This white chocolate almond raspberry cake is a show-stopper. 4 layers of moist almond cake filled with raspberry compote, and covered in a silky smooth whipped white chocolate ganache frosting. It’s enough to impress anyone in my opinion!
White chocolate, almonds, and raspberries are a match made in heaven! The nutty almond flavor, creamy white chocolate ganache, and a hint of tanginess from the raspberry compote come together to make this delicious white chocolate almond raspberry cake!
About This Recipe
- The cake is a basic vanilla cake with the vanilla extract swapped out for an almond extract.
- For the raspberry filling, I made a fresh homemade raspberry compote which could be made with fresh or frozen raspberries. Even a raspberry jam will taste just as good, but I love this raspberry compote.
- For the frosting of this cake, I was thinking about using whipped cream and adding white chocolate ganache to the filling with the raspberry compote, but then I thought why not combine the two? Thus the whipped white chocolate ganache frosting was born! 🙂
- After frosting the cake I stuck some sliced almonds on the sides to give it an extra crunch!
What You Need To Make This Recipe
Almond cake ingredients
Raspberry compote ingredients
whipped white chocolate ganache ingredients
- Oil: use a neutral oil like vegetable or canola, this will make the cake super moist!
- Butter: use room-temperature butter, this will make it easy to beat it with the sugar.
- Raspberries: use fresh or frozen raspberries.
- White chocolate: It’s best to use cooking chocolate as it is specifically formulated for melting and using it on cakes. Although I believe you could still get away with using a white chocolate bar from your local grocery store.
- Heavy cream: make sure you’re cream has at least 35% fat this is a must for if want to whip it up.
How To Make White Chocolate Almond Raspberry Cake
Step 1: Prepare the cake– Sift dry ingredients in a bowl, mix, and set aside. Beat together the butter, oil, and sugar in a separate bowl till pale and creamy. Beat in the eggs one at a time, and add the almond extract, vinegar, and half the buttermilk.
Step 2: Add half of the dry mixture and fold it in. Add the rest of the buttermilk and fold together. Lastly, add the remaining dry mixture and fold it together.
Butter, oil, and sugar should look like this.
Step 3: Bake at 175 C in three 6-inch cake pans(25-30 min) or a sheet pan (20-24 min) then cut out 3-4, 6-inch circles. This a convenient way of making cake layers as many people, including myself, don’t have 3 to 4 pans of the same size. The layers are a bit thinner but you get an extra layer so that makes up for it!
Step 4: Make the raspberry compote- In a small saucepan mix together the raspberries, sugar, and lemon juice. Cook on medium-high while crushing the berries. After the berries are nicely pureed add in the cornstarch and cook for another 2 minutes. Pour it through a sieve and let it cool completely before adding to the cake.
Step 5: Make the frosting– Melt white chocolate and cream using a double boiler or microwave (30 sec bursts). Cover with plastic wrap and refrigerate for at least 5 hours or overnight. One chilled beat till stiff peaks form.
Step 6: Assemble the cake– Start with the first layer of cake, spread some frosting then add the raspberry filling and place the next layer of cake on top. Continue with all the layers. Add a crumb coat and chill for 15 min.
Step 7: Decorate the cake– Add the final coat and stick on sliced almond with your hands or a spatula. I melted raspberry white chocolate and brushed it on a piece of parchment paper. Once it set I added a few on top of the cake to finish it off! The white chocolate almond raspberry cake is ready!
Pro Tips
- Make sure your ingredients are at room temperature before making the cake, this will ensure even baking of the cake. So take your ingredients out of the fridge about an hour ahead.
- Here’s a hack to quickly bring eggs to room temp.: place the eggs in a bowl of warm (not hot!) for a couple of minutes.
- Here’s a hack to quickly soften butter: Cut the butter into small cubes and place them into a microwave-safe bowl, then microwave at 20% power in 10-second intervals until the butter has softened (it should take about 20 seconds in total).
- Don’t have buttermilk? No problem! You can easily make it at home: add 1 1/2 tbsp. vinegar for every one cup of milk and let it sit for 5 minutes before using it in the recipe.
- Don’t overmix your cake batter this will result in a dense and tough cake! Carefully fold in the ingredients with a spatula.
- If you’re short on time you could make the raspberry filling and cake ahead of time!
- Don’t have almond extract? No worries, this cake still tastes great with a vanilla base so just add in vanilla extract instead!
- You could also use raspberry jam instead of making the raspberry filling yourself. But make sure not to skip it, because what’s a white chocolate almond raspberry cake without the raspberry, am I right?
- If you have a convection oven (oven with a fan setting) I recommend reducing the temperature by 20 degrees.
Storing The Cake
Store this white chocolate almond raspberry cake in the refrigerator for up to 4-5 five days. Don’t leave it out at room temperature for too long if the weather is humid, the frosting could start to melt.
