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White Chocolate Raspberry Cake with White Chocolate Buttercream

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  • Author: fella
  • Prep Time: 40min
  • Cook Time: 30min
  • Total Time: 1hour 40 minutes
  • Yield: 10 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This White Chocolate Raspberry Cake is a show-stopping dessert. Almond cake layers filled with tangy raspberry preserves and frosted with velvety white chocolate amaretto buttercream—perfect for celebrations or indulgent evenings!

Ingredients

Units Scale

For the Almond Cake:

  • 2 1/2 cups (300g) cake flour, sifted
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 cup (227g) unsalted butter, room temperature
  • 1 1/2 cups (299g) granulated sugar
  • 6 large egg whites, room temperature
  • 1 tsp vanilla extract
  • 1 1/2 tsp almond extract
  • 3/4 cup (170ml) whole milk, room temperature
  • 2/3 cup (152g) sour cream, room temperature

For the White Chocolate Amaretto Buttercream:

  • 1 1/2 cups (340g) unsalted butter, room temperature
  • 3 1/4 cups confectioners’ sugar, sifted
  • 1/4 tsp salt
  • 2 tbsp (28ml) heavy cream, room temperature
  • 1 1/2 tbsp (21ml) amaretto liqueur
  • 1 tsp almond extract
  • 9 oz (255g) white chocolate, melted and cooled

For 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 and line two 9-inch round cake pans with parchment paper.
  2. Mix Dry Ingredients:
    In a large bowl, sift together cake flour, baking powder, baking soda, and salt.
  3. Cream Butter and Sugar:
    Beat butter until creamy. Gradually add sugar and beat on high speed until light and fluffy, about 3-5 minutes.
  4. Incorporate Wet Ingredients:
    Add egg whites one at a time, beating after each addition. Mix in vanilla and almond extracts.
  5. Combine Wet and Dry:
    Alternate adding the dry ingredients with the milk and sour cream, beginning and ending with the dry mixture. Mix until just combined.
  6. Bake:
    Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely before assembly.

For the White Chocolate Amaretto Buttercream:

  1. Cream Butter:
    Beat butter until smooth and fluffy. Gradually add confectioners’ sugar and salt, mixing on low until combined.
  2. Add Liquids:
    Mix in heavy cream, amaretto, and almond extract. Beat until fluffy.
  3. Incorporate Chocolate:
    Add the melted, cooled white chocolate, and beat on medium-high speed until silky smooth.

Assembly:

  1. Layer the Cake:
    Place one cake layer on a serving plate. Spread with half the raspberry preserves. Add the second cake layer and spread the remaining preserves on top.
  2. Frost the Cake:
    Frost the cake with white chocolate buttercream, smoothing the top and sides.
  3. Garnish:
    Decorate with fresh raspberries and sliced almonds.

Find it online: https://yumandjoy.com/white-chocolate-raspberry-cake-with-white-chocolate-buttercream/