This Almond Raspberry Cake with White Chocolate Amaretto Buttercream Frosting is a total showstopper! Featuring four layers of light and fluffy almond cake, raspberry filling, and creamy white chocolate amaretto cream, this cake is decadently sweet! A must try if you love raspberry almond desserts!

Ingredients

For the Almond Cake:

2 and 1/2 cups cake flour, sifted (315 grams)

3 teaspoons baking powder

1/2 teaspoon baking soda

3/4 teaspoon salt

1 cup (227 grams) unsalted butter, at room temperature

1 and 1/2 cups (298 grams) granulated sugar

6 large egg whites, at room temperature, lightly beaten until foamy

1 teaspoon vanilla extract

2 teaspoons almond extract

3/4 cup (170 grams) whole milk, at room temperature

2/3 cup (152 grams) sour cream, at room temperature

For the White Chocolate Amaretto Buttercream Frosting:

1 cup (227g) unsalted butter, at room temperature

2 and 1/2 cups (283g/10 ounces) confectioners’ sugar, sifted

1/4 teaspoon salt

1 Tablespoon heavy cream

1 and 1/2 Tablespoons amaretto liqueur

1 teaspoon almond extract

6 ounces (170g) quality white chocolate, melted and cooled for 10 minutes

Assembly and Garnish:

1 cup raspberry preserves

1 cup fresh raspberries

1 cup thinly sliced almonds