White Chocolate Almond Raspberry Cake

White Chocolate Almond Raspberry Cake

from bakerbynature.com
80 min
1 servings

This Almond Raspberry Cake with White Chocolate Amaretto Buttercream Frosting is a total showstopper! Featuring four layers of light and fluffy almond cake, raspberry filling, and creamy white chocolate amaretto cream, this cake is decadently sweet! A must try if you love raspberry almond desserts!

Ingredients

  • 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
  • 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
  • 1 cup raspberry preserves
  • 1 cup fresh raspberries
  • 1 cup thinly sliced almonds

Directions

  1. 1

    Preheat oven to 350 degrees (F). Generously grease the bottom and sides of two 9-inch round cake pans; line with parchment paper rounds and set aside until needed. 

  2. 2

    In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined.

  3. 3

    Using a long, serrated knife, slice each cake in half horizontally, so that you have 4 even layers.