White Chocolate Almond Raspberry Cake

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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) qaulity white chocolate   melted and cooled for 10 minutes

    Assembly and Garnish:

    • 1 cup rasperry presevres
    • 1 cup fresh raspberries
    • 1 cup thinly sliced almonds
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