The Ultimate Toasted Almond Cream Cake Recipe for Sweet Bliss

Toasted almond cream cake offers a delightful twist on classic dessert traditions.

Nutty aromas and rich textures dance together in this elegant sweet creation.

Sophisticated yet approachable, this cake brings restaurant-quality indulgence right into your kitchen.

Culinary magic happens when carefully selected ingredients convert into something extraordinary.

Delicate almond notes weave through each moist, tender crumb with remarkable harmony.

Smooth cream layers provide luxurious contrast against the subtle crunch of toasted almonds.

Bakers of all skill levels can master this impressive yet surprisingly straightforward recipe.

Must-Have Ingredients for Toasted Almond Cream Cake

• Cake Flour: A soft, fine flour that creates a tender and light cake texture.
• Granulated Sugar: Provides sweetness and helps with cake structure.
• Baking Powder: Essential leavening agent for a fluffy cake rise.
• Salt: Enhances overall flavor and balances sweetness.
• Unsalted Butter: Adds rich flavor and creates a smooth cake base, best when softened.
• Vegetable Oil: Ensures moisture and helps create a tender crumb.
• Whole Eggs and Egg White: Provide structure, richness, and help bind ingredients.
• Vanilla Extract: Classic flavoring that deepens cake's taste.
• Almond Extract: Intensifies the almond flavor profile.
• Buttermilk: Adds moisture and creates a tender, soft cake texture.

• Unsalted Butter: Creamy base for frosting, provides smooth texture.
• Salted Butter: Adds depth and subtle saltiness to frosting.
• Powdered Sugar: Creates smooth, sweet frosting consistency.
• Almond Extract: Reinforces the cake's almond theme.
• Heavy Cream: Adjusts frosting thickness and adds richness.

• Sliced Almonds: Provides crunch, visual appeal, and nutty flavor, best when lightly toasted.

Easy Method for Toasted Almond Cream Cake Success

Step 1: Prepare Baking Workspace

Gather all equipment and ingredients. Line two 8-inch cake pans with parchment paper. Preheat oven to 350°F.

Step 2: Mix Dry Ingredients

• Cake flour
• Granulated sugar
• Baking powder
• Salt

Blend ingredients using paddle attachment on low speed until perfectly integrated.

Step 3: Create Butter Base

Add softened butter to dry mixture. Mix on low speed for 3-5 minutes until texture resembles crumbly sand.

Step 4: Build Cake Batter

• Vegetable oil
• Whole eggs
• Egg white
• Vanilla extract
• Almond extract

Slowly stream buttermilk while mixing until batter becomes smooth and consistent.

Step 5: Bake Cake Layers

Pour batter evenly into prepared pans. Bake 30-35 minutes until toothpick comes out clean. Allow cakes to rest 10 minutes in pans, then transfer to cooling rack.

Step 6: Toast Almond Garnish

Spread sliced almonds on baking sheet. Roast at 300°F for 15 minutes, stirring occasionally until golden brown.

Step 7: Whip Buttercream Frosting

• Powdered sugar
• Almond extract
• Heavy cream

Adjust consistency as needed.

Step 8: Assemble Cake

Place first cake layer on stand. Spread frosting. Add second layer. Apply crumb coat. Chill 20 minutes.

Step 9: Decorate Cake

Cover entire cake with thick frosting layer. Press toasted almonds around sides and top.

Step 10: Serve and Enjoy

Slice cake and share with friends and family!

Tips for Toasting Almonds and Achieving the Perfect Cream Texture

• Measure Precisely: Use a kitchen scale for accurate flour and sugar measurements to ensure consistent cake texture.
• Butter Temperature Matters: Allow butter to soften at room temperature for 30-45 minutes for smooth, even mixing.
• Toast Almonds Carefully: Watch sliced almonds closely while toasting to prevent burning; they can quickly go from golden to burnt.
• Buttercream Technique: Beat butter thoroughly before adding powdered sugar to create a light, fluffy frosting with no lumps.
• Crumb Coat Trick: Refrigerate cake after initial thin frosting layer to lock in crumbs and create a smooth final decoration surface.

Storing and Reheating Toasted Almond Cream Cake Without Losing Moisture

Refrigerate Leftovers: Wrap the cake tightly in plastic wrap or store in an airtight container to maintain moisture. Keeps fresh in the refrigerator for 3-4 days.

Freeze for Later: Carefully wrap individual cake slices in plastic wrap, then place in a freezer-safe container. Frozen cake stays delicious for up to 2 months.

Reheat Gently: Thaw refrigerated or frozen cake at room temperature for 30-45 minutes. For a warm slice, microwave briefly at 50% power for 10-15 seconds to prevent drying out.

Drinks and Bites That Complement Toasted Almond Cream Cake

• Discover Sweet Sipping: Pair this toasted almond cream cake with a crisp moscato or a delicate almond-flavored liqueur to enhance the nutty, sweet profile of the dessert.
• Brew Perfect Companions: Serve alongside a hot vanilla latte or smooth cappuccino, which will beautifully complement the cake's rich almond undertones and creamy buttercream texture.
• Create Refreshing Contrasts: Offer chilled amaretto-infused iced tea or a light sparkling white wine to cut through the cake's richness and provide a refreshing palate cleanser between bites.
• Elevate Dessert Experience: Garnish with fresh raspberries or a small scoop of vanilla bean gelato to add brightness and a cool, creamy element that balances the cake's warm almond notes.

