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Toasted Almond Cream Cake Recipe

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★★★★★

4.7 from 140 reviews

This Toasted Almond Cream Cake is a moist, flavorful dessert featuring a tender almond-infused cake layered with rich almond buttercream frosting and adorned with toasted sliced almonds. The cake boasts a perfect balance of sweet vanilla and almond extracts, enhanced by buttermilk for extra softness and topped with crunchy toasted almonds for added texture. Ideal for celebrations or an indulgent treat, this cake showcases a delightful blend of creamy and nutty notes in every bite.

Ingredients

Scale

Almond Cake

  • 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)

Toasted Almonds

  • 100 grams sliced almonds

Almond Buttercream Frosting

  • 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

Instructions

  1. Preheat and Prep Pans: Preheat the oven to 350°F (180°C) and line two 8-inch round cake pans with parchment paper. Set aside for the cake batter preparation.
  2. Combine Dry Ingredients: In the bowl of a hand mixer or stand mixer fitted with the paddle attachment, add cake flour, granulated sugar, baking powder, and salt. Mix on low speed until well combined to evenly distribute the leavening agents and salt.
  3. Beat Butter into Dry Mix: Add the softened unsalted butter to the dry ingredients and beat on low speed for 3 to 5 minutes until the mixture resembles wet sand. This step ensures proper incorporation of fat and aeration.
  4. Add Wet Ingredients: Mix in the vegetable or canola oil, eggs, egg white, vanilla extract, and almond extract. Continue mixing until a thick batter forms. Gradually stream in the buttermilk and mix until fully combined and smooth.
  5. Transfer and Bake: Evenly distribute the cake batter between the two prepared pans. Place in the oven and bake for 30 to 35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
  6. Cool Cakes: Once baked, remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer the cakes onto a wire rack to cool completely before frosting.
  7. Toast Almonds: Reduce oven temperature to 300°F (150°C). Arrange the sliced almonds on a parchment-lined baking sheet. Bake for about 15 minutes, stirring occasionally until the almonds turn golden brown and fragrant. Remove and let cool.
  8. Prepare Almond Buttercream: In a clean mixing bowl, beat the unsalted and salted butters together on medium-high speed for 10 minutes, scraping sides as needed for a smooth texture.
  9. Add Powdered Sugar and Flavor: Slowly add powdered sugar one cup at a time on low speed to avoid a sugar cloud. Mix in almond extract on medium-low speed, then gradually add heavy cream one teaspoon at a time until the frosting reaches desired spreadable consistency.
  10. Assemble Cake – Layer and Crumb Coat: Place one cake layer on a cake stand or serving plate. Spread approximately ½ cup of frosting evenly over this layer. Add the second cake layer with the flat side up. Apply a thin crumb coat over the entire cake to trap any loose crumbs. Chill the cake in the refrigerator for 20 minutes to set the crumb coat.
  11. Final Frosting and Decoration: After chilling, apply a thick, final layer of frosting all around the cake. Then gently press the toasted almonds onto the sides and top, catching and re-pressing any fallen almonds until the entire outer surface is coated in toasted almonds.
  12. Serve: Slice the cake into pieces and serve. Enjoy the perfect combination of creamy almond frosting and crunchy toasted almond texture.

Notes

  • Make sure all dairy ingredients are at room temperature to ensure smooth batter and frosting.
  • Use parchment paper to prevent cake from sticking and to get clean edges.
  • Toasted almonds can be stored in an airtight container for up to a week if preparing in advance.
  • Adjust heavy cream in frosting to achieve your preferred consistency—less for a stiffer frosting, more for a creamier spread.
  • For extra almond flavor, you can sprinkle a few drops of almond extract on the toasted almonds before pressing them onto the cake.
  • Store the cake covered in the refrigerator for up to 3 days for best freshness.

Keywords: almond cake, toasted almonds, almond buttercream, layered cake, dessert, baking, cream cake

Find it online: https://annakocht.com/toasted-almond-cream-cake-recipe/