White Chocolate Almond Raspberry Cake

Looking to elevate your baking game and impress your taste buds? Look no further than our divine White Chocolate Almond Raspberry Cake recipe. This delectable fusion of almond, raspberry, and white chocolate promises a symphony of flavors that will leave you craving for more. With its moist almond cake layers, luscious white chocolate amaretto buttercream, and bursts of raspberry goodness, this cake is a true indulgence for any occasion. Follow along as we guide you through the steps to create this unforgettable dessert.


Almond Cake:

  • 2 1/2 cups cake flour, sifted
  • 1 1/2 cups granulated sugar
  • 1 cup unsalted butter, at room temperature
  • 3/4 cup whole milk, at room temperature
  • 2/3 cup sour cream, at room temperature
  • 6 large egg whites, lightly beaten
  • 3 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 tsp salt
  • 1 tsp vanilla extract
  • 2 tsp almond extract

White Chocolate Amaretto Buttercream:

  • 6 oz quality white chocolate, melted and cooled
  • 1 cup unsalted butter, at room temperature
  • 2 1/2 cups confectioners’ sugar, sifted
  • 1 1/2 tbsp amaretto liqueur
  • 1 tbsp heavy cream
  • 1 tsp almond extract
  • 1/4 tsp salt


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


  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a large mixing bowl, combine the sifted cake flour, granulated sugar, baking powder, baking soda, and salt. Mix well to ensure even distribution of ingredients.
  3. In another bowl, cream together the unsalted butter and sugar until light and fluffy.
  4. Gradually add the lightly beaten egg whites to the butter-sugar mixture, mixing well after each addition.
  5. Stir in the vanilla extract and almond extract until fully incorporated.
  6. Alternately add the dry ingredients mixture and the combination of whole milk and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
  7. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
  8. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center of the cakes comes out clean.
  9. Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.

For the White Chocolate Amaretto Buttercream:

  1. In a heatproof bowl, melt the white chocolate in the microwave or over a double boiler. Allow it to cool to room temperature.
  2. In a separate mixing bowl, beat the unsalted butter until creamy.
  3. Gradually add the sifted confectioners’ sugar to the butter, beating until smooth and fluffy.
  4. Mix in the amaretto liqueur, heavy cream, almond extract, and salt until well combined.
  5. Slowly pour in the melted white chocolate while continuing to beat the buttercream until light and creamy.


  1. Once the cakes have cooled completely, slice each cake horizontally to create four layers in total.
  2. Spread a layer of raspberry preserves onto the bottom layer of one cake.
  3. Place another cake layer on top and repeat the process until all layers are stacked, alternating between raspberry preserves and cake layers.
  4. Frost the entire cake with the prepared white chocolate amaretto buttercream, smoothing it evenly over the top and sides.
  5. Gently press the thinly sliced almonds onto the sides of the cake, creating a beautiful almond crust.
  6. Finish by decorating the top of the cake with fresh raspberries.

Serving and Storage Tips:

  1. Serving Suggestions:
    • For an extra touch of elegance, dust the top of the cake with powdered sugar just before serving.
    • Pair each slice with a dollop of freshly whipped cream or a scoop of vanilla ice cream for a delightful contrast of flavors and textures.
    • Serve alongside a cup of freshly brewed coffee or a glass of champagne to elevate the indulgent experience.
  2. Storage Instructions:
    • Store any leftover cake in an airtight container or cake dome at room temperature for up to 2 days.
    • If you need to store the cake for a longer period, refrigerate it for up to 5 days. Before serving, allow the cake to come to room temperature for about 30 minutes to enhance its texture and flavor.
    • To freeze the cake, wrap individual slices tightly in plastic wrap and then aluminum foil. Place the wrapped slices in a freezer-safe container or resealable plastic bags, and store in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving.
  3. Refresh Tips:
    • If the cake has been refrigerated and feels slightly dry, gently warm individual slices in the microwave for a few seconds or in a low oven to restore their moisture.
    • For an extra burst of raspberry flavor, drizzle warmed raspberry preserves over each slice just before serving.
    • Freshen up the cake by adding a few additional fresh raspberries on top or around the serving plate to enhance its visual appeal and taste.


  1. Chocolate Lover’s Delight:
    • Swap out the white chocolate in the buttercream for dark chocolate for a richer, more intense flavor profile.
    • Fold chopped dark chocolate chunks into the cake batter for an extra decadent touch.
    • Garnish the cake with chocolate shavings or cocoa powder for a visually striking presentation.
  2. Nut-Free Option:
    • For those with nut allergies, omit the almond extract from both the cake and buttercream recipes.
    • Replace the sliced almonds with toasted coconut flakes for a deliciously crunchy alternative.
    • Consider adding a hint of coconut flavor by using coconut milk instead of whole milk in the cake batter.
  3. Berrylicious Twist:
    • Experiment with different types of berries, such as strawberries, blueberries, or blackberries, in place of raspberries.
    • Mix a variety of berries into the raspberry preserves for a medley of fruity flavors.
    • Incorporate a layer of lemon curd between the cake layers for a refreshing citrusy contrast to the sweet berries.
  4. Gluten-Free Option:
    • Use a gluten-free flour blend in place of the cake flour to make the cake gluten-free.
    • Ensure that all other ingredients, including the baking powder and baking soda, are certified gluten-free.
    • Opt for a gluten-free almond extract and double-check the labels of all other ingredients to avoid any potential sources of gluten contamination.
  5. Vegan Twist:
    • Substitute dairy-free alternatives, such as vegan butter, almond milk, and coconut cream, for the butter, whole milk, and sour cream in the cake recipe.
    • Use dairy-free white chocolate and skip the heavy cream in the buttercream recipe to make it vegan-friendly.
    • Check that all other ingredients, including the confectioners’ sugar and raspberry preserves, are vegan-certified.


  1. Can I use frozen raspberries instead of fresh ones?
    • Yes, frozen raspberries can be used in place of fresh ones. However, be sure to thaw and drain them well before incorporating them into the cake or using them as a garnish.
  2. Can I make the cake layers in advance and freeze them?
    • Absolutely! You can bake the cake layers ahead of time, allow them to cool completely, wrap them tightly in plastic wrap, and store them in the freezer for up to 1 month. Thaw them in the refrigerator overnight before assembling the cake.
  3. Is it necessary to sift the confectioners’ sugar for the buttercream?
    • Sifting the confectioners’ sugar helps to remove any lumps and ensures a smoother buttercream. However, if you don’t have a sifter, you can whisk the sugar thoroughly before adding it to the butter.
  4. Can I omit the alcohol from the buttercream?
    • Yes, you can omit the amaretto liqueur from the buttercream if you prefer. Simply replace it with an equal amount of heavy cream for a non-alcoholic version.
  5. Can I use almond meal instead of almond extract in the cake?
    • While almond meal can add texture and flavor to the cake, it may not provide the same intensity of almond flavor as almond extract. If you choose to use almond meal, consider adding a bit more to enhance the almond taste.
  6. Can I make this cake into cupcakes instead of a layer cake?
    • Yes, you can adapt this recipe to make cupcakes. Simply divide the batter evenly among lined cupcake tins and adjust the baking time accordingly, usually around 18-20 minutes at the same temperature.

With its irresistible combination of almond, raspberry, and white chocolate flavors, this White Chocolate Almond Raspberry Cake is guaranteed to be a showstopper at any gathering. Whether you’re celebrating a special occasion or simply treating yourself to a slice of heaven, this decadent dessert is sure to delight your taste buds and leave you craving for more. So why wait? Indulge in bliss and whip up this divine cake recipe today!