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This Almond Raspberry Cake with White Chocolate Amaretto Buttercream Frosting is a total showstopper! Featuring four layers of light and fluffy almond cake, raspberry filling, and creamy white chocolate amaretto cream, this cake is decadently sweet! A must try if you love raspberry almond desserts!

Ingredients
For the Almond Cake:
2 and 1/2 cups cake flour, sifted (315 grams)
3 teaspoons baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 cup (227 grams) unsalted butter, at room temperature
1 and 1/2 cups (298 grams) granulated sugar
6 large egg whites, at room temperature, lightly beaten until foamy
1 teaspoon vanilla extract
2 teaspoons almond extract
3/4 cup (170 grams) whole milk, at room temperature
2/3 cup (152 grams) sour cream, at room temperature
For the White Chocolate Amaretto Buttercream Frosting:
1 cup (227g) unsalted butter, at room temperature
2 and 1/2 cups (283g/10 ounces) confectioners’ sugar, sifted
1/4 teaspoon salt
1 Tablespoon heavy cream
1 and 1/2 Tablespoons amaretto liqueur
1 teaspoon almond extract
6 ounces (170g) quality white chocolate, melted and cooled for 10 minutes
Assembly and Garnish:
1 cup raspberry preserves
1 cup fresh raspberries
1 cup thinly sliced almonds
Instructions
For the Almond Cake:

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