{"id":27121,"date":"2022-11-13T19:15:25","date_gmt":"2022-11-13T19:15:25","guid":{"rendered":"https:\/\/mrhealthyalternative.com\/?p=27121"},"modified":"2022-11-13T19:16:26","modified_gmt":"2022-11-13T19:16:26","slug":"white-chocolate-almond-raspberry-cake","status":"publish","type":"post","link":"https:\/\/mrhealthyalternative.com\/?p=27121","title":{"rendered":"White Chocolate Almond Raspberry Cake"},"content":{"rendered":"<div class=\"63d509947b33dea96ed9a09b2482b63d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<div data-type=\"_mgwidget\" data-widget-id=\"1554417\">\r\n<\/div>\r\n<script>(function(w,q){w[q]=w[q]||[];w[q].push([\"_mgc.load\"])})(window,\"_mgq\");\r\n<\/script>\r\n\n<\/div>\n<p>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!<\/p>\n<div>\n<div class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-53634-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"53634\" data-servings=\"1\">\n<h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-italic wprm-align-left wprm-header-decoration-line wprm-header-has-actions\">Ingredients<\/h3>\n<h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-italic wprm-align-left wprm-header-decoration-line wprm-header-has-actions\"><span style=\"font-size: 16px;\">For the Almond Cake:<\/span><\/h3>\n<div class=\"wprm-recipe-ingredient-group\">\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">and 1\/2 cups\u00a0cake flour, sifted (315 grams)<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">teaspoons<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">baking powder<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1\/2<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">baking soda<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">3\/4<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">salt<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">(227 grams) unsalted butter, at room temperature<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">and 1\/2 cups (298 grams) granulated sugar<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">6<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">large egg whites, at room temperature, lightly beaten until foamy<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">vanilla extract<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">teaspoons<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">almond extract<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">3\/4<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">(170 grams) whole milk, at room temperature<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">2\/3<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">(152 grams) sour cream, at room temperature<\/span><\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-recipe-ingredient-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">For the White Chocolate Amaretto Buttercream Frosting:<\/h4>\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">(227g) unsalted butter, at room temperature<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">and 1\/2 cups (283g\/10 ounces) confectioners\u2019 sugar, sifted<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1\/4<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">salt<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">Tablespoon<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">heavy cream<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">and 1\/2 Tablespoons amaretto liqueur<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">teaspoon<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">almond extract<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">6<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">ounces<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">(170g)\u00a0quality white chocolate, melted and cooled for 10 minutes<\/span><\/li>\n<\/ul>\n<\/div>\n<div class=\"wprm-recipe-ingredient-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">Assembly and Garnish:<\/h4>\n<ul class=\"wprm-recipe-ingredients\">\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">raspberry preserves<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">fresh raspberries<\/span><\/li>\n<li class=\"wprm-recipe-ingredient\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>\u00a0<span class=\"wprm-recipe-ingredient-unit\">cup<\/span>\u00a0<span class=\"wprm-recipe-ingredient-name\">thinly sliced almonds<\/span><\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div class=\"wprm-recipe-instructions-container wprm-recipe-53634-instructions-container wprm-block-text-normal\" data-recipe=\"53634\">\n<h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-italic wprm-align-left wprm-header-decoration-line wprm-header-has-actions\">Instructions<\/h3>\n<div class=\"wprm-recipe-instruction-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">For the Almond Cake:<\/h4>\n<p>Preheat oven to 350 degrees (F). Generously grease the bottom and sides of two\u00a09-inch round cake pans; line with\u00a0parchment paper rounds\u00a0and set aside until needed.<\/p>\n<p>In a large mixing bowl, sift together the cake flour, baking powder, baking soda, and salt; set aside.<\/p>\n<p>In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-high speed until smooth and creamy, about 1 minute.<\/p>\n<p>Gradually add in the sugar. Once all of the sugar has been added, beat on high speed for 2 minutes.<\/p>\n<p>Reduce the speed to low and add in the egg whites, a little bit at a time, beating well after each addition, and scraping down the sides and bottom of the bowl as needed.<\/p>\n<p>In a spouted measuring cup, combine the vanilla extract, almond extract, milk, and sour cream. Mix until evenly combined.<\/p>\n<p>On low speed, add the flour mixture in three additions, alternating it with the liquid milk\/sour creamy mixture, beginning and ending with the flour, and mixing until\u00a0<strong>just<\/strong>\u00a0combined.<\/p>\n<p>Divide the batter evenly among the prepared pans and smooth the tops.<\/p>\n<p>Bake for 25 to 30 minutes, or until lightly brown around the edges and a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in the pans places on a wire rack for 15 minutes. Then invert the cake layers onto cooling racks and cool completely.<\/p>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">For the White Chocolate Amaretto Buttercream Frosting:<\/h4>\n<p>In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using a handheld electric mixer, beat the butter on medium-speed until completely smooth. Reduce the speed to low and gradually add in the confectioners&#8217; sugar, beating until all of the sugar is completely combined.<\/p>\n<p>Add in the salt, cream, and amaretto, and almond extract and beat smooth.<\/p>\n<p>Add in the white chocolate and beat smooth. Once all of the ingredients have been incorporated, increase the speed to medium-high and beat for a minute.<\/p>\n<\/div>\n<div class=\"wprm-recipe-instruction-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Assembly and Garnish:<\/h4>\n<p>Using a long,\u00a0serrated knife, slice each cake in half horizontally, so that you have 4 even layers.<\/p>\n<p>Place one cake layer on a large plate or cake stand. Spread 1\/2 cup of the frosting on top of the cake, covering it completely, then spread a 1\/4 cup of raspberry preserves on top of the frosting.<\/p>\n<p>Top with another cake layer, and repeat the layering process, ending with the last cake layer on top. Spread all remaining frosting over the top and sides of the cake.<\/p>\n<p>Using your hands, gently press the sliced almonds all around the sides of the cake. Then top with fresh raspberries!<\/p>\n<p>Allow the cake to set for 20 minutes before slicing. Then serve, or store, in the refrigerator, for up to 2 days. Bring to room temperature before serving!<\/p>\n<\/div>\n<\/div>\n<div class=\"wprm-recipe-notes-container wprm-block-text-normal\">\n<h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-uppercase wprm-align-left wprm-header-decoration-line\">NOTES<\/h3>\n<div class=\"wprm-recipe-notes\">If you want extra thick layers of frosting like mine, double the buttercream recipe!<\/div>\n<\/div>\n<\/div>\n\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>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\u00a0and 1\/2 cups\u00a0cake flour, sifted &#8230; <a title=\"White Chocolate Almond Raspberry Cake\" class=\"read-more\" href=\"https:\/\/mrhealthyalternative.com\/?p=27121\" aria-label=\"Read more about White Chocolate Almond Raspberry Cake\">Read more<\/a><\/p>\n","protected":false},"author":12,"featured_media":27122,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[129],"tags":[],"class_list":["post-27121","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.8 - aioseo.com -->\n\t<meta name=\"description\" content=\"This Almond Raspberry Cake with White Chocolate Amaretto Buttercream Frosting is a total showstopper! 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