Almond Cream Cake Bliss: A Nutty, Creamy Dream That’s Pure Comfort in Every Bite
Bake this Almond Cream Cake—moist almond layers with a fluffy, creamy frosting. Easy, elegant, and irresistibly delicious for any occasion!
Ingredients
Here’s everything I use, measured out with love:
- For the Cake:
- ¾ cup egg whites plus 3 tbsp
- 1 cup salted butter, room temperature (8 oz)
- 1 ½ cups granulated sugar (300g)
- 3 cups cake flour (345g), spooned & measured carefully
- ½ tsp salt (3g)
- 2 tsp baking powder (6g)
- 1 cup milk, 2% milkfat (8 oz)
- 1 tsp almond extract (4g)
- For the Frosting:
- ½ cup plus 2 tbsp all-purpose flour (83g)
- 2 cups 2% milk (16 oz)
- 1 ½ tsp almond extract (6g)
- 2 cups granulated sugar (400g)
- 2 cups salted butter, softened (1 lb)
- For Decoration:
- Sliced almonds and whole almonds
I line it all up on my counter, and it’s like an almond cream treasure trove. This makes a stunning two-layer 8-inch cake—perfect for sharing or hoarding, depending on my mood. It’s my roadmap to nutty bliss. I always double-check my stash before I start—it’s my ritual to stay chill. Nothing’s worse than missing almond extract mid-mix, right? Keeps me in the zone and ready to bake.
Instructions
Step 1: Preheat and Prep
Let’s get nutty—crank your oven to 350°F and feel the kitchen hum with promise. Grease two 8-inch round pans with butter, dust with flour (I love that slick prep!). Take a sec to breathe—this is gonna be an almond wonder, and you’re already on your way.
Step 2: Whip the Egg Whites
In a stand mixer with the whisk attachment, beat ¾ cup plus 3 tbsp egg whites ‘til stiff peaks form—takes 1-2 minutes (I grin at those fluffy clouds!). Pour into a bowl—chill in the fridge (my heart’s racing with excitement!).
Step 3: Cream the Butter
In the same mixer bowl (no need to wash!), beat 1 cup (8 oz) room-temp salted butter with the beater blade ‘til white and creamy—about 2 minutes (I love that pale fluff!). Add 1 ½ cups (300g) granulated sugar—beat 1-2 minutes ‘til light and fluffy (that buttery scent’s got me hooked!).
Step 4: Mix the Dry Goods
In a small bowl, whisk 3 cups (345g) carefully spooned cake flour, ½ tsp (3g) salt, and 2 tsp (6g) baking powder—stir well (I love that powdery puff!). Set aside—this is the tender base!
Step 5: Combine the Wet Mix
In another bowl, mix 1 cup (8 oz) 2% milk and 1 tsp (4g) almond extract—stir ‘til blended (I’m drooling at that nutty whiff!). Set aside—ready to roll!
Step 6: Blend the Batter
Alternate adding the dry mix and milk mix to the butter mixture—start and end with dry, three dry and two wet additions (I feel pro layering it in!). Mix ‘til just combined—add the chilled egg whites, fold gently with a spatula (don’t overmix, I keep it light!). Pour into the pans—smooth the tops (I’m dreaming of that first slice!).
Step 7: Bake the Layers
Bake for 25-27 minutes—check ‘til the top bounces back or a toothpick’s clean (I watch with glee as they puff up golden!). Cool in pans 10 minutes—loosen edges, turn onto racks, and cool completely (that almond aroma’s pure heaven!).
Step 8: Cook the Frosting Base
In a saucepan, whisk ½ cup plus 2 tbsp (83g) all-purpose flour into 2 cups (16 oz) 2% milk over medium-low—stir constantly ‘til thick like mashed potatoes, 12-15 minutes (I love that creamy texture!). Cool in an ice bath 5-10 minutes ‘til room temp—stir in 1 ½ tsp (6g) almond extract (my kitchen’s a nutty dream!).
Step 9: Whip the Frosting
Process 2 cups (400g) granulated sugar in a food processor ‘til fine—beat 2 cups (1 lb) softened salted butter with it ‘til fluffy, 5 minutes (I grin at that smoothness!). Add the cooled flour mix—beat 3-5 minutes ‘til it’s whipped cream-like (I sneak a taste—it’s frosting bliss!). Scrape the bowl—keep it light!
Step 10: Assemble and Decorate
Place one cooled layer on a plate—spread frosting, stack the second layer, and frost the top and sides (I feel like an artist with that creamy swirl!). Decorate with sliced and whole almonds—slice and serve (that first bite’s pure magic, and you made it happen!). Store covered—I sneak bites ‘til it’s gone!