White chocolate almond raspberry cake
FAQ’s
What can I substitute for buttermilk?
You could use sour cream or full-fat yogurt, or make it at home with this tip in minutes. I highly recommend making your buttermilk if you don’t have it rather than using the given substitutes for this particular recipe.
I don’t have multiple cake pans, do I bake the cake one at a time?
Many people including myself don’t have multiple pans of the same size, so what I like to do is bake all of the batter in the large sheet tray and then cut out 6-inch layers, this gives about 4 layers. Of course, you could always use multiple pans if you have them.
Can I use raspberry jam to fill the cake?
Definitely! It’s an easy and delicious option if you don’t want to make the filling yourself.
Will the whipped white chocolate ganache frosting melt at room temp.?
The short answer is yes. But it should be fine for a couple of hours, on the other hand, if the weather is humid it might melt faster. It’s best to refrigerate and take it out 15 minutes before serving.
Recipe Card
White Chocolate Almond Raspberry Cake
This white chocolate almond raspberry cake is a show-stopper. 4 layers of moist almond cake filled with raspberry compote, and covered in a silky smooth whipped white chocolate ganache frosting. It’s enough to impress anyone in my opinion!
Prep Time: 30 min
Cook Time: 30 min
Total Time: 1 hour (does not include chill time)
Course: Dessert
Cuisine: American
Servings: 1 cake (3 6″ layers) 10 slices
Calories: 618kcal
Ingredients
For the cake
- 2 1/4 cups all-purpose flour
- 1/4 cup cornstarch
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup butter room temp.
- 1/2 cup vegetable oil
- 1 2/3 cup granulated sugar
- 3 large eggs
- 1 tsp almond extract
- 1/2 tsp vinegar
- 1 1/4 cup buttermilk room temp.
For raspberry compote
- 1 cup raspberries
- 2 tbsp. cornstarch
- 3 tbsp. granulated sugar
- 2 tbsp. lemon juice
For white chocolate ganache frosting
- 250g white chocolate
- 350ml heavy cream
Instructions
Almond Cake
- Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Grease your baking tray (or 3, 6-inch cake pans) with some butter and line it with parchment paper.
- Almond cake- In a large bowl sift together the flour, cornstarch, baking powder, baking soda, and salt. Mix well and set aside.
- In another bowl beat together the butter, oil, and sugar till pale and fluffy (2-3). Add in the eggs one at a time mixing well between each addition.
- Add in the almond extract, vinegar, and half of the buttermilk. The rest of the batter is mixed by hand.
- Add half of the dry mixture prepared earlier into the wet ingredients, and fold it in with a spatula. Add the remaining buttermilk and fold. Lastly, add the remaining dry mixture and fold the unit fully combined.
- Pour into the baking tray(s) and bake for 25-30 minutes. Once done let it cool completely.
Raspberry Compote
- In a small saucepan mix together the raspberries, sugar and lemon juice.
- Cook on medium-high while crushing the berries with a spatula. Cook for 2-3 minutes.
- Add in the cornstarch and stir continuously to prevent the cornstarch from forming blobs. Cook for another 2-3 minutes.
- Take off the heat and strain it to get rid of the seeds. Let it cool completely.
Whipped White Chocolate Ganache
- Melt together the white chocolate and cream together in a microwave (30-second bursts) or using a double boiler.
- Cover with plastic wrap, make sure it touches the surface of the ganache. Refrigerate for at least 5 hours or overnight for the best results.
- Once chilled whip using a hand or stand mixer till stiff peaks form (5 min).
Assembling The Cake
- Place the first layer of cake on the stand, add a layer of the frosting, then add some of the raspberry compote. Make sure not to add too much or it will ooze out of the cake.
- Place the next layer of cake on top as equally as you can, then repeat the same process as above till all your layers are finished.
- Apply a crumb coat on the cake. This coat doesn’t need to cover the whole cake perfectly, it helps hold all the crumbs in so that our final coat will be nice and smooth. Refrigerate for at least 15-20 minutes.
- Apply the final coat, remember to be generous with the frosting on this coat.
- Decorate how the cake however you’d like. I pressed some chopped almonds on the sides and added a few pieces of raspberry white chocolate on top.
- Slice and Enjoy!
Notes
All ovens are different so the baking time may vary, start checking on the cake at 25 minutes.
You could use sour cream or full-fat yogurt in place of buttermilk, or make it at home with this tip in minutes. I highly recommend making your buttermilk if you don’t have it rather than using the given substitutes for this particular recipe.
You could also use raspberry jam instead of making the raspberry filling yourself. But make sure not to skip it, cuz what a white chocolate almond raspberry cake without the raspberry, am I right?
Nutrition
Calories: 618.3kcal
Total Fat: 36.15g
Sugars: 45.89g
Proteins: 7.07g
Sodium: 244.26mg
Fiber: 1.38g
** Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based on brands used, measuring methods, cooking methods, portion sizes, and more. **
