Introduction
Almond cream cake is the epitome of delicate indulgence, offering a soft, buttery crumb infused with the nutty, sweet aroma of almonds and layered or topped with a rich, silky almond-flavored cream. This cake is beloved for its elegant simplicity—it doesn’t rely on flashy decorations or overpowering sweetness to make a statement. Instead, it charms with its moist texture, the gentle balance of flavors, and a subtle fragrance that lingers in the air long after it’s been served. It’s a dessert that’s just as perfect for a refined afternoon tea as it is for birthdays, anniversaries, or festive holiday gatherings. The creamy, light almond frosting complements the cake’s fluffy layers beautifully, making each bite a dreamy combination of texture and flavor. It’s versatile enough to serve as a centerpiece for celebrations or a comforting weekend bake to enjoy with coffee or tea. Almond cream cake offers both nostalgic comfort and gourmet elegance, making it a timeless classic in the world of desserts.

The History of Almond Cream Cake
Almond-flavored cakes have been enjoyed across Europe for centuries, often associated with wealth and celebration due to the luxurious nature of almonds, which were once rare and expensive. In countries like France, Italy, and Sweden, almond-based desserts are traditional favorites—think frangipane tarts, marzipan-covered cakes, and Scandinavian almond tortes. The almond cream cake as we know it likely evolved as a fusion of these old-world traditions, bringing the almond flavor into a more modern, fluffy layer cake style with sweet, creamy filling or frosting. In the United States, almond cakes gained popularity during the mid-20th century, often appearing at weddings, birthdays, and other special occasions. Bakers began combining almond extract, buttercream, and sometimes sour cream or buttermilk to create ultra-moist cakes with a distinct yet delicate almond essence. Today, almond cream cake enjoys a place of honor among classic American and European-style cakes, appreciated for its soft texture, versatility, and beautiful, nutty profile.

Ingredients Breakdown

All-Purpose Flour: Provides the structure for the cake, keeping it soft yet stable.
Granulated Sugar: Adds sweetness and helps with the cake’s tender crumb.
Butter: Adds richness and flavor; often used in both the cake and the frosting.
Eggs: Bind the ingredients together and help the cake rise.
Sour Cream or Buttermilk: Ensures a moist, tender texture while adding a slight tang that balances the sweetness.
Baking Powder and/or Baking Soda: Helps the cake rise and creates a light, fluffy texture.
Almond Extract: The star ingredient, giving the cake its signature nutty, aromatic flavor.
Vanilla Extract: Complements the almond and rounds out the flavor.
Heavy Cream or Whipping Cream: Often used to make the creamy frosting light and airy.
Powdered Sugar: Used in the frosting for smooth sweetness.
Toasted Almonds (optional): Can be added between layers or as a garnish for texture and extra flavor.

Step-by-Step Recipe

Preheat and Prepare: Preheat the oven to 350°F (175°C). Grease and flour two 8-inch or 9-inch round cake pans and line the bottoms with parchment paper for easy removal.
Cream Butter and Sugar: In a large mixing bowl, beat the butter and granulated sugar until light and fluffy, about 3 to 5 minutes.
Add Eggs and Flavoring: Add the eggs one at a time, mixing well after each addition. Stir in the almond extract and vanilla extract.
Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and a pinch of salt.
Combine Wet and Dry: Gradually add the dry ingredients to the creamed mixture, alternating with sour cream or buttermilk. Begin and end with the dry ingredients, mixing just until combined.
Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cakes: Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Prepare the Almond Cream Frosting: Beat softened butter with powdered sugar until smooth. Add almond extract, a splash of vanilla, and a few tablespoons of heavy cream to reach desired consistency. Beat until light and fluffy.
Assemble the Cake: Place one cake layer on a serving plate, spread a generous layer of almond cream frosting, then top with the second layer. Frost the top and sides evenly.
Decorate: Garnish with toasted sliced almonds or a light dusting of powdered sugar if desired. Chill briefly before slicing for clean cuts.

Tips for the Perfect Almond Cream Cake
Use room temperature ingredients to ensure even mixing and a smoother batter. Don’t overmix once you’ve added the dry ingredients; this helps keep the cake soft and airy. When using almond extract, a little goes a long way—too much can be overpowering, so measure carefully. If possible, toast your sliced almonds before using them as a garnish to bring out their flavor and add a satisfying crunch. For extra almond flavor, you can substitute part of the flour with finely ground almond flour. Make sure the cakes are fully cooled before frosting to avoid melting the cream. If you want ultra-smooth frosting, sift your powdered sugar before mixing.

Variations and Customizations
Almond cream cake is wonderfully adaptable. Add fresh raspberries or raspberry jam between layers for a fruity contrast. For a more decadent dessert, layer with pastry cream or almond custard instead of buttercream. You can also infuse the cake with other complementary flavors—try adding a hint of orange zest, a splash of Amaretto liqueur, or even rosewater for a floral twist. Swap the traditional almond cream frosting for cream cheese frosting if you prefer a tangy counterbalance to the sweet almond flavor. For a gluten-free version, use a 1:1 gluten-free flour blend and incorporate almond flour for texture. You can also make it in a sheet pan for easy slicing or as cupcakes for individual servings.

Health Considerations and Nutritional Value
Almond cream cake is an indulgent dessert, rich in butter, sugar, and cream, but it can be enjoyed in moderation as part of a balanced diet. Almond extract and almonds themselves do offer some nutritional benefits, including healthy fats and vitamin E. To make a lighter version, you can reduce the sugar, use low-fat sour cream or yogurt, and substitute part of the butter with unsweetened applesauce. Using almond flour in place of some regular flour also adds protein and fiber. If you’re managing food allergies, ensure your almond extract is nut-free (some synthetic versions are safe), and always check labels for gluten, dairy, and nut sensitivities.

