White Chocolate Raspberry Cake with White Chocolate Amaretto Buttercream

This White Chocolate Raspberry Cake is a luxurious dessert made with almond cake layers, raspberry preserves, and a creamy white chocolate amaretto buttercream frosting. Perfect for special occasions like birthdays, weddings, or holidays, this cake features a balance of sweet, tart, and rich flavors that will impress your guests. With easy-to-follow instructions, this dessert is a showstopper that combines smooth white chocolate, fresh raspberries, and the nutty aroma of almonds. Whether you’re celebrating or simply making a sweet treat, this cake is sure to be a favorite.

Ingredients

For the Almond Cake:

• 2 and 1/2 cups (300g) cake flour, sifted
• 3 teaspoons baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon salt
• 1 cup (227g) unsalted butter, room temperature
• 1 and 1/2 cups (299g) granulated sugar
• 6 large egg whites, room temperature, lightly beaten until foamy
• 1 teaspoon vanilla extract
• 1 and 1/2 teaspoons almond extract
• 3/4 cup (170ml) whole milk, room temperature
• 2/3 cup (152g) sour cream, room temperature

For the White Chocolate Amaretto Buttercream Frosting:

• 1 and 1/2 cups (340g) unsalted butter, room temperature
• 3 and 1/4 cups confectioners’ sugar, sifted
• 1/4 teaspoon salt
• 2 tablespoons (28ml) heavy cream, room temperature
• 1 and 1/2 tablespoons (21ml) amaretto liqueur
• 1 teaspoon almond extract
• 9 ounces (255g) 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

For the Almond Cake:

1. Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
2. In a large mixing bowl, sift together cake flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of a stand mixer (or using a handheld mixer), beat the butter on medium-high speed for about 1 minute until smooth and creamy.
4. Gradually add sugar, then beat on high speed for 2 minutes until light and fluffy.
5. Reduce the mixer speed to low and add egg whites gradually, mixing well and scraping down the sides as needed.
6. In a separate measuring cup, combine vanilla extract, almond extract, milk, and sour cream. Mix until combined.
7. Slowly add the flour mixture in three parts, alternating with the milk mixture, starting and ending with flour. Mix until just combined.
8. Divide the batter evenly between the two prepared pans and smooth the tops.
9. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in the pans for 15 minutes, then transfer to wire racks to cool completely.

For the White Chocolate Amaretto Buttercream Frosting:

1. Beat butter on medium speed in the mixer until smooth and creamy.
2. Gradually add powdered sugar, mixing until fully incorporated.
3. Add salt, heavy cream, amaretto, and almond extract. Beat until smooth.
4. Stir in melted white chocolate and beat on medium-high speed for 1 minute until fluffy.

Assembly and Garnish:

1. Slice each cooled cake layer in half horizontally to create 4 even layers.
2. Place the first layer on a cake stand or plate. Spread 1/2 cup of frosting, then top with 1/4 cup raspberry preserves.
3. Add the second cake layer and repeat the process. Continue layering until all cake layers are stacked.
4. Spread the remaining frosting over the top and sides of the cake.
5. Gently press the sliced almonds around the sides of the cake and top with fresh raspberries.
6. Allow the cake to set for 20 minutes before slicing. Store in the refrigerator for up to 2 days. Bring to room temperature before serving.

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Why You’ll Love This Recipe

This White Chocolate Raspberry Cake offers a perfect balance of rich, buttery almond cake, tangy raspberry preserves, and indulgent white chocolate amaretto buttercream. With its elegant flavors and beautiful presentation, it’s ideal for special occasions like birthdays, holidays, or a luxurious dessert to share with friends and family.

Tips

• For the best texture, ensure your ingredients (butter, eggs, milk, sour cream) are at room temperature.
• Use high-quality white chocolate for a smoother and creamier frosting.
• Let the cake layers cool completely before frosting to avoid melting the buttercream.
• You can make the cake and frosting ahead of time and store them separately in the fridge. Assemble the cake before serving.

Variations and Substitutions

• If you prefer a different flavor, replace the almond extract with vanilla extract for a classic flavor.
• If you don’t have amaretto liqueur, you can substitute it with a splash of almond extract and a little extra cream for moisture.
• Use fresh fruit like strawberries or blackberries if raspberries are not available.

FAQs

Can I make this cake ahead of time?
Yes! You can bake the cakes and make the frosting in advance. Store the cake layers in an airtight container at room temperature for up to 3 days. Keep the frosting in the refrigerator until ready to assemble.

Can I freeze this cake?
Yes, you can freeze the cake layers. Wrap them tightly in plastic wrap and foil and freeze for up to 3 months. Let them thaw completely before frosting.

Can I substitute the white chocolate frosting with regular buttercream?
Yes, if you prefer a simpler frosting, you can use a traditional buttercream frosting instead of white chocolate amaretto buttercream.

Serving

Serve this cake at room temperature for the best texture and flavor. It pairs wonderfully with a cup of coffee, tea, or a glass of dessert wine.

Suggestions

• Top the cake with additional fresh fruit or a drizzle of raspberry sauce for extra flair.
• For a more decadent dessert, serve the cake with a scoop of vanilla ice cream or a dollop of whipped cream.