Introduction

This Toasted Almond Cream Cake is a delightful blend of moist almond-flavored layers and rich almond buttercream frosting, coated with crunchy toasted almonds. It’s a perfect treat for almond lovers looking for an elegant yet approachable dessert.

A round cake covered entirely with a thick cream layer that is coated with many toasted almond slices, giving it a textured, golden-brown and cream-colored finish. The cake rests on a smooth white marbled surface, and in the blurred background, there is a bottle of white wine. The toasted almond slices cover the top and all around the sides of the cake, making the surface uneven and crunchy-looking. photo taken with an iphone --ar 4:5 --v 7

Ingredients

300 grams cake flour
280 grams granulated sugar
2 1/2 tsp baking powder
1/2 tsp 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 tsp vanilla extract
1 tsp almond extract
260 grams buttermilk (room temperature)
100 grams sliced almonds
228 grams unsalted butter (room temperature, for frosting)
114 grams salted butter (room temperature, for frosting)
360 grams powdered sugar
1 tsp almond extract (for frosting)
1-2 tbsp heavy cream (for frosting)

Instructions

Step 1: Preheat the oven to 350°F (180°C) and line two 8-inch round cake pans with parchment paper. Set aside.
Step 2: In a mixing bowl, combine the cake flour, granulated sugar, baking powder, and salt. Mix on low speed until combined.
Step 3: Add 114 grams of unsalted butter and beat on low speed for 3-5 minutes until the mixture resembles wet sand.
Step 4: Add the oil, eggs, egg white, vanilla extract, and almond extract. Mix until a thick batter forms, then gradually stream in the buttermilk while mixing.
Step 5: Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Step 6: Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Step 7: While the cakes cool, lower the oven temperature to 300°F (150°C). Spread the sliced almonds on a parchment-lined baking sheet and toast for 15 minutes, stirring occasionally, until golden brown.
Step 8: To make the almond buttercream frosting, beat both unsalted and salted butter on medium-high speed for 10 minutes, scraping the bowl as needed.
Step 9: Gradually add the powdered sugar, about 1 cup at a time, mixing on low speed. Then add the almond extract on medium-low speed. Add heavy cream, one teaspoon at a time, until the desired consistency is reached.
Step 10: Place one cake layer on a cake stand. Spread ½ cup of frosting evenly over the top.
Step 11: Place the second cake layer on top, flat side up. Apply a thin crumb coat of frosting around the entire cake and chill for 20 minutes.
Step 12: Apply a thick final layer of frosting all over the cake. Press the toasted almonds firmly into the sides and top of the cake, collecting any that fall and pressing them back in to fully coat the cake.
Step 13: Serve and enjoy your toasted almond cream cake!

Tips & Variations

Use room temperature ingredients for smoother batter and frosting.
For a more intense almond flavor, toast some almond flour and add a few tablespoons to the cake batter.
Substitute regular milk and add 1 tsp vinegar if you don’t have buttermilk on hand.
For decoration, add a few whole toasted almonds on top for a more elegant presentation.

Storage

Store the cake covered in the refrigerator for up to 4 days. Before serving, allow it to come to room temperature for about 30 minutes. Leftover cake freezes well for up to 2 months; thaw overnight in the refrigerator.

How to Serve

A round cake covered completely with a layer of creamy white frosting, fully coated in light brown and beige toasted almond slices that give it a textured, crunchy look, sitting on a smooth gray marble board placed on a white marbled surface, with a blurred brown background and a bottle of white wine behind it. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use all unsalted butter or all salted butter for the frosting?

Yes, you can, but using a mix of both balances the flavor, giving the frosting a subtle savory note that complements the sweet almonds.

What if I don’t have sliced almonds for toasting?

You can use chopped almonds, but keep an eye on them while toasting as smaller pieces may brown faster. Whole almonds can also be chopped and toasted for the coating.