Dive into a world of exquisite flavors and textures with our White Chocolate Almond Raspberry Cake. This divine creation features layers of moist almond cake, adorned with a luscious white chocolate amaretto buttercream, raspberry preserves, and crowned with fresh raspberries and sliced almonds. Elevate your dessert experience to new heights with this decadent masterpiece, perfect for celebrations or moments when you simply crave something extraordinary.
In our family, the White Chocolate Almond Raspberry Cake has become synonymous with celebration. Picture this: the aroma of almonds filling the kitchen as the cake layers bake to perfection. The velvety smoothness of white chocolate amaretto buttercream intertwines with the sweetness of raspberry preserves, creating a symphony of flavors. As we gather around the table, the vibrant raspberries and delicate sliced almonds add a visual flourish to this culinary masterpiece. It’s not just a cake; it’s a celebration of joy, love, and the art of baking.
Why This White Chocolate Almond Raspberry Cake:
Unveiling the Magic Behind the Decadence
- Moist Almond Cake Layers: Indulge in the sublime texture of almond-infused cake layers, perfectly balanced with a tender crumb and a rich flavor profile.
- Luscious White Chocolate Amaretto Buttercream: A velvety, buttery frosting featuring amaretto liqueur and melted white chocolate, creating a harmonious blend of sweetness and sophistication.
- Raspberry Elegance: Elevate each layer with a delightful spread of raspberry preserves, adding a burst of fruity goodness that complements the almond and white chocolate beautifully.
- Visual Splendor: Impress your guests with the cake’s stunning appearance, adorned with fresh raspberries and a crown of thinly sliced almonds, creating a feast for both the eyes and the palate.
Ingredients:
For the Almond Cake
- 2 and 1/2 cups cake flour, sifted (315 grams)
- 3 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup (227 grams) unsalted butter, at room temperature
- 1 and 1/2 cups (298 grams) granulated sugar
- 6 large egg whites, at room temperature
- 1 teaspoon vanilla extract
- 2 teaspoons almond extract
- 3/4 cup (170 grams) whole milk, at room temperature
- 2/3 cup (152 grams) sour cream, at room temperature
For the White Chocolate Amaretto Buttercream Frosting
- 1 cup (227g) unsalted butter, at room temperature
- 2 and 1/2 cups (283g/10 ounces) confectioners’ sugar, sifted
- 1/4 teaspoon salt
- 1 Tablespoon heavy cream
- 1 and 1/2 Tablespoons amaretto liqueur
- 1 teaspoon almond extract
- 6 ounces (170g) 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
- Preheat oven to 350°F. Grease and line two 9-inch round cake pans.
- Sift together cake flour, baking powder, baking soda, and salt.
- In a mixing bowl, beat butter until creamy. Gradually add sugar and beat on high for 2 minutes.
- Add beaten egg whites gradually, alternating with the milk/sour cream mixture.
- Divide batter among pans and bake for 25-30 minutes. Cool completely.
For the White Chocolate Amaretto Buttercream Frosting
- Beat butter until smooth. Gradually add confectioners’ sugar. Add salt, cream, amaretto, almond extract, and melted white chocolate. Beat until smooth.
Assembly and Garnish
- Slice each cake layer horizontally. Spread frosting and raspberry preserves between layers.
- Frost the top and sides of the cake. Press sliced almonds onto the sides and top with fresh raspberries.
- Allow the cake to set for 20 minutes before slicing. Refrigerate for up to 2 days, bringing to room temperature before serving.
Notes: For an extra touch, drizzle a bit of melted white chocolate over the fresh raspberries before serving. Experiment with different nut varieties or substitute amaretto with a non-alcoholic almond extract for a family-friendly version. Enjoy this indulgent treat on special occasions or whenever you crave a slice of pure bliss!
