Name: Toasted Almond Cream Cake Recipe
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 300 grams cake flour; 280 grams granulated sugar; 2 1/2 tsp baking powder; 1/2 tsp salt; 114 grams unsalted butter (room temperature); 114 grams oil (vegetable or canola oil); 2 large eggs (room temperature); 1 egg white (room temperature); 2 tsp vanilla extract; 1 tsp almond extract; 260 grams buttermilk (room temperature); 100 grams sliced almonds; 228 grams unsalted butter (room temperature); 114 grams salted butter (room temperature); 360 grams powdered sugar; 1 tsp almond extract; 1-2 tbsp heavy cream

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Introduction

This Toasted Almond Cream Cake is a delightful combination of moist almond-flavored layers and creamy almond buttercream frosting. Toasted sliced almonds add a lovely crunch and nutty aroma, making it perfect for special occasions or whenever you crave a luxurious treat.

The image shows a round cake covered completely in thin, toasted almond slices that give the surface a light tan and brown textured look. The cake appears to have multiple layers underneath, hinted at by its height, and is placed on a smooth, round, gray marble board. The background is a warm brown color, and there is a blurry greenish bottle behind the cake, adding depth. The setting is on a white marbled surface, and part of a white plate with a silver cake server is visible in the foreground. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 grams cake flour
280 grams granulated sugar
2 1/2 tsp baking powder
1/2 tsp salt
114 grams unsalted butter (room temperature)
114 grams oil (vegetable or canola oil)
2 large eggs (room temperature)
1 egg white (room temperature)
2 tsp vanilla extract
1 tsp almond extract
260 grams buttermilk (room temperature)
100 grams sliced almonds
228 grams unsalted butter (room temperature)
114 grams salted butter (room temperature)
360 grams powdered sugar
1 tsp almond extract (for frosting)
1-2 tbsp heavy cream

Instructions

Step 1: Preheat the oven to 350°F (180°C) and line two 8-inch round cake pans with parchment paper. Set aside.
Step 2: In a mixer bowl, combine cake flour, granulated sugar, baking powder, and salt. Mix on low speed until just combined.
Step 3: Add 114 grams of softened unsalted butter and beat on low speed for 3-5 minutes until the mixture resembles wet sand.
Step 4: Add vegetable oil, eggs, egg white, vanilla extract, and almond extract. Mix until a thick batter forms, then gradually stream in the buttermilk.
Step 5: Divide the batter evenly between the prepared pans and bake for 30-35 minutes. A toothpick inserted in the center should come out clean.
Step 6: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 7: While the cakes cool, reduce the oven temperature to 300°F (150°C). Spread the sliced almonds on a lined baking sheet and toast for about 15 minutes, stirring occasionally until golden brown.
Step 8: For the almond buttercream frosting, beat both softened unsalted and salted butter together on medium-high speed for 10 minutes, scraping down the bowl as needed.
Step 9: Gradually add powdered sugar, about one cup at a time, mixing on low speed. Then add almond extract and mix on medium-low speed.
Step 10: Add heavy cream one teaspoon at a time until the frosting reaches your desired consistency.
Step 11: To assemble, place one cake layer on a stand and spread about ½ cup of frosting evenly on top. Add the second layer with the flat side up.
Step 12: Apply a thin crumb coat over the entire cake and chill it in the fridge for 20 minutes to set.
Step 13: Spread a thick, smooth layer of frosting all over the cake. Press toasted almonds carefully into the sides and top, using any that fall off to fill in gaps until the cake is fully coated.
Step 14: Slice and serve your beautiful toasted almond cream cake. Enjoy!

Tips & Variations

For extra almond flavor, you can lightly toast some almond flour and fold it into the batter.
If you don’t have buttermilk, substitute with milk plus 1 tablespoon lemon juice or vinegar, stirred and rested for 5 minutes.
To make the cake dairy-free, swap out butter and buttermilk for vegan alternatives, and use a neutral oil.
Adding a pinch of cinnamon or nutmeg to the almond buttercream adds a warm spice note.

Storage

Store the frosted cake in an airtight container or cake dome in the refrigerator for up to 3 days. Before serving, let the cake sit at room temperature for about 30 minutes to soften the frosting. You can also freeze the unfrosted cake layers tightly wrapped in plastic wrap for up to 2 months; thaw completely before frosting.

How to Serve

A round layered cake covered entirely with light tan toasted almond slices on the sides and top, hiding the creamy white frosting underneath; the cake sits on a smooth white marble cake stand with soft shadows, while an out-of-focus green wine bottle and glass stand in the brown blurred background on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of nut instead of almonds?

Yes, you can substitute with toasted hazelnuts or pecans for a different flavor, but keep in mind the texture and taste will vary from classic almond cake.

How do I prevent the almond buttercream from being too sweet?

If the frosting tastes too sweet, try adding a small pinch of salt to balance the flavor, or slightly reduce the powdered sugar while maintaining the right consistency with more butter or cream.