Almond Cream Cake

Almond Cream Cake is a luscious dessert that combines the delicate flavor of almonds with a moist, tender cake base and a rich, creamy frosting. This cake stands out as an elegant treat perfect for celebrations, special occasions, or simply when you want to indulge in something both classic and comforting. The light almond flavor infused throughout the cake and frosting pairs beautifully with the crunch of sliced and whole almonds on top, adding a delightful texture contrast.

The cake itself is made with whipped egg whites to give it a soft and airy crumb, while the frosting uses a cooked flour and milk mixture to create a smooth, silky almond cream that’s both decadent and satisfying. This dessert is a true crowd-pleaser that’s sure to impress family and guests alike with its rich taste and elegant presentation. Whether you’re an experienced baker or trying a new recipe, this Almond Cream Cake is a wonderful way to bring a touch of sophistication to your dessert table.

Why You’ll Love This Recipe

• Delicate Almond Flavor: A perfect balance of almond extract in both cake and frosting.
• Moist and Airy Cake: Whipped egg whites create a light, fluffy texture.
• Silky Cream Frosting: Made with a cooked flour mixture for smooth richness.
• Elegant Presentation: Topped with sliced and whole almonds for visual appeal.
• Perfect for Special Occasions: An impressive dessert that tastes as good as it looks.

Ingredients

Egg whites
Salted butter (room temperature)
Granulated sugar
Cake flour
Salt
Baking powder
2% milk
Almond extract
All-purpose flour (for frosting)
Sliced almonds and whole almonds (for decoration)

Variations

• Use almond meal in the cake for an extra nutty texture.
• Substitute butter with margarine or a dairy-free alternative for lactose intolerance.
• Add a layer of cherry or raspberry preserves between cake layers for a fruity contrast.
• Use vanilla extract instead of almond for a different flavor profile.
• Toast almonds lightly before decorating for added crunch and aroma.

How to Make the Recipe

Step 1

Preheat the oven to 350°F (175°C). Prepare cake pans by greasing and flouring or lining with parchment paper.

Step 2

In a large bowl, beat egg whites until soft peaks form and set aside.

Step 3

In another bowl, cream together salted butter and granulated sugar until light and fluffy.

Step 4

Combine cake flour, salt, and baking powder in a separate bowl.

Step 5

Alternately add the dry ingredients and milk mixed with almond extract to the butter mixture, starting and ending with the dry ingredients.

Step 6

Gently fold in the beaten egg whites into the batter until fully incorporated.

Step 7

Pour the batter evenly into prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Step 8

Cool cakes completely on a wire rack before frosting.

Step 9

For the frosting, whisk together all-purpose flour and 2% milk in a saucepan over medium heat, stirring constantly until thickened.

Step 10

Remove from heat, stir in almond extract, and allow to cool completely.

Step 11

In a large bowl, beat softened butter and gradually add the sugar until fluffy. Slowly mix in the cooled flour mixture to create a smooth frosting.

Step 12

Frost the cooled cake layers and decorate with sliced and whole almonds.

Tips for Making the Recipe

• Measure cake flour by spooning it into the cup and leveling off for accuracy.
• Beat egg whites to soft peaks but avoid overbeating which can cause drying.
• Fold egg whites gently to maintain the airy texture.
• Allow frosting mixture to cool completely before mixing with butter to avoid melting.
• Use room temperature butter for a smooth, lump-free frosting.

How to Serve

Serve Almond Cream Cake chilled or at room temperature. It pairs wonderfully with a cup of coffee or tea, making it an ideal dessert for afternoon gatherings or dinner parties.

Make Ahead and Storage

Storing Leftovers

Wrap the cake tightly in plastic wrap or store in an airtight container. Keep refrigerated for up to 3-4 days.

Freezing

You can freeze the cake layers before frosting for up to 2 months. Thaw overnight in the refrigerator before frosting and serving.

Reheating

Serve chilled or bring to room temperature before serving for the best flavor and texture.

FAQs

Can I use regular all-purpose flour instead of cake flour?

Yes, but the texture will be slightly denser. Sift the flour to lighten it.

Can I make this cake dairy-free?

Substitute butter and milk with dairy-free alternatives but the texture and flavor may vary.

How do I know when the cake is done?

Insert a toothpick into the center; it should come out clean or with a few moist crumbs.

Can I use frozen egg whites?

Yes, thaw completely and beat before using.

Can I make this cake without almond extract?

Yes, substitute with vanilla extract for a different flavor.

How should I store the cake?

Keep refrigerated in an airtight container to maintain freshness.

Can I make cupcakes instead of a layer cake?

Yes, bake for 18–22 minutes and adjust frosting accordingly.

How long will the frosting last?

Frosting stays fresh refrigerated for up to 5 days.

Can I add other nuts for decoration?

Yes, pistachios or chopped pecans are great alternatives.

Is it necessary to use salted butter?

Unsalted butter can be used; just add a pinch more salt to the batter.

Conclusion

Almond Cream Cake is a decadent and elegant dessert that combines light, fluffy cake with a rich and creamy almond frosting. Its delicate flavor and beautiful presentation make it an ideal choice for special occasions or any time you want to treat yourself to something special. With simple ingredients and clear steps, this recipe allows you to create a bakery-worthy cake in your own kitchen. Whether you’re celebrating or simply enjoying a sweet moment, this Almond Cream Cake is sure to impress.

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