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
Scale
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
