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Best Ever Almond Cream Cake

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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!

Almond Cream Cake Almond Cream Cake Pinterest

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Almond Cream Cake with baker in background in apron **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!!

Almond Cream Cake with fruit design

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!!

Almond Cream Cake with fruit design

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.

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  Almond Cream Cake with fruit design on top 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!

Slice of Almond Cream Cake with Fruit  

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Slice of Almond Cream Cake with Fruit 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!  

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Looking for more easy no bake desserts? You’ll LOVE these:

 

Best Ever Almond Cream Cake

This Best Ever Almond Cream Cake is perfectly moist and dense with the best fluffy, creamy almond frosting you'll ever taste! Perfect for any celebration!
5 from 9 votes
Print Pin Rate
Course: Baking, Dessert
Cuisine: American, British, North American
Keyword: Almond Cake, Best Ever Almond Cream Cake
Servings: 12 servings
Calories: 867kcal
Author: Chrissie

Ingredients

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
US Customary - Metric

Instructions

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.

Notes

This cake is best enjoyed the day it's assembled. Feel free to bake the cake layers one day in advance, cool and wrap in plastic wrap, and store in the fridge until the next day.
The frosting is best enjoyed the day it's made.
It is possible to make only two 8-inch round cake layers with this recipe, however they will be quite tall and trimming might be required. Use cake pans with high sides (I use springform pans) for this recipe, especially if you're making two 8-inch layers only.
 

Nutrition

Serving: 1slice | Calories: 867kcal | Carbohydrates: 91g | Protein: 9g | Fat: 54g | Saturated Fat: 33g | Trans Fat: 2g | Cholesterol: 216mg | Sodium: 312mg | Potassium: 286mg | Fiber: 1g | Sugar: 58g | Vitamin A: 1674IU | Vitamin C: 1mg | Calcium: 156mg | Iron: 2mg
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Reader Interactions

Comments

    • Vanessa says

      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!

      Reply

      • The Busy Baker Team says

        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 ☺️

        Reply

    • The Busy Baker says

      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!

      Reply

    • The Busy Baker says

      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.

      Reply

    • The Busy Baker says

      Unfortunately I have never tried it so I couldn’t tell you. But if you do try, please let us know! Happy baking!

      Reply

  11. ashok says

    5 stars
    Thanks For Sharing this amazing recipe. My family loved it. I will be sharing this recipe with my friends. Hope the will like it.

    Reply

  12. Valerie says

    5 stars
    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 🙂

    Reply

  13. Rachel Elliott says

    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?

    Reply

  15. Meg says

    5 stars
    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!

    Reply

    • The Busy Baker Team says

      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!

      Reply

    • The Busy Baker Team says

      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.

      Reply

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