Irresistible Homemade Almond Cream Cake: Your Easy Recipe for a Fluffy, Flavorful Layered Dessert
Welcome to your new favorite dessert! This Easy Homemade Almond Cream Cake is designed to be the perfect mini layer cake for any spring celebration, a delightful weekend treat, or simply when you crave a touch of sweet almond indulgence. It all begins with an incredibly moist and tender almond cake recipe, crafted from scratch, which is then elegantly layered with a dreamy, light-as-air almond whipped cream frosting. Every bite of this cake is absolutely bursting with rich almond flavor, thanks to the harmonious blend of almond extract and a luscious almond pastry filling. The result is a cake that is not only moist and exquisitely fluffy but also so incredibly flavorful that it will leave a lasting impression.
“I just had another slice and…it is absolutely delicious!…I substituted the cake flour with gluten-free flour…you cannot tell the difference. The tender crumb and moisture is what I want in a GF cake. Your measurements are spot on.”
-Linda ⭐️⭐️⭐️⭐️⭐️
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My passion for almond-flavored treats runs deep – if you’ve explored my collection, you might have already fallen in love with my Soft Almond Sugar Cookies. This exquisite white almond cake recipe is my latest culinary obsession, and I’m thrilled to share it with you. For many home bakers, creating a layered cake can seem like a daunting task, but rest assured, this recipe for almond cake from scratch simplifies the entire process into just a few manageable and straightforward steps. There’s no need for professional decorating skills here; this almondy cake embraces a charming, rustic aesthetic that makes it even more appealing. You and your guests will be eager to dig into this craveable dessert, appreciating its homemade charm and exceptional flavor.
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Why You’ll Adore This Almond Cream Cake Recipe
If you’re searching for a dessert that truly stands out, this almond cream cake is destined to become a beloved staple in your recipe collection. Here’s why:
- Intense Almond Flavor: This cake is a true celebration of almond. We infuse it with a generous amount of pure almond extract, complemented by a unique almond pastry filling, ensuring a rich and authentic almond taste that permeates every single layer.
- Light-as-Air Whipped Cream Frosting: Forget heavy buttercreams! This cake features a delicate, airy almond whipped cream frosting that perfectly balances the rich cake. It’s incredibly smooth, melts in your mouth, and provides a refreshing contrast to the dense cake.
- Moist and Fluffy Texture: Building on the success of my popular Almond Coffee Cake, this recipe delivers an even fluffier and moister layered cake experience. The secret lies in our careful ingredient ratios and the unique method of incorporating whipped egg whites.
- Simple Step-by-Step Guidance: Don’t be intimidated by layer cakes! This recipe is specifically designed to be approachable, offering clear, easy-to-follow instructions that guide you through making an amazing 6-inch almond vanilla cake, even if you’re a novice baker.
- Perfect for Any Occasion: Its elegant yet rustic appearance makes it versatile for anything from a casual family gathering to a special holiday celebration. The exquisite flavor profile is universally appealing.
Essential Ingredients for Your Almond Cream Cake
Creating a truly remarkable almond cream cake starts with understanding the role of each ingredient. Here’s a closer look at the key components that make this cake so special, ensuring a perfect balance of flavor and texture.
- Cake Flour: This is a crucial ingredient for achieving the signature light and airy texture of this almond cake. Cake flour has a lower protein content than all-purpose flour, which results in less gluten development. This means a more tender, delicate crumb that simply melts in your mouth, preventing the cake from becoming dense or chewy.
- Eggs: Eggs play a multifaceted role in this recipe. By separating the yolks and whites, we harness their unique properties. The egg yolks contribute richness, color, and moisture, while the whipped egg whites are folded into the batter, acting as a natural leavening agent. This technique introduces air, making the cakes incredibly light, fluffy, and voluminous.
- Vegetable Oil: Unlike butter, which can sometimes make cakes denser, vegetable oil contributes a consistent and unparalleled moisture to the cake. Its liquid form helps keep the crumb exceptionally tender and soft, ensuring your almond cake stays moist for longer without compromising on texture.
- Almond Extract and Vanilla Extract: These extracts are the heart of our cake’s distinctive flavor profile. Almond extract delivers that quintessential, fragrant almond taste, while vanilla extract provides a subtle warmth and rounds out the overall flavor, creating a more complex and inviting aroma.
- Cream of Tartar: A baker’s best friend when working with egg whites! Cream of tartar is an acidic ingredient that helps to stabilize the whipped egg whites. It ensures they reach and maintain stiff peaks, preventing them from deflating too quickly and thus contributing to the cake’s exceptional lift and fluffy texture.
- Heavy Whipping Cream: The base for our irresistibly light frosting. When whipped, heavy whipping cream transforms into a cloud-like, airy texture that is far less dense than traditional buttercream. It provides a refreshing and elegant topping for our almond layer cake.
