Toasted Almond Cream Cake

Toasted Almond Cream Cake

If you’re looking for an elegant dessert that’s packed with rich, nutty flavors, this Toasted Almond Cream Cake is the perfect choice. With layers of soft, moist almond cake and a creamy almond buttercream frosting, topped off with crunchy toasted almonds, it’s a dessert that will impress on any occasion. Whether you’re celebrating a birthday, a holiday, or just indulging in a sweet treat, this cake is sure to satisfy!

Ingredients:

Almond Cake:

• 300 grams cake flour
• 280 grams granulated sugar
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 114 grams unsalted butter, room temperature
• 114 grams vegetable or canola oil
• 2 large eggs, room temperature
• 1 egg white, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 260 grams buttermilk, room temperature

Toasted Almonds:

• 100 grams sliced almonds

Almond Buttercream Frosting:

• 228 grams unsalted butter, room temperature
• 114 grams salted butter, room temperature
• 360 grams powdered sugar
• 1 teaspoon almond extract
• 1-2 tablespoons heavy cream

Directions:

Almond Cake:

1. Prepare the Oven and Cake Pans:
   Preheat your oven to 350°F (180°C). Line two 8-inch round cake pans with parchment paper and set them aside.
2. Mix the Dry Ingredients:
   In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, granulated sugar, baking powder, and salt. Mix on low speed until the ingredients are fully incorporated.
3. Incorporate the Butter and Wet Ingredients:
   Add the softened butter to the dry ingredients and mix on low speed for 3-5 minutes until the mixture resembles wet sand.
   Add the oil, eggs, egg white, vanilla extract, and almond extract to the mixture, and beat until a thick batter forms.
   Slowly stream in the buttermilk while continuing to mix, until fully combined and smooth.
4. Bake the Cake Layers:
   Divide the batter evenly between the prepared cake pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
   Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Toasted Almonds:

1. Toast the Almonds:
   Preheat the oven to 300°F (150°C).
   Spread the sliced almonds in a single layer on a lined baking sheet. Bake for 15 minutes, stirring occasionally, until the almonds are golden brown and fragrant. Set aside to cool.

Almond Buttercream Frosting:

1. Whip the Butter:
   In the bowl of a stand mixer, beat the unsalted and salted butter on medium-high speed for 10 minutes, occasionally scraping down the sides of the bowl until the butter is light and creamy.
2. Add the Powdered Sugar:
   Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until incorporated. Once all the sugar is mixed in, add the almond extract.
3. Adjust Consistency:
   Add heavy cream, 1 teaspoon at a time, until the frosting reaches your desired consistency — creamy and spreadable, but not too thick.

Assembly:

1. Frost the Cake:
   Place one of the cooled cake layers on a cake stand and spread about ½ cup of frosting over the top. Add the second cake layer, placing it flat side up, and apply a thin crumb coat of frosting over the entire cake. Refrigerate for 20 minutes to set the crumb coat.
2. Final Frosting and Decoration:
   Once the cake is chilled, apply a thick layer of frosting over the entire cake. Press the toasted almonds into the sides and top of the cake, ensuring the entire surface is coated with the crunchy nuts.
3. Serve and Enjoy:
   Slice and serve this delicious almond cake, and enjoy the perfect combination of soft cake, creamy frosting, and crunchy almonds!

Recipe Details:

• Prep Time: 25 minutes
• Baking Time: 35 minutes
• Total Time: 1 hour
• Servings: 12 servings
• Calories: 550 kcal per serving

Tips:

• Make sure your butter is at room temperature to ensure a smooth and fluffy frosting.
• You can toast the almonds a day in advance and store them in an airtight container until ready to use.
• If you’re not a fan of almond extract, you can replace it with more vanilla extract for a subtler flavor.

This Toasted Almond Cream Cake is the ultimate treat for almond lovers. The combination of fluffy cake, rich buttercream, and the crunch of toasted almonds makes for an unforgettable dessert that’s perfect for any celebration!

Toasted Almond Cream Cake

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• Author: Dulcia
• Total Time: 1 hour
• Yield: 12 1x

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Description

This Toasted Almond Cream Cake is a delightful balance of textures and flavors. The fluffy almond-flavored cake layers are complemented by a rich, creamy almond buttercream frosting, while the toasted almonds add a satisfying crunch to every bite. The lightness of the cake pairs beautifully with the buttery richness of the frosting, creating a dessert that is both indulgent and refreshing.

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Ingredients

Scale 1x2x3x

Almond Cake:
300 grams cake flour
280 grams granulated sugar
2 ½ teaspoons baking powder
½ teaspoon salt
114 grams unsalted butter, room temperature
114 grams vegetable or canola oil
2 large eggs, room temperature
1 egg white, room temperature
2 teaspoons vanilla extract
1 teaspoon almond extract
260 grams buttermilk, room temperature
Toasted Almonds:
100 grams sliced almonds
Almond Buttercream Frosting:
228 grams unsalted butter, room temperature
114 grams salted butter, room temperature
360 grams powdered sugar
1 teaspoon almond extract
1–2 tablespoons heavy cream

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Instructions

Almond Cake:
Preheat the oven to 350°F (180°C) and line two 8-inch round cake pans with parchment paper. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the cake flour, granulated sugar, baking powder, and salt. Mix on low speed until fully combined.
Add the softened butter to the dry ingredients and mix on low speed for 3-5 minutes, or until the mixture resembles wet sand.
Add the oil, eggs, egg white, vanilla extract, and almond extract, and mix until a thick batter forms. Slowly stream in the buttermilk and mix until fully incorporated.
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Toasted Almonds:
Preheat the oven to 300°F (150°C).
Spread the sliced almonds in a single layer on a lined baking sheet. Bake for 15 minutes, stirring occasionally, until golden brown.
Almond Buttercream Frosting:
In the bowl of a stand mixer, beat the unsalted and salted butter on medium-high speed for 10 minutes, occasionally scraping down the sides of the bowl.
Gradually add the powdered sugar, 1 cup at a time, mixing on low speed. Once all the sugar is incorporated, mix in the almond extract.
Add heavy cream, 1 teaspoon at a time, until the frosting reaches your desired consistency.
Assembly:
Place one cake layer on a cake stand and spread ½ cup of frosting over the top. Add the second layer, flat side up, and apply a thin crumb coat over the entire cake. Refrigerate for 20 minutes to set.
Once chilled, apply a thick layer of frosting over the cake. Press the toasted almonds into the sides and top of the cake, ensuring the entire surface is coated.
Slice and serve this delicious almond cake!

• Prep Time: 25 minutes
• Cook Time: 35 minutes

Nutrition

• Calories: 550