If you have a soft spot for delicate, nutty flavors and irresistible creamy textures, then the Almond Cream Cake Recipe is a must-try treat that will instantly become your new favorite. This luscious cake brings together the perfect balance of moist almond-infused layers with a rich, dreamy cream frosting that melts in your mouth. Whether it’s for a special celebration or simply a delightful everyday dessert, this Almond Cream Cake Recipe delivers warmth and comfort in every bite.
Ingredients You’ll Need
This Almond Cream Cake Recipe shines because of its simple, well-chosen ingredients that work together flawlessly. Each one plays a crucial role—from providing structure and moisture to enhancing that beloved almond flavor and creating a creamy, smooth frosting. You likely have most of these in your pantry already, making baking this cake both straightforward and rewarding.
- Egg Whites (3/4 cup plus 3 tablespoons): Using egg whites adds a lightness to the cake, creating a tender crumb without heaviness.
- Salted Butter (1 cup plus 2 cups for frosting): Room temperature butter ensures smooth mixing and adds richness that perfectly balances the almond flavors.
- Granulated Sugar (1½ cups for cake, 2 cups for frosting): Essential for sweetness and contributing to the moist texture of both cake and frosting.
- Cake Flour (3 cups): Its lower protein content gives this cake a tender, fine crumb that’s soft and fluffy.
- Salt (½ teaspoon): Just a pinch sharpens the sweetness and rounds out the flavors beautifully.
- Baking Powder (2 teaspoons): The leavening agent that helps the cake rise to light perfection.
- 2% Milk (1 cup for batter, 2 cups for frosting): Adds moisture and richness without overpowering the delicate almond notes.
- Almond Extract (1 teaspoon in batter, 1½ teaspoons in frosting): The star of the show, this extract imbues the cake and frosting with its signature nutty aroma and flavor.
- All-Purpose Flour (½ cup plus 2 tablespoons): Used in the frosting to help achieve that creamy yet stable texture.
- Sliced Almonds and Whole Almonds: For that satisfying crunch and beautiful presentation on the cake’s exterior.
How to Make Almond Cream Cake Recipe
Step 1: Prepare Oven and Pans
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking, ensuring your cake layers come out smooth and intact. This simple prep step sets the stage for a flawless bake.
Step 2: Cream Butter and Sugar
In a large bowl, beat the salted butter and granulated sugar together until the mixture becomes light and fluffy. This aeration is crucial—it will give your cake a soft texture and lovely rise.
Step 3: Incorporate Egg Whites Slowly
Gradually add the egg whites, three-quarters of a cup plus three tablespoons, beating well after each addition. This slow addition keeps the batter smooth and helps maintain the structure necessary for a tender crumb.
Step 4: Whisk Dry Ingredients
In a separate bowl, whisk together the cake flour, salt, and baking powder. This step ensures the leavening agents are evenly distributed, preventing any unwanted lumps or uneven rising.
Step 5: Combine Dry and Wet Ingredients Alternately
Alternate adding the dry ingredients and one cup of 2% milk to the butter mixture. Start and finish with the dry ingredients for a well-balanced batter. Finally, stir in one teaspoon of almond extract, bringing that unmistakable almond scent into the mix.
Step 6: Pour Batter and Bake
Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 25 to 30 minutes or until a toothpick inserted into the centers comes out clean. This timing ensures moist, perfectly cooked layers.
Step 7: Cool the Cake Layers
Allow the cakes to cool in their pans for 10 minutes before turning them out onto wire racks to cool completely. Proper cooling prevents your frosting from melting and keeps the layers firm for stacking.
Step 8: Make the Almond Cream Frosting Base
In a saucepan over medium heat, whisk together half a cup plus two tablespoons of all-purpose flour and two cups of 2% milk. Cook until thickened and smooth, which takes about 5 to 7 minutes. Remove from heat and stir in one and a half teaspoons of almond extract. Let this mixture cool completely for the best consistency.
Step 9: Beat Butter and Sugar for Frosting
In a large bowl, beat two cups of room temperature salted butter and two cups of granulated sugar until light and fluffy. This step creates the creamy base for your frosting.
Step 10: Blend Frosting Components
Gradually beat the cooled flour and milk mixture into the butter and sugar blend until you achieve a smooth, spreadable frosting that’s rich with almond goodness.
Step 11: Assemble the Cake
Place one cake layer on your serving plate and spread a generous amount of frosting over the top.
Step 12: Layer and Frost
Top with the second cake layer, then cover the top and sides of the cake with the remaining frosting.
Step 13: Decorate with Almonds
Press sliced almonds onto the sides of the cake for a lovely texture contrast and scatter whole almonds on top for an elegant final touch that hints at the delightful almond flavor inside.
How to Serve Almond Cream Cake Recipe
Garnishes
While this cake’s sliced and whole almonds do a fantastic job of decorating, consider adding a light dusting of powdered sugar or a few edible flowers for an extra festive appeal. Fresh berries also complement the almond flavors beautifully.
Side Dishes
This Almond Cream Cake Recipe pairs wonderfully with simple sides like a scoop of vanilla ice cream, a dollop of lightly whipped cream, or even a cup of your favorite coffee or tea to balance the sweetness.
Creative Ways to Present
For a special occasion, serve this cake on a beautiful cake stand surrounded by fresh almonds and a few small bowls of almond paste or marzipan. You can also slice into elegant squares and plate each piece with a drizzle of honey or a sprinkle of crushed toasted almonds for a gourmet touch.
Make Ahead and Storage
Storing Leftovers
Once frosted and decorated, store your Almond Cream Cake Recipe covered with plastic wrap or in an airtight container in the refrigerator. It stays fresh for up to 4 days while retaining its creamy texture and moist crumb.
