This Best Ever Almond Cream Cake is the perfect cake recipe for birthdays, holidays, or any celebration! A deliciously moist cake with the fluffiest and creamiest almond frosting you’ll ever taste!
NEVER MISS A POST! FOLLOW ME ON:
FACEBOOK | PINTEREST | INSTAGRAM | TWITTER
**Based on reader feedback, I’m re-sharing this recipe today with several updates to the recipe that make this recipe even better!** It’s not every day a gorgeous layer cake graces my kitchen with its presence – I enjoy baking cakes, of course, but as you all probably know by now I’m certainly no pro when it comes to layer cakes. I like my layer cakes easy, rustic, and simple…nothing like you see in bakery windows. But this Best Ever Almond Cream Cake? It just had to be shared because not only is it beautiful and elegant, it’s also MUCH easier to make than it looks!!
How to make extra creamy buttercream frosting
The frosting on this cake is absolutely divine and it contains a secret ingredient you probably won’t believe ever made it into a frosting recipe. But I’m telling you, this frosting is probably the best frosting I’ve ever, ever had. I’ve been making it for years after I discovered a copycat recipe in the local newspaper for a locally-famous bakery’s classic birthday cake. Their frosting was just plain vanilla, but flavouring it with almond takes it to another level!!
How to garnish a layer cake
When it comes to layer cakes the garnish should always reflect the flavour inside and be something you’d typically serve with that particular cake flavour. For this Best Ever Almond Cream Cake, we chose fresh berries, a few ladyfinger cookies for added texture, and some whole and sliced almonds. And if you’re wondering how we achieved the straight, smooth sides, check out this great tutorial on how you can do it at home with minimal equipment.
LOOKING FOR MORE EASY STRESS-FREE HOLIDAY MEAL IDEAS AND RECIPES?
GET MY EASY NO-FAIL HOLIDAY MEALS E-COOKBOOK!
And if achieving straight edges snd arranging fruit until it’s “just so” isn’t your thing (it isn’t really my thing either…), then simply slather this ultra creamy frosting on however you like and in whatever rustic pattern you can come up with. Scatter a few berries and some sliced almonds on top and call it an oh so delicious day!
NEVER MISS A POST! FOLLOW ME ON:
FACEBOOK | PINTEREST | INSTAGRAM | TWITTER
I hope you love this Best Ever Almond Cream Cake as much as we do! Let me know in the comments below, what’s your favourite layer cake to make for special occasions? I’d love to know!
KITCHEN PRODUCTS I RECOMMEND:
Looking for more easy no bake desserts? You’ll LOVE these:
Easy No Bake Peanut Butter Chocolate Cheesecake
Easy No Bake Chocolate Peanut Butter Cheesecake Pie
Easy No Bake Strawberry Swirl Cheesecake
Easy No Bake Orange Creamsicle Cheesecake
Easy No Bake Chocolate Mousse Vegan Cheesecake
Easy No Bake Strawberry Cheesecake
Easy No Bake Classic Tiramisu
Easy No Bake Chocolate Mocha Tiramisu
LOOKING FOR MORE DELICIOUS SUMMER DESSERT IDEAS?
GET MY SUMMER DESSERTS E-COOKBOOK!
If you made this, share a photo!
Are you trying this recipe? Use the comment form below to share your take; now with support for image uploads and comment voting!
Best Ever Almond Cream Cake
For the cake:
- 1-2 tablespoons each, butter and flour for greasing and flouring the cake tins
- 1 cup unsalted butter at room temperature
- 2 cups granulated sugar
- 3 medium eggs at room temperature
- 3 medium egg yolks at room temperature
- 3 tablespoons vegetable oil
- 1 teaspoon almond extract
- 1 1/4 cup buttermilk at room temperature
- 3 1/4 cups all purpose flour
- 1 tablespoon baking powder
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
For the frosting:
- 5/8 cup all purpose flour sifted to remove all lumps (1/2 cup + 2 tbsp)
- 2 cups milk
- 2 cups unsalted butter softened to room temperature
- 2 cups powdered sugar sifted to remove all lumps
- a few drops of almond extract
- a pinch of salt
For the decorations:
- 1 cup assorted berries or sliced fruit (strawberries, blueberries, blackberries, raspberries, cherries, peaches, etc.)
