This toasted almond cream cake has 2ย layers of moist, soft almond vanilla cake frosted with smooth almond buttercream covered in toasted almond slices! This cake is packed with flavor from almond extract and is easy to decorate.
I love all things almond flavored. It started with the almond Christmas cookies my mom makes every year, and now I have recipes for almond cupcakes, almond coffee cake, spritz cookies, almond poppy seed cake, and more. This toasted almond cream cake is my newest almond creation!
This almond cream cake is a dream come true for almond lovers. The two fluffy almond cake layers are incredibly tender, made with cake flour for softness and buttermilk and oil to keep it moist.
The sweet nutty almond extract is in the cake layers and whipped frosting! The almond buttercream frosting is rich and creamy, adding a silky texture and even more almond-y goodness!
To top it all off, the cake is coated with toasted almonds for crunch and an extra roasted almond flavor, just like this flourless almond cake. It's easy to decorate but still looks impressive, making it the perfect dessert for any occasion!
Key Ingredients
Here are notes about some of the key ingredients used. For quantities and full instructions, see the recipe card below.
- Cake flour-ย This type of flour has a lower protein content than all purpose flour, limiting gluten development for a more tender cake.
- Unsalted butter-ย Use room temperature butter for the cake and buttercream so it mixes easily.
- Oil-ย The cake layers are made with butter and oil, which adds more fat to make the cake super moist. Use flavorless oil like vegetable or canola oil.
- Egg and egg white-ย 2 eggs bind the ingredients together, and an egg white adds lift.
- Almond extract-ย Adds a sweet nutty flavor to the cake and buttercream, kind of like amaretto. Almond extract is strong, so don't go overboard!
- Buttermilk-ย Its acidity tenderizes the gluten for a super soft, moist crumb.
- Toastedย sliced almonds-ย Toasting the almonds is optional, but it brings out their nutty flavor and makes them more crunchy. Make sure to use sliced almonds, not slivered or chopped.
Ingredient Substitutions
- Homemade cake flour- Mix 255 grams all purpose flour with 45 grams cornstarch for a homemade cake flour substitute.
- Buttermilk substitute- Plain kefir is the best buttermilk substitute, but you can also use plain Greek yogurt or sour cream.
- Sliced almonds substitute-ย Chopped pistachios or pecans work. Toasted coconut flakes would also be delicious. You can also leave the sliced almonds off completely.
Step by Step Instructions
Step 1: Mix the cake flour, sugar, baking powder, and salt on low in the bowl of an electric mixer or stand mixer with the paddle attachment.
Step 2: Add softened butter and beat on low speed until the mixture looks like wet sand. This is the reverse creaming method, which coats the flour in fat so less gluten develops for a more tender cake!
Step 3: Add the oil, eggs, egg white, vanilla, and almond extract. Mix on low until a thick batter forms.
Step 4: Scrape down the sides of the bowl, then stream in the buttermilk.
Step 5: Scoop an even amount of cake batter into the lined cake pans and bake. They're done when a toothpick inserted in the center comes out clean.
Step 6: Pull the cakes out of the oven and let them cool in their pans for 10 minutes before turning upside down on a wire cooling rack.
Assembling the Cake
Step 7: Set the oven to 300ยฐF and arrange sliced almonds on a cookie sheet. Bake and stir them a few times until evenly golden brown.
Step 8: For the frosting, add softened butter to the bowl of your mixer. Cream on medium high speed.
Step 9: Gradually add the powdered sugar one cup at a time. Mix in the almond extract and add heavy cream.
Step 10: To assemble, place a single layer of cake on a cake stand and spread about ยฝ cup frosting on it. Place the second layer on top upside down so the top is flat.
Step 11: Spread a thin "crumb coat" of buttercream all over the cake with an offset spatula, then chill in the fridge until the frosting is firm. Add a final coat of buttercream.
Step 12: Grab handfuls of cooled sliced almonds and press them into the sides of the cake. Pick up what falls off and keep pressing them in until the entire cake is coated with almonds.
Expert Baking Tips
- Use room temperature ingredients. Make sure the butter, eggs, and buttermilk are at room temperature for a smoother batter and better texture.
- Use an oven thermometer. Ovens can be sneaky and often aren't as accurate as we think. The temperature dial might say 350ยฐF, but the actual temperature could be way off. With an oven thermometer, you can make sure the temperature is spot on, which means your cake will bake evenly and come out perfectly every time.
