Craving a cake that’s rich, creamy, and bursting with almond flavor? This Almond Cream Cake recipe will transport your taste buds straight to dessert heaven!
With its moist, fluffy texture, complemented by a smooth, almond-flavored frosting, it’s the perfect treat for any occasion, from family gatherings to special celebrations. If you’re a fan of almonds, this cake will quickly become your go-to dessert.
Ingredients List
Cake Ingredients
- 3/4 cup egg whites (plus 3 tablespoons, approximately 7 large egg whites)
- 1 cup salted butter (room temperature, 8 ounces)
- 1 1/2 cups granulated sugar (300 grams)
- 3 cups cake flour (345 grams, spooned & measured carefully)
- 1/2 teaspoon salt (3 grams)
- 2 teaspoons baking powder (6 grams)
- 1 cup milk (2% milkfat, 8 ounces)
- 1 teaspoon almond extract (4 grams)
Frosting Ingredients
- 1/2 cup plus 2 tablespoons all-purpose flour (83 grams)
- 2 cups 2% milk (16 ounces)
- 1 1/2 teaspoons almond extract (6 grams)
- 2 cups granulated sugar (400 grams)
- 2 cups salted butter (softened, 1 pound)
- Sliced almonds (for decorating)
- Whole almonds (for decorating)
Required Kitchen Tools
When making this delightful Almond Cream Cake, having the right tools will ensure a smooth baking process. Here are the essentials you’ll need:
- Stand Mixer or Hand Mixer: A mixer will help you achieve the perfect cake batter consistency. It also makes frosting preparation a breeze.
- Cake Pans: Two 9-inch round cake pans (greased and floured) will give you a perfect foundation for this cake.
- Measuring Cups and Spoons: Accurate measurements are key to this recipe’s success, especially when it comes to cake flour and sugar.
- Sifter: Sifting your dry ingredients ensures a light, fluffy cake texture, free from any lumps.
- Cooling Rack: A cooling rack allows the cake to cool evenly, preventing it from becoming soggy.
With these tools on hand, you’ll be ready to make a showstopping almond cream cake!
Cake Preparation
Mixing the Ingredients
To start, it’s important to get the right consistency for the cake batter. Begin by creaming together the softened butter and granulated sugar. Using your stand mixer or hand mixer, beat the butter and sugar on medium speed until the mixture becomes light and fluffy. This step is key to ensuring a soft, tender cake.
Next, slowly add in the egg whites, one at a time, beating well after each addition. It’s crucial to add the egg whites gradually to avoid deflating the batter. Once incorporated, stir in the almond extract to infuse that wonderful almond flavor into the cake.
Combining the Dry Ingredients
In a separate bowl, sift together the cake flour, baking powder, and salt. Sifting will remove any lumps in the flour and ensure a lighter, airier cake. Gradually add the dry ingredients into the wet ingredients, alternating with the milk. Start and end with the dry ingredients, adding them in three parts. Mix until just combined—be careful not to overmix, as this can lead to a dense texture.
Baking the Cake
Once your cake batter is smooth and well-combined, divide it evenly between your two prepared cake pans. Use a spatula to smooth the tops of the batter so that it bakes evenly. Place the pans in a preheated oven at 350°F (175°C) and bake for 25-30 minutes. To check for doneness, insert a toothpick into the center of the cakes; if it comes out clean, your cakes are ready!
After baking, remove the pans from the oven and allow the cakes to cool in the pans for about 10 minutes. Then, transfer the cakes to a wire rack to cool completely before frosting.
Making the Almond Cream Frosting
Preparing the Almond Cream Frosting
While the cake layers are cooling, it’s time to make the almond cream frosting that will take this cake to the next level. Start by making a simple pudding base: in a saucepan, whisk together the all-purpose flour and milk over medium heat. Stir constantly to avoid any lumps. Continue cooking until the mixture thickens to a pudding-like consistency. This should take about 5-7 minutes.
Once thickened, remove the saucepan from the heat and stir in the almond extract. Allow this mixture to cool to room temperature. In a separate bowl, beat together the softened butter and sugar until light and fluffy. This will create a smooth, creamy base for your frosting.
Combining the Pudding and Butter Mixture
Once the pudding mixture has cooled, slowly add it to the butter and sugar mixture. Beat together on medium speed until smooth and creamy. This almond cream frosting should be thick but spreadable, with a luscious, silky texture.
Frosting the Cake
Once your cakes have completely cooled, it’s time to assemble your Almond Cream Cake. Place one cake layer onto your serving platter. Using an offset spatula, spread a generous amount of frosting over the top. Be sure to spread the frosting all the way to the edges, creating a smooth, even layer.
Top with the second cake layer and apply a thin crumb coat of frosting over the entire cake. This first coat helps seal in any crumbs and gives a smooth base for the final layer of frosting. Refrigerate the cake for about 20 minutes to set the crumb coat, then proceed with a final, thick layer of frosting all over the cake.
Decorating the Almond Cream Cake
Adding the Finishing Touches
The beauty of this Almond Cream Cake lies not only in its delicious flavor but also in its elegant presentation. To complete the look, we’ll decorate the cake with sliced almonds and whole almonds, which add both a crunchy texture and a touch of sophistication.
Begin by pressing the sliced almonds gently into the sides of the cake, covering it completely with a beautiful almond crust. For the top of the cake, arrange whole almonds in a decorative pattern—whether that’s in a circular design or a simple scattering across the surface. This not only adds visual appeal but also complements the almond flavor throughout the cake.
Serving and Storing
Now that your Almond Cream Cake is beautifully decorated and ready to serve, it’s time to indulge in its rich, almond-infused goodness. Slice into the cake and serve it with a cup of coffee or tea for an extra special treat.
How to Keep Almond Cream Cake Fresh
This cake stays fresh for up to 3 days when stored in an airtight container at room temperature. Be sure to keep it in a cool, dry spot away from direct sunlight. If you have any leftover cake, you can refrigerate it for up to 5 days.
Freezing Almond Cream Cake
If you want to enjoy this delicious almond cake for longer, you can freeze it. Wrap individual slices or the whole cake in plastic wrap, then place it in a freezer-safe bag. It will keep for up to 1 month in the freezer. To enjoy, simply thaw at room temperature or pop a slice in the microwave for a quick reheat.
Conclusion
This Almond Cream Cake is the perfect blend of moist, fluffy cake layers, smooth almond cream frosting, and delicate almond decorations. Whether you’re baking it for a special occasion or just treating yourself to something sweet, this cake is sure to impress. The combination of soft cake, creamy frosting, and crunchy almonds creates a delightful experience with every bite. With easy-to-follow steps and simple ingredients, you’ll be able to make this irresistible cake in your own kitchen. So, gather your ingredients, follow the steps, and enjoy the nutty, creamy goodness of this Almond Cream Cake!