- 2-3 plain cookies, shortbread cookies, or lady fingers
- whole and sliced almonds
For the cake:
- Preheat your oven to 325 degrees Fahrenheit and grease and flour two 9-inch round cake pans (with high sides) or three 8-inch round cake pans (with high sides), lining the bottoms with parchment paper rounds for easy release.
- In the bowl of your stand mixer (or in a large bowl using a hand mixer) whip the butter on medium high speed until very smooth. Add the sugar and mix on high speed until fluffy and creamy. The sugar will start to dissolve into the butter a little bit during this creaming process, so you should be able to feel the grains of sugar getting smaller.
- Add the eggs and egg yolks one at a time, mixing well after each addition. Scrape down the sides of the bowl regularly at this stage to make sure everything is mixed well.
- Mix in the oil and almond extract on low speed.
- Measure the buttermilk into a liquid measuring cup and and set aside.
- Measure and sift the flour, baking powder, baking soda and salt into a separate bowl and combine with a wire whisk.
- Add the dry ingredients and the buttermilk alternatively while the mixer is running on low speed. Add 1/3 of the dry ingredients, half the buttermilk, another 1/3 of the dry ingredients, the other half of the milk, and the remaining dry ingredients.
- Turn the speed of the mixer to medium-low and mix until the batter is smooth (about one minute).
- Pour the batter into the prepared cake pans and bake at 325 degrees Fahrenheit for about 29-34 minutes, or until a toothpick inserted into the middle of one of the cakes comes out clean.
- Cool the cakes in the pans for about 5-7 minutes and then turn them out onto cooling racks to cool completely.
- Once the cakes are cool, store them wrapped in plastic wrap in the fridge until ready to frost. They should be refrigerated for at least 1 hour before frosting.
For the frosting:
- While the cakes cool, heat the milk in a small saucepan on the stove over medium-low heat. Add the flour slowly, whisking constantly to combine.
- Continue to cook this mixture, whisking constantly, until the mixture thickens and no lumps remain.
- Spread out the thickened milk and flour mixture onto a dinner plate to cool completely.
- When the mixture is cool, press it through a sieve or strainer to remove any tiny lumps that may remain.
- Add it to a large bowl with a hand mixer, or to the bowl of your stand mixer, and mix on medium-high speed until smooth.
- Add the butter and mix on medium-high speed until the mixture is very smooth.
- Add the powdered sugar about 1/2 cup at a time, along with the salt and the almond extract.
- Continue to mix on medium-high until the frosting is extra smooth and creamy.
Assembly and decorating:
- Level the top of the cakes with a serrated bread knife or a cake leveler (if you have one). Place one of the cakes on a plate or cake stand and place a dollop of frosting on top.
- Spread out the frosting to the edges of the cake, place the next layer on top and then frost the top and sides of the cake until everything is smooth.
- Use Life Love and Sugar's tutorial on how to get straight edges when frosting layer cakes with buttercream (find the tutorial HERE), or simply frost it in a rustic pattern as you wish.
- Arrange the fruit pieces, cookies, and almonds on top as you wish.
- Refrigerate until ready to serve.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
Truly the best almond cake! So pretty too!
What a decadent dessert the is worthy of a restaurant, indeed!
Thanks! Glad you like it!🙂
Can you leave the cake out if so how long?
Almost any frosted cake will last on the counter for up to 3 days but make sure you cover it with a cake keeper or a bowl. Keep in mind that the longer the cake sits out the drier it will be!
The cake was fantastic but that butter cream frosting was phenomenal!
So glad you enjoyed it! Thanks for the positive feedback!
Such a gorgeous cake!This couldn’t look any more perfect!
So glad you like the recipe!! 🙂
Oh wow! This cake looks absolutely AMAZING!! I can’t wait to try it!
Thanks so much! I hope you give it a try!
I tried this recipe and it was divine!! How long will this buttercream stay good in the fridge? I’d like to make it ahead of time for a birthday cake. Thank you!
