Mix the dry cake ingredients: In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Sifting or whisking thoroughly ensures the leavening disperses evenly, helping the cake rise with a fine, tender crumb.
Cream the butter and sugar in a separate large bowl until light and fluffy. This step incorporates air and helps create the cake’s soft structure. The mixture should turn noticeably paler as it aerates.
Incorporate the egg whites gradually, mixing until the batter looks smooth. Add the vanilla and almond extracts, then mix in the whole milk and sour cream. Keeping these ingredients at room temperature helps them blend seamlessly into the creamed butter mixture without curdling.
Mix the dry and wet ingredients together, stirring just until combined. Overmixing can toughen the cake, so stop as soon as no streaks of flour remain. The batter should be thick and silky.
Pour the batter evenly into two greased 9-inch cake pans. Smooth the tops gently to encourage even rising.
Bake at 350°F for 25–30 minutes, or until the centers spring back lightly when touched and a toothpick comes out clean. Let the cakes cool in the pans for several minutes before transferring them to a rack to finish cooling completely. Full cooling prevents the frosting from melting during assembly.
Make the frosting: Cream the softened butter until smooth and airy. Gradually add the sifted confectioners sugar, mixing until incorporated. Add the heavy cream, amaretto liqueur, almond extract, and salt. Finally, mix in the cooled melted white chocolate. The buttercream should turn glossy, thick, and spreadable with a subtle almond aroma.
Assembly: Slice the cooled cakes in half horizontally to create four layers. Spread a thin layer of frosting on the first layer, then add a generous spoonful of raspberry preserves. Repeat until all layers are stacked. The preserves should remain inside the cake, adding moisture and bright flavor between the almond layers.
Frost the outside of the cake with the remaining buttercream, smoothing the top and sides. Press sliced almonds gently onto the sides to create an even coating. Top the cake with fresh raspberries for a burst of color and a hint of tart freshness.
Allow the cake to rest briefly before slicing. This helps the layers settle and makes cleaner slices. Enjoy this stunning almond–raspberry fusion that is ideal for celebrations or simply brightening an ordinary day.
