Description
Luxurious white chocolate raspberry cake promises a silky symphony of sweet and tangy flavors. Delicate layers meld rich white chocolate cream with fresh raspberries, creating an irresistible dessert you’ll crave with every elegant bite.
Ingredients
Scale
Main Ingredients:
- 6 large egg whites, at room temperature, lightly beaten until foamy
- 1 cup (227 grams / 8 ounces) unsalted butter, room temperature
- 1 and ½ cups (340 grams / 12 ounces) unsalted butter, room temperature
- 9 ounces (255 grams) quality white chocolate, melted and cooled for 10 minutes
Dry Ingredients:
- 2 and ½ cups (300 grams) cake flour, sifted
- 3 teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 and ½ cups (299 grams) granulated sugar
- 3 and ¼ cups (410 grams) confectioners’ sugar, sifted
Liquid and Flavor Ingredients:
- ¾ cup (170 milliliters) whole milk, room temperature
- ⅔ cup (152 grams) sour cream, room temperature
- 1 teaspoon vanilla extract
- 1 and ½ teaspoons almond extract
- 2 tablespoons (28 milliliters) heavy cream, room temperature
- 1 and ½ tablespoons (21 milliliters) amaretto liqueur
- ¼ teaspoon salt
- 1 cup raspberry preserves
- 1 cup fresh raspberries
- 1 cup thinly sliced almonds
Instructions
- Prepare the cake pans by lightly greasing and lining with parchment paper, ensuring easy cake removal and preventing sticking.
- Sift together dry ingredients – cake flour, baking powder, baking soda, and salt – creating a smooth, lump-free base for the cake.
- Cream butter until silky, gradually incorporating sugar and whipping to a light, fluffy consistency that provides structure and sweetness.
- Gently introduce egg whites in small increments, carefully integrating each addition to maintain the delicate air bubbles that create a tender crumb.
- Combine wet ingredients – vanilla extract, almond extract, milk, and sour cream – creating a rich, aromatic liquid mixture.
- Alternate adding flour mixture and liquid ingredients to the batter, mixing on low speed to prevent overmixing and maintain a delicate texture.
- Distribute batter evenly between prepared pans, smoothing the surfaces for uniform baking.
- Bake in a preheated oven until a toothpick emerges clean, indicating perfectly cooked cake layers.
- Allow cakes to rest in pans briefly, then transfer to cooling racks to prevent soggy bottoms and achieve complete cooling.
- Whip butter until smooth, gradually incorporating confectioners’ sugar for a silky buttercream base.
- Enhance buttercream with salt, cream, amaretto, and almond extract, creating a complex, sophisticated flavor profile.
- Fold in melted white chocolate, beating thoroughly to ensure even distribution and a luxurious texture.
- Carefully slice each cake layer horizontally, creating four delicate layers for maximum flavor and aesthetic appeal.
- Assemble cake by alternating layers of frosting and raspberry preserves, building height and complexity.
- Cover entire cake with remaining buttercream, creating a smooth, elegant exterior.
- Embellish sides with sliced almonds and crown with fresh raspberries for a stunning visual presentation.
- Allow cake to set briefly, letting flavors meld and frosting stabilize before serving.
- Refrigerate any leftovers, remembering to return to room temperature for optimal taste and texture.
Notes
- Make sure to sift dry ingredients thoroughly to prevent lumps and ensure a smooth, even cake texture.
- Room temperature ingredients blend more easily and create a more consistent batter, so plan ahead.
- Beating butter and sugar until light and fluffy helps create a tender, airy cake with excellent volume.
- Alternating flour and milk mixtures prevents overmixing and keeps the cake tender and moist.
- Letting the cake cool completely before frosting prevents melting and ensures clean, professional-looking layers.
- Chilling the cake briefly after frosting helps set the buttercream and makes slicing cleaner and more precise.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 540
- Sugar: 40g
- Sodium: 270mg
- Fat: 34g
- Saturated Fat: 21g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg