Indulge in the divine flavors of our White Chocolate Almond Raspberry Cake! This heavenly creation features layers of moist almond cake infused with hints of vanilla and almond extract, filled with luscious raspberry preserves, and adorned with a decadent white chocolate amaretto buttercream frosting. Each bite is a symphony of flavors and textures, making it an irresistible treat for any occasion.
In our cozy kitchen, this White Chocolate Almond Raspberry Cake has become a symbol of celebration and togetherness. Every time I bake this cake, it’s not just about the ingredients coming together, but it’s about the joy it brings to my husband and our little family. One particular memory stands out vividly: on our anniversary, I surprised my husband with this cake, and his eyes lit up with delight as he took the first bite. Since then, it’s become a tradition to enjoy this cake on special occasions, creating cherished moments and unforgettable memories.
Why This Heavenly White Chocolate Almond Raspberry Cake:
- Infused with almond extract and vanilla, the almond cake layers offer a delicate and aromatic flavor profile.
- The addition of sour cream in the cake batter ensures a moist and tender crumb, elevating the overall texture of the cake.
- The white chocolate amaretto buttercream frosting adds a rich and creamy complement to the subtle sweetness of the cake, enhanced by the hints of amaretto liqueur.
- Each layer is generously filled with raspberry preserves, providing a burst of fruity freshness with every bite.
- Adorned with fresh raspberries and sliced almonds, this cake not only looks stunning but also offers a delightful contrast of flavors and textures.
Ingredients:
For the Almond Cake:
- 2 and 1/2 cups (315 grams) cake flour, sifted
- 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, lightly beaten until foamy
- 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
Directions:
For the White Chocolate Amaretto Buttercream Frosting:
- In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium speed until completely smooth.
- Reduce the speed to low and gradually add in the confectioners’ sugar, beating until all of the sugar is completely combined.
- Add in the salt, heavy cream, amaretto liqueur, and almond extract, and beat until smooth.
- Pour in the melted white chocolate and beat until well combined and creamy.
- Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for an additional minute to ensure a smooth and fluffy texture.
Assembly and Garnish:
- Using a long, serrated knife, carefully slice each cake horizontally to create four even layers.
- Place one cake layer on a large plate or cake stand. Spread a generous amount of the white chocolate amaretto buttercream frosting over the top, ensuring it covers the entire surface.
- Spoon raspberry preserves over the frosting layer and spread evenly.
- Top with another cake layer and repeat the frosting and raspberry preserves process.
- Continue layering until all cake layers are stacked, finishing with the final cake layer on top.
- Spread the remaining frosting over the top and sides of the cake, creating a smooth and even layer.
- Gently press the sliced almonds onto the sides of the cake, covering the entire circumference.
- Decorate the top of the cake with fresh raspberries, arranging them as desired.
- Allow the cake to set for about 20 minutes before slicing to ensure the layers hold together.
- Serve immediately, or store the cake in the refrigerator for up to two days. Bring the cake to room temperature before serving to enhance the flavors and texture.
Notes:
- For a nut-free option, you can omit the sliced almonds or replace them with another garnish of your choice.
- Ensure the white chocolate is completely cooled before adding it to the buttercream frosting to prevent melting and altering the texture.
- To achieve a smooth frosting consistency, it’s important to beat the butter and sugar until light and fluffy before adding the other ingredients.
- For an alcohol-free version, you can substitute the amaretto liqueur with additional almond extract or another flavored extract of your choice.
- This cake is best enjoyed fresh but can be stored in the refrigerator for a couple of days. Bring it to room temperature before serving for the best taste and texture experience.
