White Chocolate Almond Raspberry Cake, along with an estimate of the carbohydrate content. Keep in mind that the values may vary based on specific brands of ingredients and serving sizes.
White Chocolate Almond Raspberry Cake:
Ingredients:
– 2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 1 cup granulated sugar
– 2 large eggs
– 1 teaspoon almond extract
– 1 cup buttermilk
– 1/2 cup white chocolate chips
– 1 cup fresh raspberries
– 1/4 cup sliced almonds
For the Frosting:
– 1 cup unsalted butter, softened
– 3 cups powdered sugar
– 1 teaspoon vanilla extract
– 2 tablespoons milk
Instructions:
1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the almond extract.
4. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Mix until just combined.
5. Gently fold in the white chocolate chips and raspberries.
6. Divide the batter equally between the prepared cake pans. Smooth the tops with a spatula and sprinkle sliced almonds evenly over the batter.
7. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then transfer the cakes to a wire rack to cool completely.
9. Meanwhile, prepare the frosting. In a mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, vanilla extract, and milk. Beat until smooth and creamy.
10. Once the cakes are completely cooled, spread a layer of frosting on top of one cake layer. Place the second cake layer on top and frost the top and sides of the cake with the remaining frosting.
11. Decorate the cake with additional raspberries and sliced almonds, if desired.
Carbohydrate Content:
Here’s an estimated carbohydrate content for the cake, excluding the additional decorations:
– All-purpose flour (2 cups): Approximately 192 grams of carbohydrates
– Granulated sugar (1 cup): Approximately 200 grams of carbohydrates
– White chocolate chips (1/2 cup): Approximately 52 grams of carbohydrates
– Raspberries (1 cup): Approximately 15 grams of carbohydrates
– Sliced almonds (1/4 cup): Approximately 6 grams of carbohydrates
The carbohydrate content for the frosting will depend on the specific brands and amounts of powdered sugar and milk used. It’s best to check the packaging or recipe for those ingredients.
Please note that these values are approximate and may vary. If you have specific dietary requirements or are following a specific diet, it’s recommended to consult a registered dietitian or nutritionist for more accurate information.