- Almond Pastry Filling: This ingredient is a game-changer for the frosting, adding both profound almond flavor and a delightful, slightly textured consistency. Unlike almond paste (which is much denser), almond pastry filling is softer and more spreadable, incorporating beautifully into the whipped cream to create a truly luxurious frosting. Look for it in cans in the baking aisle, usually near pie fillings or specialty baking ingredients.
For precise measurements and quantities, please refer to the detailed recipe card provided below.
Enhance Your Almond Cream Cake: Substitutions & Variations
While this recipe is designed to be perfect as is, there are a few ways to customize your almond cream cake to suit your preferences or what you have on hand. Thoughtful substitutions and variations can add a personal touch to your homemade dessert.
- Creative Decorating Ideas: Beyond the delicious frosting, you can elevate the visual appeal and texture of your cake. Consider decorating this easy almond cake recipe with a sprinkle of toasted almond slices for an extra nutty crunch and elegant finish. Alternatively, colorful sprinkles can add a festive touch, making it perfect for birthdays or celebratory occasions. Fresh berries, like raspberries or blueberries, would also provide a beautiful contrast in color and a hint of tartness.
- Flour Alternatives (with caution): I strongly advise against substituting the cake flour with regular all-purpose flour if you want to achieve the signature light and fluffy crumb. Cake flour’s lower protein content is key to this delicate texture. If you must use all-purpose flour, you can try reducing the amount by two tablespoons per cup and replacing it with two tablespoons of cornstarch, then sifting thoroughly. However, results may vary, and the cake will likely be denser. For a gluten-free option, as noted by one of our reviewers, a good quality gluten-free flour blend can yield excellent results, maintaining a tender crumb and moisture.
- Almond Filling Flexibility: The almond pastry filling in the frosting adds a wonderful depth of flavor and a lovely textural element. If it’s unavailable, you can still make a delicious frosting. The whipped cream will be smooth and airy, simply lacking the subtle texture and intense almond essence the filling provides. To compensate for the flavor loss, you can increase the amount of almond extract in the frosting by an additional ¼ to ½ teaspoon, adjusting to your taste preference.
- Additional Flavor Boost: For an even more pronounced almond flavor in the cake batter itself, you could gently fold in 1-2 tablespoons of finely ground almonds (almond flour) with your dry ingredients, being careful not to overmix. This adds a subtle richness and texture.
This recipe has been carefully developed and tested to ensure optimal results with the listed ingredients. If you decide to experiment with other substitutions or variations, we encourage you to share your experiences and how it turned out in the comments section below! Your feedback helps our baking community grow.
Step-by-Step: Crafting Your Delicious Almond Cream Cake
Making this beautiful almond cream cake is a rewarding experience, broken down into clear, manageable steps. Follow along to create a stunning and flavorful dessert that will impress everyone.
Step 1: Separate Eggs. Carefully separate the egg yolks and whites into two distinct, clean bowls. Ensure no yolk gets into the whites, as fat can prevent them from whipping properly.
Step 2: Whip Egg Whites. Add cream of tartar to the egg whites. Using an electric mixer, whisk on high speed until they form stiff, glossy peaks. This airy component is essential for a light cake texture. Set aside.
Step 3: Combine Dry Ingredients with Yolks. Into the bowl with the egg yolks, carefully sift together the cake flour, granulated sugar, baking powder, and salt. Sifting prevents lumps and ensures even distribution for a smooth batter.
Step 4: Add Wet Ingredients. To the egg yolk mixture, incorporate the vegetable oil, cold water, and both vanilla and almond extracts. Mix everything together thoroughly until you have a smooth and well-combined batter.
Step 5: Fold in Egg Whites. This step requires a gentle hand. Carefully fold the stiff egg whites into the yolk mixture in thirds. Use a spatula to gently incorporate, taking care not to overmix, which can deflate the whites and lead to a denser cake. Stop as soon as it’s just combined.
Step 6: Bake the Cakes. Divide the batter evenly into two prepared 6-inch round pans. Bake at 325°F (160°C) until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely in the pans before handling.
Step 7: Prepare Almond Whipped Cream Frosting. While the cakes cool, pour the cold heavy whipping cream into a clean, chilled bowl. Whisk until it reaches soft peaks. Then, add the almond pastry filling and additional almond extract, continuing to whisk until the mixture forms firm, stiff peaks. This creates a stable and flavorful frosting.
Step 8: Assemble and Serve. Once the cakes are completely cooled, carefully frost and layer them with the prepared almond whipped cream. Decorate as desired, perhaps with a sprinkle of sliced almonds, and then slice and enjoy your magnificent homemade almond cream cake!