FAQ
Can I make almond cream cake in advance? Yes, both the cake layers and frosting can be made a day ahead. Store the cake layers wrapped at room temperature, and refrigerate the frosting.
How should I store leftovers? Keep the cake in an airtight container in the refrigerator for up to 5 days. Let it come to room temperature before serving for best texture.
Can I freeze almond cream cake? Absolutely. Wrap individual slices or whole layers tightly in plastic wrap and freeze for up to 2 months.
Can I use almond flour in the batter? Yes, replace up to 25% of the all-purpose flour with almond flour for extra flavor and a tender crumb.
Is it suitable for people with nut allergies? Use synthetic almond extract and skip any nut toppings to make a nut-free version, but always check with guests for safety.
What can I use instead of sour cream? Greek yogurt, buttermilk, or even plain yogurt can work well as substitutes for sour cream in the batter.

Almond Cream Cake

Almond cream cake is a delightfully soft and nutty dessert layered with creamy, almond-scented frosting and a hint of vanilla, offering a perfect blend of elegance and comfort. With its light texture, balanced sweetness, and versatility, it remains a timeless favorite for any occasion, from casual teas to formal celebrations.

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Prep Time 50

Cook Time 45

Total Time 1 35

Servings 15

Ingredients

Cake Ingredients:

3/4 cup egg whites plus an additional 3 tablespoons
1 cup 8 ounces salted butter, at room temperature
1 1/2 cups 300 grams granulated sugar
3 cups 345 grams cake flour, carefully spooned and measured
1/2 teaspoon 3 grams salt
2 teaspoons 6 grams baking powder
1 cup 8 ounces 2% milk
1 teaspoon 4 grams almond extract

Frosting Ingredients:

1/2 cup plus 2 tablespoons 83 grams all-purpose flour
2 cups 16 ounces 2% milk
1 1/2 teaspoons 6 grams almond extract
2 cups 400 grams granulated sugar
2 cups 1 pound salted butter, softened

Decoration:

Sliced almonds and whole almonds for garnish

Instructions

Preheat your oven to 350ºF and prepare two 8-inch round cake pans by greasing and flouring them thoroughly.
In the bowl of a stand mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form—this usually takes a minute or two. Once stiff, transfer the egg whites to a separate bowl and place them in the refrigerator until you’re ready to incorporate them into the batter. (¾ cup egg whites plus 3 tablespoons)
Using the same stand mixer bowl, switch to the beater blade attachment and add the softened butter. Beat for about 2 minutes until the butter turns pale and fluffy. (1 cup salted butter)
Add the granulated sugar to the butter and continue beating for another 1 to 2 minutes until the mixture is light and fluffy. (1 ½ cups granulated sugar)
In a separate small bowl, whisk together the cake flour (measured carefully), salt, and baking powder, then set this dry mixture aside. (3 cups cake flour, ½ teaspoon salt, 2 teaspoons baking powder)
In another bowl, combine the milk and almond extract. (1 cup milk, 1 teaspoon almond extract)
Gradually add the dry ingredients to the butter and sugar mixture, alternating with the milk mixture. Mix just until incorporated.
Now gently fold the previously beaten egg whites into the batter, being careful not to overmix—overmixing can result in a denser cake texture.
Divide the batter evenly between the prepared cake pans and bake for 25 to 27 minutes, or until the tops spring back lightly when touched.
Allow the cakes to cool in the pans for 10 minutes, then carefully loosen the edges and transfer them to a wire rack to cool completely.
While the cakes are cooling, begin preparing the frosting. In a saucepan, whisk the flour into the milk over medium-low heat. Stir constantly until the mixture becomes very thick, similar to mashed potatoes. Reduce heat to low if necessary. This process takes about 12–15 minutes. (½ cup plus 2 tablespoons all-purpose flour, 2 cups 2% milk)
Remove the thickened mixture from the heat and place the pan into a bowl of ice for 5–10 minutes to cool it more quickly. It should reach room temperature. Once cooled, stir in the almond extract. (1 ½ teaspoons almond extract)
If you have a food processor, process the granulated sugar for about a minute to reduce the granule size and ensure a smoother frosting texture. (2 cups granulated sugar)
Using the stand mixer with the whisk attachment, cream the softened butter and processed sugar together until light and fluffy. Beat for about 5 minutes, or until there’s no graininess remaining. (2 cups salted butter)
Add the cooled flour and milk mixture to the creamed butter and sugar. Beat for an additional 3 to 5 minutes, scraping down the bowl regularly, until the frosting is smooth and has the consistency of whipped cream.
Once the cakes are completely cool, place one layer onto a serving plate. Spread a generous amount of frosting on top, then gently place the second layer on top. Frost the top and sides of the cake with the remaining frosting.
Finish by decorating the top and sides with sliced almonds and whole almonds, if desired, for added texture and visual appeal.

Notes

This amount is roughly 6-7 large egg whites. *Some people have reported the cake being too dense, which can happen if too much flour is added by mistake. When measuring flour, gently spoon it into the measuring cup from the container without packing it down. This method will help prevent adding excess flour to the batter.
If you only have unsalted butter, it can be used, but be sure to add ¼ teaspoon of salt to the recipe.
For more tips and tricks, refer to the article above.
The calorie count provided is based on the cake being divided into 15 slices, with each serving representing one slice. Keep in mind that different brands of ingredients may have varying nutritional values, so the calories listed are just an estimate.

We are not dietitians, and we recommend consulting a nutritionist for precise nutritional information. The data in the nutrition box is calculated using a program and may have some margin of error. For an accurate count, we suggest entering the ingredients into your preferred nutrition calculator.

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