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White Chocolate Raspberry Cake with White Chocolate Buttercream
4.9 from 273 votes

White Chocolate Raspberry Cake with White Chocolate Buttercream

The White Chocolate Raspberry Cake is a layered almond cake enriched with milk and sour cream, delivering a tender crumb. Its white chocolate amaretto buttercream frosting combines melted white chocolate with buttery cream cheese and Amaretto liqueur. Fresh raspberries and preserves add a tart contrast, while sliced almonds garnish the top. The cake balances nutty, creamy, and fruity elements, presenting a rich yet fresh dessert option.

Prep Time
40 mins
Cook Time
30 mins
Additional Time
30 mins
Total Time
1 hr 40 mins
Servings: 1 Cake (9" Layer Cake)
Course: Dessert
Cuisine: American, International

Ingredients

For the Almond Cake:
  • 2 and 1/2 cups (300g) cake flour sifted
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup (227g) butter room temperature, unsalted
  • 1 and 1/2 cups (299g) granulated sugar
  • 6 large egg at room temperature, lightly beaten until foamy, white
  • 1 teaspoon vanilla extract
  • 1 and 1/2 teaspoons almond extract
  • 3/4 cup (170ml) milk room temperature, whole
  • 2/3 cup (152g) sour cream room temperature, at room temperature
For the White Chocolate Amaretto Buttercream Frosting:
  • 1 and 1/2 cups (340g) butter room temperature, unsalted
  • 3 and 1/4 cups confectioners’ sugar sifted
  • 1/4 teaspoon salt
  • 2 Tablespoons (28ml) heavy cream room temperature
  • 1 and 1/2 Tablespoons (21ml) Amaretto liqueur
  • 1 teaspoon almond extract
  • 9 ounces white chocolate melted and cooled for 10 minutes, quality, 255 grams
Assembly and Garnish:
  • 1 cup raspberry preserves
  • 1 cup raspberries fresh
  • 1 cup almond thinly sliced

Instructions

For the Almond Cake:
    Cup of Yum
  1. Preheat oven to 350 degrees (F). Generously grease the bottom and sides of two 9-inch round cake pans; line with parchment paper rounds and set aside until needed. 
  2. In a large mixing bowl, sift together the cake flour, baking powder, baking soda, and salt; set aside. 
  3. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-high speed until smooth and creamy, about 1 minute.
  4. Gradually add in the sugar. Once all of the sugar has been added, beat on high speed for 2 minutes. 
  5. Reduce the speed to low and add in the egg whites, a little bit at a time, beating well after each addition, and scraping down the sides and bottom of the bowl as needed.
  6. In a spouted measuring cup, combine the vanilla extract, almond extract, milk, and sour cream. Mix until evenly combined.
  7. On low speed, add the flour mixture in three additions, alternating it with the liquid milk/sour creamy mixture, beginning and ending with the flour, and mixing until just combined. 
  8. Divide the batter evenly among the prepared pans and smooth the tops. 
  9. Bake for 25 to 30 minutes, or until lightly brown around the edges and a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in the pans places on a wire rack for 15 minutes. Then invert the cake layers onto cooling racks and cool completely.
For the White Chocolate Amaretto Buttercream Frosting:
  1. In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners' sugar, beating until all of the sugar is completely combined.
  2. Add in the salt, cream, and amaretto, and almond extract and beat smooth.
  3. Add in the white chocolate and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.
Assembly and Garnish:
  1. Using a long, serrated knife, slice each cake in half horizontally, so that you have 4 even layers. 
  2. Place one cake layer on a large plate or cake stand. Spread 1/2 cup of the frosting on top of the cake, covering it completely, then spread a 1/4 cup of raspberry preserves on top of the frosting.
  3. Top with another cake layer, and repeat the layering process, ending with the last cake layer on top. Spread all remaining frosting over the top and sides of the cake. 
  4. Using your hands, gently press the sliced almonds all around the sides of the cake. Then top with fresh raspberries! 
  5. Allow the cake to set for 20 minutes before slicing. Then serve, or store, in the refrigerator, for up to 2 days. Bring to room temperature before serving! 

Notes

  • Doubling the white chocolate amaretto buttercream recipe helps achieve thicker frosting layers if preferred.