Almond Cream Cake
User Reviews
4.7
Almond Cream Cake
Description
This almond cream cake recipe begins by separately beating egg whites to stiff peaks and chilling them until needed. Butter and sugar are creamed until fluffy, then dry ingredients—cake flour measured precisely, salt, and baking powder—are combined with milk and almond extract to build a tender batter. The incorporation of beaten egg whites later provides a lighter texture.
Baked at 350ºF in two 8-inch pans, the cake offers a delicate crumb with almond flavor throughout. For frosting, a mixture of all-purpose flour is cooked with milk to create a thick base, flavored with almond extract. Butter and sugar are then mixed in for a creamy topping. Decorating with sliced and whole almonds adds texture and visual appeal.
This cake yields about 15 servings. Careful flour measurement prevents excess density, and using salted butter balances the cake’s seasoning. The almond extract is the defining aroma, connecting both cake and frosting for cohesive flavor. The cake suits celebrations where a nutty, creamy dessert is desired.
Serving tips include slicing with a sharp knife for clean layers. If using unsalted butter, a pinch of salt can be added to maintain flavor balance. The cake can be kept refrigerated to preserve freshness.
Ingredients
- 3/4 cup egg plus 3 tablespoons, white
- 1 cup butter room temperature, 8 ounces, salted
- 1 1/2 cups granulated sugar 300 grams
- 3 cups cake flour 345 grams) spooned & measured carefully
- 1/2 teaspoon salt 3 grams
- 2 teaspoons baking powder 6 grams
- 1 cup milk 2% milkfat, 8 ounces
- 1 teaspoon almond extract 4 grams
Frosting:
- 1/2 cup all-purpose flour 83 grams, plus 2 tablespoons
- 2 cups milk 16 ounces, 2%
- 1 1/2 teaspoons almond extract 6 grams
- 2 cups granulated sugar 400 grams
- 2 cups butter softened, 1 pound, salted
- almonds sliced and whole, for decorating
Instructions
- Preheat the oven to 350ºF. Grease and flour 2 8" round cake pans.
- Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you're ready to add them to the batter. 3/4 cup egg whites
- Using the same bowl that you used to beat the egg whites, place the softened butter in and cream for about 2 minutes (using the beater blade attachment) until it is white in appearance. 1 cup salted butter
- Add the sugar to the butter and beat until fluffy (about another 1-2 minutes). 1 1/2 cups granulated sugar
- In a small bowl, combine the flour (measured carefully*), salt and baking powder. Set aside. 3 cups cake flour*, 1/2 teaspoon salt, 2 teaspoons baking powder
- In another bowl, combine the milk and almond extract. 1 cup milk, 1 teaspoon almond extract
- Add the dry ingredients to the butter/sugar mixture alternately with the milk.
- Add the stiffly beaten eggs to the cake batter. Fold the egg whites in gently. Do not over mix at this point. If you do, your cake will become more dense.
- Pour the cake batter equally into the prepared cake pans. Bake the cakes for 25-27 minutes or until the top bounces back when you touch it.
- Allow the cakes to cool for 10 minutes, then loosen the edges and remove them from the pans to a wire rack, allowing them to cool completely.
- While the layer cakes are cooling, prepare the frosting. In a saucepan, whisk the flour into the milk over medium-low heat until it thickens. Stir it constantly, lowering the heat to low if needed. The consistency should be very thick, like mashed potatoes. This step took about 12-15 minutes. 1/2 cup plus 2 tablespoons all-purpose flour, 2 cups 2% milk
- Remove the pan from the heat and set the pan in a bowl of ice for 5-10 minutes to quicken the cooling process. The temperature of the mixture should be at room temperature. Stir in the almond extract. 1 1/2 teaspoons almond extract
- If you have a food processor, process the white sugar for a minute or so so that the granules become finer. 2 cups granulated sugar
- While the mixture is cooling, cream together the butter and processed sugar using a stand mixer with the whisk attachment until light and fluffy. Do this for 5 minutes until the sugar is completely creamed and there is no graininess left. 2 cups salted butter
- Add the cooled flour mixture and beat it until it all combines and looks like whipped cream. This will take about another 3-5 minutes of beating. Keep scraping the sides of the bowl while the mixture is beating together so that everything gets well incorporated. Once the mixture has the texture of fluffy whipped cream, you are ready to ice the cake.
- Once the cakes are cool, place one cake on a cake plate. Spread frosting on top of that layer, then place the other cake on top of the frosted cake. Use the remainder of the frosting to frost the top and sides of the cake.
- Decorate the sides and top with sliced and whole almonds, as the picture shows, if desired. Sliced almonds and whole almonds for decorating
Notes
- For accurate texture, spoon flour lightly into the measuring cup without packing it down before measuring.
- The cake makes about 15 slices; calorie counts provided are estimates and vary by ingredient brands.
- If using unsalted butter, add 1/4 teaspoon salt to compensate for saltiness.
- Beaten egg whites lighten the batter, preventing the cake from becoming too dense.
- Refer to detailed baking tips in the related article for common pitfalls and improvements.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15servings
Amount Per Serving
Calories 650 kcal
% Daily Value*
| Calories | 650kcal | 33% |
| Carbohydrates | 70g | 23% |
| Protein | 6g | 12% |
| Fat | 38g | 58% |
| Saturated Fat | 24g | 120% |
| Cholesterol | 102mg | 34% |
| Sodium | 444mg | 19% |
| Potassium | 178mg | 4% |
| Sugar | 49g | 98% |
| Vitamin A | 1215IU | 24% |
| Calcium | 94mg | 9% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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