Fresh Variations to Add to Toasted Almond Cream Cake

• Nutty Chocolate Fusion: Fold melted dark chocolate into the cake batter and replace half the almonds with chopped hazelnuts for a rich, decadent flavor profile.
• Citrus Almond Dream: Add orange zest to the cake batter and incorporate a layer of orange marmalade between cake layers for a bright, tangy complement to the almond notes.
• Spiced Almond Elegance: Mix ground cinnamon and cardamom into the cake batter, then sprinkle toasted pistachios alongside the almonds for a warm, exotic touch.
• Lavender Almond Grace: Infuse the buttercream with dried lavender and garnish the cake with candied lavender petals for a delicate, sophisticated twist.

Toasted Almond Cream Cake That’s Light, Nutty, and Dreamy

• Elevate Flavor Complexity: The combination of almond extract in both cake and frosting creates a rich, nutty depth that transforms an ordinary dessert into an extraordinary taste experience.
• Texture Sensation: Toasted almonds provide a delightful crunch against the silky smooth buttercream, offering a perfect contrast between crispy exterior and tender cake layers.
• Masterful Make-Ahead Dessert: This cake is ideal for special occasions like birthdays or dinner parties, allowing you to prepare components in advance and assemble elegantly with minimal last-minute stress.
• Professional-Level Technique: The detailed method of mixing ingredients, using multiple butter types, and carefully toasting nuts demonstrates a sophisticated baking approach that feels like a gourmet pastry chef's creation.

Toasted Almond Cream Cake Recipe

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4.6 from 18 reviews

• Total Time: 1 hour
• Yield: 12 1x

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Description

Toasted almond cream cake brings Italian pastry elegance to home kitchens with delicate layers of rich almond-infused sponge and silky cream. Delightful textures and subtle nutty notes invite you to savor each luxurious bite of this classic dessert.

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Ingredients

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Cake Base:

• 300 grams (10.6 ounces) cake flour
• 280 grams (9.9 ounces) granulated sugar
• 2.5 teaspoons baking powder
• 0.5 teaspoon salt
• 114 grams (4 ounces) unsalted butter, room temperature
• 114 grams (4 ounces) vegetable or canola oil
• 2 large eggs, room temperature
• 1 egg white, room temperature
• 2 teaspoons vanilla extract
• 1 teaspoon almond extract
• 260 grams (9.2 ounces) buttermilk, room temperature

Toasted Nuts:

• 100 grams (3.5 ounces) sliced almonds

Frosting Components:

• 228 grams (8 ounces) unsalted butter, room temperature
• 114 grams (4 ounces) salted butter, room temperature
• 360 grams (12.7 ounces) powdered sugar
• 1 teaspoon almond extract
• 1–2 tablespoons heavy cream

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Instructions

1. Carefully prepare two 8-inch round cake pans by lining them with parchment paper, ensuring smooth coverage for easy cake removal.
2. Combine cake flour, granulated sugar, baking powder, and salt in a stand mixer bowl, gently blending the dry ingredients until perfectly integrated.
3. Incorporate softened butter into the dry mixture, mixing at low speed until the texture resembles coarse, damp sand.
4. Introduce oil, whole eggs, egg white, vanilla extract, and almond extract to the mixture, blending until a smooth, thick batter develops.
5. Gradually stream buttermilk into the batter, mixing thoroughly to create a uniform consistency.
6. Evenly distribute the batter between prepared pans, ensuring balanced cake layers.
7. Bake the cakes in a preheated oven for 30-35 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean.
8. Allow cakes to rest in pans for 10 minutes, then transfer to a wire rack for complete cooling.
9. Toast sliced almonds by spreading them in a single layer on a lined baking sheet, roasting at low temperature until they achieve a golden-brown hue.
10. Whip butter in a stand mixer at medium-high speed for 10 minutes, creating a light and fluffy base for the frosting.
11. Gradually fold in powdered sugar, mixing at low speed and incorporating almond extract for enhanced flavor.
12. Adjust frosting consistency by adding heavy cream, one teaspoon at a time, until desired smoothness is achieved.
13. Position the first cake layer on a cake stand, generously spreading frosting across the top.
14. Carefully place the second cake layer, ensuring the flat side faces upward.
15. Apply a thin crumb coat to the entire cake, creating a smooth foundation for decorating.
16. Refrigerate the cake for 20 minutes to set the initial frosting layer.
17. Cover the chilled cake with a thick, even layer of almond-infused buttercream.
18. Meticulously press toasted almonds around the sides and top of the cake, creating a delectable, crunchy exterior.
19. Slice and serve the elegantly decorated almond cream cake, ready to delight guests.

Notes

• Prepare all ingredients at room temperature for smooth mixing and optimal cake texture.
• Toast almonds carefully to enhance nutty flavor without burning, stirring frequently during baking.
• Use cake flour for lighter, more tender crumb compared to all-purpose flour.
• Beat butter extensively to create a fluffy, smooth buttercream that spreads easily.
• Chill cake briefly between frosting layers to prevent crumbs from mixing into final coat.
• Store cake in refrigerator and bring to room temperature before serving for best taste and texture.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 487
• Sugar: 41 g
• Sodium: 225 mg
• Fat: 28 g
• Saturated Fat: 12 g
• Unsaturated Fat: 16 g
• Trans Fat: 0 g
• Carbohydrates: 53 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 83 mg