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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
This looks delicious! Can the egg whites be from a carton rather than fresh?
Hello fron Montréal! I made it yesterday, very good recipe, everyone enjoyed a lot! The result is spectacular and people eat the cake with their eyes before tasting! I didn’t double the icing because I was afraid it would be too sweet since I don’t have a sweet teeth. It was a good decision for me. In order to have anough icing I didn’t put thick layers betwwe the layers and it was ok. I finished the cake with 3 rows or raspberries on rop and more almonds in the middle. It was beautiful! This cake taste wonderful too! The amarreto and almond extract are present in the taste and make this cake different than others. I also browned my almonds a little in a skillet before putting on the cake for a nicer look. I struggled a little with the egg whites addition in the recipe since you seem to put them straight in the mixture. My feeling would be to beat them before for a lighter cake. I followed the recipe amd it was good but next tome I will try to beat them before amd see what it does. Thanks for this very good recipe!
I whipped my eggs before adding them and it makes a difference. If you read her white cake recipe she recommends doing this.
Hello. This looks amazing!
I’d like to make it for my wedding but I’d like to freeze It. . Do you think it will be ok if frozen? Also if frozen should I leave the raspberries decorations out?
Thank you
I plan to make this next week and I’m hoping that you might answer this question in time. You mention that the frosting is very sweet, is it alright to back off a bit on the confectionery sugar? I understand that the addition of salt tempers it but nevertheless I’d opt for less sweet if possible. Thank you in advance,
Rosella
When I saw this cake I knew I had to make it. I got rave reviews but I think the cake could’ve been fluffier, perhaps I should’ve used cake flour like you suggested rather than just regular flour. Do you think that was the difference? I will definitely try it again, there are some birthdays coming up soon.
I’ve made this twice now and LOVE it! I make it just as it’s written with a double batch of frosting and always get compliments! Thanks for the great recipe, it is a stunning cake!
Hi I was wondering if there needs to be any adjustments made to the recipe for high altitude. I live in Denver. I’m just now attempting to get back into baking at high altitude after not having a lot of luck with it when I first moved here a few years ago. Any suggestions are welcome thank you.
The cake recipe is great, but the frosting is definitely very sweet as mentioned in the post! I doubled the frosting recipe in fear of not being able to cover the whole cake, but I don’t think it was really necessary. If you double the recipe, it makes the cake altogether taste only like the frosting. If I were to make this again, I would definitely just use another recipe for the frosting so it’s not as sweet and expensive or I would use this recipe, but use much less of the frosting between the layers and save most of it for the outside. That way you can cover the cake, but while eating it, the frosting will be on the side, so you can decide how much you actually want in a bite.
Try Russian buttercream. It is much less sweet and very easy to make. Beat the butter until fluffy add a can of sweetened condensed milk and extract. Mix until smooth.
Try Russian buttercream. It is much less sweet and very easy to make. Beat the butter until fluffy add a can of sweetened condensed milk and extract. Mix until smooth.
Great recipe and everyone loved it. But Stored leftover cake in fridge overnight and raspberry filling started to turn a shade of grayish blue in the layers. Any tricks to avoid this? I did use a top quality raspberry preserve.. thanks!
OMG.
Thank you for this! My roommate posted it to my facebooks wall because I usually do Cake Saturday since Covid. I have never made a cake completely from scratch though. Usually, I modify boxed cake mix.
So, I got most of the ingredients via a delivery service. I had to actually go in public to find sliced almonds, Almond extract, cake flour, and 2 9 inch pans. Btw, Target is awesome.. The security guy at Target happened along the cake pan aisle. There was only one and obv needed two. He legit checked the back, there were some, and another employee went to get them.
I did it all with a hand mixer(and the roommate that wanted it helped.) It turned out amazing and extremely built my confidence with baking. I need a stand mixer!
Truth be told, I did dabble in the Liquor while preparing. That should be a step. My helper did spill some of the liquid ingredients (he dabbled too?) I just added a splash of milk, almond extract and vanilla extract… I’m pretty sure I didn’t measure everything else exactly. Most important part though, is watching the oven. (Don’t open the door more than needed) once they started to brown on top, I grabbed toothpicks. Then I had a cocktail and checked them. Perfectly done. I was very happy for the parchment paper suggestion and the non stick spring pans I bought. I forgot to grease…
I wish I had seen the part about doubling the butter cream. Do that. Period. It was good without doubling. Maybe you should edit to double because honestly leftover butter cream will not go to waste. I did notice the outside of my cake was a little hard to cover with what I had.
I’m also curious if there’s an easier way to put the Almonds on the outside. I did mine one by one. It was a little time consuming, also Target brand so they had a lot of small pieces.
Hi, you can take a handful of the sliced almonds and press them onto the cake. I would put the cake on a stand over a tray to catch fallout. But this is much faster than adding them one by one.