If you’re on the lookout for a dessert that feels like a warm hug yet has a touch of elegant flair, this Almond Cream Cake Recipe is your new best friend. It’s a delectably moist, tender cake layered with whipped almond cream and crowned with toasted almonds, giving each bite a perfect balance of rich, nutty, and creamy flavors. Whether for special occasions or a casual weekend treat, this recipe brings the magic of almonds into a simple yet stunning homemade cake that everyone will rave about.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Almond Cream Cake Recipe lies in its straightforward ingredients that come together to create a masterpiece of flavor and texture. Each one plays a key role, from the creamy butter and eggs that build the cake’s structure, to the almond extract that infuses every bite with its signature aroma, and finally, the toasted sliced almonds that add a delightful crunch to the finished dessert.
- 1 cup unsalted butter, softened: Provides richness and a tender crumb to the cake.
- 1½ cups granulated sugar: Sweetens the cake to perfection while helping with browning.
- 4 large eggs, room temperature: Adds moisture, structure, and helps the cake rise evenly.
- 2 teaspoons almond extract: Infuses the cake with that unmistakable almond flavor.
- 2½ cups all-purpose flour: The backbone that gives the cake its soft yet sturdy texture.
- 2½ teaspoons baking powder: Ensures the cake rises beautifully, keeping it light and fluffy.
- ½ teaspoon salt: Balances sweetness and enhances all the flavors.
- 1 cup whole milk: Adds moisture and richness for a tender crumb.
- 1 cup heavy cream, whipped to soft peaks: Creates the light, airy almond cream frosting that’s silky smooth.
- ½ cup powdered sugar: Sweetens the whipped cream without weighing it down.
- ½ teaspoon almond extract (for whipped cream): Elevates the frosting with a creamy almond note.
- ½ cup sliced almonds, toasted: Adds a nutty crunch that finishes the cake beautifully.
How to Make Almond Cream Cake Recipe
Step 1: Prepare Your Pans and Oven
Start by preheating your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans thoroughly. This simple prep step ensures your stunning cake layers will release easily after baking without any sticking, paving the way for a perfect presentation.
Step 2: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes light, fluffy, and pale. This normally takes about 3 to 4 minutes and is essential for incorporating air into the batter, giving the cake that light and tender crumb everyone loves.
Step 3: Add Eggs and Almond Extract
Next, add the eggs one at a time, making sure to mix well after each addition so they blend fully. Finally, stir in the almond extract, which will make your kitchen smell irresistible and start building the deep almond flavor that defines this Almond Cream Cake Recipe.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Mixing these dry ingredients thoroughly ensures even distribution, helping your cake rise uniformly and have a consistent texture.
Step 5: Alternate Adding Dry Ingredients and Milk
Add the flour mixture to the wet ingredients in three parts, alternating with the whole milk—begin and end with the flour mixture. Mix gently each time until just combined. This alternating method keeps the batter smooth and prevents overmixing, which can make the cake tough.
Step 6: Bake the Cake Layers
Divide the batter evenly between the prepared pans, smoothing the tops with a spatula. Bake for 28 to 32 minutes, or until a toothpick inserted in the center comes out clean. Once baked, cool the cakes in the pans for about 10 minutes before turning out onto wire racks to cool completely, ensuring they are perfectly set before frosting.
Step 7: Whip the Almond Cream
In a medium bowl, whip the heavy cream with powdered sugar and the additional almond extract until soft peaks form. This heavenly almond cream frosting is what makes this Almond Cream Cake Recipe truly special—light, fluffy, and full of flavor.
Step 8: Assemble and Finish
Spread half of the whipped almond cream over the first cooled cake layer. Carefully place the second cake layer on top and frost the top with the remaining cream. Finally, sprinkle the toasted sliced almonds generously over the top to add an irresistible crunchy texture and eye-catching finish.
How to Serve Almond Cream Cake Recipe
Garnishes
Beyond the toasted sliced almonds, you can add fresh berries like raspberries or blueberries for a vibrant contrast that complements the almond’s nutty notes beautifully. A light dusting of powdered sugar can also add an extra touch of elegance for serving guests.
Side Dishes
This cake pairs wonderfully with a cup of freshly brewed coffee or a lightly sweetened tea, balancing out the cake’s richness. For a more indulgent twist, serve with a scoop of vanilla ice cream or a drizzle of raspberry coulis to introduce a fruity brightness.
Creative Ways to Present
Try layering the cake in a trifle bowl with additional whipped cream and berries for a show-stopping dessert centerpiece. Alternatively, slice the cake into petite squares or use a ring mold to create almond cream parfaits with cake pieces for elegant party servings. The possibilities with this Almond Cream Cake Recipe are as endless as your creativity!
