Introduction

This White Chocolate Raspberry Cake with White Chocolate Buttercream is a delightful treat perfect for special occasions or whenever you crave a rich, fruity dessert. The moist almond-flavored cake layers are paired with creamy white chocolate frosting and fresh raspberries for a perfect balance of sweetness and tartness.

A slice of three-layer light yellow sponge cake is shown standing on a white marbled surface. Each layer is separated by a thick spread of bright red raspberry jam and white creamy frosting. The outside of the cake is covered with smooth white frosting, decorated heavily with thinly sliced, golden-brown toasted almonds. On top, three fresh, bright red raspberries sit on the white frosting. Another raspberry lies beside the slice on the surface. The background is a soft beige, making the colors of the cake stand out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 (room temperature)
1 and 1/2 cups (340g) unsalted butter (room temperature) for frosting
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
1 cup raspberry preserves
1 cup fresh raspberries
1 cup thinly sliced almonds

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease two 9-inch round cake pans generously and line the bottoms with parchment paper rounds. Set aside.
Step 2: In a large bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
Step 3: Using a stand mixer with the paddle attachment or a handheld mixer, beat 1 cup of butter on medium-high speed until smooth and creamy, about 1 minute. Gradually add the sugar and beat on high for 2 minutes.
Step 4: Reduce mixer speed to low. Add egg whites gradually, beating well after each addition and scraping down the bowl as needed.
Step 5: In a separate container, combine vanilla extract, almond extract, milk, and sour cream. Mix well.
Step 6: On low speed, add the sifted flour mixture in three parts, alternating with the milk and sour cream mixture. Begin and end with the flour mixture, mixing just until combined.
Step 7: Divide batter evenly between prepared pans and smooth the tops. Bake for 25 to 30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans on a wire rack for 15 minutes, then invert onto racks and cool completely.
Step 8: For the buttercream, beat 1 and 1/2 cups of butter on medium speed until smooth. Reduce speed and gradually add confectioners’ sugar, beating until fully combined.
Step 9: Add salt, heavy cream, amaretto, and almond extract and beat until smooth. Melt white chocolate and incorporate it into the buttercream, then beat on medium-high for 1 minute.
Step 10: Slice each cake layer in half horizontally with a serrated knife to make 4 layers total.
Step 11: Place one cake layer on a plate or cake stand. Spread 1/2 cup of frosting over it, then top with 1/4 cup raspberry preserves.
Step 12: Repeat layering with remaining cake layers, frosting, and preserves, finishing with the last cake layer on top. Cover the entire cake with the remaining frosting.
Step 13: Press sliced almonds gently around the sides of the cake, then top with fresh raspberries. Let the cake set for 20 minutes before slicing.

Tips & Variations

Use room temperature ingredients for a smoother batter and better texture.
For a dairy-free version, substitute butter with plant-based alternatives and use coconut cream instead of heavy cream.
Add a splash of raspberry liqueur to the frosting for extra fruity depth.
Swap fresh raspberries with other berries like blueberries or blackberries if preferred.

Storage

Store the cake covered in the refrigerator for up to 2 days. Before serving, bring the cake to room temperature to enhance the flavors and soften the frosting. For longer storage, freeze the cake layers separately wrapped in plastic wrap and foil for up to 1 month.

How to Serve

The image shows a tall slice of layered cake placed on a white marbled surface, with three visible layers of light yellow sponge cake separated by two thick layers of dark red raspberry jam and creamy white frosting. The outside of the cake is covered with a smooth layer of white frosting, decorated on the side with thin, toasted almond slices, creating a textured pattern. On top of the cake slice, there are several fresh red raspberries adding a pop of color. In the background, there are blurred, similar cake slices and scattered raspberries. The lighting highlights the moist texture of the cake and the fresh look of the berries, making the cake look very inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake in advance?

Yes, you can bake the cake layers and make the frosting up to a day ahead. Store them separately in airtight containers in the refrigerator and assemble the cake on the day you want to serve.

What is the best way to slice this cake?

Use a long, serrated knife and slice gently with a sawing motion to avoid crushing the cake layers. Allowing the cake to set in the refrigerator helps the frosting firm up, making slicing easier.