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–+ servings
Toasted Almond Cream Cake

Delicious Toasted Almond Cream Cake to Elevate Your Baking Game

Experience nostalgia with every bite of this Toasted Almond Cream Cake, featuring fluffy almond layers and rich almond buttercream.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: DESSERTS
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cake Flour Essential for a tender texture; use all-purpose flour as a substitute.
  • 1.5 cups Granulated Sugar Provides sweetness.
  • 1 tbsp Baking Powder Acts as the leavening agent.
  • 0.5 tsp Salt Enhances overall flavor.
  • 0.5 cups Unsalted Butter Adds richness; substitute with vegan butter if needed.
  • 0.5 cups Vegetable/Canola Oil Keeps the cake moist; can be replaced with melted coconut oil.
  • 4 large Large Eggs Adds structure; use replacements for vegan option.
  • 1 tbsp Vanilla Extract Enhances flavor.
  • 1 tsp Almond Extract Key flavor component of the cake.
  • 1 cups Buttermilk Contributes to tenderness; can use milk + vinegar as substitute.
For the Topping
  • 1 cup Sliced Almonds Toast for enhanced crunch.
For the Frosting
  • 4 cups Powdered Sugar Sweetens and thickens the buttercream.
  • 0.5 cups Heavy Cream Helps achieve desired frosting consistency; can use non-dairy alternative.

Equipment

  • Oven
  • mixing bowl
  • mixer
  • cake pans
  • baking sheet
  • wire rack

Method
 

How to Make Toasted Almond Cream Cake
  1. Preheat your oven to 350°F (175°C) and prepare two 8-inch round cake pans by lining them with parchment paper.
  2. Combine cake flour, granulated sugar, baking powder, and salt in a large bowl and mix on low speed.
  3. Add softened unsalted butter to the dry mixture and mix until it resembles wet sand.
  4. Incorporate vegetable oil, eggs, vanilla extract and almond extract, then gradually add buttermilk until smooth.
  5. Pour batter into prepared pans and bake for 30-35 minutes, or until a toothpick comes out clean.
  6. Cool cake layers in pans for about 10 minutes before turning out onto wire racks to cool completely.
  7. Toast sliced almonds on a baking sheet at 300°F (150°C) for 10-15 minutes until golden brown.
  8. For frosting, cream together softened butter and powdered sugar, adding almond extract and enough heavy cream to achieve consistency.
  9. Assemble the cake by frosting the top of one layer, adding the second layer, then applying a crumb coat and chilling.
  10. Finish by adding a thick layer of frosting and pressing toasted almonds into the sides.
  11. Serve and enjoy your Toasted Almond Cream Cake!

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 60mgSodium: 200mgPotassium: 200mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Optional: Garnish each slice with a sprinkle of toasted almonds for extra crunch.

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