White Chocolate Raspberry Cake Recipe
A tender and indulgent white chocolate raspberry cake made with almond extract, rich buttercream frosting, fresh raspberries, and a clever pressure cooking step for ultimate moisture and texture.
Equipment
- 1 Mixing bowl large
Ingredients
Main Ingredients
- 2 ½ cups Cake flour sifted
- 3 teaspoons Baking powder
- ½ teaspoon Baking soda
- ¾ teaspoon Salt
- 1 cup Unsalted butter room temperature, for batter
- 1 ½ cups Granulated sugar
- 6 Large egg whites foamy
- 1 teaspoon Vanilla extract
- 1 ½ teaspoons Almond extract
- ¾ cup Whole milk room temperature
- ⅔ cup Sour cream room temperature
- 9 ounces White chocolate melted and cooled
- 1 cup Fresh raspberries
- 1 cup Raspberry preserves
- 1 cup Thinly sliced almonds
- 1 ½ cups Unsalted butter room temp, for frosting
- 3 ¼ cups Confectioners' sugar sifted
- ¼ teaspoon Salt for frosting
- 2 tablespoons Heavy cream room temp
- 1 ½ tablespoons Amaretto liqueur
- 1 teaspoon Almond extract for frosting
Instructions
Instructions
- Preheat oven to 350°F. Grease and line three 8-inch round pans.
- Whisk flour, baking powder, baking soda, and salt together.
- Beat butter and granulated sugar until fluffy, about 3-4 minutes.
- Add egg whites in three parts, beating well. Mix in vanilla and almond extracts.
- Alternate dry mix and milk into batter, beginning and ending with flour mix.
- Gently fold in white chocolate and raspberries. Divide into pans and smooth tops.
- Bake for 25–30 minutes until a toothpick comes out clean.
- Cool cakes 10 mins in pans, then cool completely on racks.
- Steam briefly in pressure cooker if using for added moistness.
- Layer cake with frosting and raspberry preserves. Top with almonds and raspberries.
Notes
Substitute frozen raspberries if needed, and store leftovers covered in fridge or freeze in layers.