Make Ahead and Storage
Storing Leftovers
This almond cream cake keeps beautifully in the refrigerator for up to 3 days when covered with plastic wrap or stored in an airtight container. Allow it to sit at room temperature for about 30 minutes before serving to bring out the cake’s soft texture and creamy flavors.
Freezing
You can freeze this cake after assembling by wrapping it tightly in plastic wrap followed by foil to prevent freezer burn. Thaw in the refrigerator overnight and bring it to room temperature before serving. Keep in mind that whipped cream frostings can slightly change texture after freezing but remain delicious nonetheless.
Reheating
Since this is a chilled whipped cream cake, reheating is not recommended. Instead, enjoy it fresh or chilled for the best experience. If you prefer, serve small slices with a warm beverage to balance the cool almond cream decadence perfectly.
FAQs
Can I substitute almond extract with vanilla?
While almond extract is the star flavor in this Almond Cream Cake Recipe, you can substitute vanilla extract if needed. The cake will be delicious but will lose that distinct, aromatic almond character that makes this recipe unique.
What type of almonds should I use for toasting?
Sliced almonds work best as they toast evenly and provide a delicate crunch without overpowering the cake. Toast them lightly in a dry skillet or oven until golden brown and fragrant for the ultimate nutty finish.
Can this cake be made gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend suitable for baking. You might need to adjust the baking powder slightly to ensure proper rise, but overall, the Almond Cream Cake Recipe can adapt well for gluten-free needs.
How do I know when the cake layers are fully baked?
Insert a toothpick into the center of each cake layer. If it comes out clean or with a few moist crumbs, the cake is done. Avoid opening the oven door too early to prevent collapsing or uneven baking.
Can I add fruit between the layers?
Absolutely! Fresh berries like raspberries or sliced strawberries add a burst of fruity freshness that pairs beautifully with the almond cream layers, giving the cake an additional bright flavor dimension.
Final Thoughts
This Almond Cream Cake Recipe is truly a showstopper that’s surprisingly simple to make. It’s one of those treats you’ll find yourself reaching for again and again, whether to impress friends or indulge yourself after a long day. Give it a try and delight in the luscious almond flavors wrapped in a cloud of whipped cream—you won’t regret it!
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Almond Cream Cake Recipe
- Total Time: 50 minutes
- Yield: 10–12 slices 1x
- Diet: Vegetarian
Description
This Almond Cream Cake is a delightful and moist layered dessert featuring a tender almond-flavored butter cake layered and topped with lightly sweetened almond-infused whipped cream and toasted sliced almonds. Perfect for special occasions or an elegant treat, this cake balances rich, nutty flavors with a creamy, airy texture.
Ingredients
Cake
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons almond extract
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup whole milk
Whipped Cream Frosting
- 1 cup heavy cream, whipped to soft peaks
- ½ cup powdered sugar
- ½ teaspoon almond extract
- ½ cup sliced almonds, toasted
Instructions
- Prepare the pans and oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans thoroughly to prevent sticking.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using a mixer on medium speed until the mixture is light and fluffy, which should take about 3 to 4 minutes.
- Add eggs and almond extract: Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated. Stir in 2 teaspoons of almond extract to infuse the batter with rich almond flavor.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to distribute the leavening agents and seasoning evenly.
- Combine wet and dry ingredients: Alternately add the dry ingredients and the milk to the butter mixture in three parts, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing which can toughen the cake.
- Bake the cake: Divide the batter evenly between the two prepared pans. Bake in the preheated oven for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cakes: Allow the cakes to cool in the pans for 10 minutes. Then remove them from the pans and place on wire racks to cool completely.
- Prepare the whipped cream: In a medium bowl, whip the heavy cream with the powdered sugar and ½ teaspoon almond extract until soft peaks form, creating a light and fluffy frosting.
- Assemble the cake: Spread half of the whipped cream over the top of one cake layer. Place the second layer on top, and then frost the top with the remaining whipped cream.
- Garnish and serve: Sprinkle the toasted sliced almonds evenly over the top of the cake as a crunchy, nutty garnish. Serve chilled or at room temperature for best flavor.
Notes
- This cake can be made a day ahead and stored in the refrigerator.
- Allow the cake to sit at room temperature for 30 minutes before serving to enhance texture and flavor.
- Add fresh berries between the layers to add a fruity twist and extra color.
- Use room temperature eggs to help blend ingredients smoothly and achieve the ideal cake texture.
- Be careful not to overmix the batter to keep the cake light and tender.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
