White Chocolate Almond Raspberry Cake

Celebrate any special occasion with this exquisite cake where the rich sweetness of white chocolate meets the nutty flavor of almonds and the tartness of fresh raspberries. This beautiful and decadent cake is sure to impress your guests with its delightful flavors and moist texture.

Ingredients

2 and 1/2 cups all-purpose flour
1 and 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 and 3/4 cups granulated sugar
3 large eggs, room temperature
2 teaspoons vanilla extract
1 cup buttermilk, room temperature
1 cup white chocolate chips, melted and cooled slightly
1/2 cup almond meal
1 cup fresh raspberries

For the Frosting:

1 cup unsalted butter, softened
4 cups powdered sugar
1/4 cup heavy cream
1 teaspoon almond extract
1 cup white chocolate, melted and cooled slightly

For Garnish:

Fresh raspberries
Sliced almonds
White chocolate shavings

Directions

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.

3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.

5. Fold in the melted white chocolate, almond meal, and fresh raspberries.

6. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean. Cool cakes in pans for 10 minutes, then turn onto wire racks to cool completely.

7. For the frosting, beat the butter until creamy. Gradually add the powdered sugar and continue beating until smooth. Add the heavy cream and almond extract, and beat until fluffy. Fold in the melted white chocolate.

8. Place one cake layer on a serving plate. Spread a layer of frosting on top, then gently place the second cake layer over. Frost the top and sides of the cake with the remaining frosting.

9. Decorate with fresh raspberries, sliced almonds, and white chocolate shavings as desired.

10. Chill the cake for at least 30 minutes before slicing and serving. Enjoy!

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Prep Time: 30 minutes
Cook Time: 30 minutes
Total Time: 1 hour
Yield: 12 servings

White Chocolate Almond Raspberry Cake

Celebrate any special occasion with this exquisite cake where the rich sweetness of white chocolate meets the nutty flavor of almonds and the tartness of fresh raspberries.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 30 minutes mins

Total Time 1 hour hr

Servings: 12 servings

Course: Cake, Dessert

Cuisine: American, European

Calories: 450

Ingredients Method Notes

Ingredients

  

Cake Ingredients

• 2.5 cups 2 and 1/2 cups all-purpose flour
• 1.5 teaspoons 1 and 1/2 teaspoons baking powder
• 0.5 teaspoon 1/2 teaspoon baking soda
• 0.5 teaspoon 1/2 teaspoon salt
• 1 cup 1 cup unsalted butter, softened
• 1.75 cups 1 and 3/4 cups granulated sugar
• 3 large 3 large eggs, room temperature
• 2 teaspoons 2 teaspoons vanilla extract
• 1 cup 1 cup buttermilk, room temperature
• 1 cup 1 cup white chocolate chips, melted and cooled slightly
• 0.5 cup 1/2 cup almond meal
• 1 cup 1 cup fresh raspberries

See also  Pumpkin Spice Chocolate Fudge

Frosting Ingredients

• 1 cup 1 cup unsalted butter, softened
• 4 cups 4 cups powdered sugar
• 0.25 cup 1/4 cup heavy cream
• 1 teaspoon 1 teaspoon almond extract
• 1 cup 1 cup white chocolate, melted and cooled slightly

Garnish

• Fresh raspberries For decoration
• Sliced almonds For decoration
• White chocolate shavings For decoration

Method

 

Baking the Cake

1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
4. Add the flour mixture to the butter mixture in three additions, alternating with the buttermilk, starting and ending with the flour mixture. Mix until just combined.
5. Fold in the melted white chocolate, almond meal, and fresh raspberries.
6. Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
7. Cool cakes in pans for 10 minutes, then turn onto wire racks to cool completely.

Making the Frosting

1. For the frosting, beat the butter until creamy. Gradually add the powdered sugar and continue beating until smooth.
2. Add the heavy cream and almond extract, and beat until fluffy. Fold in the melted white chocolate.

Assembling the Cake

1. Place one cake layer on a serving plate. Spread a layer of frosting on top, then gently place the second cake layer over.
2. Frost the top and sides of the cake with the remaining frosting.
3. Decorate with fresh raspberries, sliced almonds, and white chocolate shavings as desired.
4. Chill the cake for at least 30 minutes before slicing and serving. Enjoy!

Notes

This beautiful and decadent cake is sure to impress your guests with its delightful flavors and moist texture.