White Chocolate Almond Raspberry Cake Recipe

This White Chocolate Amaretto Buttercream Frosted Almond Raspberry Cake is a definite show-stopper! This cake is decadently delicious, with four layers of light and fluffy almond cake, raspberry filling, and creamy white chocolate amaretto cream. If you like raspberry almond sweets, this is a must-try!

This Almond Raspberry Cake with White Chocolate Amaretto Buttercream Frosting is a total showstopper! Featuring four layers of light and fluffy almond cake, raspberry filling, and creamy white chocolate amaretto cream, this cake is decadently sweet! A must try if you love raspberry almond desserts!

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, 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:

Instructions

For the Almond Cake

  1. Preheat the oven to 350 degrees F. Grease two 9-inch round cake pans generously on the bottom and edges; line with parchment paper rounds and set aside until required.
  2. Sift together the cake flour, baking powder, baking soda, and salt in a large mixing basin; set aside.
  3. Beat the butter on medium-high speed in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing basin with a handheld electric mixer, until smooth and creamy, about 1 minute.
  4. Gradually incorporate the sugar. After all of the sugar has been added, beat for 2 minutes on high speed.
  5. Reduce the mixer’s speed to low and gradually add the egg whites, beating thoroughly after each addition and scraping down the sides and bottom of the bowl as required.
  6. Combine the vanilla extract, almond extract, milk, and sour cream in a spouted measuring cup. Mix until everything is well blended.
  7. On low speed, alternate adding the flour mixture with the liquid milk/sour creamy combination in three additions, beginning and finishing with the flour, and mixing until just incorporated.
  8. Evenly distribute the batter amongst the prepared pans and smooth the tops.
  9. Bake for 25–30 minutes, or until the sides are gently browned and a toothpick inserted in the middle comes out clean. Place the cakes in the pans on a wire rack to cool for 15 minutes. The cake layers should then be inverted onto cooling racks and allowed to cool fully.

For the White Chocolate Amaretto Buttercream Frosting

  1. Beat the butter on medium speed in the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing basin with a handheld electric mixer, until totally smooth. Reduce the mixer’s speed to low and gradually add the confectioners’ sugar, mixing until all of the sugar has been incorporated. Evenly distribute the batter amongst the prepared pans and smooth the tops.
  2. Combine the salt, cream, amaretto, and almond extract in a mixing bowl and whip until smooth.
  3. Blend in the white chocolate until it is completely smooth. Increase the speed to medium-high and beat for a minute once all of the ingredients have been mixed.

Assembly and Garnish

  1. Slice each cake in half horizontally with a large, serrated knife to make four uniform layers.
  2. One cake layer should be placed on a big dish or cake stand. Spread 1/2 cup of the frosting on top of the cake, thoroughly covering it, and then top with 1/4 cup of raspberry preserves.
  3. Repeat the stacking technique with another cake layer, finishing with the last cake layer on top. Cover the top and sides of the cake with the remaining icing.
  4. Gently push the sliced almonds all around the edges of the cake with your hands. Then add fresh raspberries on top!
  5. Allow 20 minutes for the cake to set before slicing. Then serve immediately or keep refrigerated for up to 2 days. Before serving, allow it cool to room temperature.
This Almond Raspberry Cake with White Chocolate Amaretto Buttercream Frosting is a total showstopper! Featuring four layers of light and fluffy almond cake, raspberry filling, and creamy white chocolate amaretto cream, this cake is decadently sweet! A must try if you love raspberry almond desserts!

Source: Baker By Nature

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