Almond Raspberry White Chocolate Cake Recipe

Name: Almond Raspberry White Chocolate Cake Recipe
Prep time: 30 min
Cook time: 30 min
Total time: 80 min
Ingredients: 2 and 1/2 cups cake flour, sifted (315 grams); 3 teaspoons baking powder; 1/2 teaspoon baking soda; 3/4 teaspoon salt 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

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Looking for a dessert recipe? Check out the Almond Raspberry White Chocolate Cake! It combines the flavors of white chocolate, almonds, and raspberries in a moist, fluffy cake with silky frosting layers.

The cake is topped with raspberry preserves, fresh raspberries, and thinly sliced almond slivers, making it a showstopper for any occasion. Whether you’re a seasoned baker or a beginner, this cake is sure to impress your guests and leave them asking for the recipe.

Table of Contents

Key Almond Raspberry White Chocolate Cake Ingredients & Why

Fresh raspberries

These provide a sweet-tart flavor that complements white chocolate and almond in the cake.

Thinly sliced almonds

Add nuttiness and a satisfying crunch to the cake.

Cake flour

Finely milled, low-protein flour for a tender, delicate cake crumb.

Granulated sugar

Sweetens and lightens the texture.

Butter

Adds richness and flavor.

Baking soda and baking powder

Leavening agents for a light, fluffy cake.

Salt

Enhances flavor and balances sweetness.

Milk and sour cream

Add moisture and create a tender crumb.

White chocolate

Imparts creamy, sweet flavor to both cake and frosting.

Amaretto liqueur and almond extract

Infuse a subtle almond essence into cake and frosting.

Confectioners sugar

Used in frosting for a smooth, creamy texture.

Heavy cream

Used in frosting to achieve a rich, creamy consistency

How Do You Make The Best Almond Raspberry White Chocolate Cake?

Preheat oven to 350°F. Grease and line two 9-inch cake pans.
Sift cake flour, baking powder, baking soda, and salt in a large mixing bowl.
Beat butter until smooth in a stand mixer or with an electric mixer.
Gradually add sugar, then beat for 2 minutes on high speed.
Add egg whites gradually, mixing well after each addition.
Combine vanilla extract, almond extract, milk, and sour cream in a measuring cup.
Alternate adding flour mixture and liquid mixture on low speed until combined.
Divide batter evenly between pans and smooth tops.
Bake for 25-30 minutes, until edges brown and toothpick comes out clean. Cool in pans for 15 minutes, then invert onto racks to cool completely.

Pro Tips For Making Almond Raspberry White Chocolate Cake Recipe

Create a fluffy, tender cake with a fine crumb using the reverse-creaming method: mix dry ingredients with butter until it’s like wet sand, then add wet ingredients.
Keep cake layers moist by brushing them with a simple syrup made from equal parts sugar and water.
Achieve an even cake surface by trimming the domes off the layers using a bread knife or cake leveler.
For smooth frosting, beat room temperature butter until light and fluffy, then add other ingredients.
Ensure extra-smooth frosting by using a spatula to scrape the bowl’s sides and beating for an extra 2-3 minutes.
When making the cake ahead, store layers in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
Freeze the cake by wrapping layers tightly in plastic wrap and placing them in an airtight container in the freezer for up to 2 months. Thaw in the fridge before assembling.

How to Store Almond Raspberry White Chocolate Cake

Store the cake in the refrigerator when not in use.
For optimal freshness, cover the assembled and frosted cake with a cake cover or foil.
Plan ahead for a stress-free experience by making the cake a day in advance.
Alternatively, freeze the cake for future enjoyment.
If room temperature storage is your preference, use an airtight container.

Can You Freeze Almond Raspberry White Chocolate Cake?

To freeze this delightful cake, follow these steps: first, crumb-coated cake can be wrapped tightly with plastic wrap and foil, and stored for up to two months.

For frosted cake, wrap the entire cake in plastic, refrigerate, and let it sit at room temperature for 1-2 hours before serving.

The Itsy-Bitsy Kitchen recipe also confirms the freezing option: slice the cake, freeze slices until firm (20-30 minutes), then transfer to a resealable freezer bag for up to 3 months.

Frequently Asked Questions About Almond Raspberry White Chocolate Cake

What is almond raspberry white chocolate cake?

Savor a moist almond cake paired with raspberry preserves, fresh raspberries, and luscious white chocolate frosting.

What are the ingredients in almond raspberry white chocolate cake?

Create the perfect almond raspberry white chocolate cake with these key ingredients: flour, sugar, baking powder, eggs, milk, sour cream, almond extract, raspberry preserves, fresh raspberries, butter, confectioners sugar, heavy cream, Amaretto Liqueur, and white chocolate.

How do you make almond raspberry white chocolate cake?

Create almond raspberry white chocolate cake by baking a cake, adding raspberry preserves and fresh raspberries, and making white chocolate frosting with butter, confectioners sugar, cream, salt, Amaretto Liqueur, and almond extract.