Amaretto Raspberry Chocolate Cake Recipe
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.
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.
