Introduction

This Almond Cream Cake is a delicate and moist dessert that combines the nutty flavor of almond with a rich, creamy frosting. Perfect for special occasions or a delightful afternoon treat, this cake promises a soft crumb and a smooth finish topped with crunchy almonds.

A close-up view of a two-layer white frosted cake placed on a white plate with small round bumps on the edge. The top layer of the cake is covered with smooth, creamy white frosting, decorated in the center with a ring of whole brown almonds surrounding a small pile of chopped almond pieces. The sides of the cake show some almond slices pressed into the frosting. The cake is set on a soft pink cloth with a textured pattern, all on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3/4 cup egg whites (plus 3 tablespoons, about 6-7 large egg whites)
1 cup salted butter (room temperature)
1 1/2 cups granulated sugar
3 cups cake flour (spooned and measured carefully)
1/2 teaspoon salt
2 teaspoons baking powder
1 cup 2% milk
1 teaspoon almond extract
1/2 cup plus 2 tablespoons all-purpose flour
2 cups 2% milk
1 1/2 teaspoons almond extract
2 cups granulated sugar
2 cups salted butter (room temperature)
Sliced almonds and whole almonds for decorating

Instructions

Step 1: Preheat your oven to 350ºF. Grease and lightly flour two 8-inch round cake pans.
Step 2: Using a stand mixer with the whisk attachment, beat the egg whites until stiff peaks form. Transfer to another bowl and refrigerate until needed.
Step 3: In the same bowl, switch to the paddle attachment and cream the softened butter for about 2 minutes until it turns white and fluffy.
Step 4: Add the sugar to the butter and beat for 1-2 minutes until the mixture is light and fluffy.
Step 5: In a separate bowl, whisk together the cake flour, salt, and baking powder. Set aside.
Step 6: In another bowl, combine the milk and almond extract.
Step 7: Alternately add the dry ingredients and milk mixture to the butter and sugar, starting and ending with the dry ingredients. Mix until just combined.
Step 8: Gently fold the beaten egg whites into the batter, being careful not to overmix to keep the cake light.
Step 9: Divide the batter evenly between the prepared pans and bake for 25-27 minutes, or until the tops spring back when lightly touched.
Step 10: Let the cakes cool in the pans for 10 minutes, then loosen the edges and transfer them to a wire rack to cool completely.
Step 11: To make the frosting, whisk the all-purpose flour into the milk in a saucepan over medium-low heat. Stir constantly until thickened to a mashed potato-like consistency, about 12-15 minutes.
Step 12: Remove from heat and cool the mixture by placing the saucepan in a bowl of ice for 5-10 minutes. Stir in the almond extract once at room temperature.
Step 13: If available, process the granulated sugar in a food processor for about a minute to create a finer texture.
Step 14: Using a stand mixer with the whisk attachment, cream the butter and processed sugar together until light and fluffy, about 5 minutes.
Step 15: Beat the cooled flour mixture into the creamed butter and sugar, scraping the bowl sides, until smooth and fluffy like whipped cream, around 3-5 minutes.
Step 16: Place one cake layer on a serving plate and spread frosting on top. Add the second layer and frost the top and sides with the remaining frosting.
Step 17: Decorate the cake with sliced and whole almonds as desired for a beautiful finish.

Tips & Variations

Carefully measuring cake flour by spooning into the measuring cup helps maintain the cake’s light texture.
Folding the egg whites gently into the batter preserves airiness for a tender crumb.
If you don’t have a food processor, use superfine sugar for smoother frosting.
For a stronger almond flavor, add a bit more almond extract to the frosting, but use sparingly to avoid overpowering.

Storage

Store the Almond Cream Cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best flavor and texture. This cake can also be frozen un-iced for up to 2 months; thaw completely before frosting and serving.

How to Serve

A slice of two-layer white cake with light, fluffy texture is being lifted from a whole cake covered in white frosting. Between the cake layers is a thick layer of smooth white cream, and the top of the slice also has a layer of creamy white frosting. The sides of the whole cake are decorated with many thinly sliced almonds, showing brown skin and cream inner parts. The cake sits on a white plate with a simple rim design, placed on a white marbled surface with some whole almonds scattered around. A silver cake server holds the slice, and a woman's hand is gently lifting it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of superfine for the frosting?

Yes, but processing granulated sugar briefly in a food processor helps create a smoother, creamier frosting without graininess.

Is it necessary to use cake flour for this recipe?

Cake flour yields a softer, lighter crumb due to its lower protein content. If unavailable, you can substitute all-purpose flour with a small amount of cornstarch to mimic cake flour, but the texture may be slightly denser.