Description
This classic Almond Cream Cake features moist, tender layers of almond-flavored cake paired with a rich, creamy almond frosting. The cake is elegantly finished with sliced and whole almonds, making it a perfect dessert for special occasions or a delightful treat any time.
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
- Prepare Oven and Pans: Preheat your 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 the salted butter and granulated sugar together until the mixture becomes light and fluffy, which will help create a tender cake texture.
- Add Egg Whites: Gradually add the egg whites to the butter and sugar mixture, beating well after each addition to maintain a smooth and airy batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the cake flour, salt, and baking powder thoroughly to evenly distribute the leavening agents.
- Incorporate Dry Ingredients and Milk: Alternately add the dry ingredients and 2% milk to the butter mixture, beginning and ending with the dry ingredients. Stir in the almond extract to infuse the batter with almond flavor.
- Divide Batter and Bake: Evenly divide the batter between the prepared pans and smooth the tops with a spatula for uniform cakes. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean, indicating they are fully cooked.
- Cool Cakes: Let the cakes cool in the pans for 10 minutes, then carefully turn them out onto wire racks to cool completely to room temperature before frosting.
- Make Almond Cream Base: In a saucepan over medium heat, whisk together the all-purpose flour and 2 cups of 2% milk until the mixture thickens and becomes smooth, about 5–7 minutes. Remove from heat and stir in the almond extract, then allow to cool completely.
- Prepare Frosting: In a large bowl, beat the salted butter and granulated sugar until the mixture is light and fluffy. Gradually add the cooled almond cream mixture to the butter and sugar, beating until smooth and spreadable to create the almond cream frosting.
- Assemble Cake: Place one cake layer on a serving plate and spread a generous amount of the almond cream frosting evenly over the top.
- Add Second Layer and Frost: Top with the second cake layer 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 the top for an elegant finish and added texture.
Notes
- Ensure the egg whites are at room temperature for easier whipping into the batter.
- Use cake flour as it provides a lighter texture compared to all-purpose flour.
- Be careful when cooking the almond cream base; whisk continuously to prevent lumps or burning.
- The cake is best served at room temperature and can be stored covered in the refrigerator for up to 3 days.
- For a gluten-free version, substitute the flours with a gluten-free baking blend and adjust baking powder accordingly.
