White Chocolate Almond Raspberry Cake Recipe

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White Chocolate Almond Raspberry Cake Recipe

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) quality white chocolate, melted and cooled for 10 minutes

Assembly and Garnish:

  • 1 cup raspberry preserves
  • 1 cup fresh raspberries
  • 1 cup thinly sliced almonds

Instructions:

For the Almond Cake:

Continue reading all instructions on the next page

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