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Almond Cream Cake with Whipped Frosting

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Almond Cream Cake with Whipped Frosting is an elegant dessert featuring tender almond-flavored layers and a light, creamy whipped frosting. Perfect for celebrations or a refined treat, it’s a delightful balance of flavor and texture.

Ingredients

Units Scale
  • 2 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1 1/4 cups sugar
  • 3 large eggs
  • 1 tsp almond extract
  • 1 tsp vanilla extract
  • 1 cup whole milk
  • 1/4 cup sliced almonds (optional, for garnish)
  • For the whipped frosting:
  • 2 cups heavy whipping cream
  • 1/3 cup powdered sugar
  • 1 tsp vanilla extract
  • Optional: 1/4 tsp almond extract

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour two round cake pans.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In another bowl, cream butter and sugar until light and fluffy.
  4. Add eggs one at a time, mixing well after each addition. Stir in almond and vanilla extracts.
  5. Alternately add dry ingredients and milk to the creamed mixture, beginning and ending with the dry ingredients. Mix until just combined.
  6. Divide batter between pans and smooth the tops.
  7. Bake for 25–30 minutes or until a toothpick comes out clean. Cool completely on wire racks.
  8. For the frosting, whip heavy cream with powdered sugar and vanilla (and almond extract if using) until stiff peaks form.
  9. Spread frosting between layers, then frost the top and sides of the cake.
  10. Garnish with toasted sliced almonds if desired. Chill before slicing.

Notes

  • Use cold tools and cream for best whipped frosting results.
  • Do not overmix the batter to keep the cake light.
  • The cake layers can be made ahead and frozen for up to 1 month.
  • Chill the finished cake before slicing for cleaner presentation.

Nutrition

Find it online: https://tastyera.com/almond-cream-cake-with-whipped-frosting/