Almond Cream Cake is a delightful dessert with a soft, moist texture and a rich, nutty flavor. Topped with a luscious almond cream frosting, this cake is perfect for special occasions or whenever you crave a sweet treat. The combination of almond extract, butter, and cream creates a sophisticated and indulgent taste that will impress anyone who tries it.
Why You’ll Love This Recipe
- Rich and Buttery Flavor – The perfect balance of almond and vanilla flavors makes this cake irresistible.
- Moist and Tender Texture – Thanks to the combination of butter, sour cream, and eggs, the cake stays incredibly soft.
- Elegant Presentation – Topped with fluffy almond frosting and garnished with slivered almonds, it looks as good as it tastes.
- Perfect for Any Occasion – Ideal for birthdays, holidays, or afternoon tea.
- Easy to Customize – You can add fruit, chocolate, or different nuts to suit your taste.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cake:
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Almond extract
- Vanilla extract
- Sour cream
- Milk
For the Almond Cream Frosting:
- Unsalted butter
- Powdered sugar
- Heavy cream
- Almond extract
- Slivered almonds (for garnish)
Directions
- Preheat the Oven – Set your oven to 350°F (175°C) and grease a cake pan.
- Prepare the Dry Ingredients – In a bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar – Beat butter and sugar until light and fluffy.
- Add Eggs and Flavorings – Mix in the eggs, almond extract, and vanilla extract.
- Combine with Dry Ingredients – Gradually add the dry ingredients, alternating with sour cream and milk, mixing until smooth.
- Bake – Pour the batter into the prepared pan and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- Cool Completely – Let the cake cool in the pan for 10 minutes, then transfer to a wire rack.
- Prepare the Frosting – Beat butter, powdered sugar, almond extract, and heavy cream until fluffy.
- Frost the Cake – Spread the frosting over the cooled cake and garnish with slivered almonds.
- Serve and Enjoy – Slice and enjoy this delicious almond cream cake!
Servings and Timing
- Servings: 10-12 slices
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Cooling Time: 20 minutes
- Total Time: 1 hour 10 minutes
Variations
- Add Fruit – Mix in raspberries or cherries for a fruity twist.
- Chocolate Version – Stir in white or dark chocolate chips.
- Coconut Almond Cake – Add shredded coconut to the batter and frosting.
- Layered Cake – Bake in two cake pans and add a layer of frosting between them.
- Gluten-Free Option – Substitute all-purpose flour with a gluten-free blend.
Storage/Reheating
- Room Temperature – Store the cake in an airtight container for up to 2 days.
- Refrigerator – Keep refrigerated for up to 5 days. Let it sit at room temperature before serving.
- Freezer – Wrap slices in plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge before serving.
FAQs
How do I make the cake extra moist?
Using sour cream and not overbaking the cake ensures a moist texture.
Can I use almond flour instead of all-purpose flour?
You can substitute part of the flour, but the texture may be denser.
What can I use instead of almond extract?
Vanilla extract or a bit of amaretto can work as substitutes.
Can I make this cake ahead of time?
Yes, you can bake it a day ahead and frost it before serving.
Why is my cake dry?
Overbaking or using too much flour can lead to dryness. Make sure to measure correctly.
Can I make this cake dairy-free?
Yes, substitute butter with a dairy-free alternative and use almond or coconut milk.
What frosting pairs well with almond cake?
Almond cream frosting is the best, but vanilla or cream cheese frosting also works well.
Can I make cupcakes with this recipe?
Yes, bake in cupcake liners for about 18-20 minutes.
How do I toast the almonds for garnish?
Spread them on a baking sheet and bake at 350°F (175°C) for 5-7 minutes until golden.
Can I add a drizzle on top?
Yes, a white chocolate or caramel drizzle would enhance the flavor.
Conclusion
Almond Cream Cake is a rich, flavorful dessert that’s both elegant and easy to make. Whether for a special occasion or an everyday treat, this cake will impress with its moist texture and delicious almond flavor. Try different variations and enjoy a slice with your favorite cup of tea or coffee!
Print
Almond Cream Cake
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Almond Cream Cake is a soft, moist vanilla-almond cake with a rich, creamy frosting. Topped with slivered almonds for a slight crunch, this elegant cake is perfect for birthdays, weddings, or any special occasion. The combination of almond extract and a luscious whipped cream cheese frosting makes every bite absolutely irresistible!
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 1/2 tsp almond extract
- 1 cup whole milk
For the Frosting:
- 8 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 cup heavy whipping cream
For Garnish:
- 1/2 cup slivered almonds, toasted
- Powdered sugar (optional)
Instructions
Make the Cake:
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream butter & sugar: In a large mixing bowl, beat butter and sugar together until light and fluffy (about 2-3 minutes).
- Add eggs & flavoring: Mix in eggs one at a time, then add vanilla and almond extracts.
- Alternate dry ingredients & milk: Add the flour mixture in three parts, alternating with the milk. Mix just until combined.
- Bake: Divide batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Frosting:
- Beat cream cheese & butter: In a large bowl, beat together cream cheese and butter until smooth.
- Add sugar & extracts: Mix in powdered sugar, vanilla extract, and almond extract until creamy.
- Whip the cream: In a separate bowl, whip heavy cream to stiff peaks, then gently fold it into the frosting mixture.
Assemble the Cake:
- Layer & frost: Place one cake layer on a serving plate, spread frosting over the top, then place the second cake layer on top. Frost the entire cake.
- Decorate: Sprinkle with toasted slivered almonds and a dusting of powdered sugar if desired.
- Chill & serve: Refrigerate for at least 30 minutes before slicing for the best texture.
Notes
- Make ahead: The cake layers can be baked in advance and frozen for up to 3 months. Thaw before frosting.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Extra almond flavor: Add a little almond extract to the whipped cream for an extra almond kick.