How to Make White Chocolate Almond Raspberry Cake
Baking this cake is a breeze, and with a few simple steps, you’ll create a show-stopping dessert that’s sure to impress. Here’s how to bring all those wonderful ingredients together for the perfect cake:
- Prepare the cake pans – Preheat your oven and grease three 8-inch round cake pans. Line the bottoms with parchment paper for easy release after baking.
- Make the cake batter – In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla and almond extracts. In another bowl, whisk together the almond flour, all-purpose flour, and baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with the milk, until the batter is smooth and well combined.
- Bake the cakes – Divide the batter evenly between the prepared pans and bake until the cakes are golden and a toothpick inserted into the center comes out clean. Let the cakes cool completely before assembling.
- Make the white chocolate ganache – While the cakes are cooling, heat the heavy cream in a saucepan until it begins to simmer. Remove from heat and pour over chopped white chocolate. Let it sit for a few minutes, then stir until smooth. Allow the ganache to cool and thicken before using.
- Assemble the cake – Place one cake layer on a serving plate. Spread a layer of white chocolate ganache over the cake, followed by a layer of fresh raspberries. Repeat with the remaining layers, then spread ganache over the top and sides of the cake.
- Garnish – Top the cake with more fresh raspberries and a handful of sliced almonds. Add a few mint leaves for a pop of color if desired.
This cake looks absolutely stunning and tastes even better. It’s a dessert that’s sure to become a favorite for any special occasion!
How Long To Bake White Chocolate Almond Raspberry Cake
The bake time for this White Chocolate Almond Raspberry Cake will vary depending on the size of your cake pans and your oven. In this case, we’re using three 8-inch round cake pans for perfectly layered slices. Here are the specific details to ensure your cake layers come out light, fluffy, and fully cooked:
- 8-inch pans – Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center of the cake comes out clean.
- 9-inch pans – If using slightly larger pans, reduce the baking time to about 22-25 minutes. The layers will be a bit thinner, so keep an eye on them to prevent over-baking.
- Cupcake version – You can also turn this batter into cupcakes! Bake for about 18-22 minutes or until a toothpick inserted into the center comes out clean.