- Let the cake cool completely. If you frost while the cake layers are still warm, the buttercream will melt.
Frequently Asked Questions
This recipe will work with 3 6-inch round pans or 2 9-inch round pans (the layers will be a little thinner). Itย also works in 2 9-inch square pans (requires less baking time) or a 9x13-inch sheet cake pan (needs 5-10 extra minutes to bake).
I don't recomend it! Cake flour is key for making the cake light and fluffy.
Definitely! Spread a thin layer of frosting on the first cake layer, pipe a ring of frosting around it to create a dam (keeps the filling from seeping out), and fill! You can also fill the cake with almond pastry cream or frangipane.
More Cake Recipes to Try
๐ Recipe
Toasted Almond Cream Cake
Equipment
- 1 Electric hand mixer or stand mixer with the paddle attachment
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Ingredients
Almond Cake
- 300 grams cake flour
- 280 grams granulated sugar
- 2 ยฝ teaspoon baking powder
- ยฝ teaspoon salt
- 114 grams unsalted butter room temperature
- 114 grams oil vegetable or canola oil
- 2 large eggs room temperature
- 1 egg white room temperature
- 2 teaspoon vanilla extract
- 1 teaspoon almond extract
- 260 grams buttermilk room temperature
Toasted Almonds
- 100 grams sliced almonds
Almond Buttercream Frosting
- 228 grams unsalted butter room temperature
- 114 grams salted butter room temperature
- 360 grams powdered sugar
- 1 teaspoon almond extract
- 1-2 tablespoon heavy cream
Instructions
Almond Cake
- Preheat the oven to 350ยฐF/180ยฐC and line 2 8-inch round cake pans with parchment paper. Set aside.
- Add cake flour, sugar, baking powder, and salt to the bowl of a hand mixer or stand mixer with the paddle attachment. Mix on low until combined.300 grams cake flour, 280 grams granulated sugar, 2 ยฝ teaspoon baking powder, ยฝ teaspoon salt
- Add softened butter and beat on low speed for 3-5 minutes until it looks like wet sand.114 grams unsalted butter
- Add oil, eggs, egg white, vanilla, and almond extract. Mix until a thick batter forms. Then stream in the buttermilk.114 grams oil, 2 large eggs, 1 egg white, 2 teaspoon vanilla extract, 1 teaspoon almond extract, 260 grams buttermilk
- Evenly scoop the cake batter into the prepared pans. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
- Remove the cakes from the oven. Let cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Toasted Almonds
- As the cakes cool, set the oven to 300ยฐF/150ยฐC. Arrange the sliced almonds on a lined cookie sheet and bake for 15 minutes, stirring them a few times until golden brown.100 grams sliced almonds
Almond Buttercream Frosting
- Add butter to the bowl of a hand mixer or stand mixer and beat on medium-high speed for 10 minutes, scraping the sides of the bowl occasionally.228 grams unsalted butter, 114 grams salted butter
- Add powdered sugar 1 cup at a time on low speed. Then mix in the almond extract on medium-low. Add heavy cream 1 teaspoon at a time until the desired consistency is reached.360 grams powdered sugar, 1 teaspoon almond extract, 1-2 tablespoon heavy cream
Assembly
- Place 1 cake layer on a cake stand and spread ยฝ cup of frosting on it. Place the second layer on top with the flat side up. Apply a thin crumb coat and chill for 20 minutes.
- Spread a thick final layer of frosting all over the cake. Press the toasted almonds into the sides and top of the cake. Pick up what falls off and press it in until the whole cake is coated in almonds.
- Slice the cake and serve!
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Zeynep
This was such a fantastic cake! Super yummy and light. The directions and notes were very helpful and the cake was very easy to bake and put together. Thanks for sharing a wonderful recipe!
Shelly
Iโm trying to decide between this and your almond poppy seed that had no reviews. I was leaning g that way because I want to make 6 inch cake. Is one moister than the other? Are they similar in flavor? I have mastered a moister chocolate cake but have struggled with โwhiterโ cakes. We love almond though. Looking forward to trying one of your recipes. Ty
Megan Weimer
Hi! They are both very similar cakes, but I'd say the poppy seed is a bit more moist. You can leave out the poppy seeds if you like and coat it with almonds to make 6-inch version of the toasted almond cream cake!