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White Chocolate Raspberry Cake with White Chocolate Buttercream Recipe

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★★★★★

4.7 from 260 reviews

This elegant White Chocolate Raspberry Cake features moist almond-infused layers paired with a luscious white chocolate amaretto buttercream frosting. Fresh raspberries and sliced almonds garnish the cake, complementing the rich flavors and offering a stunning presentation perfect for special occasions or celebratory gatherings.

Ingredients

Scale

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 (room temperature)

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

Garnish

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

Instructions

  1. Prepare the almond cake pans: Preheat your oven to 350°F (175°C). Generously grease the bottom and sides of two 9-inch round cake pans, then line the bottoms with parchment paper rounds to prevent sticking. Set aside.
  2. Mix dry ingredients: In a large bowl, sift together the cake flour, baking powder, baking soda, and salt to ensure even distribution. Set aside.
  3. Cream butter and sugar: Using a stand mixer with the paddle attachment or a handheld mixer, beat 1 cup of room-temperature unsalted butter on medium-high speed until smooth and creamy, about 1 minute. Gradually add all the granulated sugar and continue beating on high speed for 2 minutes until fluffy.
  4. Add egg whites: Reduce the mixer speed to low. Slowly add the lightly beaten egg whites a little at a time, mixing well after each addition while scraping down the sides and bottom to incorporate evenly.
  5. Combine liquids: In a spouted measuring cup, mix together vanilla extract, almond extract, whole milk, and sour cream until fully combined.
  6. Integrate dry and wet ingredients: On low speed, add the sifted flour mixture in three parts, alternating with the milk and sour cream mixture, beginning and ending with the flour. Mix just until combined; do not overmix to keep the cake tender.
  7. Divide batter and bake: Evenly divide the batter between the prepared cake pans and smooth the tops. Bake for 25 to 30 minutes, or until the edges are lightly browned and a toothpick inserted in the center comes out clean.
  8. Cool cakes: Allow the cakes to cool in their pans on a wire rack for 15 minutes. Then carefully invert the cakes onto cooling racks to cool completely.
  9. Make the buttercream frosting: In a clean bowl, beat 1 and 1/2 cups of room-temperature unsalted butter on medium speed until smooth. Lower speed and gradually add sifted confectioners’ sugar, mixing until fully incorporated.
  10. Add flavorings and cream: Beat in salt, heavy cream, amaretto liqueur, and almond extract until smooth.
  11. Incorporate white chocolate: Melt the white chocolate separately until smooth and allow to cool slightly before adding it to the frosting mixture. Beat on low initially to blend, then increase speed to medium-high and beat for about 1 minute until light and creamy.
  12. Slice the cake layers: Using a long serrated knife, carefully slice each cooled cake layer horizontally into two even layers, yielding four layers total.
  13. Assemble the cake layers: Place one cake layer on a serving plate or cake stand. Spread 1/2 cup of the buttercream frosting over the layer, covering evenly. Then spread 1/4 cup raspberry preserves on top of the frosting.
  14. Repeat layering: Add the second cake layer and repeat the frosting and preserves layering. Continue with remaining layers, placing the last cake layer on top.
  15. Frost entire cake: Apply the remaining buttercream all over the top and sides of the assembled cake, smoothing it evenly.
  16. Garnish the cake: Press thinly sliced almonds gently around the sides of the cake using your hands. Arrange fresh raspberries on the top to decorate.
  17. Set and serve: Allow the cake to set at room temperature for about 20 minutes before slicing. The cake can be stored refrigerated for up to 2 days; bring it to room temperature before serving for best flavor and texture.

Notes

  • Ensure all ingredients are at room temperature for the best texture and incorporation.
  • Do not overmix the batter once the flour is added to keep the cake tender and light.
  • If white chocolate is not melting smoothly, melt gently over a double boiler to avoid burning.
  • Slicing the cake layers carefully with a serrated knife helps achieve even and clean layers for assembly.
  • Store the cake covered in the refrigerator but bring it to room temperature before serving for optimal flavor.
  • This cake is best enjoyed within 2 days to maintain freshness and moisture.

Keywords: white chocolate cake, raspberry cake, almond cake, buttercream frosting, white chocolate buttercream, raspberry preserves, celebration cake, layered cake

Find it online: https://amayaharis.com/white-chocolate-raspberry-cake-with-white-chocolate-buttercream-recipe/