Almond Cream Cake
Light, moist, and velvety, this Almond Cream Cake has a homemade cooked, whipped frosting that pairs perfectly with the almond cake. It’s an ideal dessert for birthdays, weddings, or any celebration where you want to impress your guests. The rich almond flavor and creamy texture make it a standout choice that everyone will love.
Why You’ll Love This Recipe
- Delicious Flavor: The distinct taste of almond extract creates a rich and aromatic experience.
- Moist Texture: This cake remains wonderfully moist thanks to the whipped egg whites.
- Versatile Decoration: Top with sliced almonds for a beautiful presentation that’s perfect for any occasion.
- Easy to Make: Step-by-step instructions ensure that even baking novices can achieve great results.
- Crowd-Pleasing Servings: With enough slices to serve 15 people, it’s perfect for gatherings.
Tools and Preparation
Before you start baking, gather your tools. Having everything in place will help you move smoothly through the recipe.
Essential Tools and Equipment
- Stand mixer
- Whisk attachment
- Mixing bowls
- Measuring cups and spoons
- 8-inch round cake pans
- Spatula
- Saucepan
Importance of Each Tool
- Stand mixer: Provides consistent mixing for fluffy batter and creamy frosting.
- Whisk attachment: Perfect for beating egg whites to stiff peaks without overworking them.
- Spatula: Essential for folding in delicate ingredients like whipped egg whites without deflating them.
Ingredients
Ingredients:
– 3/4 cup egg whites (plus 3 tablespoons, 6-7 large egg whites)
– 1 cup salted butter (room temperature)
– 1 1/2 cups granulated sugar
– 3 cups cake flour (spooned and measured carefully)
– 1/2 teaspoon salt
– 2 teaspoons baking powder
– 1 cup 2% milk
– 1 teaspoon almond extract
– 1/2 cup plus 2 tablespoons all-purpose flour
– 2 cups 2% milk
– 1 1/2 teaspoons almond extract
– 2 cups granulated sugar
– 2 cups salted butter (room temperature)
– Sliced almonds and whole almonds for decorating
How to Make Almond Cream Cake
Step 1: Preheat the Oven
Preheat the oven to 350ºF. Grease and flour two 8-inch round cake pans.
Step 2: Whip the Egg Whites
Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you’re ready to add them to the batter.
Step 3: Cream the Butter
Using the same bowl that you used to beat the egg whites, place the softened butter in and cream for about 2 minutes with the beater blade attachment until it is white in appearance.
Step 4: Add Sugar
Add the granulated sugar to the butter mixture and beat until fluffy, which should take about another 1–2 minutes.
Step 5: Mix Dry Ingredients
In a small bowl, combine the cake flour, salt, and baking powder. Set aside.
Step 6: Combine Milk and Extract
In another bowl, mix together the milk and almond extract.
Step 7: Combine Wet and Dry Ingredients
Add the dry ingredients to the butter/sugar mixture alternately with the milk mixture.
Step 8: Fold in Egg Whites
Gently fold in the stiffly beaten egg whites into the cake batter. Be careful not to over mix as this may lead to a denser cake.
Step 9: Pour Batter into Pans
Pour equal amounts of batter into each prepared cake pan. Bake for 25–27 minutes or until a toothpick inserted comes out clean.
Step 10: Cool Cakes
Allow cakes to cool for about 10 minutes. Then loosen edges and remove from pans onto a wire rack to cool completely.
Step 11: Prepare Frosting
While cakes are cooling, prepare frosting by whisking together flour into milk over medium-low heat until thickened consistently like mashed potatoes; this takes about 12–15 minutes.
Step 12: Cool Flour Mixture
Remove from heat; set pan in ice water for quick cooling. Stir in almond extract once cooled down.
Step 13: Process Sugar
If you have a food processor, process granulated sugar until finer.
Step 14: Cream Butter with Sugar
Cream together processed sugar and butter using a stand mixer with whisk attachment until light and fluffy—about five minutes should do it.
Step 15: Combine Frosting Mixtures
Add cooled flour mixture to creamed butter/sugar mixture; beat until smooth like whipped cream—this takes another three–five minutes while scraping down sides of bowl often.
Step 16: Assemble Cake Layers
Once cakes are completely cool, place one layer on a serving plate. Spread frosting on top before adding second layer on top of frosted layer.
Step 17: Decorate Cake
Use remaining frosting to cover top and sides of cake. Lastly, decorate with sliced almonds or whole almonds as desired.
How to Serve Almond Cream Cake
Almond Cream Cake is a delightful dessert that can be enjoyed in various ways. Whether you serve it at a special occasion or as an everyday treat, these serving suggestions will elevate your cake experience.
With Fresh Berries
- Strawberries: Juicy strawberries complement the almond flavor beautifully.
- Raspberries: Tart raspberries add a refreshing contrast to the sweet cake.
- Blueberries: Sweet blueberries provide a pop of color and flavor.
Drizzled with Chocolate Sauce
- Dark Chocolate Sauce: A rich dark chocolate drizzle enhances the overall taste.
- White Chocolate Ganache: Creamy white chocolate adds a sweet twist.
Accompanied by Ice Cream
- Vanilla Ice Cream: Classic vanilla pairs perfectly with the almond cream cake.
- Almond Ice Cream: For an extra almond kick, serve with almond-flavored ice cream.
Topped with Whipped Cream
- Fresh Whipped Cream: Light and airy whipped cream balances the cake’s density.
Garnished with Mint Leaves
- Fresh Mint: A few mint leaves on top add a vibrant touch and fresh aroma.
How to Perfect Almond Cream Cake
To make your Almond Cream Cake even more delightful, consider these tips for perfecting your baking technique.
