almond raspberry cake with white chocolate amaretto buttercreem

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 know 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?!

Why You’ll Love This Recipe

This cake is a delightful blend of flavors and textures. The almond cake layers are moist and tender, while the raspberry filling adds a burst of fruity freshness. The white chocolate amaretto buttercream is rich and creamy, giving the cake an indulgent finish. Perfect for any occasion, this cake is sure to impress your guests.

Kitchen Equipment You’ll Need

• 9-inch round cake pans
• Stand mixer or handheld electric mixer
• Spatula
• Wire rack
• Parchment paper

Ingredients

For the Almond Cake:

• 2 ½ cups cake flour
• 1 tablespoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large egg whites
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup whole milk
• ½ cup sour cream

For the White Chocolate Amaretto Buttercream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ½ cup white chocolate, melted and slightly cooled
• 2 tablespoons amaretto liqueur
• 2 teaspoons vanilla extract
• Pinch of salt
• 3-4 tablespoons heavy cream

Assembly and Garnish:

• Raspberry jam or fresh raspberry filling
• Fresh raspberries
• Almond flakes, toasted

Step-by-Step 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, a little bit 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 cream 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 placed on a wire rack for 15 minutes. Then invert the cake layers onto cooling racks and cool completely.

Tips for Success

• Ensure all ingredients are at room temperature for the best mixing results.
• Do not overmix the batter to keep the cake light and fluffy.
• Use quality white chocolate for the frosting for a smooth texture.

Additional Tips or Variations

For a more intense almond flavor, you can add a teaspoon of almond extract to the frosting. Feel free to experiment with other berries like strawberries or blueberries for a different twist.

Nutritional Highlights (Per Serving)

Calories: 450 | Fat: 24g | Carbohydrates: 56g | Protein: 5g | Sugar: 40g

Frequently Asked Questions (FAQ)

Can I make this cake ahead of time?
Yes, you can bake the cake layers a day in advance. Store them tightly wrapped at room temperature. Frosting can also be made ahead and stored in the refrigerator.

Can I freeze the cake?
Absolutely! Wrap the unfrosted cake layers in plastic wrap and freeze for up to two months. Thaw before assembling and frosting.

What if I don’t have amaretto?
You can substitute with almond extract for a similar flavor, or simply omit it if you prefer.

Conclusion

This Almond Raspberry Cake with White Chocolate Amaretto Buttercream is a delightful treat that combines the elegance of almonds and raspberries with the richness of white chocolate. It’s perfect for celebrating the arrival of spring or any special occasion. I can’t wait for you to try it! Please share your baking adventures and let me know how your cake turns out.