It should be good for up to three days in the fridge, in an airtight container. Make sure you allow it to return to room temperature for about an hour before using it. Happy baking ☺️
Please help I need to make an almond poppy seed cake and I cannot find a layer recipe for one and this recipe sounds amazing and I would love to make an almond poppy seed cake from it!! I need to make a three-layer 8-in cake, was thinking of adding about a third a cup of poppy seeds maybe more. I know that I need to soak them prior to using them, but would I need to adjust any of the other ingredients in this cake?? This is for A customer order 😬
We’re sorry, we couldn’t tell you as we have never tried it but it should work if you grind the poppy seeds a little and add them in with the dry ingredients. You don’t need to soak them if you grind them. Let us know how it turns out! Happy baking ☺️
Super moist cake and the best frosting!! So easy to make and perfect for any birthday party!
So glad you liked it! Thanks for taking the time to leave a comment! 🙂
This cake looks absolutely amazing, Chrissie!
Thank you Melanie!🙂
Hiii!! Can you add food coloring to the frosting?
Yes, you can but I suggest using gel food coloring as that’s what works best for frostings with a high fat content like this one. Happy baking!
The cake looks delicious and beautiful, Can you use this recipe for a two tier wedding cake?
You sure can, but you will need to create a structure out of some thick plastic straws and a cartboard cake base in between the layers for stability.
Would this work to make cupcakes with?
Unfortunately I have never tried it so I couldn’t tell you. But if you do try, please let us know! Happy baking!
Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.
Thanks so much Ashok!
Really good cake! I thought that the cake was going to be dense, but it turned out perfect. It’s fluffy and moist, and the buttercream is really nice. I added a layer of berry jam in the middle and my family loved it 🙂
I love that addition! Thanks so much for your positive feedback on the recipe Valerie! So glad you love it!
While my cake turned out amazingly tasty and beautiful, I cannot understand what went wrong with my frosting. Two cups of powder sugar with all that creamed butter left me with almost a liquid. I left the butter out at room temp so I’m not sure what I did wrong so I can fix it next time. Can you advise.
Did you use the flour and milk mixture as well? Was it completely cooled?
I’m struck by the fact that the recipe uses all-purpose flour instead of self-rising or cake flour, and yet it only uses a tablespoon of baking powder. I see another commenter thought it would be dense, but said it wasn’t. Because I recently had a fiasco with using all-purpose flour, I’m nervous. Will this recipe really work with all purpose flour?
I have only ever made this cake with well sifted AP flour and never had a fail. Happy baking ☺️
Nice cake recipe
I’m so happy you enjoyed it! Thank you for taking the time to leave your feedback!
Help! I baked for almost 45 minutes and the middles are sinking. They are in 2 – 8×3 cake rounds. Where did I go wrong? Thanks!
Because ovens behave differently always perform the toothpick test on your cakes. Usually cakes sink in the middle if they are under baked. Hope this helps!
Hi, I’m looking to make this for my wedding cake, how much would you increase the ingredients by for 2 x 9″ cake tins? …1/4? And also how can I make my buttercream more white? Mine always stays yellowy/cream and doesn’t look as nice for a wedding cake! Thanks 🙂
The recipe is made for two 9″ cake tins or three 8″ cake tins so no need to increase ingredients. As for the buttercream, you can try suing some fat soluble white food dye. Congratulations on your wedding!
Did anyone have the cake pans overflow ?🤔🤦♀️
I have 10 inch springform pans, would they work?
Using such a wide cake pan will result in not as tall sponges.
Could I make this in a 9×13 pan?
You will have some leftover batter after you fill the 9×13 inch pan. For a cake with straight edges, we recommend two 8 inch square pans.
Is the flour and milk for the frosting supposed to be really thick? I used 125g of flour is that right?
It is supposed to be thick but you only need 80 grams of flour and 480 ml of milk.
Hi, I’m looking at making a 12 inch 3x layer cake. Do you have any suggestions regarding the ingredient quantities?
12×12 inch square pan?
Is it possible to freeze this cake? I would love to have it for Thanksgiving…
Yes, you can freeze this cake, but make sure you defrost it in the fridge. Happy Thanksgiving to you and your family!
Hello, can i make the frosting with different flavours? Like strawberry? If yes, will you pls tell me if to add strawberry essence and when, or fresh strawberries or maybe jam?
Your help is appreciated 😊
You can just replace the few drops of almond extract in the frosting with a few drops of strawberry essence (taste and add more if necessary). I wouldn’t use fresh strawberries or jam in the frosting, however you can try spreading a thin layer of jam on top of the cake layers before you add the frosting and stack them. Hope this helps ☺️