Almond Cream Cake

Introduction & Inspiration

When I dreamed up this Almond Cream Cake, I was looking for something soft, luxurious, and beautifully simple.

I wanted a cake that would feel like a gentle celebration, full of delicate almond flavor and a cloud-like frosting.

Every time I make this recipe, it reminds me that some of the most elegant desserts are built on simple, classic flavors.

The tender layers and smooth frosting come together into something that feels almost ethereal.

It’s a cake perfect for weddings, showers, birthdays, or simply when you want to celebrate everyday beauty.

Nostalgic Appeal

Almond-flavored desserts have always made me think of family gatherings and special Sunday dinners.

My grandmother often made almond cookies and cakes, and their aroma would fill the house with a cozy sweetness that felt like pure happiness.

Recreating those flavors in this Almond Cream Cake feels like carrying a little piece of my childhood into my kitchen today.

It’s incredible how a simple ingredient like almond extract can open the door to so many warm memories.

When I bake this cake, I’m reminded that food isn’t just about taste — it’s about heart, history, and sharing moments of joy.

Homemade Focus

Baking from scratch gives this Almond Cream Cake its special magic.

Every step, from beating the egg whites to making the creamy flour-based frosting, adds a personal touch that shines through in the final result.

There’s a real difference between homemade and store-bought cakes, and this one proves it with every soft, buttery bite.

I love knowing exactly what goes into my cake: real butter, fresh milk, pure almond extract, and a little bit of patience.

Homemade baking lets you control the flavors, the texture, and most importantly, the love that goes into every layer.

It’s about creating something that feels just as wonderful to make as it does to eat.

Flavor Goal

My goal with this Almond Cream Cake was to create a flavor that’s rich but not heavy, sweet but balanced.

The tender cake layers are moist and buttery, with a delicate almond fragrance that’s noticeable but never overpowering.

The frosting, made with a cooked flour and milk base, is incredibly light and whipped — almost like sweetened clouds.

Adding a sprinkle of sliced almonds brings a touch of nuttiness and texture that complements the creaminess beautifully.

Each bite melts in your mouth, offering the perfect balance between richness and airiness.

It’s a flavor experience that’s both luxurious and comforting at the same time.

Ingredient Insights

Every ingredient in this cake plays a key role in building its signature taste and texture.

Egg whites create an airy, light structure, making the cake soft and tender.

Salted butter adds depth and richness, balancing the sweetness with a savory hint.

Granulated sugar sweetens the batter and helps achieve a golden crust.

Cake flour is essential for a delicate crumb — it’s lighter than all-purpose flour and makes a noticeable difference.

Salt sharpens all the flavors, enhancing both the sweetness and the almond notes.

Baking powder ensures the cake rises beautifully without becoming too dense.

Milk adds moisture and tenderness, making the layers soft but stable.

Almond extract infuses the cake and frosting with its signature nutty, floral aroma.

For the frosting, flour and milk create a thick, creamy base without making it heavy.

Processed granulated sugar gives the frosting a smooth texture without grittiness.

Decorating with sliced and whole almonds adds a finishing touch of crunch and elegance.

Essential Equipment

Having the right tools makes baking this Almond Cream Cake a breeze.

Two 8-inch round cake pans are essential for baking even, beautiful layers.

A stand mixer with a whisk attachment helps whip egg whites to stiff peaks and cream the butter effortlessly.

Mixing bowls of various sizes are helpful for keeping ingredients organized.

A rubber spatula is perfect for folding delicate egg whites into the batter without deflating them.

An offset spatula makes frosting the cake easy and gives a smooth, professional finish.

A wire cooling rack allows the cakes to cool properly without trapping moisture.

Simple tools, paired with a little care, create a stunning homemade cake.

Ingredients with Measurements

For the Cake:

• ¾ cup egg whites plus 3 tablespoons
• 1 cup salted butter, room temperature (8 ounces)
• 1½ cups granulated sugar (300 grams)
• 3 cups cake flour (345 grams), spooned and measured carefully
• ½ teaspoon salt (3 grams)
• 2 teaspoons baking powder (6 grams)
• 1 cup milk, 2% milkfat (8 ounces)
• 1 teaspoon almond extract (4 grams)

For the Frosting:

• ½ cup plus 2 tablespoons all-purpose flour (83 grams)
• 2 cups 2% milk (16 ounces)
• 1½ teaspoons almond extract (6 grams)
• 2 cups granulated sugar (400 grams)
• 2 cups salted butter, softened (1 pound)

For Decoration:

• Sliced almonds
• Whole almonds

Step-by-Step Instructions

Step 1:
Preheat your oven to 350°F (175°C).
Grease and flour two 8-inch round cake pans.
Set them aside.

