White Chocolate Raspberry Cake Recipe

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.
• In a bowl, sift together the cake flour, baking powder, baking soda, and salt.
• In a separate bowl, cream the butter until smooth. Gradually add in the sugar, then the egg whites.
• Mix vanilla extract, almond extract, milk, and sour cream. Alternate adding this mixture and the flour mixture to the butter mixture.
• Divide the batter between the pans. Bake for 25-30 minutes. Let cool completely.
• For the frosting, beat butter until smooth. Gradually add confectioners' sugar, salt, cream, amaretto, and almond extract. Fold in white chocolate.
• Slice each cake layer in half horizontally. Layer with frosting and raspberry preserves.
• Frost the outside of the cake. Decorate with sliced almonds and fresh raspberries.
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Calories: 540 kcal per serving
• Servings: 12