Almond Cake Recipe

We are so happy to share our moist Almond Cake with Almond Cream Cheese Frosting recipe with you!

The cake consists of soft almond cake layers which are filled and frosted in a luscious layer of almond cream cheese frosting. Yum!

Our Almond Cream Cheese Recipe is based on a classic cream cheese frosting that we have used for years, only weve replaced the vanilla extract in the recipe with almond extract.

The resulting frosting is silky smooth and SO good. It pairs perfectly with our almond cake.

1. 1 1/2 cups almond flour, * measured correctly.
2. 4 eggs, separated, room temperature.
3. 1/2 cup granulated sugar.
4. 1 Tbsp lemon zest, grated from 1 large lemon.
5. 1/4 cup sliced almonds.
6. Confectioners sugar and lemon slices for garnish, optional.

Simple Anytime Almond Cake

This simple Almond Cake is an Almond Anytime Cake. Simple, incredibly moist, and delicious. A buttery, slightly sweet snacking cake perfect for teatime, breakfast, or midnight cravings.

Prep: 10min

Total: 55min

Ingredients:

• 2 cups all-purpose flour
• 1/2 cup blanched, sliced almonds (plus more for garnishing top of the cake)
• 1 ½ teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup butter, softened, plus more for buttering pan
• 1 ½ cups granulated sugar
• 2 teaspoons almond extract
• 1 teaspoon vanilla extract
• 2 large eggs, room temperature
• 1 cup sour cream

Instruction:

1. Preheat the oven to 325 degrees. Butter sides and bottoms of a 9-inch springform pan.
2. In a spice or nut grinder (or food processor or blender), pulse the almonds until finely ground. Then in a medium bowl, combine the flour, ground almonds, baking powder, baking soda, and salt together. Set aside.
3. With an electric mixer or stand mixer, cream the butter and sugar until light and fluffy; about 5 minutes. Beat in the eggs, one at a time, until mixed, then add the almond and vanilla extracts along with the sour cream.
4. Beat in the flour mixture just until mixed with no dry flour streaks.
5. Transfer the dough to the springform pan. Smooth the batter with a spatula and sprinkle almonds and 2 tablespoons of granulated sugar over the top.
6. Bake 40 minutes to 1 hour, or until the top is golden and springs back when lightly pressed. During the last 10 minutes of baking, place a sheet of parchment paper over the cake if it is browning too quickly. Cool in the pan on a wire rack before removing the sides of the pan. When ready to serve, sift powdered sugar on top and slice into wedges.

Almond Cake (A Scratch Recipe)

This delicious recipe consists of moist almond cake layers with a flavorful almond cream cheese frosting!

Ingredients:

• 1/2 cup ( 48g) sliced almonds
• 1 1/2 sticks (170g) unsalted butter, softened ( holds it shape but dents when pressed)
• 2 cups (400g) sugar
• 4 large eggs
• 3 cups (342g) cake flour (spooned into measuring cup and leveled off) If you do not have cake flour see substitution in Notes below.
• 2 teaspoons (8g) baking powder
• 1/2 teaspoon (3g) baking soda
• 1/2 teaspoon (3g) salt
• 1 1/4 cups (296g) buttermilk — if you do not have buttermilk, see substitution below
• 1/4 cup (54g) vegetable oil (we use canola oil)
• 1 Tablespoon (12g) almond extract
• 2 sticks ,1 cup, (226g) unsalted butter, slightly softened
• 2 (8oz) packages cream cheese (total weight 452g), slightly softened. I use full fat cream cheese. Using reduced fat or the spreadable cream cheese will cause the frosting to be too soft.
• 2 teaspoons (8 g) almond extract
• 1/2 teaspoon salt (2g) optional – it will cut the sweetness, popcorn salt is best to use because it is fine and dissolves faster
• 6 to 6 1/2 cups (690g to 747g) powdered sugar
• We used additional sliced almonds to decorate the cake and created texture in the frosting using a small offset spatula. Rosette border was piped with a star tip 21

Instruction:

1. Finely chop the almonds in a blender. (We used a small bullet blender for this) You could also do a rough chop of the almonds, if you like
2. Grease and flour three 8 inch round pans, add a circle or parchment paper or waxed paper. Sprinkle the finely chopped almonds over the parchment paper before adding the cake batter.
3. Preheat oven to 350 degrees F.
4. In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside
5. In another bowl, add the buttermilk, oil and almond extract. Set aside..
6. In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears.
7. Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid).
8. Do not mix above medium speed or over mix the cake batter. Divide batter between the three cake pans, pouring the batter on top of the finely chopped almonds on the bottom of the pans.
9. Bake at 350 degrees for 22 – 25 minutes or until a toothpick inserted in the center comes out clean or with just few crumbs attached. Let cool 10 minutes and turn out.
10. Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
11. Cut the slightly softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
12. Add the almond extract. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
13. Increase mixing speed and mix until fluffy. Don’t mix above medium speed or it may become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
14. This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly, then remix. Do not microwave to soften chilled frosting.
15. Will frost a 3 layer 8 or 9 inch cake.

