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
Scale
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.
