Description
This White Chocolate Raspberry Cake with White Chocolate Buttercream is a luscious dessert combining moist layers of delicate vanilla-almond cake with vibrant raspberry preserves and a smooth, creamy white chocolate buttercream. Topped with fresh raspberries and toasted sliced almonds, this cake is perfect for celebrations and special occasions.
Ingredients
Scale
Cake
- 2 ½ cups (300g) cake flour, sifted
- 3 tsp baking powder
- ½ tsp baking soda
- ¾ tsp salt
- 1 cup (227g) unsalted butter, room temperature
- 1 ½ cups (299g) granulated sugar
- 6 large egg whites, at room temperature, lightly beaten until foamy
- 1 tsp vanilla extract
- 1 ½ tsp almond extract
- ¾ cup (170ml) whole milk, room temperature
- ⅔ cup (152g) sour cream, room temperature
Buttercream
- 1 ½ cups (340g) unsalted butter, room temperature
- 3 ¼ cups confectioners’ sugar, sifted
- ¼ tsp salt
- 2 tbsp (28ml) heavy cream, room temperature
- 1 ½ tbsp (21ml) amaretto liqueur
- 1 tsp almond extract
- 9 oz (255g) quality white chocolate, melted and cooled for 10 minutes
Fillings & Toppings
- 1 cup raspberry preserves
- 1 cup fresh raspberries
- 1 cup thinly sliced almonds
Instructions
- Prepare Dry Ingredients: In a medium bowl, sift together the cake flour, baking powder, baking soda, and salt. Set this mixture aside.
- Cream Butter and Sugar: Using a stand or hand mixer, beat 1 cup of room temperature unsalted butter with the granulated sugar until light and fluffy, about 3-5 minutes. This aerates the batter and ensures a tender crumb.
- Add Egg Whites and Extracts: Gradually add the lightly beaten egg whites to the creamed butter-sugar mixture, mixing well after each addition until fully incorporated. Then stir in the vanilla and almond extracts.
- Combine Wet and Dry Ingredients: Alternately add the sifted dry ingredients and the mixture of milk and sour cream to the batter, starting and ending with the dry ingredients. Mix gently on low speed just until combined to avoid overmixing.
- Bake the Cake Layers: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Divide the batter evenly among the pans and bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- Prepare White Chocolate Buttercream: Melt the white chocolate gently and allow it to cool for about 10 minutes. In a large bowl, beat 1 ½ cups room temperature unsalted butter on medium speed until creamy. Gradually add sifted confectioners’ sugar and salt, beating on low speed to incorporate. Add heavy cream, amaretto, and almond extract, then beat on high until fluffy (about 3-5 minutes). Fold in the cooled melted white chocolate until smooth and fully combined.
- Assemble the Cake: Place one cake layer on your serving platter. Spread a thin layer of white chocolate buttercream followed by a generous layer of raspberry preserves. Top with some fresh raspberries for extra texture and flavor. Add the second cake layer and repeat the process. Place the third cake layer on top and apply a crumb coat using the buttercream. Chill the cake for 15-20 minutes in the refrigerator to set the crumb coat.
- Final Frosting and Decoration: Apply a smooth final layer of white chocolate buttercream over the entire cake. Decorate the top with fresh raspberries and sprinkle the sliced almonds around the edges or on top as desired for a lovely crunch and nutty accent.
- Serve: Allow the cake to set for at least 30 minutes before slicing to let the buttercream firm up slightly. Serve at room temperature and enjoy the harmonious blend of white chocolate and raspberry flavors.
Notes
- Ensure all dairy and eggs are at room temperature for the best mixing results and cake texture.
- Sifting the dry ingredients and confectioners’ sugar helps achieve a lighter batter and smoother buttercream.
- Carefully melt the white chocolate over a double boiler or in short bursts in the microwave to avoid scorching.
- For best results, lightly toast the sliced almonds before decorating to enhance their flavor and crunch.
- The cake can be stored in the refrigerator for up to 3 days, but bring to room temperature before serving.
- If amaretto liqueur is not available, you can substitute it with an additional teaspoon of almond extract.
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
