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, 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 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.
In a large mixing bowl, sift together the cake flour, baking powder, baking soda, and salt; set aside.
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.
Gradually add in the sugar. Once all of the sugar has been added, beat on high speed for 2 minutes.
Reduce the speed to low and add in the egg whites, a little bit at a time, beating well after each addition, and scraping down the sides and bottom of the bowl as needed.
In a spouted measuring cup, combine the vanilla extract, almond extract, milk, and sour cream. Mix until evenly combined.
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.
Divide the batter evenly among the prepared pans and smooth the tops.
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:
Using a long, serrated knife, slice each cake in half horizontally, so that you have 4 even layers.
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.
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.
Using your hands, gently press the sliced almonds all around the sides of the cake. Then top with fresh raspberries!
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!
NOTES
If you want extra thick layers of frosting like mine, double the buttercream recipe!