Opulent White Chocolate Almond Raspberry Cake Recipe 🍰✨
A decadent celebration of flavors, this four-layer White Chocolate Almond Raspberry Cake features almond-infused layers, sweet raspberry preserves, and luxurious white chocolate amaretto buttercream. Perfect for weddings, anniversaries, or any occasion that deserves a touch of elegance.
🟣 Ingredients
For the Almond Cake:
- 2 ½ cups (315 grams) cake flour, sifted 🌾
- 3 teaspoons baking powder 🥄
- ½ teaspoon baking soda 🥄
- ¾ teaspoon salt 🧂
- 1 cup (227 grams) unsalted butter, room temperature 🧈
- 1 ½ cups (298 grams) granulated sugar 🍬
- 6 large egg whites, room temperature, lightly beaten 🥚
- 1 teaspoon vanilla extract 🍦
- 2 teaspoons almond extract 🌰
- ¾ cup (170 grams) whole milk, room temperature 🥛
- ⅔ cup (152 grams) sour cream, room temperature 🍶
For the White Chocolate Amaretto Buttercream:
- 1 cup (227 grams) unsalted butter, room temperature 🧈
- 2 ½ cups (283 grams) confectioners’ sugar, sifted 🍬
- ¼ teaspoon salt 🧂
- 1 tablespoon heavy cream 🥛
- 1 ½ tablespoons amaretto liqueur 🍷
- 1 teaspoon almond extract 🌰
- 6 ounces (170 grams) white chocolate, melted and cooled 🍫
For Assembly and Garnish:
- 1 cup raspberry preserves 🍇
- 1 cup fresh raspberries 🍓
- 1 cup thinly sliced almonds 🌰
🟪 Step-by-Step Instructions
Step 1: Prepare the Almond Cake
- Preheat oven:
Preheat to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. - Sift dry ingredients:
In a large bowl, sift together cake flour, baking powder, baking soda, and salt. Set aside. - Cream butter and sugar:
Using a stand or handheld mixer, beat the butter on medium-high speed until smooth and creamy (about 1 minute). Gradually add sugar and beat on high speed for 2 minutes until light and fluffy. - Add egg whites:
Reduce speed to low. Add the egg whites gradually, beating well after each addition. Scrape down the sides as needed. - Mix liquid ingredients:
In a measuring cup, combine vanilla extract, almond extract, milk, and sour cream. - Combine wet and dry ingredients:
On low speed, add the flour mixture in three parts, alternating with the milk/sour cream mixture, beginning and ending with the flour. Mix until just combined. - Bake cakes:
Divide the batter evenly between the prepared pans. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cakes in the pans for 15 minutes before transferring them to wire racks to cool completely.
Step 2: Make the White Chocolate Amaretto Buttercream
- Beat butter and sugar:
Beat butter on medium-high speed until creamy (about 2 minutes). Gradually add confectioners’ sugar and salt. Beat on low for 1 minute, then increase to high for 3 minutes. - Add cream and amaretto:
Add heavy cream, amaretto liqueur, and almond extract. Beat on high speed for 1 minute. - Incorporate chocolate:
Add melted and cooled white chocolate and beat on high speed for 2–3 minutes until creamy and smooth.
Step 3: Assemble the Cake
- Layer the cake:
Place one cake layer on a serving plate. Spread with a generous layer of raspberry preserves. Repeat with the remaining layers. - Frost the cake:
Spread the buttercream evenly over the top and sides of the cake. Smooth with an offset spatula for a polished look. - Garnish:
Adorn the cake with fresh raspberries and thinly sliced almonds for a sophisticated finish. - Chill and serve:
Chill the cake for at least 30 minutes before slicing and serving to set the frosting.
🌟 Tips for Success
- Room Temperature Ingredients: Ensure butter, eggs, milk, and sour cream are at room temperature for a smooth batter.
- Chill Buttercream: If the buttercream becomes too soft, chill it briefly and beat again before frosting.
- Decorating Tip: Use a piping bag to create elegant swirls of buttercream on top for added flair.
❓ Frequently Asked Questions
Q: Can I use store-bought raspberry preserves?
A: Absolutely! High-quality preserves work perfectly and save time.
Q: How do I store the cake?
A: Store the cake in an airtight container in the refrigerator for up to 3 days. Bring to room temperature before serving.
Q: Can I substitute amaretto liqueur?
A: Yes! Replace with almond extract or leave it out for a non-alcoholic option.
🚩 Common Mistakes and Solutions
Mistake: Dense cake layers.
- Solution: Don’t overmix the batter; mix until ingredients are just combined.
Mistake: Buttercream too runny.
- Solution: Ensure the melted white chocolate is cool before adding it to the buttercream.
Mistake: Uneven layers.
- Solution: Level each cake layer with a serrated knife before assembling.
Indulge in the luxurious flavors of this White Chocolate Almond Raspberry Cake, and make your next celebration unforgettable. A true masterpiece for any dessert table! 🎂
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