Expert Baking Tips for a Perfect Almond Cream Cake
Achieving a flawless almond cream cake is simple with these expert tips, ensuring your cake turns out moist, fluffy, and absolutely delicious every single time.
- Ensure Spotless Bowls and Whisks: When whipping egg whites, it is paramount that your mixing bowl and whisk (or mixer attachments) are impeccably clean and completely free of any grease or oil residue. Even a tiny speck of fat can prevent egg whites from aerating properly and reaching those crucial stiff peaks, which are essential for the cake’s light texture. Wipe down all equipment with a paper towel and a dab of lemon juice or vinegar for extra assurance.
- Gentle Folding is Key: Once your egg whites are perfectly whipped, resist the urge to vigorously mix them into the batter. Overmixing will cause the delicate air bubbles to collapse, leading to a deflated batter and a denser, less airy cake. Use a large spatula and a gentle folding technique, incorporating the whites in stages until just combined. A few streaks of white are perfectly acceptable.
- Invest in an Electric Mixer: While manual whisking is possible, using a hand mixer or a stand mixer with a whisk attachment will save you a tremendous amount of time and effort, especially for whipping both the egg whites and the heavy cream to their optimal consistency. This ensures consistent results and makes the baking process much more enjoyable.
- Room Temperature Eggs for Best Results: While separating cold eggs is often easier, allowing your egg whites to come to room temperature before whipping can significantly improve their volume and stability. Room temperature egg whites whip up faster and achieve greater volume, contributing to a lighter cake.
- Don’t Overbake: Overbaking is the enemy of a moist cake. Start checking your cakes at the minimum bake time specified in the recipe. A toothpick inserted into the center should come out clean or with just a few moist crumbs attached. An overbaked cake will be dry and crumbly.
- Cool Cakes Completely: Before frosting, ensure your cake layers are completely cooled. Attempting to frost warm cakes will cause the delicate whipped cream frosting to melt, slide, and create a messy outcome. If you’re short on time, you can briefly place the cooled cakes in the refrigerator to chill further before frosting.
- Measure Dry Ingredients Accurately: Especially with cake flour, accurate measurement is critical. Using a kitchen scale to measure dry ingredients in grams (g) is the most precise method and highly recommended for consistent baking results. If using measuring cups, spoon the flour into the cup and level it off, rather than scooping directly from the bag, which can compact the flour and lead to too much being used.
Frequently Asked Questions About Almond Cream Cake
Here are answers to some common questions that arise when baking this delicious almond cream cake. We’re here to help you achieve perfect results!
While technically possible, it is not recommended if you desire the light, fluffy, and tender texture characteristic of this specific almond cake. Cake flour has a lower protein content than all-purpose flour, which means it develops less gluten. This results in a softer, more delicate crumb. Using all-purpose flour will lead to a denser, slightly chewier cake, altering the intended texture. If you absolutely must use it, you can try a homemade cake flour substitute by replacing 2 tablespoons of all-purpose flour per cup with 2 tablespoons of cornstarch, then sifting well. However, be aware the results will not be identical to using true cake flour.
No, these two products are distinctly different in texture and application, and it’s important to use the correct one for this recipe. Almond pastry filling is typically a softer, smoother, and more spreadable product, often found in cans near pie fillings. It has a consistency that blends beautifully and seamlessly into whipped cream, imparting a smooth flavor and texture. Almond paste, on the other hand, is much thicker, denser, and often has a coarser, marzipan-like texture. It’s usually sold in tubes or blocks and is too stiff to incorporate smoothly into a whipped cream frosting without clumping. For this almond cream cake’s frosting, almond pastry filling is essential to ensure it can be easily combined with the whipped cream to achieve the desired light and airy consistency.
To get perfectly flat cake layers without a domed top, you can use “cake strips” (strips of damp, heat-resistant fabric wrapped around the outside of your cake pans). These help the cakes bake more evenly by insulating the sides, preventing them from setting faster than the center. Alternatively, you can always level the cooled cake layers with a serrated knife for a neat, professional look before frosting. Ensure your oven temperature is accurate as an oven that runs too hot can also contribute to doming.
Storage Solutions for Your Almond Cream Cake
To keep your homemade almond cream cake tasting fresh and delicious, proper storage is essential. Here’s how to best preserve your culinary creation:
Refrigerator Storage
This almond cream cake, with its delicate whipped cream frosting, is truly at its peak when enjoyed on the day it’s made. The frosting is exceptionally light and fresh. However, if you have leftovers or need to prepare it a little in advance, the cake can be stored in the refrigerator for up to 2 days. To prevent it from drying out or absorbing refrigerator odors, ensure it’s kept in an airtight container. It’s important to note that over time, the whipped cream frosting may begin to “weep” or lose some of its initial firmness, which is a natural occurrence. Despite this slight change in texture, rest assured that the cake will still retain its wonderful flavor and remain absolutely delicious.
