Description
This Toasted Almond Cream Cake is a delicate, fluffy celebration cake filled with rich almond flavor, layered with silky almond buttercream, and finished with a generous coating of toasted sliced almonds. A perfect choice for elegant occasions or almond lovers alike.
Ingredients
Cake:
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2 1/2 cups cake flour
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1 1/2 cups granulated sugar
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1 tablespoon baking powder
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1/2 teaspoon salt
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1/2 cup unsalted butter, softened
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1/4 cup vegetable oil
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4 large eggs
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1 large egg white
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1 1/2 teaspoons vanilla extract
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1 1/2 teaspoons almond extract
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1 cup buttermilk
Almond Buttercream:
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1 1/2 cups unsalted butter, softened
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5 cups powdered sugar
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2 teaspoons almond extract
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2-4 tablespoons heavy cream
Toasted Almonds:
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1 1/2 cups sliced almonds
Instructions
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Prepare the Cake:
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Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
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In a large bowl, whisk together cake flour, granulated sugar, baking powder, and salt.
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Add softened butter and oil, mixing until the mixture resembles coarse crumbs.
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In a separate bowl, whisk together eggs, egg white, vanilla extract, almond extract, and buttermilk.
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Slowly add the wet ingredients to the dry, mixing just until smooth.
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Divide batter evenly between the pans and bake for 30–35 minutes, or until a toothpick inserted comes out clean.
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Cool completely on wire racks.
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Make the Almond Buttercream:
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Beat softened butter until light and fluffy.
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Gradually add powdered sugar, mixing well.
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Stir in almond extract and enough heavy cream to achieve desired consistency.
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Toast the Almonds:
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In a dry skillet over medium heat, toast sliced almonds until golden and fragrant, stirring frequently. Cool completely.
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Assemble the Cake:
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Place one cake layer on a serving plate. Spread with almond buttercream.
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Top with the second cake layer and frost the entire cake.
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Gently press toasted almonds onto the sides and sprinkle some on top for garnish.
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Notes
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Use cake flour for a light, tender crumb.
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Don’t overmix the batter to maintain fluffiness.
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Chill the frosted cake slightly before serving for neater slices.