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Almond Cream Cake Recipe

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★★★★★

4.9 from 226 reviews

This Almond Cream Cake is a luscious and moist dessert featuring a tender almond-flavored sponge layered and frosted with a rich, creamy almond buttercream. The cake combines delicate almond extract-infused cake batter with a smooth, thick almond cream frosting, crowned with sliced and whole almonds for an elegant finish. Perfect for special occasions or an indulgent treat.

Ingredients

Scale

Cake Batter

  • 3/4 cup egg whites (plus 3 tablespoons, approximately 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

Frosting

  • 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

Decoration

  • Sliced almonds for decorating
  • Whole almonds for decorating

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 350ºF (175ºC). Grease and flour two 8-inch round cake pans thoroughly to prevent sticking.
  2. Beat Egg Whites: Using a stand mixer with the whisk attachment, beat the 3/4 cup plus 3 tablespoons of egg whites until stiff peaks form, about 1-2 minutes. Transfer to another bowl and chill in the refrigerator until ready to fold into the batter.
  3. Cream Butter: Using the same mixer bowl (cleaned if necessary), place 1 cup softened salted butter and beat with the paddle attachment for about 2 minutes until it becomes white and fluffy.
  4. Add Sugar: Gradually add 1 1/2 cups granulated sugar to the creamed butter, beating for an additional 1-2 minutes until light and fluffy.
  5. Mix Dry Ingredients: In a separate bowl, whisk together 3 cups cake flour, 1/2 teaspoon salt, and 2 teaspoons baking powder. Set aside.
  6. Combine Wet Ingredients: In another bowl, mix 1 cup 2% milk with 1 teaspoon almond extract until combined.
  7. Alternate Adding Dry and Wet Ingredients: Gradually add the dry flour mixture to the butter and sugar mixture alternately with the milk mixture; begin and end with the dry ingredients. Mix gently just until combined.
  8. Fold in Egg Whites: Carefully fold the beaten egg whites into the batter using a spatula, doing so gently to keep the batter light. Avoid over mixing as this will reduce the cake’s tenderness.
  9. Pour and Bake: Divide the batter evenly between the two prepared pans and smooth the tops. Bake in the preheated oven for 25-27 minutes or until the tops bounce back when touched lightly.
  10. Cool Cakes: Remove cakes from oven and let them cool in the pans for 10 minutes. Then, loosen the edges with a knife and transfer them onto wire racks to cool completely.
  11. Make Frosting Base: For the frosting, whisk 1/2 cup plus 2 tablespoons all-purpose flour into 2 cups 2% milk in a medium saucepan over medium-low heat. Stir constantly until the mixture thickens to a consistency similar to mashed potatoes, about 12-15 minutes. Reduce heat if necessary to prevent burning.
  12. Cool Frosting Base: Remove from heat and place the saucepan in a bowl of ice to cool the mixture to room temperature, stirring occasionally. Stir in 1 1/2 teaspoons almond extract once cooled.
  13. Refine Sugar: If available, process 2 cups granulated sugar in a food processor for about a minute to create finer granules for smoother frosting.
  14. Cream Butter and Sugar: In a stand mixer fitted with a whisk attachment, beat 2 cups softened salted butter and the processed sugar together on high speed for 5 minutes until light and fluffy with no graininess.
  15. Combine Frosting Ingredients: Add the cooled thickened flour mixture to the butter and sugar blend. Beat on medium-high speed for 3-5 minutes until the frosting resembles fluffy whipped cream. Scrape down the sides of the bowl to incorporate all ingredients evenly.
  16. Assemble Cake: Place one cooled cake layer on a serving plate. Spread a generous amount of frosting evenly over the top. Place the second cake layer on top and use the remaining frosting to cover the top and sides of the cake completely.
  17. Decorate: Garnish the frosted cake with sliced and whole almonds around the sides and on top for an attractive presentation.

Notes

  • Use fresh, room temperature ingredients for best results.
  • Be careful not to over fold the egg whites to keep the cake light and airy.
  • Measure cake flour by spooning into the measuring cup and leveling off for accurate quantity.
  • The frosting base must be cooled completely before mixing with butter to prevent melting the butter.
  • For finer textured frosting, process the sugar before creaming with butter.
  • If you don’t have a food processor, granulated sugar can be used directly but may make frosting slightly grainy.
  • Ensure cakes are completely cooled before frosting to avoid melting or sliding layers.
  • Store leftover cake covered in the refrigerator for up to 3 days.

Keywords: Almond Cake, Cream Cake, Almond Buttercream, Layer Cake, Moist Cake, Almond Dessert

Find it online: https://chefmilacook.com/almond-cream-cake-recipe/