Description
This White Chocolate Almond Raspberry Cake is a show-stopper! Tender almond cake layers are sandwiched with a luscious white chocolate ganache and fresh raspberries. With every bite, you’ll enjoy the perfect balance of sweetness, nuttiness, and tangy fruit. It’s the ultimate treat for celebrations or when you just want a dessert that’s as impressive as it is delicious.
Ingredients
Scale
- 1 ½ cups almond flour
- 1 ½ cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 tsp vanilla extract
- 1 tsp almond extract
- 2 tsp baking powder
- 1 ½ cups fresh raspberries
- 1 cup sliced almonds, for garnish
White Chocolate Ganache:
- 8 oz white chocolate, finely chopped
- ½ cup heavy cream
Instructions
- Prepare Cake Pans: Preheat the oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
- Make the Cake Batter: In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, then stir in the vanilla and almond extracts. In a separate bowl, whisk together the almond flour, all-purpose flour, and baking powder. Gradually mix the dry ingredients into the wet ingredients, alternating with the milk, until smooth.
- Bake the Cakes: Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the Ganache: In a small saucepan, heat the heavy cream until just simmering. Pour it over the chopped white chocolate and let sit for 3-4 minutes. Stir until smooth and allow the ganache to thicken slightly.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of white chocolate ganache on top and add a layer of fresh raspberries. Repeat with the remaining layers. Frost the top and sides of the cake with the remaining ganache.
- Garnish: Top the cake with additional fresh raspberries and a sprinkle of sliced almonds. For extra elegance, you can add a few mint leaves for a pop of color.
- Serve: Slice and enjoy immediately or refrigerate the cake for up to 3 days. Allow it to sit at room temperature for 30 minutes before serving if chilled.
Notes
- You can make the cake layers a day ahead and store them in the refrigerator. Assemble with the ganache and raspberries on the day of serving.
- To freeze, wrap the cake tightly in plastic wrap and store for up to 2 months. Thaw overnight in the refrigerator before serving.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes