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
Units
Scale
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.