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–+ servings
A cake covered in sliced almonds on a white plate.

Toasted Almond Cream Cake

Megan Weimer
This toasted almond cream cake has 2 layers of moist, soft almond vanilla cake. It's frosted with smooth almond buttercream and covered in almond slices! This cake is packed with almond flavor from almond extract and is super easy to decorate. It's moist, fluffy, and so delicious!
4.85 from 13 votes
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Prep Time 40 minutes
Cook Time 45 minutes
Chill Time 1 hour
Total Time 2 hours 25 minutes
Course Dessert
Cuisine American
Servings 12 slices
Calories 735.2 kcal

Equipment

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Ingredients
 
 

Almond Cake

  • 300 grams cake flour
  • 280 grams granulated sugar
  • 2 ½ teaspoon baking powder
  • ½ 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 350°F/180°C 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 ½ teaspoon baking powder, ½ 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 300°F/150°C. 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 ½ 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!

Notes

Use room temperature butter, eggs, and buttermilk for a smooth batter.
Measure the flour in grams with a kitchen scale or use the spoon and level method.
Storage: Store in an airtight container for up to 5 days in the refrigerator. You can store the unsliced cake or individual slices.
Freezing the whole cake: Wrap tightly with plastic wrap and a layer of aluminum foil. Freeze it as is or in a large bag for up to 3 months. Let thaw in the refrigerator overnight before serving.
Freezing cake slices:  Wrap each in plastic wrap and place in a freezer bag. Freeze for up to 3 months. Unwrap the desired amount of slices and thaw in the fridge overnight or at room temperature for 1-2 hours.

Nutrition

Serving: 1sliceCalories: 735.2kcalCarbohydrates: 74.7gProtein: 7gFat: 46.8gSaturated Fat: 21.5gPolyunsaturated Fat: 5.2gMonounsaturated Fat: 17.2gTrans Fat: 1.3gCholesterol: 112.8mgSodium: 288.6mgPotassium: 143.1mgFiber: 1.6gSugar: 54.4gVitamin A: 1043.9IUVitamin C: 0.01mgCalcium: 115mgIron: 0.8mg
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