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!
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.
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.
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.
Combine the milk and the melted butter and add that slowly as well, while the mixer is running on low.
Turn the mixer to medium-high and beat for about 1 minute.
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.
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.
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.
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.
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.