Almond Layer Cake with Blackberry Buttercream
User Reviews
4.4
Almond Layer Cake with Blackberry Buttercream
Description
The Almond Layer Cake is prepared by combining all-purpose flour, baking powder, salt, sugar, and butter, with eggs and almond extract for flavor. The batter is made light and fluffy by creaming butter and sugar until pale, then gently adding the flour and half-and-half to retain tenderness. Three 8-inch pans are filled evenly and baked to yield layers with soft crumb and slight almond aroma.
The blackberry buttercream is created by pureeing fresh blackberries and straining to remove seeds, then creaming this puree with unsalted butter and sifted powdered sugar, along with vanilla and a bit of half-and-half for smooth consistency. The frosting brings a fresh berry note that balances the almond flavor in the cake.
The cake is assembled by layering the almond cake rounds with generous blackberry buttercream between each, then garnished with sliced almonds, sugar, and fresh blackberries for texture and visual appeal. This cake is suitable for celebrations or special occasions where a flavored layered cake is desired.
Blackberry jam may be substituted for puree if necessary, though fresh or freshly pureed berries provide best flavor and color.
Ingredients
For the cake
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp kosher salt
- 1-3/4 cup granulated sugar
- 1 cup unsalted butter room temperature
- 4 egg large
- 2 tsp almond extract
- 1-1/4 cup half-and-half or whole milk, or buttermilk
For the blackberry buttercream
- 1.5 cups unsalted butter room temperature
- 5 cups powdered sugar sifted
- 4-6 Tbsp blackberries puree
- 1/2 tsp vanilla extract
- 2 Tbsp half-and-half or milk
For the garnish
- 1/2 cup almonds sliced
- 1/4 cup granulated sugar
- 1/2 cup blackberry fresh
Instructions
For the cake
- Preheat oven to 350F. Butter three 8-inch cake pans, and line the bottoms with a circle of parchment paper. Note: if you don't have three pans, bake two layers first, and the third later.
- Whisk together the flour, baking powder, and salt, and set aside.
- In an electric stand mixer with a paddle attachment, cream the butter and the sugar until very pale and fluffy, about 5 minutes. Don't skip this step, it's important for the cake's texture. (You can also use a hand held mixer.)
- Add the eggs, one a time, letting each one get fully incorporated before adding the next. Blend in the extract.
- Turn the speed to low and blend in the flour mixture. While the mixer is running, slowly add the half-and-half, or milk, and stop when everything is fully incorporated. I like to mix my batter a little bit by hand at the end, to make sure everything from the sides and the bottom of the bowl is fully incorporated.
- Divide the batter between the three cake pans, and bake for 20-25 minutes until puffed, golden, and a toothpick inserted into the center comes out without wet batter on it.
- Allow the cakes to cool for a few minutes in the pan, then remove and cool fully on a baking rack.
For the frosting
- In an electric mixer with a paddle attachment, beat the butter until very smooth. Add the powdered sugar, a couple of cups at a time, and mix until smooth.
- Add the blackberry puree, vanilla extract, and milk, and blend until smooth.
- You can adjust the amounts of these liquid ingredients to get the color, flavor, and texture you want in your frosting. More blackberry puree will produce a darker color and a more tart frosting. If your blackberries are very sweet, you can also add a little lemon juice in place of some of the milk to make the frosting a bit more tart.
For the garnish
- To make the candied almonds, add the sliced almonds and sugar to a saucepan, and heat until the sugar melts and starts to caramelize. Stir a few times to coat the almonds in the sugar. Be careful, as the almonds can burn quickly!
- Transfer the candied almonds onto a sheet of parchment paper, and allow to cool.
- Coarsely chop or break up the candied almonds into smaller pieces, and arrange them around the top of the cake along with the fresh blackberries.
Notes
- Make blackberry puree by gently cooking fresh blackberries until thickened, then straining to remove seeds.
- Ensure thorough creaming of butter and sugar to achieve tender cake texture.
- If fresh blackberries aren't available, use blackberry jam as a substitute in the frosting.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 555 kcal
% Daily Value*
| Calories | 555kcal | 28% |
| Carbohydrates | 64g | 21% |
| Protein | 5g | 10% |
| Fat | 32g | 49% |
| Saturated Fat | 19g | 95% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 119mg | 40% |
| Sodium | 322mg | 13% |
| Potassium | 168mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 44g | 88% |
| Vitamin A | 983IU | 20% |
| Vitamin C | 2mg | 2% |
| Calcium | 67mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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