Indulge in the perfect blend of sweet and tangy flavors with this Almond Raspberry Cake with White Chocolate! This luscious cake features a moist almond sponge cake layered with raspberry filling and covered in creamy white chocolate ganache. It’s a slice of heaven that’s sure to impress!
Check out the recipe below and treat yourself to this irresistible dessert!
1 and 1/2 cups of all-purpose flour
1/2 cup of almond flour
2 teaspoons of baking powder
1/4 teaspoon of salt
1 cup of unsalted butter, at room temperature
1 and 1/2 cups of granulated sugar
4 large eggs
2 teaspoons of pure vanilla extract
1/2 cup of whole milk
1 cup of fresh raspberries
1 cup of white chocolate chips
1/2 cup of heavy cream
Additional raspberries for garnish, if desired
Preheat your oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt until well combined.
In a separate large mixing bowl, beat the butter and granulated sugar together until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry flour mixture to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.
Gently fold in the fresh raspberries.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
In a heatproof bowl, combine the white chocolate chips and heavy cream.
Microwave in short intervals, stirring after each interval, until the white chocolate is melted and the mixture is smooth.
Let the white chocolate ganache cool to room temperature, stirring occasionally to thicken slightly.
Once the cakes are completely cooled, place one cake layer on a serving plate and spread a layer of white chocolate ganache on top.
Place the second cake layer on top and spread ganache on top and around the sides of the cake to cover it completely.
Garnish with additional raspberries, if desired.