Looking for the perfect dessert to impress your guests? This Almond Raspberry Cake is sure to do the trick! With its moist almond cake layers and tangy raspberry filling, it’s a flavor combination that can’t be beat. Plus, it’s topped with a creamy white chocolate frosting that’s the perfect finishing touch.

🥄 Serves: 8-10

📝 Ingredients:

1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 cup unsalted butter, at room temperature
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup almond milk
1/2 cup raspberry preserves
1/2 cup white chocolate chips
1/4 cup heavy cream
Sliced almonds and fresh raspberries, for decoration

👩‍🍳 Instructions:

Preheat the oven to 350°F. Grease and flour two 8-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, beat the butter and sugar together until light and fluffy, about 2-3 minutes.
Beat in the eggs, one at a time, then stir in the vanilla extract.
Add the dry ingredients to the wet ingredients in three parts, alternating with the almond milk, and mix until just combined.
Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Let the cakes cool in the pans for 5 minutes, then transfer to a wire rack to cool completely.
In a small saucepan, heat the raspberry preserves over low heat until melted.
Place one of the cake layers on a serving plate and spread half of the raspberry preserves over the top. Top with the second cake layer and spread the remaining raspberry preserves over the top.
In a medium bowl, melt the white chocolate chips and heavy cream together in the microwave, stirring every 15 seconds until smooth. Let the frosting cool for 5 minutes.
Spread the frosting over the top and sides of the cake, then decorate with sliced almonds and fresh raspberries.

Serve and enjoy!

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