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Say hello to the BEST white chocolate raspberry cake recipe! Layers of white chocolate buttercream + raspberry jam + moist cake + fresh berries = a show stopping dessert everyone will love! You can make this cake a day in advance and store at room temperature until needed. A great birthday cake or small wedding cake.
White Chocolate Raspberry Cake
This stunning cake features two of my all-time favorite flavors: almond and raspberry! And it features them in multiple forms! The cakes themselves get their almond flavor from almond extract. They bake up moist and fluffy, but dense enough to be sliced and layered.
It’s important they’re a little dense, because they’re going to be layered with raspberry jam AND white chocolate buttercream! The two will slightly blend together when you slice into the cake, which create almost a white chocolate raspberry buttercream… that’s been spiked with amaretto!!! It’s heavenly! But definitely on the sweeter side – as is almost anything involving white chocolate!
And the final touch, a mountain of fresh raspberries on top! I just threw them by the handful for an organic look, but you can definitely arrange them neater for a more polished appearance! I also pressed thinly sliced almonds all around the outside of the cake. This adds a delightful crunch and makes the entire cake look so beautiful!
This is one of those cakes people will think you bought from a fancy bakery!!!
Make the Cake Batter
- This is essentially my white cake recipe, but with a few tiny changes, and almond extract!
- You’ll need two 9″ cake pans! Be sure to spray the pans well with nonstick baking spray and then line the bottoms of the pans with parchment paper. Think of this as your insurance policy for when it comes time to remove the cakes from the pans!
- Don’t skip the cake flour, all-purpose flour will not give you the same results. I strongly suggest weighing your flour with a digital kitchen scale so you know you’re using the right amount. Too much flour is another reason cakes come out bone dry!
- Beat room temperature butter and sugar until light and fluffy! You need a stand mixer fitted with a paddle attachment or an electric hand mixer for this part!
- Be sure to mix just until the flour mixture disappears! Over mixing is going to give you a dry and very dense cake. So mix as slowly and as little as possible to bring the batter together.
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How to Bake White Chocolate Raspberry Cake
- Once your cake batter it assembled, it’s time to bake the cakes. Scrape the batter into the prepared cake pans and smooth the tops.
- The cakes take between 25 and 30 minutes or until a toothpick inserted in the middle of a cake comes out clean.
- Bake time may vary depending on your oven and the cake pan you use. Especially if you use a thick glass or ceramic type dish. I highly suggest light metal or aluminized steel baking pans.
- You can bake the cake layers a dat in advance and store them at room temperature. Let them cool completely then wrap them tightly in several layers of plastic wrap.
Make the White Chocolate Buttercream
- You’ll need to melt your white chocolate. You can do this in the microwave or in a double boiler.
- But make sure you use real white chocolate and not white chocolate chips!
- Don’t use hot chocolate. Let your melted white chocolate cool until it’s tepid.
- Beat the butter until smooth and creamy. You’ll need an electric mixer for this step.
- Add in the powdered sugar, a little bit at a time, beating until fully incorporated before adding more. If you add too much at once, it’ll fly out of the bowl and make a huge mess.
- MAKE SURE YOU SIFT YOUR POWDERED SUGAR!! Otherwise your frosting will be clumpy. I use a fine-mesh strainer for this!
- Toss in your heavy cream and amaretto. And finally, fold in the white chocolate and salt! This frosting is quite sweet, so don’t skip the salt! It helps balance out the sweetness.
Assemble & Top with Fresh Berries
Assembly this cake might sound scary, but I promise, you can do it!
- You’ll need a long serrated knife to slice the cakes in half. Try to get them as even as possible, but don’t worry if they’re a little wonky. Layers of white chocolate buttercream frosting and raspberry jam will cover any “flaws”.
- You’ll top the bottom layer with buttercream frosting and jam. I like this brand of raspberry jam, but use whatever you prefer!
- Top with the second layer of cake, and repeat this process with the remaining cake layers.