Almond Cream Cake

Light, moist and velvety, this Almond Cream Cake has a homemade cooked, whipped frosting that pairs perfectly with the almond cake. Top with sliced almonds.

Prep: 50min

Total: 95min

Yield: 15

Serving Size: 1 serving

Nutrition Facts: calories 650 kcal, Carbohydrate 70 g, Protein 6 g, Fat 38 g, Saturated Fat 24 g, Cholesterol 102 mg, Sodium 444 mg, Sugar 49 g, servingSize 1 serving

Ingredients:

• 1 cup salted butter (room temperature, 8 ounces)
• 1 1/2 cups granulated sugar (300 grams)
• 3 cups cake flour* ((345 grams) spooned & measured carefully)
• 1/2 teaspoon salt (3 grams)
• 2 teaspoons baking powder (6 grams)
• 1 cup milk (2% milkfat)
• 1 teaspoon almond extract
• 3/4 cup egg whites (plus 3 tablespoons*)
• 1/2 cup plus 2 tablespoons all-purpose flour
• 2 cups milk
• 1 1/2 teaspoons almond extract
• 2 cups salted butter (softened)
• 2 cups granulated sugar
• Sliced almonds and whole almonds for decorating

Instruction:

1. Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you’re ready to add them to the batter.
2. Using the same bowl that you used to beat the egg whites, place the softened butter in and cream the butter for about 2 minutes (using the beater blade attachmenuntil it is white in appearance.
3. Add the sugar to the butter and beat until fluffy (about another 1-2 minutes).
4. In a small bowl, combine the flour (measured carefully*), salt and baking powder. Set aside.
5. In another bowl, combine the milk and almond extract.
6. Add the flour mixture to the butter/sugar mixture alternately with the milk.
7. Add the stiffly beaten eggs to the cake batter. Fold the egg whites in gently. Do not overmix at this point. If you do, your cake will become more dense.
8. Grease and flour 2 9″ round cake pans. Pour the cake batter equally into the prepared cake pans.
9. Bake the cakes at 350 degrees for 25-27 minutes or until the top bounces back when you touch it.
10. Allow the cakes to cool for 10 minutes, then loosen the edges and remove them from the pans to a wire rack, allowing them to cool completely.
11. While the cakes are cooling, prepare the frosting. In a saucepan, whisk the flour into the milk over medium-low heat until it thickens. Stir it constantly, lowering the heat to low if needed. The consistency should be very thick, like mashed potatoes. This step took about 12-15 minutes.
12. Remove the pan from the heat and set the pan in a bowl of ice for 5-10 minutes to quicken the cooling process. The temperature of the mixture should be at room temperature.
13. Stir in the almond extract.
14. If you have a food processor, process the white sugar for a minute or so so that the granules become finer.
15. While the mixture is cooling, cream together the butter and processed sugar using a stand mixer with the whisk attachment until light and fluffy. Do this for 5 minutes until the sugar is completely creamed and there is no graininess left.
16. Add the cooled flour mixture and beat it until it all combines and looks like whipped cream. This will take about another 3-5 minutes of beating. Keep scraping the sides of the bowl while the mixture is beating together so that everything gets well incorporated. Once the mixture has the texture of fluffy whipped cream, you are ready to ice the cake.
17. Once the cakes are cool, place one cake on a cake plate. Spread frosting on top of that layer, then place the other cake on top of the frosted cake. Use the remainder of the frosting to frost the top and sides of the cake.
18. Decorate the sides and top with sliced and whole almonds, as the picture shows, if desired.

Easy Almond Cake Recipe (Gluten Free Cake)

FAQ

Is almond cake good for diabetes?

What is the trick to baking with almond flour?

1. Use Eggs as The Leavening Agent. Since baking powder contains baking soda, baking powder cannot be used in almond flour baking. …
2. Be Careful Not to Overmix. …
3. Add More Liquid for Thinner Batter. …
4. Substitution Ratios.

What is the purpose of almond flour in a cake?

What is Ikea almond cake?