Freezing
You can freeze both the unfrosted cake layers and the assembled, frosted cake. Wrap layers tightly in plastic wrap and then foil for up to 3 months. For a frozen frosted cake, place it in a cake box or container and freeze. Thaw overnight in the refrigerator before serving.
Reheating
If you prefer your cake slightly warmed, let the cake come to room temperature first. Then gently warm individual slices in the microwave for 10 to 15 seconds to enhance the softness of the frosting and highlight the almond aromas.
FAQs
Can I use almond flour instead of all-purpose or cake flour in this Almond Cream Cake Recipe?
Substituting almond flour would significantly change the texture and structure since almond flour lacks gluten. For best results, stick to the recommended flours or replace only a small portion if you want extra almond flavor.
Is it possible to make this cake gluten-free?
Yes! You can try a cup-for-cup gluten-free baking blend that includes xanthan gum. However, results may vary, so a test bake first is a good idea.
Can I substitute almond extract with vanilla extract?
You can, but almond extract is the hallmark flavor of this cake. Using vanilla will give you a different, less nutty profile but still delicious if almond is an issue.
How do I prevent the frosting from becoming too runny?
Make sure the cooked flour and milk mixture is fully cooled before beating into the butter and sugar. Using room temperature butter (not soft or melted) also helps maintain the perfect frosting consistency.
Can I make cupcakes with this Almond Cream Cake Recipe batter?
Absolutely! Just reduce baking time to about 18 to 22 minutes and keep an eye on them. The almond cream frosting would be a dreamy cupcake topping as well.
Final Thoughts
There is something truly special about the Almond Cream Cake Recipe that makes both baking and eating it a joyful experience. From the rich, nutty layers to the silky frosting adorned with almonds, it offers a taste of comfort that feels like a warm hug. Whip this up for your next gathering or a cozy night in—you won’t regret bringing this almond-scented delight into your kitchen.
Print
Almond Cream Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Almond Cream Cake recipe is a delightful and moist layered cake infused with almond extract, featuring a tender crumb and a creamy almond-flavored frosting adorned with sliced and whole almonds. Perfect for special occasions or a luxurious dessert treat, this cake combines a buttery, fluffy base with smooth, rich frosting that highlights a delicate almond essence.
Ingredients
Cake Batter
- 3/4 cup egg whites plus 3 tablespoons (6–7 large egg whites total)
- 1 cup salted butter, room temperature
- 1½ cups granulated sugar
- 3 cups cake flour, spooned and measured carefully
- ½ tsp salt
- 2 tsp baking powder
- 1 cup 2% milk
- 1 tsp almond extract
Almond Cream Frosting
- ½ cup plus 2 tablespoons all-purpose flour
- 2 cups 2% milk
- 1½ tsp almond extract
- 2 cups granulated sugar
- 2 cups salted butter, room temperature
Decoration
- Sliced almonds
- Whole almonds
Instructions
- Preheat and prepare pans: Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking and ensure even baking.
- Beat butter and sugar: In a large bowl, beat 1 cup of salted butter and 1½ cups granulated sugar together until the mixture is light, creamy, and fluffy, creating a base for the cake batter.
- Add egg whites: Gradually add the 6–7 large egg whites to the butter and sugar mixture, beating well after each addition to incorporate air and provide structure.
- Mix dry ingredients: In a separate bowl, whisk together 3 cups of cake flour, ½ teaspoon salt, and 2 teaspoons baking powder to evenly distribute leavening agents and seasoning.
- Combine dry and wet ingredients: Alternately add the dry flour mixture and 1 cup 2% milk to the butter mixture, starting and ending with dry ingredients. Stir gently to combine, then mix in 1 teaspoon almond extract for flavor.
- Divide batter: Evenly divide the batter between the two prepared cake pans, smoothing the tops for uniform baking.
- Bake cakes: Bake for 25–30 minutes at 350°F (175°C), or until a toothpick inserted into the center of the cakes comes out clean, indicating doneness.
- Cool cakes: Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely before frosting.
- Prepare almond cream base: In a saucepan over medium heat, whisk together ½ cup plus 2 tablespoons all-purpose flour and 2 cups 2% milk until the mixture thickens and becomes smooth, about 5–7 minutes. Remove from heat and stir in 1½ teaspoons almond extract. Allow this mixture to cool completely.
- Beat butter and sugar for frosting: In a large bowl, beat 2 cups salted butter and 2 cups granulated sugar until light and fluffy to create the frosting base.
- Combine frosting ingredients: Gradually add the cooled almond-flour mixture to the butter and sugar, beating continuously until the frosting is smooth, creamy, and spreadable.
- Assemble the cake – first layer: Place one cake layer on a serving plate and spread a generous layer of the almond cream frosting evenly over the top.
- Top with second layer and frost: Place the second cake layer on top and use the remaining frosting to cover the top and sides of the cake completely.
- Decorate with almonds: Press sliced almonds onto the sides of the cake and scatter whole almonds on top for a decorative and crunchy finish.
Notes
- Ensure all butter is at room temperature for easier creaming and better texture.
- Measure cake flour properly by spooning it into the measuring cup and leveling off to avoid a dense cake.
- Egg whites should be fresh and at room temperature for optimal volume when beaten.
- Allow cake layers to cool completely before frosting to prevent melting the frosting.
- For a more intense almond flavor, consider adding a few drops of almond oil to the frosting.
- This cake is best served at room temperature and can be stored covered in the refrigerator for up to 3 days.
- Use unsalted butter if preferred and adjust salt in batter accordingly for taste.