Freezing Instructions
For longer storage, the unfrosted cake layers can be frozen, making this a great make-ahead option! Once your almond cake layers have completely cooled after baking, wrap each layer tightly in plastic wrap, then an additional layer of aluminum foil. Place the well-wrapped cake layers into freezer bags to prevent freezer burn. They can be stored in the freezer for up to 2 months. When you’re ready to enjoy, simply thaw the frozen cake layers overnight in the refrigerator, or for a few hours at room temperature. Once thawed, proceed to frost them with the fresh almond whipped cream frosting as directed in the recipe, and then serve. Freezing the layers separately ensures the best texture when you’re ready to assemble your fresh cake.
More Almond-Infused Delights You’ll Love
If you’re as passionate about almond flavors as we are, explore these other fantastic recipes from our collection:
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Almond Poppy Seed Muffins
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Soft Almond Sugar Cookies
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Almond Cupcakes with Raspberry Cream Cheese Frosting
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Almond Poppy Seed Cake with Glaze
Did you try this amazing recipe?
We absolutely love hearing from you! Let us know what you thought of this Almond Cream Cake by leaving a comment below. Don’t forget to share your beautiful creations with us by tagging us on Instagram, Facebook, & Pinterest! Your feedback and shares inspire us!
Happy Baking!
-Kayla
📖 Recipe
Easy Homemade Almond Cream Cake
Kayla Burton
Pin Recipe
Equipment
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2 6-inch round metal pans
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Mixing bowls
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Measuring spoons
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Scale/measuring cups
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Electric mixer recommended
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Sifter
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Spatula
Ingredients
Almond Cake
- 3 large eggs room temperature
- ⅛ teaspoon cream of tartar
- ¾ cup + 2 tablespoons (98 g) cake flour weighed in grams or spooned and leveled
- ½ cup + 1 tablespoon (113 g) granulated sugar
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1 teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup (59.15 ml) vegetable oil or other neutral oil
- ¼ cup (59.15 ml) cold water
- ¼ teaspoon vanilla extract
- ¼ teaspoon almond extract
Almond Whipped Cream Frosting
- 1¼ cup (295.74 ml) heavy whipping cream cold
- ⅓ cup almond pastry filling
- ¼-½ teaspoon almond extract more/less depending on flavor preference
- sliced almonds optional, for decorating
Instructions
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Preheat your oven to 325°F (160°C). Lightly spray two 6-inch round metal pans with non-stick cooking spray, then line the bottoms of each pan with a round piece of parchment paper to prevent sticking.
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Carefully separate the egg whites and yolks into two separate, clean mixing bowls. Ensure there is absolutely no yolk contamination in the whites.
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Add the cream of tartar to the egg whites. Using an electric mixer on high speed, whisk until the egg whites form firm, stiff peaks. Set this bowl aside.
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Into the bowl containing the egg yolks, sift together the cake flour, granulated sugar, baking powder, and salt. Then, add the vegetable oil, cold water, vanilla extract, and almond extract. Mix well until all ingredients are thoroughly combined and smooth.
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Gently fold the stiff egg whites into the yolk mixture in three additions, using a spatula. Be extremely careful not to over-mix, as this will deflate the egg whites and result in a less airy cake. Mix just until no white streaks remain.
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Evenly divide the prepared batter between the two greased and floured 6-inch round pans. Place both pans on the middle rack of your preheated oven and bake for approximately 18-23 minutes, or until a wooden toothpick inserted into the center of a cake comes out clean.
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Once baked, allow the cakes to cool in their pans on a wire cooling rack for 20-30 minutes. After this initial cooling, gently run a knife around the edges of the pans to ensure the cakes are not sticking, then invert them onto the wire rack to cool completely. This full cooling is crucial before frosting.
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While the cake layers are cooling, prepare your almond whipped cream frosting. Pour the very cold heavy whipping cream into a large, chilled mixing bowl. Whisk on high speed until it reaches soft peaks. Then, add the almond pastry filling and the additional almond extract. Continue whisking until the mixture achieves stiff peaks, becoming thick and spreadable.
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Once your cake layers are completely cool, it’s time to assemble! Frost and layer the cakes generously with the prepared almond whipped cream. For an extra touch of elegance and crunch, you can decorate the top with sliced almonds (this is optional, but highly recommended). Serve immediately and enjoy!
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Notes
Nutritional Information: The provided nutrition information is an estimated value per slice, calculated assuming the cake is cut into 12 equal servings. Please be aware that the accuracy of these calorie and nutrient values is not guaranteed and can vary based on specific ingredients and preparation methods used.
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.