White Chocolate Raspberry Layer Cake (Print Version)

# Ingredients:

→ For the Almond Cake

01 - 2 and 1/2 cups (300g) cake flour, sifted
02 - 3 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 3/4 teaspoon salt
05 - 1 cup (227g) unsalted butter, room temperature
06 - 1 and 1/2 cups (299g) granulated sugar
07 - 6 large egg whites, at room temperature, lightly beaten until foamy
08 - 1 teaspoon vanilla extract
09 - 1 and 1/2 teaspoons almond extract
10 - 3/4 cup (170ml) whole milk, room temperature
11 - 2/3 cup (152g) sour cream, room temperature

→ For the White Chocolate Amaretto Buttercream Frosting

12 - 1 and 1/2 cups (340g) unsalted butter, room temperature
13 - 3 and 1/4 cups confectioners' sugar, sifted
14 - 1/4 teaspoon salt
15 - 2 Tablespoons (28ml) heavy cream, room temperature
16 - 1 and 1/2 Tablespoons (21ml) amaretto liqueur
17 - 1 teaspoon almond extract
18 - 9 ounces (255g) quality white chocolate, melted and cooled for 10 minutes

→ For Assembly and Garnish

19 - 1 cup raspberry preserves
20 - 1 cup fresh raspberries
21 - 1 cup thinly sliced almonds

# Instructions:

01 - Preheat oven to 350°F (175°C). Generously grease the bottom and sides of two 9-inch round cake pans; line with parchment paper rounds
02 - In a large mixing bowl, sift together cake flour, baking powder, baking soda, and salt; set aside
03 - Beat butter on medium-high speed until smooth and creamy, about 1 minute. Gradually add sugar and beat on high speed for 2 minutes
04 - Reduce speed to low and add egg whites a little at a time, beating well after each addition and scraping down the bowl as needed
05 - In a measuring cup, combine vanilla extract, almond extract, milk, and sour cream until evenly mixed
06 - On low speed, add flour mixture in three additions, alternating with liquid mixture, beginning and ending with flour. Mix just until combined
07 - Divide batter evenly between prepared pans and smooth tops. Bake for 25-30 minutes, until lightly brown around edges and toothpick inserted in center comes out clean
08 - Cool cakes in pans on wire rack for 15 minutes. Then invert cake layers onto cooling racks and cool completely
09 - Beat butter until completely smooth. Gradually add confectioners' sugar on low speed until combined. Add salt, cream, amaretto, and almond extract and beat until smooth
10 - Add melted white chocolate and beat until smooth. Increase speed to medium-high and beat for 1 minute
11 - Using a serrated knife, slice each cake in half horizontally to create 4 even layers
12 - Place one cake layer on a plate or stand. Spread 1/2 cup frosting on top, then 1/4 cup raspberry preserves. Repeat layering with remaining cake layers
13 - Spread remaining frosting over top and sides of cake. Press sliced almonds around the sides and top with fresh raspberries
14 - Allow cake to set for 20 minutes before slicing. Serve, or store in refrigerator for up to 2 days, bringing to room temperature before serving

# Notes:

01 - Can be made a day in advance and stored at room temperature
02 - Double the buttercream recipe for extra thick layers of frosting
03 - Perfect for birthdays or small wedding cakes

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