- For the final cake layer, only add frosting! And then use remaining frosting to cover the sides.
- Finally, top with fresh raspberries and press sliced almonds around the sides of the cake. And viola! You have a stunning cake sure to impress!
Ok, so jump to the recipe below and get baking! I’ll see you next week with more bright and sunny Spring recipes!
More Cake Recipes:
- Almond Amaretto Pound Cake
- Lemon Raspberry Cake (If you like lemon juice and raspberries, this is your cake!)
- White Chocolate Cranberry Bundt Cake
- 5-Ingredient Raspberry Cheesecake Thumbprint Cookies
- Chocolate Raspberry Cake
White Chocolate Raspberry Cake with White Chocolate Buttercream
Say hello to the BEST white chocolate raspberry cake recipe! Layers of white chocolate buttercream + raspberry jam + moist cake + fresh berries = a show stopping dessert everyone will love! You can make this cake a day in advance and store at room temperature until needed. A great birthday cake or small wedding cake.
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) unsalted butter room temperature
- 1 and 1/2 cups (299g) granulated sugar
- 6 large egg whites at room temperature, lightly beaten until foamy
- 1 teaspoon vanilla extract
- 1 and 1/2 teaspoons almond extract
- 3/4 cup (170ml) whole milk room temperature
- 2/3 cup (152g) sour cream, at room temperature room temperature
For the White Chocolate Amaretto Buttercream Frosting:
- 1 and 1/2 cups (340g) unsalted butter room temperature
- 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 (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:
- 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.
- In a large mixing bowl, sift together the cake flour, baking powder, baking soda, and salt; set aside.
- 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.
- Gradually add in the sugar. Once all of the sugar has been added, beat on high speed for 2 minutes.
- 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.
- In a spouted measuring cup, combine the vanilla extract, almond extract, milk, and sour cream. Mix until evenly combined.
- 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.
- Divide the batter evenly among the prepared pans and smooth the tops.
- 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:
- 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.
- Add in the salt, cream, and amaretto, and almond extract and beat smooth.
- 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:
- Using a long, serrated knife, slice each cake in half horizontally, so that you have 4 even layers.
- 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.
- 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.
- Using your hands, gently press the sliced almonds all around the sides of the cake. Then top with fresh raspberries!
- 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!
Video
Notes
If you want extra thick layers of frosting like mine, double the buttercream recipe!
Tried it and loved it?Snap a picture and share it with me on Instagram @Bakerbynature and by using the hashtag #BakerByNature
I baked this and it was the best cake I ever eaten! I followed the recipe except for omitting the the amaretto liqueur because I didn’t have any. I’m anxious to try other recipes of yours. Thank you for a delicious recipe that will be a constant for my family.
I can’t wait to try this recipe. My question is,Could I substitute Strawberries? I love Raspberries but the family is not a fan
Thanks
Karin
Yes, just use strawberry preserves instead and garnish with strawberries on top!
This cake is delicious! Boyfriend asked what we were celebrating. It seems so fancy. Cake was light and moist. The sweet frosting with was tempered by the sour taste of raspberry making for a delectable treat. Highly recommend!
This looks heavenly! Could I leave out the white chocolate in the frosting?
Looks amazing! Is there a gluten free version?
I don’t have a gluten free version. You could try a cup for cup GF flour substitute.
I posted a question, but it is not showing. Is there something that can be substituted for the white chocolate? I cannot do white chocolate.
Thank you.
Hi Tomi. Feel free to use a different frosting recipe like a cream cheese frosting or regular buttercream.
Is there a good substitute for the amaretto liqueur?
I believe you could use almond extract to achieve the same flavor.
I was going to try 1/4 tsp of almond extract. I find the flavor to be very powerful, so I will start with a little and add as needed.
