Greek yogurt or buttermilk for a similar moist texture.

4. What’s the best way to melt white chocolate?

Use a double boiler or microwave the white chocolate in 20-second intervals, stirring each time, to prevent scorching.

5. Can I make this recipe into cupcakes?

Yes! Divide the batter into a lined cupcake tin and bake at 350°F for 18-22 minutes.

6. What if I don’t have almond extract?

You can use vanilla extract, but the almond flavor will be less pronounced.

7. How do I ensure my buttercream isn’t too runny?

Make sure the white chocolate has cooled but is still pourable before adding it to the buttercream.

8. Can I use frozen raspberries for garnish?

Yes, but thaw them first and pat dry to avoid excess moisture.

9. What can I substitute for amaretto in the frosting?

Replace it with more almond extract or vanilla extract for a non-alcoholic alternative.

10. How do I get smooth frosting on the cake?

Use an offset spatula or a bench scraper, and dip it in warm water for a polished finish.

Conclusion

This White Chocolate Raspberry Cake is an elegant and indulgent dessert perfect for any celebration. Its balance of tart raspberry preserves, rich white chocolate buttercream, and moist almond cake makes it a crowd-pleaser that will impress everyone at the table!

A luscious and decadent dessert featuring layers of moist almond cake, sweet raspberry preserves, and a velvety white chocolate amaretto buttercream. This cake is a show-stopper for any celebration or special occasion!

Why You’ll Love This Recipe

• Elegant Flavor: The combination of almond, white chocolate, and raspberry creates a sophisticated and indulgent flavor profile.
• Moist and Tender Cake: Made with sour cream and egg whites, this cake is incredibly soft and fluffy.
• Perfect for Celebrations: Its stunning presentation and delicious taste make it ideal for birthdays, weddings, or any gathering.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Almond Cake

• Cake flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter
• Granulated sugar
• Egg whites
• Vanilla extract
• Almond extract
• Whole milk
• Sour cream

For the White Chocolate Amaretto Buttercream Frosting

• Unsalted butter
• Confectioners’ sugar
• Salt
• Heavy cream
• Amaretto liqueur
• Almond extract
• Quality white chocolate

Assembly and Garnish

• Raspberry preserves
• Fresh raspberries
• Thinly sliced almonds

Directions

For the Almond Cake

1. Prepare the Cake Pans: Preheat your oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. Mix Dry Ingredients: Sift together the cake flour, baking powder, baking soda, and salt in a large mixing bowl.
3. Cream Butter and Sugar: In another bowl, beat the butter until smooth and creamy. Gradually add sugar and continue beating on high speed until light and fluffy.
4. Incorporate Wet Ingredients: Add the egg whites one at a time, mixing after each addition. Stir in vanilla and almond extracts.
5. Combine Wet and Dry Mixtures: Alternate adding the dry ingredients and the milk/sour cream mixture to the batter in three additions, beginning and ending with the dry ingredients. Mix until just combined.
6. Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

For the White Chocolate Amaretto Buttercream Frosting

1. Cream Butter: Beat the softened butter on medium-high speed until smooth and fluffy.
2. Add Sugar and Liquid Ingredients: Gradually add the sifted confectioners’ sugar, beating well after each addition. Stir in the salt, heavy cream, amaretto liqueur, and almond extract.
3. Incorporate White Chocolate: Add the melted and slightly cooled white chocolate to the buttercream, beating until fully combined and smooth.

Assembly

1. Layer the Cake: Place one cake layer on a serving plate. Spread a generous layer of raspberry preserves over the top.
2. Frost the Cake: Add the second cake layer and cover the entire cake with the white chocolate buttercream.
3. Decorate: Garnish with fresh raspberries and thinly sliced almonds around the edges for a beautiful finish.

Servings and Timing

• Servings: 10 slices
• Prep Time: 40 minutes
• Cooking Time: 30 minutes
• Total Time: 1 hour 40 minutes

Variations

• Gluten-Free: Substitute gluten-free cake flour to make this cake suitable for gluten-sensitive guests.
• No Alcohol: Replace the amaretto with almond extract and add a little extra cream for a non-alcoholic version.
• Berry Twist: Use strawberry or blackberry preserves instead of raspberry for a different flavor profile.

Storage and Reheating

• Refrigeration: Store the cake in an airtight container in the refrigerator for up to 5 days.
• Freezing: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the refrigerator before serving.

FAQs

1. Can I make the cake layers ahead of time?

Yes, you can bake the cake layers up to 2 days in advance. Wrap them tightly in plastic wrap and store them at room temperature or in the refrigerator.

2. Can I use regular all-purpose flour instead of cake flour?

Yes, but the texture may be slightly denser. For every 1 cup of cake flour, use 1 cup of all-purpose flour minus 2 tablespoons, and add 2 tablespoons of cornstarch.

3. Can I make this recipe without sour cream?

You can substitute sour cream with Greek yogurt or buttermilk for a similar moist texture.

4. What’s the best way to melt white chocolate?

Use a double boiler or microwave the white chocolate in 20-second intervals, stirring each time, to prevent scorching.

5. Can I make this recipe into cupcakes?

Yes! Divide the batter into a lined cupcake tin and bake at 350°F for 18-22 minutes.

6. What if I don’t have almond extract?

You can use vanilla extract, but the almond flavor will be less pronounced.

7. How do I ensure my buttercream isn’t too runny?

Make sure the white chocolate has cooled but is still pourable before adding it to the buttercream.

8. Can I use frozen raspberries for garnish?

Yes, but thaw them first and pat dry to avoid excess moisture.

9. What can I substitute for amaretto in the frosting?

Replace it with more almond extract or vanilla extract for a non-alcoholic alternative.

10. How do I get smooth frosting on the cake?

Use an offset spatula or a bench scraper, and dip it in warm water for a polished finish.

Conclusion

This White Chocolate Raspberry Cake is an elegant and indulgent dessert perfect for any celebration. Its balance of tart raspberry preserves, rich white chocolate buttercream, and moist almond cake makes it a crowd-pleaser that will impress everyone at the table!

Print