Toasted Almond Cream Cake

Toasted Almond Cream Cake is a sophisticated yet comforting dessert that combines a tender, buttery crumb with the sweet, nutty essence of almond. Each bite offers a luxurious mouthfeel thanks to a moist almond-vanilla cake base and a smooth almond buttercream frosting. Finished with a generous coating of toasted sliced almonds, this cake is as pleasing to the eye as it is to the palate.

Why You’ll Love This Recipe
This cake delivers a delicate balance of rich and light. The cake layers are soft and moist, made tender by buttermilk and enriched with both vanilla and almond extracts. The almond buttercream is light, fluffy, and infused with almond extract for an extra burst of flavor. Toasted almonds on the outside provide the perfect crunch to contrast the creamy interior. Whether served at a celebration or a cozy afternoon gathering, this cake is a guaranteed showstopper.

ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Cake:

cake flour

granulated sugar

baking powder

salt

unsalted butter, softened

vegetable oil

large eggs

large egg white

vanilla extract

almond extract

buttermilk

Almond Buttercream:

unsalted butter, softened

powdered sugar

almond extract

heavy cream

Toasted Almonds:

sliced almonds

directions
Preheat your oven to 350°F (175°C). Grease and line two 8-inch round cake pans with parchment paper.

In a large mixing bowl, whisk together cake flour, granulated sugar, baking powder, and salt.

Add the softened butter and oil to the dry ingredients and mix until the mixture resembles coarse crumbs.

In a separate bowl, whisk together eggs, egg white, vanilla extract, almond extract, and buttermilk.

Gradually pour the wet ingredients into the flour mixture, mixing until just combined and smooth.

Divide the batter evenly between the prepared pans and smooth the tops.

Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool completely on wire racks.

To prepare the buttercream, beat the softened butter until light and fluffy. Gradually add the powdered sugar and continue to beat until well incorporated.

Mix in the almond extract and add heavy cream one tablespoon at a time until the desired consistency is reached.

Toast the sliced almonds in a dry skillet over medium heat until golden and fragrant. Let cool.

Assemble the cake by spreading buttercream between the cooled layers, then frost the top and sides.

Gently press the toasted almonds onto the sides and top of the frosted cake.

Servings and timing
Servings: 12 slices

Prep Time: 25 minutes

Baking Time: 30 minutes

Total Time: 1 hour

Calories: approximately 480 kcal per slice

Variations
Coconut-Almond Version: Add ½ cup of shredded coconut to the batter for a tropical twist.

Lemon-Almond Cream Cake: Add 1 teaspoon lemon zest to the batter for a refreshing citrus contrast.

Chocolate Almond: Incorporate a layer of chocolate ganache between the cake layers.

Mini Cakes: Bake in individual ramekins or cupcake tins for single-serving treats.

Whipped Buttercream: Use a mix of butter and shortening in the frosting for a lighter texture.

storage/reheating
Store the cake covered in the refrigerator for up to 4 days. Before serving, allow it to sit at room temperature for 30–45 minutes to soften the frosting and enhance the flavor. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 2 months. Thaw overnight in the refrigerator.

FAQs
Can I use all-purpose flour instead of cake flour?
Yes, but cake flour is preferred for a softer, more delicate crumb. You can make a substitute by replacing 2 tablespoons of every cup of all-purpose flour with cornstarch.

Can I make the cake layers ahead of time?
Yes, bake and cool the layers, then wrap and store them in the refrigerator for up to 2 days or freeze for up to 1 month.

How do I toast almonds without burning them?
Toast in a dry skillet over medium heat, stirring frequently, until golden and fragrant—about 5 minutes.

Can I reduce the sugar in the frosting?
You can reduce it slightly, but the structure and sweetness of the buttercream may be affected.

What’s the best way to apply almonds to the cake?
Gently press them by hand into the frosted sides and top, using a baking sheet underneath to catch any excess.

Can I use almond milk instead of buttermilk?
For best results, use full-fat dairy. If needed, combine almond milk with a tablespoon of vinegar or lemon juice as a buttermilk substitute.

Is almond extract necessary?
Yes, it provides the signature flavor. You can reduce the amount for a milder taste, but it’s key to this cake’s profile.

Can I use slivered almonds instead of sliced?
Yes, but sliced almonds provide a more even texture and adhere better to the frosting.

Does this cake travel well?
Yes, once chilled, it holds its structure well. Keep refrigerated during transport and assemble decorations on-site if possible.

Can I pipe decorations with the buttercream?
Yes, this buttercream holds shape well for piping simple borders and swirls.

Conclusion
Toasted Almond Cream Cake is a timeless and elegant dessert that balances light texture with rich almond flavor. With its moist cake layers, silky almond frosting, and golden toasted almonds, it’s ideal for birthdays, weddings, or any special celebration. This recipe transforms simple ingredients into a dessert that is both beautiful and satisfying, sure to impress every guest at the table.

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