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!
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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.
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!
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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:
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Easy No Bake Peanut Butter Chocolate Cheesecake
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Easy No Bake Chocolate Peanut Butter Cheesecake Pie
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Easy No Bake Strawberry Swirl Cheesecake
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Easy No Bake Orange Creamsicle Cheesecake
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Easy No Bake Chocolate Mousse Vegan Cheesecake
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Easy No Bake Strawberry Cheesecake
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Easy No Bake Classic Tiramisu
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Easy No Bake Chocolate Mocha Tiramisu
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!
Ingredients
For the cake:
- 4 eggs at room temperature
- 2 1/4 cups granulated sugar
- 2 1/4 cups all purpose flour
- 2 1/4 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk at room temperature
- a few drops of almond extract
- 1/4 cup butter melted
For the frosting:
- 5/8 cup all purpose flour sifted to remove all lumps
- 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
Instructions
For the cake:
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Preheat your oven to 350 degrees Fahrenheit and prepare two 8 and a half inch round cake pans by greasing them with butter and lining the bottom with parchment paper. I like to use high-walled springform pans for this recipe (for easy removal), but it isn't necessary.
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In a large bowl with a hand mixer, or in the bowl of your stand mixer, whip the eggs on medium-high speed for several minutes until they're light, fluffy and bubbly. With the mixer on medium-high, add the sugar slowly in a steady stream and continue mixing for several minutes.
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Combine the flour, baking powder and salt in a small bowl and add it to the egg mixture slowly while the mixer is running on low speed.
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Combine the milk and the melted butter and add that slowly as well, while the mixer is running on low.
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Turn the mixer to medium-high and beat for about 1 minute.
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Divide the batter evenly between the prepared cake pans and bake for about 20-25 minutes, or until a toothpick inserted into the middle of one of the cakes comes out clean.
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Set the cakes aside to cool for about 5 minutes in their pans before inverting them onto cooling racks (and removing the pans) to cool completely to room temperature.
For the frosting:
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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.
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Continue to cook this mixture, whisking constantly, until the mixture thickens and no lumps remain.
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Spread out the thickened milk and flour mixture onto a dinner plate to cool completely.
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When the mixture is cool, press it through a sieve or strainer to remove any tiny lumps that may remain.
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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.
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Add the butter and mix on medium-high speed until the mixture is very smooth.
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Add the powdered sugar about 1/2 cup at a time, along with the salt and the almond extract.
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Continue to mix on medium-high until the frosting is extra smooth and creamy.
Assembly and decorating:
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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.
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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.
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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.
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Arrange the fruit pieces, cookies, and almonds on top as you wish.
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Refrigerate until ready to serve.
Recipe 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.
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