White Chocolate Raspberry Cake with White Chocolate Buttercream

Introduction

Baking a cake is always a delightful endeavor, but when it comes to crafting a showstopper like the White Chocolate Raspberry Cake, it feels like pure magic. This cake combines the rich flavors of almond and white chocolate with the tart sweetness of raspberries, creating a dessert that’s both beautiful and delicious. I recently made this cake for a family gathering, and it was an instant hit. Everyone raved about the luscious layers and the creamy buttercream, and I even had to fend off requests for seconds! The combination of flavors and textures is simply irresistible, making it a perfect choice for celebrations or a special treat.

Ingredients

For the Almond 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

For the White Chocolate Amaretto Buttercream Frosting:

• 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

Assembly and Garnish:

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

Instructions

For the Almond Cake:

1. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Generously grease and line two 9-inch round cake pans with parchment paper.
2. Mix the Dry Ingredients:
   In a large bowl, sift together the cake flour, baking powder, baking soda, and salt. Set aside.
3. Cream the Butter and Sugar:
   In the bowl of a stand mixer, beat the butter on medium-high speed until smooth and creamy, about 1 minute. Gradually add the granulated sugar, continuing to beat on high for 2 minutes until well combined.
4. Add Egg Whites:
   Reduce the mixer speed to low and slowly add the egg whites, beating well after each addition. Scrape down the sides of the bowl as needed.
5. Combine Wet Ingredients:
   In a measuring cup, mix the vanilla extract, almond extract, milk, and sour cream until well combined.
6. Alternate Adding Dry and Wet Ingredients:
   On low speed, add the flour mixture in three additions, alternating with the milk mixture, beginning and ending with the flour. Mix until just combined.
7. Bake:
   Divide the batter evenly into the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 15 minutes before transferring to cooling racks to cool completely.

For the White Chocolate Amaretto Buttercream Frosting:

1. Cream the Butter:
   In the stand mixer, beat the butter on medium speed until smooth and creamy.
2. Add Confectioners’ Sugar:
   Gradually add the sifted confectioners’ sugar, mixing until fully combined.
3. Add Flavorings and White Chocolate:
   Add the salt, heavy cream, amaretto, almond extract, and melted white chocolate. Beat on medium-high for 1 minute, until the frosting is smooth and creamy.

Assembly and Garnish:

1. Slice the Cake Layers:
   Once the cake layers have cooled completely, slice each layer in half horizontally to create 4 layers total.
2. Layer the Cake:
   Place one layer on a cake stand. Spread ½ cup of frosting on top, then add ¼ cup of raspberry preserves. Repeat the process with the remaining layers, ending with the final cake layer on top.
3. Frost the Cake:
   Use the remaining frosting to cover the top and sides of the cake.
4. Garnish:
   Gently press the sliced almonds around the sides of the cake and top with fresh raspberries.
5. Set and Serve:
   Allow the cake to set for about 20 minutes before slicing. Store any leftovers in the refrigerator for up to 2 days, allowing the cake to come to room temperature before serving.

Nutrition Facts

• Servings: 12
• Calories per serving: Approximately 450
• Sugar: 30g
• Sodium: 200mg
• Fat: 26g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 1g
• Protein: 5g
• Cholesterol: 75mg

Preparation Time

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour (plus cooling time)

How to Serve

• Slice the cake into wedges.
• Serve with additional raspberry preserves or a scoop of vanilla ice cream.
• Pair with a cup of coffee or tea for a delightful dessert experience.

Additional Tips

1. Room Temperature Ingredients: Ensure that all your ingredients are at room temperature for a better emulsion, resulting in a lighter cake.
2. Quality Chocolate: Use high-quality white chocolate for the best flavor in the buttercream.
3. Taste the Frosting: Adjust the sweetness of the buttercream by varying the amount of confectioners’ sugar.
4. Raspberry Swirl: For a decorative touch, reserve some raspberry preserves and swirl it on top of the frosted cake.
5. Make Ahead: The cake layers can be baked a day in advance and stored in the fridge, making assembly easier on the day of serving.

Recipe Variations

• Different Fruits: Substitute raspberries with strawberries or blueberries for a different flavor profile.
• Liqueur Alternatives: If amaretto isn’t available, try using a different liqueur like Frangelico or Kahlua for a unique twist.
• Gluten-Free Version: Substitute cake flour with a gluten-free flour blend for a gluten-free version of this cake.

Serving Suggestions

• Serve with whipped cream and a dusting of powdered sugar for an elegant presentation.
• Add a drizzle of chocolate sauce for extra decadence.
• Pair with a fruit compote for a fresh and fruity addition.

Freezing and Storage

• Freezing: The cake can be frozen for up to 3 months. Wrap the layers tightly in plastic wrap and aluminum foil before freezing.
• Storage: Store leftover cake in an airtight container in the refrigerator for up to 2 days. Allow to come to room temperature before serving for the best texture.

FAQ Section

1. Can I use all-purpose flour instead of cake flour?
   Yes, but the texture will be denser. Cake flour yields a lighter cake.
2. What can I use instead of egg whites?
   You can use aquafaba (chickpea water) or egg replacer for a vegan option.
3. Is the white chocolate necessary for the frosting?
   While it adds flavor and richness, you can omit it for a simpler buttercream.
4. Can I make this cake ahead of time?
   Yes, you can bake the layers a day ahead and frost them on the day of serving.
5. What’s the best way to melt white chocolate?
   Use a double boiler or microwave in short bursts, stirring frequently to avoid burning.
6. Can I substitute the sour cream?
   Yes, plain yogurt or buttermilk can work as substitutes.
7. What if my cake layers are domed?
   You can trim the tops of the cake layers with a serrated knife to create a flat surface.
8. How do I prevent the frosting from being too sweet?
   Add a pinch of salt or a bit of lemon juice to balance the sweetness.
9. Can I add more raspberry preserves?
   Absolutely! Feel free to adjust the amount to your taste.
10. What’s the best way to serve this cake?
    It’s best enjoyed at room temperature, so let it sit out for about 30 minutes before serving.

Conclusion

The White Chocolate Raspberry Cake with White Chocolate Amaretto Buttercream is a stunning dessert that combines elegance with irresistible flavor. Whether you’re celebrating a special occasion or simply treating yourself, this cake is sure to impress. With its layers of moist almond cake, luscious buttercream, and vibrant raspberry preserves, each bite offers a delightful experience. Give this recipe a try, and watch as it becomes a cherished favorite in your dessert repertoire!

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