White Chocolate Almond Raspberry Cake

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!

Almond Raspberry Cake

It’s finally March! And I don’t why… but February felt like the longest month ever. I think the cold and snow might have had something to do with it!

But Spring is (un)officially in the air, and we’re welcoming the start of this new month with a big BEAUTIFUL celebration cake!!! Isn’t she lovely?!

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!

This stunning cake features two of my all-time favorite flavors: almond and raspberry! And it features them in multiple forms! The cakes themselves get their almond flavor from almond extract. They bake up moist and fluffy, but dense enough to be sliced and layered.

It’s important they’re a little dense, because they’re going to be layered with raspberry jam AND white chocolate buttercream! The two will slightly blend together when you slice into the cake, which create almost a white chocolate raspberry buttercream… that’s been spiked with amaretto!!! It’s heavenly! But definitely on the sweeter side – as is almost anything involving white chocolate!

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!

And the final touch, a mountain of fresh raspberries on top! I just threw them by the handful for an organic look, but you can definitely arrange them neater for a more polished appearance! I also pressed thinly sliced almonds all around the outside of the cake. This adds a delightful crunch and makes the entire cake look so beautiful!

This is one of those cakes people will think you bought from a fancy bakery!!!

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!

Let’s Bake Cake

This is essentially my white cake recipe, but with almond extract!

You’ll need two 9″ cake pans! Be sure to spray the pans well with nonstick baking spray and then line the bottoms of the pans with parchment paper. Think of this as your insurance policy for when it comes time to remove the cakes from the pans!

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!

Next, beat your room temperature butter and sugar until light and fluffy! A stand mixer fitted with a paddle attached or an electric hand mixer is needed for this part! Next, toss in your eggs whites. Finally, add in the dry ingredients, alternating with the liquid ingredients. Be sure to mix just until the flour mixture disappears! Over mixing is going to give you a dry and very dense cake. So mix as slowly and as little as possible to bring the batter together.

Also, don’t skip the cake flour! All-purpose flour will not give you the same results. I strongly suggest weighing your flour with a digital kitchen scale so you know you’re using the right amount. Too much flour is another reason cakes come out bone dry!

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!

Finally, bake! My cakes were ready at exactly 25 minutes, but depending on your oven and the type of cake pan you use, yours could take up to 30 minutes! Or longer if you use a thick glass or ceramic type dish. So just keep an eye on the baking time! You’ll know the cakes are done when they’re golden, risen, and a toothpick inserted in the center of a cake comes out clean!

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!

Make the Frosting

While the cakes are cooling, make your frosting! First, you’ll need to melt your white chocolate! You can do this in the microwave or in a double boiler. But make sure you use real white chocolate and not chocolate chips! You’ll want to let your melted chocolate cool until it’s tepid.

Next, beat your butter until smooth and creamy. Add in the powdered sugar, a little bit at a time, and beat smooth. MAKE SURE YOU SIFT YOUR POWDERED SUGAR!! Otherwise your frosting will be clumpy. I use a fine-mesh strainer for this! Toss in your heavy cream and amaretto. And finally, fold in the white chocolate and salt! This frosting is very sweet, so don’t skip the salt! It helps balance out the sweetness.

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!

Assemble

Assembly this cake might sound scary, but I promise, you can do it! You’ll need a long serrated knife to slice the cakes in half. Try to get them as even as possible, but don’t worry if they’re a little wonky. Frosting and jam will cover any “flaws”.

You’ll top the bottom layer with a 1/2 cup of frosting and a 1/4 cup of jam. I like this brand of raspberry jam, but use whatever you prefer! Then top with the second layer of cake, and repeat this process with the remaining cake layers. For the top cake layer, only add frosting! And then use remaining frosting to cover the sides. Finally, top with fresh raspberries and press sliced almonds around the sides of the cake. And viola! You have a stunning cake sure to impress!

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!

Ok, so jump to the recipe below and get baking! I’ll see you next week with more bright and sunny Spring recipes!

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White Chocolate Almond Raspberry Cake

Prep

Cook

Inactive

Total

Yield 9″ Layer Cake

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

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 
  • 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:

Instructions

For the Almond Cake:

  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. In a large mixing bowl, sift together the cake flour, baking powder, baking soda, and salt; set aside. 
  3. 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-high speed until smooth and creamy, about 1 minute.
  4. Gradually add in the sugar. Once all of the sugar has been added, beat on high speed for 2 minutes. 
  5. Reduce the speed to low and add in the egg whites, one at a time, beating well after each addition, and scraping down the sides and bottom of the bowl as needed.
  6. In a spouted measuring cup, combine the vanilla extract, almond extract, milk, and sour cream. Mix until evenly combined.
  7. On low speed, add the flour mixture in three additions, alternating it with the liquid milk/sour creamy mixture, beginning and ending with the flour, and mixing until just combined. 
  8. Divide the batter evenly among the prepared pans and smooth the tops. 
  9. Bake for 25 to 30 minutes, or until lightly brown around the edges and a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in the pans places on a wire rack for 15 minutes. Then invert the cake layers onto cooling racks and cool completely.

For the White Chocolate Amaretto Buttercream Frosting:

  • 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.
  • Add in the salt, cream, and amaretto, and almond extract and beat smooth.
  • Add in the white chocolate and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.

Assembly and Garnish:

  1. Using a long, serrated knife, slice each cake in half horizontally, so that you have 4 even layers. 
  2. Place one cake layer on a large plate or cake stand. Spread 1/2 cup of the frosting on top of the cake, covering it completely, then spread a 1/4 cup of raspberry preserves on top of the frosting.
  3. Top with another cake layer, and repeat the layering process, ending with the last cake layer on top. Spread all remaining frosting over the top and sides of the cake. 
  4. Using your hands, gently press the sliced almonds all around the sides of the cake. Then top with fresh raspberries! 
  5. Allow the cake to set for 20 minutes before slicing. Then serve, or store, in the refrigerator, for up to 2 days. Bring to room temperature before serving! 

Courses Dessert

Cuisine American

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