Description

Bake a luscious Almond Cream Cake from scratch with this detailed homemade recipe.
Soft layers, a creamy whipped frosting, and a sprinkle of almonds create an elegant dessert for any celebration.
Follow step-by-step expert tips to make the perfect almond cake at home

Ingredients

Scale

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

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.