Almond Cream Cake
A fluffy and delicious almond cream cake topped with a creamy almond frosting, perfect for any occasion.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 1 cup granulated sugar
- 1/2 cup almond milk
- 1 tsp vanilla extract
- 1/2 tsp almond extract
Creamy Frosting
- 1 cup unsalted butter softened
- 3 cups powdered sugar
- 2 tbsp almond milk
- 1 tsp almond extract
- 1/4 tsp salt
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla and almond extracts.
- In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the almond milk. Mix until just combined.
- Divide the batter evenly between the prepared pans. Bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
- In a large bowl, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth. Mix in the almond milk and almond extract until fully combined. Adjust the consistency with additional milk or sugar as needed.
Serving
- Place one cake layer on a serving platter. Spread a layer of frosting over the top before placing the second layer on top. Frost the top and sides of the cake, smoothing with a spatula for a clean finish. Slice and serve.
Storage
- Store the cake in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for the best texture and flavor.
Notes
Pro Tips: Always use room temperature ingredients for better mixing and texture. For a fluffier cake, sift the flour and baking powder together to eliminate lumps. Do not overmix the batter once the dry ingredients are added.
Ingredient Substitutions: Almond milk can be replaced with regular milk or any nut milk of your choice.
How to Serve: Pair this cake with a hot cup of coffee or a glass of almond milk.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 5 days.
Make-Ahead Tips: Bake the cake layers a day in advance and wrap them tightly in plastic wrap to keep them fresh until you're ready to frost and serve.
Ingredient Substitutions: Almond milk can be replaced with regular milk or any nut milk of your choice.
How to Serve: Pair this cake with a hot cup of coffee or a glass of almond milk.
Storage & Freshness: Store in an airtight container in the refrigerator for up to 5 days.
Make-Ahead Tips: Bake the cake layers a day in advance and wrap them tightly in plastic wrap to keep them fresh until you're ready to frost and serve.