Best 3 White Chocolate Almond Cake Recipes

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**White Chocolate Almond Cake: A Symphony of Sweetness and Nutty Goodness**

Indulge in the delightful symphony of flavors and textures that is the White Chocolate Almond Cake. This delectable treat is a perfect blend of sweet and nutty goodness, featuring layers of moist and fluffy vanilla cake, rich and creamy white chocolate frosting, and crunchy almond slices. The combination of these elements creates an irresistible dessert that is sure to satisfy your sweet cravings. Whether you're a seasoned baker or a novice in the kitchen, this recipe offers a step-by-step guide to help you create this culinary masterpiece. With its elegant appearance and irresistible taste, the White Chocolate Almond Cake is perfect for any occasion, from intimate gatherings to grand celebrations. So, let's embark on a culinary journey and discover the secrets behind this stunning dessert.

Check out the recipes below so you can choose the best recipe for yourself!

ALMOND LAYER CAKE WITH WHITE CHOCOLATE FROSTING



Almond Layer Cake With White Chocolate Frosting image

This dreamy white cake is made for almond lovers. For even extra nutty flavor, decorate your cake with some crunchy Jordan almonds.

Provided by Food Network Kitchen

Time 1h30m

Yield 8 to 10 servings

Number Of Ingredients 15

1 stick unsalted butter, at room temperature, plus more for the pans
2 cups cake flour, plus more for dusting
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup blanched almonds
5 large egg whites
1 cup whole milk
2 teaspoons vanilla extract
1 1/2 teaspoons almond extract
1 1/2 cups granulated sugar
White nonpareils or sprinkles, for topping (optional)
8 ounces white chocolate, coarsely chopped
2 8-ounce packages cream cheese, at room temperature
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
1 cup confectioners' sugar

Steps:

  • Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Pulse 2 cups flour, the baking powder, salt and almonds in a food processor until the nuts are finely ground into a powder, 2 to 3 minutes. Whisk the egg whites, milk, and vanilla and almond extracts in a medium bowl until combined.
  • Beat 1 stick butter and the granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; beat in the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour, until just combined.
  • Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to racks and let cool in the pans. (The cakes can be frozen, wrapped in plastic wrap, for up to 2 weeks. Unwrap and thaw at room temperature.)
  • Make the frosting: Microwave the white chocolate in a microwave-safe bowl in 20-second intervals, stirring, until melted; set aside. Beat the cream cheese, butter, confectioners' sugar and vanilla in a large bowl with a mixer on medium speed until smooth and creamy, about 4 minutes. Gently fold in the melted white chocolate with a rubber spatula. (The frosting can be refrigerated, covered, for up to 2 days. Beat with a mixer to soften just before frosting the cake.)
  • Assemble the cake: Loosen the edges of the cakes with a knife, then invert 1 layer onto a platter and peel off the parchment. Spread 1 to 1 1/2 cups frosting on top. Remove the other layer from the pan, peel off the parchment and carefully place on top of the first layer. Cover the top and sides of the cake with a thin layer of frosting (this is the "crumb coat"; it doesn't have to be perfect). Chill 15 minutes, then cover with the remaining frosting and decorate with nonpareils.

WHITE CHOCOLATE-ALMOND CAKE



White Chocolate-Almond Cake image

I don't often eat sweets, but this cake called to me. How can you go wrong with white chocolate and almonds? This is from Woman's Day magazine, one of Nigella's recipes. Haven't made it yet and prep time is a guesstimate.

Provided by Yogi8

Categories     Dessert

Time 1h15m

Yield 12 serving(s)

Number Of Ingredients 6

6 ounces white chocolate baking squares, chopped
10 tablespoons unsalted butter, softened
6 tablespoons sugar
6 large eggs, yolks and whites separated,whites into a large bowl and brought to room temp
6 ounces slivered almonds, without skin,finely ground in blender (1 1/2 C, don't over-process or they'll turn to paste!)
1 teaspoon almond extract

Steps:

  • Heat oven to 350F and grease bottom of a 9 inch springform pan, line with wax paper.
  • Melt chocolate in microwave on medium power or a bowl set over a pan of simmering water.
  • (white chocolate won't melt to a smoothness of dark. once it's lost its shape it's melted enough) Beat butter in a large bowl on high speed till creamy.
  • Beat in 3 T sugar then add yolks, one at a time.
  • Scrape in cooled chocolate and beat till well blended.
  • Add almonds and extract and beat till combined.
  • Using clean beaters, beat egg whites on high speed till peaks begin to form.
  • Slowly add 3 T sugar and beat till white and gloosy and firm.
  • Add a big dollop to cake batter and stir well then fold in remaining whites.
  • Pour into prepared pan and bake 45 to 50 minutes or till batter starts to pull away from sides of pan.
  • Check after 30 minutes since you probably need to cover it loosely with foil to stop it burning.
  • Some bronzing on top is okay.
  • When done, a cake tester won't come out exactly clean, but no cooking batter should be clinging to it.
  • Cool in pan on wire rack 20 minutes.
  • Cake sinks while cooling.
  • Run a knife around edge, invert cake on rack, remove paper, invert again and cool completely.
  • Can serve with chopped mango and raspberries.

Nutrition Facts : Calories 303.9, Fat 23.5, SaturatedFat 10.1, Cholesterol 121.4, Sodium 49.8, Carbohydrate 18, Fiber 1.8, Sugar 15.3, Protein 7.1

RASPBERRY,WHITE CHOCOLATE AND ALMOND CAKE.



Raspberry,White Chocolate and Almond Cake. image

I found this recipe just the other day ,it was in a magazine. I know somebody who's family love all 3 ingredients so I've decided to give it a go . Well I am so glad I did this moist cake is delicious with chunks of raspberry through it ,then the sweet taste of the chocolate chips YUM,YUM.YUMMY..that's all I have to say ... I...

Provided by Racquel Sweeney

Categories     Cakes

Time 1h10m

Number Of Ingredients 11

2/3 c 150g butter
3/4 c 150g caster sugar
2 eggs (lightly beaten)
1 lemon zest, grated
1/3 c 50ml milk
1-3/4 c 200g selfraising flour (sieved)
1/2 c 100g ground almonds
1/2 c 100g white chocolate chips
1 c 150g frozen raspberries( frozen are better they don't break up when mixing also they are cheaper)
10 frozen raspberries for top of cake
1 handful of flake almonds for sprinkling on top of cake

Steps:

  • 1. Pre-heat the oven to 180c/350f. Prepare a 2lb loaf tin ,line it with greaseproof paper.
  • 2. cream the butter and sugar together for 2 minutes ,until light + fluffy. In a separate bowl beat the eggs + milk together . Add in to butter while mixing also to stop curdling add in a small amount of flour . If it does curdle though don't worry .
  • 3. fold in the rest of the flour, ground almonds, lemon zest and white chocolate chips fold in well.
  • 4. Then fold in the frozen raspberries , don't forget to leave out 10 for the top of the cake.
  • 5. Spoon the cake mixture into your prepared loaf tin ,smooth over the top with a back of a spoon . Press in the 10 raspberries on top of cake mixture and then sprinkling over the flake almonds . Bake in your pre-heated oven for 55 minutes . Until an inserted skewer into the middle of the cake comes out clean.
  • 6. once ready leave to cool in tin for 15-20 minutes. Carefully removed from loaf tin and leave to rest on a wire rack. When completely cooled enjoy a slice with a big mug of coffee .... :)

Tips:

  • Use high-quality white chocolate. This will make a big difference in the flavor of the cake. Look for a chocolate that is at least 30% cocoa butter.
  • Don't overmix the batter. Overmixing will make the cake tough. Mix just until the ingredients are combined.
  • Bake the cake in a preheated oven. This will help the cake rise evenly.
  • Let the cake cool completely before frosting it. This will help the frosting set properly.
  • Use a variety of toppings. White chocolate almond cake is delicious on its own, but it can also be topped with a variety of things, such as fresh berries, whipped cream, or chocolate ganache.

Conclusion:

White chocolate almond cake is a delicious and versatile dessert that is perfect for any occasion. It is easy to make and can be customized to your liking. Whether you serve it plain or topped with your favorite ingredients, white chocolate almond cake is sure to be a hit.

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