This White Chocolate Almond Raspberry Cake brings together tender almond cake layers, a silky white chocolate amaretto buttercream, and bright raspberry preserves. Each component adds depth—almond extract enhances the nutty crumb, sour cream keeps the texture moist, and melted white chocolate enriches the frosting with velvety sweetness. Fresh raspberries and sliced almonds finish the cake with natural color and elegant crunch. Though the steps are simple, the result tastes luxurious and celebratory, perfect for holidays, birthdays, or any moment that needs a beautiful dessert centerpiece.
Ingredients
Almond Cake
- 2 1/2 cups cake flour, sifted
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, room temp
- 3/4 cup whole milk, room temp
- 2/3 cup sour cream, room temp
- 6 large egg whites, lightly beaten
- 3 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 tsp vanilla extract
- 2 tsp almond extract
White Chocolate Amaretto Buttercream
- 6 oz quality white chocolate, melted & cooled
- 1 cup unsalted butter, room temp
- 2 1/2 cups confectioners sugar, sifted
- 1 1/2 tbsp amaretto liqueur
- 1 tbsp heavy cream
- 1 tsp almond extract
- 1/4 tsp salt
Assembly
- 1 cup raspberry preserves
- 1 cup fresh raspberries
- 1 cup thinly sliced almonds