Step 2:
Using a stand mixer, beat the egg whites with the whisk attachment until stiff peaks form.
Transfer the whipped egg whites to another bowl and refrigerate until ready to use.
This step adds essential air to the cake.

Step 3:
In the same mixing bowl, cream the softened butter for about 2 minutes until it’s pale and fluffy.
Add the granulated sugar and beat for another 1-2 minutes until the mixture is light and airy.
This creates the base for a tender crumb.

Step 4:
In a small bowl, whisk together the cake flour, salt, and baking powder.
In another bowl, combine the milk and almond extract.
You’ll be adding these alternately to the butter-sugar mixture.

Step 5:
Gradually add the dry ingredients and milk mixture to the creamed butter, alternating and beginning and ending with the dry ingredients.
Mix just until combined.
Overmixing can make the cake dense.

Step 6:
Gently fold the stiff egg whites into the batter.
Use a spatula and a light hand to keep the batter airy.
This step is key to a soft, light cake.

Step 7:
Divide the batter evenly between the prepared pans.
Bake for 25-27 minutes, or until the tops bounce back when lightly touched.
Cool in the pans for 10 minutes before transferring to wire racks.

Preparing the Frosting

Step 8:
In a saucepan, whisk the flour into the milk over medium-low heat.
Cook, stirring constantly, until very thick, about 12-15 minutes.
The texture should resemble mashed potatoes.

Step 9:
Remove the pan from heat and cool the mixture quickly by setting it in an ice bath.
Stir in the almond extract once cooled to room temperature.
Meanwhile, prepare the sugar and butter.

Step 10:
If you have a food processor, pulse the granulated sugar briefly to make the granules finer.
Cream the softened butter and processed sugar together until fluffy, about 5 minutes.
The mixture should be smooth, with no graininess.

Step 11:
Add the cooled flour-milk mixture to the creamed butter-sugar mixture.
Beat for another 3-5 minutes until the frosting is fluffy and smooth.
It should look like whipped cream.

Assembling the Cake

Step 12:
Place one cooled cake layer on a serving plate.
Spread a generous layer of frosting on top.
Place the second cake layer on top.

Step 13:
Use the remaining frosting to cover the top and sides of the cake.
Smooth with an offset spatula or create soft swirls.
Decorate with sliced and whole almonds as desired.

Step 14:
Chill the cake slightly to set the frosting.
Bring to room temperature before slicing for the best texture and flavor.
Serve and enjoy every soft, creamy bite.

Troubleshooting

If your cake is too dense, be sure to fold the egg whites gently without deflating them.
Light mixing is crucial at this stage.

If your frosting is too soft, chill it briefly before using.
It will firm up beautifully once refrigerated.

If you notice graininess in the frosting, ensure the sugar is processed finely and fully creamed with the butter.
Take your time during mixing for the smoothest result.

Always let the cakes cool completely before frosting to avoid melting.

Tips and Variations

Toast the sliced almonds for a deeper, nutty flavor.
It only takes a few minutes in a dry skillet.

Add a layer of raspberry or apricot jam between the cake layers for a fruity surprise.
It pairs wonderfully with almond.

Swap out almond extract for vanilla if you want a more classic white cake flavor.
Both versions are delicious.

Top with edible flowers for an elegant, extra-special touch.

Serving and Pairing Suggestions

This Almond Cream Cake pairs beautifully with hot tea, especially Earl Grey or chamomile.
The soft almond notes complement gentle, floral teas.

It’s perfect for bridal showers, weddings, or elegant brunches.
The light texture makes it ideal for spring and summer celebrations.

Leftovers can be stored in an airtight container in the fridge for up to 4 days.
Bring slices to room temperature before serving for the best flavor.

Nutritional Information

Each slice contains approximately 400-450 calories.
The cake provides about 20-22 grams of fat and 45-50 grams of carbohydrates.

Thanks to the almond flavor and real ingredients, it feels indulgent but not overwhelming.
A little slice goes a long way in satisfying your sweet cravings.

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Recipe Summary and Q&A

This Almond Cream Cake is a soft, elegant, and utterly irresistible dessert that’s sure to impress.

Can I make the cake layers ahead of time?
Yes!
Wrap and freeze the cooled layers for up to 2 months before frosting.

Can I use different nuts for decorating?
Absolutely.
Pistachios or hazelnuts would add a lovely twist.

How do I store the finished cake?
Keep it refrigerated, and let it come to room temperature before serving.
It will stay moist and flavorful for several days.

This Almond Cream Cake is pure elegance in dessert form — perfect for every celebration big or small.