Delight your senses with the divine combination of flavors and textures in this White Chocolate Almond Raspberry Cake. Featuring layers of moist almond cake, white chocolate amaretto buttercream frosting, and a burst of raspberry goodness, this cake is an exquisite creation that will leave your taste buds dancing. Follow the steps below to craft this indulgent masterpiece for your next special occasion.
Ingredients:
For the Almond Cake:
- 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
For the White Chocolate Amaretto Buttercream Frosting:
- 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
Assembly and Garnish:
- 1 cup raspberry preserves
- 1 cup fresh raspberries
- 1 cup thinly sliced almonds
Instructions:
For the Almond Cake:
- Preheat the oven to 350 degrees (F). Grease and line two 9-inch round cake pans with parchment paper.
- Sift together cake flour, baking powder, baking soda, and salt in a large mixing bowl; set aside.
- In a stand mixer or with a handheld electric mixer, beat butter until smooth. Gradually add sugar and beat on high speed for 2 minutes.
- Add beaten egg whites gradually, scraping down the sides as needed. Mix in vanilla extract, almond extract, milk, and sour cream.
- On low speed, add the flour mixture in three parts, alternating with the liquid mixture, beginning and ending with the flour.
- Divide batter evenly between the prepared pans and bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on wire racks.
For the White Chocolate Amaretto Buttercream Frosting:
- In a large bowl, beat butter until smooth. Gradually add confectioners’ sugar, beating until fully combined.
- Add salt, heavy cream, amaretto, almond extract, and melted white chocolate. Beat until smooth and creamy.
Assembly and Garnish:
- Slice each cake layer in half horizontally, creating four even layers.
- Place one layer on a plate and spread frosting on top, followed by raspberry preserves. Repeat with remaining layers.
- Spread remaining frosting over the top and sides of the cake.
- Gently press sliced almonds onto the sides of the cake and top with fresh raspberries.
- Allow the cake to set for 20 minutes before slicing. Serve at room temperature.
Conclusion:
White Chocolate Almond Raspberry Cake is a show-stopping dessert that blends the nutty richness of almond, the sweetness of white chocolate, and the tartness of raspberries into a harmonious symphony of flavors. Perfect for celebrations or special occasions, this cake is sure to captivate your guests and leave a lasting impression. Enjoy the decadence of this heavenly confection!