Almond extract
This looks amazing! I love using buttercream and jam for fillings. I do have a question about the white chocolate for the frosting, though. Can you use something other than white chocolate, such as cocoa butter? I just don’t like the taste of white chocolate in anything. It ruins the flavor of the finished product somehow making it taste artificial. Weird, I know, but it does. Thank you in advance for your time and opinion.
I haven’t tried using cocoa butter so I cannot say how it would work. I suggest in the post using high quality white chocolate for the best flavor. But if you really don’t like it, I suggest using a different frosting recipe like cream cheese or regular buttercream frosting.
Hi, I have made white chocolate cakes and buttercream frostings. When I do, I use only Baker’s white chocolate squares. DO NOT USE the white chocolate chips. They have the artificial flavor whereas the Baker’s does not. Compare the ingredients. The white chocolate chips are not chocolate! Good luck
Ha ha, NO white chocolate is chocolate! It’s coca butter, cream and sugar. But I agree, the chips are just nasty.
Hello, can we bake it with almond flour and should we double da eggs n liquid for almond flour cake?
No, almond flour will not work.
Thank you for the tip about white chocolate!
I’m not a white chocolate fan at all. I made the recipe as is and was really surprised that I couldn’t identify white chocolate but all of the flavors just meld together beautifully. A fantastic recipe!
Hi … so eager to try this recipe…
Just one question… can we replace egg whites with buttermilk or flax egg or yogurt ?? Me being allergic to eggs … request you to please help with same …
Thank You!!
Hi Sheetal. Eggs play an extremely important part in this recipe and I cannot recommend a replacement that would give you the same results. If you decide to experiment, let us know how it goes!
Just curious…in your white cake, it specifically says to beat your eggs whites with a wire whisk till foamy and bubbles show. This cake is your same white cake but you do not say to prepare the egg whites the same way. Also, was curious why sour cream is added in this white cake recipe and not the one you have made.
Anxious to make it but just want to make sure about the egg whites.
Hi Kathy. Although the cakes are very similar, they do have some differences. I wanted this cake to be slightly denser so it can support the jam and frosting. The addition of sour cream helps keep it moist.
So the question as to whether the egg whites should be slightly beaten until foamy is not becessary? Since the cake recipe states to do so, but in the instructions it just says to add them. I live in an area that is 1 mile high so I am thinking that thus might make a difference.
Yes, the egg whites should be beaten until foamy.
Hi. I’m confused by this comment. These instructions say to just add the whites into the batter. Is that not correct? The previous comment asks you if you should whip the whites first until foamy and you said yes. But that is not mentioned in the instructions. Please confirm directions. I can’t wait to make this!! Thank you.
id like to know as well, this is very confusing….i would like to know if i can just add the egg whites straight into the batter without having to whisk them to a foam stage before hand
Since it says in the ingredients that the egg whites should be lightly beaten until foamy, it is assumed in the directions that you already completed this step. So I take it that yes, beat the egg whites until foamy, then when it comes time to actually add them, add a little at a time of the beaten eggs. Add the amount you believe to be approximately one egg white, don’t feel like you have to measure exactly one egg white. I can’t imagine it’s a big deal whether you add a little too much or too little. Having said this, when I baked this cake I didn’t beat them at all as I had someone else read the directions for me as I worked. And this part of the directions was somehow missed. Turned out just fine without whipping the whites, and the whites were added a bit at a time, not one exact egg white at a time. The cake was super yummy, by the way!
Unfortunately I did not beat my whites till foamy :*( I live in a high altitude and my cake did not rise well. Very disapointing. I will not be able to cut the halves they are way too tiny. Quite heartbroken about this.
Thanks for this recipe! Can’t wait to try. Could I just bake it in 4x 8″ or 9″ cake pans instead of slicing the cakes in half? Did you toast the sliced almonds?
Appreciate the advice!
Hi Nev. I don’t recommend splitting the batter in 4, as the cakes will bake too quickly and most likely be dry. If you don’t want to slice the cakes, you can just make it two layers. My almonds were already lightly toasted, but you can definitely toast yours to enhance the flavor!