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Layered Chocolate Almond Cake with Cream Filling

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This Layered Chocolate Almond Cake with Cream Filling is an elegant dessert made with moist chocolate-almond sponge layers and a rich, fluffy cream filling—perfect for celebrations or indulgent gatherings.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 cup almond flour
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/2 cup brown sugar
  • 3/4 cup unsalted butter, softened
  • 3 large eggs
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1/2 cup hot water
  • For the Cream Filling:
  • 1 1/2 cups heavy whipping cream
  • 1/4 cup powdered sugar
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans and line the bottoms with parchment paper.
  2. In a medium bowl, whisk together all-purpose flour, almond flour, cocoa powder, baking powder, baking soda, and salt.
  3. In a large bowl, beat butter with granulated sugar and brown sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in almond and vanilla extracts.
  4. Alternately add the dry ingredients and buttermilk to the wet mixture, beginning and ending with the dry ingredients. Stir in hot water until the batter is smooth.
  5. Divide the batter evenly between the prepared pans and bake for 30–35 minutes, or until a toothpick inserted in the center comes out clean.
  6. Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  7. While cakes cool, make the cream filling: In a chilled mixing bowl, beat heavy cream, powdered sugar, almond extract, and vanilla extract until stiff peaks form.
  8. Once cakes are completely cool, place one layer on a serving plate and spread with half of the cream filling.
  9. Top with the second cake layer and spread the remaining cream filling on top. Optionally, garnish with sliced almonds or chocolate shavings.
  10. Chill the cake for at least 1 hour before slicing for cleaner layers.

Notes

  • Cakes can be baked a day in advance and stored wrapped in plastic wrap at room temperature.
  • For extra almond flavor, add a layer of almond paste or marzipan between the layers.
  • Decorate with cocoa powder, toasted almonds, or chocolate curls for presentation.
  • Store leftovers covered in the refrigerator for up to 3 days.

Nutrition

Find it online: https://tastyera.com/layered-chocolate-almond-cake-with-cream-filling/