Description

This White Chocolate Raspberry Cake is a bakery-style layered dessert made with soft almond-vanilla cake, silky white chocolate buttercream, raspberry preserves, and fresh berries. The combination of sweet white chocolate and tart raspberries creates a balanced flavor that feels elegant and rich without being overwhelming. It is perfect for birthdays, celebrations, and small wedding cakes because it holds its shape well and can be prepared ahead of time.

Ingredients

For the Almond Cake

2 1/2 cups cake flour, sifted
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
6 egg whites, room temperature and lightly beaten until foamy
1 teaspoon vanilla extract
1 1/2 teaspoons almond extract
3/4 cup whole milk, room temperature
2/3 cup sour cream, room temperature

For the White Chocolate Buttercream

1 1/2 cups unsalted butter, softened
3 1/4 cups powdered sugar, sifted
1/4 teaspoon salt
2 tablespoons heavy cream
1 1/2 tablespoons amaretto (optional flavoring)
1 teaspoon almond extract
9 ounces white chocolate, melted and cooled

For Assembly

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

Instructions

Cake Preparation

Preheat oven to 350°F (175°C)
Grease and line two 9-inch cake pans with parchment paper
Mix flour, baking powder, baking soda, and salt in a bowl
Beat butter until creamy, then add sugar and whip until fluffy
Add egg whites gradually while mixing
Combine milk, sour cream, vanilla, and almond extract
Add dry ingredients alternately with wet mixture until just combined
Divide batter evenly between pans
Bake 25–30 minutes until a toothpick comes out clean
Cool in pans for 15 minutes, then transfer to racks to cool completely

Buttercream Preparation

Beat butter until smooth and fluffy
Slowly add powdered sugar until fully blended
Mix in salt, cream, almond extract, and amaretto
Add melted white chocolate and beat until smooth and creamy
Whip for 1 minute on medium-high speed for extra light texture

Assembly

Slice each cake layer horizontally to create 4 layers
Place first layer on serving plate
Spread buttercream, then raspberry preserves
Repeat layers until all cake layers are stacked
Frost top and sides evenly
Press sliced almonds onto sides of cake
Decorate top with fresh raspberries
Let cake set for 20 minutes before slicing

Notes

Serve at room temperature for the best texture and flavor
Store covered in the refrigerator for up to 2–3 days
Bring to room temperature before serving to soften buttercream
Cake layers can be baked one day ahead and wrapped tightly
Frosting can be made in advance and stored in the fridge, then re-whipped