How to Make Almond Raspberry Cake with White Chocolate Amaretto Buttercream

If you love the delicate flavors of almond and raspberry, paired with the luxurious richness of white chocolate amaretto buttercream, this cake is for you! With layers of moist almond cake, fresh raspberry filling, and a creamy, decadent buttercream, this dessert is perfect for celebrations or when you just want to indulge in something special.

The balance of nutty almond, tart raspberry, and sweet white chocolate creates a sophisticated treat that’s both light and flavorful. Plus, it’s surprisingly simple to make and guaranteed to impress!

Why You’ll Love This Recipe

Perfectly Balanced Flavors: The nutty almond cake, fresh raspberry filling, and creamy white chocolate buttercream complement each other beautifully.
Moist & Tender Texture: The almond flour and buttermilk make for a soft, delicate crumb.
Elegant Yet Easy: Despite its gourmet look, this cake is easy to assemble with simple ingredients.
Customizable: Switch out the raspberry for strawberries or add a splash of extra amaretto for a bolder flavor.
Ideal for Special Occasions: Whether it’s a birthday, anniversary, or afternoon tea, this cake adds a touch of elegance.

Ingredients

For the Almond Cake

• 2 cups all-purpose flour
• ½ cup almond flour (or finely ground almonds)
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• 1 cup unsalted butter, softened
• 1 ¼ cups granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• ½ tsp almond extract
• 1 cup buttermilk

For the Raspberry Filling

• 1 ½ cups fresh raspberries
• ¼ cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch
• 2 tbsp water

For the White Chocolate Amaretto Buttercream

• 6 oz white chocolate, melted and slightly cooled
• 1 cup unsalted butter, softened
• 3 cups powdered sugar
• 2 tbsp amaretto liqueur
• 1 tsp vanilla extract
• 2 tbsp heavy cream (as needed for consistency)

Instructions

Make the Almond Cake

1. Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
2. In a bowl, whisk together all-purpose flour, almond flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each.
4. Stir in vanilla and almond extract.
5. Alternately add the flour mixture and buttermilk, mixing just until combined.
6. Divide batter between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean.
7. Cool cakes in the pans for 10 minutes before transferring to a wire rack.

Prepare the Raspberry Filling

1. In a saucepan over medium heat, combine raspberries, sugar, and lemon juice.
2. In a small bowl, mix cornstarch and water to create a slurry. Stir into the raspberry mixture.
3. Simmer for 3-5 minutes, stirring until thickened. Remove from heat and let cool completely.

Make the White Chocolate Amaretto Buttercream

1. Melt white chocolate and let it cool slightly.
2. In a large bowl, beat butter until creamy. Gradually add powdered sugar and mix until smooth.
3. Stir in melted white chocolate, amaretto, and vanilla extract.
4. If the frosting is too thick, add heavy cream one tablespoon at a time until the desired consistency is reached.

Assemble the Cake

1. Place one cake layer on a serving plate and spread a layer of raspberry filling evenly on top.
2. Place the second cake layer over the filling and spread a generous layer of white chocolate buttercream over the top and sides.
3. Smooth with a spatula and decorate with fresh raspberries and almond slices.

Serve & Enjoy

1. Chill for at least 30 minutes before slicing for cleaner cuts.
2. Store leftovers in an airtight container in the fridge for up to 3 days.

Nutritional Information (Per Slice)

Calories: 320 | Carbs: 38g | Fat: 16g | Protein: 4g | Fiber: 2g

Tips for Success

• Use Room Temperature Ingredients: This ensures even mixing and a lighter cake texture.
• Don’t Overmix: Mix until just combined to keep the cake light and fluffy.
• Cool the Filling Completely: A warm filling can make the frosting melt, so let it cool before assembling.
• Chill the Cake Before Frosting: This makes spreading the frosting easier and prevents crumbs from mixing in.
• For a Stronger Almond Flavor: Add an extra ¼ teaspoon of almond extract to the cake batter.
• Make it Ahead: The cake layers can be made a day in advance and stored in an airtight container.

Why This Recipe Works

• Almond Flour for a Soft, Nutty Texture: The addition of almond flour creates a delicate, slightly nutty crumb.
• Fresh Raspberry Filling for a Tart Contrast: The tanginess balances out the sweetness of the cake and buttercream.
• White Chocolate & Amaretto Buttercream for a Rich Finish: A silky, luxurious frosting that pairs beautifully with the other flavors.
• Moist, Yet Light: The buttermilk keeps the cake soft without being too dense.

This Almond Raspberry Cake with White Chocolate Amaretto Buttercream is a perfect combination of elegance and indulgence. The moist almond cake, tangy raspberry filling, and rich buttercream create a dessert that’s both flavorful and visually stunning. Whether it’s for a special occasion or just a treat for yourself, this cake is sure to be a favorite.

Slice, serve, and savor every bite of this beautiful and delicious creation!