- Use room temperature ingredients: Ensure that butter, eggs, and milk are at room temperature for better mixing and texture.
- Measure flour correctly: Spoon and level your flour to avoid dense cake; too much flour can ruin the lightness.
- Don’t overmix the batter: Gently fold in the egg whites to maintain the cake’s airy structure.
- Check for doneness: Use a toothpick inserted in the center; it should come out clean when baked perfectly.
- Cool cakes completely: Allow each layer to cool completely before frosting for better adherence and presentation.
- Decorate creatively: Use sliced almonds or edible flowers for an elegant touch on top of your cake.
Best Side Dishes for Almond Cream Cake
Pairing side dishes with your Almond Cream Cake can enhance its flavors and create a memorable meal. Consider these delicious options:
- Fruit Salad: A light fruit salad provides freshness and balances sweetness.
- Cheese Platter: A selection of cheeses complements the richness of the cake.
- Coffee or Tea: Brewed beverages enhance dessert flavors, making them perfect companions.
- Chocolate Covered Strawberries: Indulgent treats that pair well with almond flavors.
- Panna Cotta: This creamy Italian dessert offers a luxurious finish to your meal.
- Mini Pastries: Assorted mini pastries allow guests to sample various flavors alongside their cake.
Common Mistakes to Avoid
Making an Almond Cream Cake can be a delightful experience, but avoiding common mistakes is key to achieving the perfect dessert.
- Not measuring ingredients accurately: Accurate measurements are crucial for baking success. Use a kitchen scale or proper measuring cups for precision.
- Overmixing the batter: This can lead to a dense cake. Mix just until combined, especially when incorporating the egg whites.
- Skipping the cooling time: Allowing the cakes to cool properly prevents them from breaking apart. Be patient and let them cool completely before frosting.
- Using cold ingredients: Cold butter or milk can affect the texture of your cake. Ensure all ingredients are at room temperature for optimal mixing.
- Ignoring oven temperature: An inaccurate oven temperature can lead to uneven baking. Use an oven thermometer to ensure your cake bakes perfectly.
Storage & Reheating Instructions
Refrigerator Storage
- Store your Almond Cream Cake in an airtight container.
- It will stay fresh for up to 5 days in the refrigerator.
- If possible, place wax paper between the cake and lid to prevent sticking.
Freezing Almond Cream Cake
- Wrap individual slices in plastic wrap and then foil for best results.
- It can be frozen for up to 3 months.
- Thaw overnight in the refrigerator before serving.
Reheating Almond Cream Cake
- Oven: Preheat to 350ºF and warm the cake for about 10-15 minutes, covered with foil to retain moisture.
- Microwave: Heat individual slices on medium power for about 15-20 seconds until warm.
- Stovetop: Place a slice in a skillet over low heat, covering it with a lid for about 5-7 minutes.
Frequently Asked Questions
Here are some commonly asked questions about Almond Cream Cake that may help you in your baking journey.
What makes Almond Cream Cake different from other cakes?
Almond Cream Cake features almond extract, giving it a unique flavor profile compared to standard vanilla or chocolate cakes. The whipped frosting adds a light and creamy texture.
Can I substitute almond extract in this recipe?
Yes, you can use vanilla extract as a substitute, but it will alter the flavor. For a nut-free option, try using coconut extract instead.
How do I ensure my Almond Cream Cake is moist?
To keep your cake moist, avoid overbaking and store it properly. Using room temperature ingredients also helps maintain moisture during baking.
What is the best way to decorate my Almond Cream Cake?
For decoration, use sliced almonds and whole almonds on top of the frosting. You could also add fresh fruits like berries for color and flavor enhancement.
Final Thoughts
The Almond Cream Cake is not only light and velvety but also versatile enough for any occasion. You can customize it by adding different extracts or even layering with fruit preserves. Give this delightful recipe a try; your friends and family will surely love it!
Almond Cream Cake
- Total Time: 57 minutes
- Yield: Serves approximately 15 people 1x
Description
Indulge in the delightful experience of our Almond Cream Cake, a light and moist dessert that pairs beautifully with a creamy homemade frosting. This elegant cake is infused with rich almond flavor, making it the perfect centerpiece for birthdays, weddings, or any special occasion where you want to impress your guests. The velvety texture and aromatic notes of almond extract create a memorable treat that’s bound to be a crowd-pleaser. With easy-to-follow instructions and enough servings to please 15 people, even novice bakers can achieve stunning results. Elevate your dessert game with this delightful cake that combines simplicity with sophistication.
Ingredients
- 3/4 cup egg whites (plus 3 tablespoons)
- 1 cup salted butter (room temperature)
- 1 1/2 cups granulated sugar
- 3 cups cake flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup 2% milk
- 1 teaspoon almond extract
- 1/2 cup plus 2 tablespoons all-purpose flour
- 2 cups 2% milk
- 1 1/2 teaspoons almond extract
- 2 cups granulated sugar
- 2 cups salted butter (room temperature)
- Sliced almonds and whole almonds for decorating
Instructions
- Preheat oven to 350ºF and prepare two 8-inch round cake pans by greasing and flouring them.
- Beat egg whites until stiff peaks form; refrigerate.
- Cream butter until light, then add sugar and mix until fluffy.
- Combine dry ingredients in one bowl and wet ingredients in another, then alternate adding them to the creamed mixture.
- Gently fold in egg whites.
- Divide batter into prepared pans and bake for 25–27 minutes or until a toothpick comes out clean.
- Cool cakes before frosting with homemade whipped almond frosting.
- Prep Time: 30 minutes
- Cook Time: 27 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 24g
- Sodium: 180mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
