Get ready to delight your taste buds with the Amaretto Raspberry Chocolate Cake Recipe! This decadent treat blends the rich flavors of amaretto and chocolate with the sweet tartness of raspberries.
Whether you’re celebrating a special occasion or just want to indulge in something delicious, this cake is sure to satisfy your sweet tooth. Check out some of the mouth-watering recipes we found to get started!
Key Amaretto Raspberry Chocolate Cake Ingredients & Why
Butter
Butter enriches and flavors the cake.
Sugar sweetens and tenderizes the crumb.
Flour
Flour provides cake structure.
Ground Almond adds nutty texture and flavor.
Amaretti Biscuits
Amaretti Biscuits impart a unique almond taste.
Raspberry Preserves
Raspberry Preserves offer fruity moistness.
Eggs
Eggs bind and structure the cake.
Chocolate
Chocolate enhances richness and flavor.
Amaretto
Amaretto brings out distinct almond notes.
Cocoa Powder
Cocoa Powder introduces chocolate flavor and color.
Raspberries
Raspberries contribute fruity flavor and texture.
How Do You Make The Best Amaretto Raspberry Chocolate Cake?
- Preheat oven to 350°F. Grease and line two 9-inch cake pans.
- Sift cake flour, baking powder, baking soda, and salt in a large mixing bowl.
- Beat butter until smooth in a stand mixer or with an electric mixer.
- Gradually add sugar and beat for 2 minutes on high speed.
- Add egg whites slowly, scraping the bowl.
- Combine vanilla extract, almond extract, milk, and sour cream in a measuring cup.
- Add flour mixture and liquid mixture alternately on low speed.
- Divide batter between pans and smooth the tops.
- Bake for 25-30 minutes until edges brown and toothpick comes out clean. Cool in pans for 15 minutes, then invert onto racks to cool completely.
Pro Tips For Making Amaretto Raspberry Chocolate Cake Recipe
- Use room temperature butter and cream cheese for a smoother batter.
- Fold in raspberries gently to prevent crushing.
- Reduce amaretto if you’re not a fan.
- Chill chocolate raspberry ganache for 30 minutes before spreading on the cake.
- Prep raspberry filling and chocolate buttercream ahead of time.
How to Store Amaretto Raspberry Chocolate Cake
- Wrap the cake in plastic or foil and store it in the fridge to keep it fresh.
- For long-term storage (up to 3 months), freeze the well-wrapped cake in an airtight container.
- To store in the refrigerator, place the cake in an airtight cake carrier or double-wrap it in plastic. Use toothpicks to keep the wrap away from decorations. If sliced, arrange the pieces in an airtight container and seal it. Refrigerate for up to 5 days.
- If you skip the fresh raspberries, store the cake at room temperature for 3-4 days. For optimal freshness, refrigerate it.
Can You Freeze Amaretto Raspberry Chocolate Cake?
Freezing Amaretto Raspberry Chocolate Cake is a breeze. Wrap it securely and it’s good for 2-3 months. When you’re ready to indulge, thaw it in the fridge overnight, then let it come to room temperature before serving.
Frequently Asked Questions About Amaretto Raspberry Chocolate Cake
Can You Freeze Amaretto Chocolate Raspberry Cake?
To freeze your cake, wrap it tightly in plastic wrap followed by aluminum foil. This preserves it for a maximum of 3 months.
Can I Use Fresh Raspberries in the Buttercream?
Fresh raspberries may be tempting for buttercream, but they add too much moisture, causing it to become runny. Opt for raspberry jam or preserves.
Why is This Cake Called a Pound Cake?
“Pound cake” got its name from the classic recipe, which required a pound of sugar, flour, eggs, and butter each. However, contemporary versions often deviate from this precise measurement.
How Do I Make Raspberry Filling?
Simmer raspberries, sugar, and lemon juice in a saucepan until the mixture thickens to craft a delectable raspberry filling. Afterward, strain the mixture to eliminate seeds and allow it to cool before generously spreading it over the cake layers.
Amaretto Raspberry Chocolate Cake Recipe
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:
- 1 cup raspberry preserves
- 1 cup fresh raspberries
- 1 cup thinly sliced almonds
Instructions
- Preheat oven to 350°F. Grease and line two 9-inch round cake pans.
- Sift cake flour, baking powder, baking soda, and salt in a large bowl.
- Beat butter until smooth in a stand mixer or with an electric mixer.
- Gradually add sugar and beat for 2 minutes on high speed.
- Add egg whites slowly, beating well and scraping the bowl.
- Combine vanilla extract, almond extract, milk, and sour cream in a measuring cup.
- Add flour mixture and liquid mixture alternately on low speed, starting and ending with flour.
- Divide batter between pans and smooth tops.
- Bake 25-30 minutes until edges are lightly browned and toothpick comes out clean. Cool in pans on a wire rack for 15 minutes, then invert onto racks to cool completely.
