How to Make White Chocolate Almond Raspberry Cake

Step 1: Preheat & Prep the Pans

• Preheat oven to 350°F (175°C).
• Grease and line two 9-inch cake pans with parchment paper.

Step 2: Make the Cake Batter

1. In a medium bowl, whisk together cake flour, baking powder, baking soda, and salt.
2. In a large mixing bowl, beat butter and sugar together until light and fluffy (about 2 minutes).
3. Add eggs one at a time, beating well after each addition.
4. Stir in vanilla and almond extract.
5. Gradually add the dry ingredients, alternating with buttermilk, mixing just until combined.
6. Gently fold in floured raspberries and white chocolate chips.

Step 3: Bake Until Golden & Set

• Divide the batter evenly between the prepared cake pans.
• Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 4: Make the White Chocolate Almond Frosting

1. Melt white chocolate and let it cool slightly.
2. In a large bowl, beat butter until smooth.
3. Gradually add powdered sugar, beating until fluffy.
4. Mix in vanilla and almond extract.
5. Pour in the melted white chocolate and beat until smooth.
6. Add heavy cream (1 tablespoon at a time) until the frosting is smooth and spreadable.

Step 5: Assemble the Cake

1. Place one cake layer on a serving plate.
2. Spread a layer of white chocolate frosting over the top.
3. Add a handful of fresh raspberries over the frosting.
4. Place the second cake layer on top and spread frosting over the top and sides.
5. Garnish with sliced almonds, raspberries, and white chocolate shavings.