White Chocolate Raspberry Cake
Aug 24, 2024 12:32 PM
Say hello to the BEST white chocolate raspberry cake recipe! Layers of white chocolate buttercream + raspberry jam + moist cake + fresh berries = a show stopping dessert everyone will love! You can make this cake a day in advance and store at room temperature until needed. A great birthday cake or small wedding cake.
This stunning cake features two of my all-time favorite flavors: almond and raspberry! And it features them in multiple forms! The cakes themselves get their almond flavor from almond extract. They bake up moist and fluffy, but dense enough to be sliced and layered.
It’s important they’re a little dense, because they’re going to be layered with raspberry jam AND white chocolate buttercream! The two will slightly blend together when you slice into the cake, which create almost a white chocolate raspberry buttercream… that’s been spiked with amaretto!!! It’s heavenly! But definitely on the sweeter side – as is almost anything involving white chocolate!
And the final touch, a mountain of fresh raspberries on top! I just threw them by the handful for an organic look, but you can definitely arrange them neater for a more polished appearance! I also pressed thinly sliced almonds all around the outside of the cake. This adds a delightful crunch and makes the entire cake look so beautiful!
This is one of those cakes people will think you bought from a fancy bakery!!!
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 at 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, at room temperature 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
Prep Time:
40 minutes
Cook Time:
30 minutes
Total Time:
100 minutes
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