White Chocolate Almond Raspberry Cake

White Chocolate Almond Raspberry Cake a moist, tender almond cake layered with fresh raspberries and creamy white chocolate frosting. It’s elegant enough for a celebration but easy enough for a weekend bake.

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🍰 White Chocolate Almond Raspberry Cake

✨ What to Expect:

• Soft, almond-scented sponge

• Bursts of tart raspberries

• Smooth, rich white chocolate frosting

• A beautiful, bakery-style presentation

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🧾 Ingredients

🧁 For the Almond Cake (2 or 3 layers):

• 2 ½ cups (310g) all-purpose flour

• 2 ½ tsp baking powder

• ½ tsp salt

• ¾ cup unsalted butter, softened

• 1 ¾ cups granulated sugar

• 4 large eggs

• 1 tsp almond extract

• 1 tsp vanilla extract

• 1 cup whole milk (or buttermilk for extra tenderness)

• ½ cup sour cream (adds moisture)

• ⅔ cup slivered almonds (optional, for texture)

🍫 For the White Chocolate Frosting:

• 6 oz white chocolate (high-quality), chopped

• 1 cup (2 sticks) unsalted butter, softened

• 3 cups powdered sugar

• 2 tbsp heavy cream (more if needed)

• ½ tsp vanilla or almond extract

• Pinch of salt

🍓 For the Filling & Topping:

• 1 to 1 ½ cups fresh raspberries

• Optional: Raspberry jam (¼–½ cup for extra flavor between layers)

• Slivered almonds, white chocolate curls, or extra raspberries for garnish

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👩‍🍳 Instructions

1. Make the Cake

1. Preheat oven to 350°F (175°C). Grease and flour two or three 8-inch round cake pans. Line bottoms with parchment.

2. In a bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, cream butter and sugar until light and fluffy (2–3 min).

4. Beat in eggs one at a time, then add almond and vanilla extracts.

5. Mix in sour cream.

6. Add dry ingredients in three additions, alternating with milk, beginning and ending with flour. Mix until just combined.

7. Fold in slivered almonds if using.

8. Divide batter evenly between pans and smooth tops.

9. Bake 25–30 minutes, or until a toothpick comes out clean.

10. Cool in pans 10 minutes, then transfer to wire racks to cool completely.

2. Make the White Chocolate Frosting

1. Melt white chocolate gently (double boiler or 30-second microwave bursts). Let cool slightly.

2. Beat butter until fluffy. Add cooled melted white chocolate and mix until smooth.

3. Gradually beat in powdered sugar, cream, vanilla/almond extract, and salt until fluffy and spreadable. Add more cream if needed.

3. Assemble the Cake

1. If domed, level cake layers with a serrated knife.

2. Place one layer on a cake board or plate.

3. Spread a thin layer of frosting, then a thin layer of raspberry jam (if using).

4. Scatter raspberries over the layer (press them in lightly).

5. Repeat with remaining layers.

6. Frost top and sides of cake. Decorate with extra raspberries, slivered almonds, or white chocolate curls.

4. Chill & Serve

• Chill for 30–60 minutes for cleaner slicing.

• Serve at room temperature for the best flavor.

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📝 Tips & Variations

• No sour cream? Use Greek yogurt.

• Want a lighter frosting? Swap buttercream for stabilized whipped cream.

• Make it gluten-free? Substitute with a 1:1 gluten-free baking blend.