Almond Raspberry White Chocolate Cake Recipe
Looking for a dessert recipe? Check out the Almond Raspberry White Chocolate Cake! It combines the flavors of white chocolate, almonds, and raspberries in a moist, fluffy cake with silky frosting layers.
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 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 mixing bowl.
- Beat butter until smooth and creamy in a stand mixer or with an electric mixer.
- Gradually add sugar and beat for 2 minutes on high speed.
- Slowly add egg whites, beating well after each addition.
- Combine vanilla extract, almond extract, milk, and sour cream in a measuring cup.
- Mix flour mixture and liquid mixture in alternating additions until just combined.
- Divide batter evenly into pans and smooth the tops.
- Bake for 25-30 minutes until lightly browned, and a toothpick comes out clean. Cool in pans on a wire rack for 15 minutes, then invert onto racks to cool completely.
