01/30/2024
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 🍽️
