Best Ever Almond Cream Cake

5 from 13 votes

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!

Course Baking, Dessert

Cuisine American, British, North American

Keyword Almond Cake, Best Ever Almond Cream Cake

Servings 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