White Chocolate Raspberry Cake Recipe Ingredients: Cake Flour: 2 and 1/2 cups (315 grams), sifted Baking Powder: 3 teaspoons Baking Soda: 1/2 teaspoon Salt: 3/4 teaspoon Unsalted Butter: 1 cup (227 grams), room temperature Granulated Sugar: 1 and 1/2 cups (298 grams) Egg Whites: 6 large, room temperature, lightly beaten until foamy Vanilla Extract: 1 teaspoon Almond Extract: 2 teaspoons Whole Milk: 3/4 cup (170 grams), room temperature Sour Cream: 2/3 cup (152 grams), room temperature Quality White Chocolate: 6 ounces (170g), melted and cooled for 10 minutes Unsalted Butter (for frosting): 1 cup (227g) Confectioners’ Sugar (for frosting): 2 and 1/2 cups (283g/10 ounces), sifted Salt (for frosting): 1/4 teaspoon Heavy Cream (for frosting): 1 Tablespoon Amaretto Liqueur (for frosting): 1 and 1/2 Tablespoons Almond Extract (for frosting): 1 teaspoon Raspberry Preserves Sliced Almonds Fresh Raspberries Directions: Preheat your oven to 350°F (175°C). Grease and line two 9-inch cake pans...