Name: Almond Cream Cake
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 2 h
Yield: 1
Ingredients: For the cake:; 1 ¾ cups (225g) all-purpose flour; 1 tablespoon baking powder; ½ teaspoon salt; ¾ cup (1 ½ sticks) unsalted butter, softened; 2 tablespoons vegetable oil; 1 ¾ cups (350g) granulated sugar; 6 large eggs, room temperature; 1 cup + 2 tablespoons (240ml) milk, room temperature; 1 tablespoon almond extract; For the almond cream filling:; ½ cup (1 stick) unsalted butter, softened; ¾ cup (150g) powdered sugar; 1 cup (113g) almond flour; 2 large eggs; 1 teaspoon almond extract; ¼ cup (60ml) heavy cream; For the garnish (optional):; Powdered sugar; Sliced almonds

Almond Cream Cake

Calling all almond lovers! This recipe for Almond Cream Cake is a delightful treat that will tantalize your taste buds. Featuring fluffy cake layers bursting with almond flavor and a rich, creamy almond filling, this cake is perfect for afternoon tea parties, birthday celebrations, or simply satisfying your sweet tooth.

The cake itself is made with all-purpose flour, baking powder, and a touch of salt for a light and airy crumb. Buttery and sweet, the batter is flavored with both almond extract and a generous amount of milk, ensuring a moist and decadent final product. The star of the show, however, is the almond cream filling. Made with a combination of almond flour, powdered sugar, and eggs, this filling boasts an intense almond taste that complements the cake beautifully.

This recipe is easy to follow and requires readily available ingredients. It offers tips for toasting the almond flour for an extra depth of flavor, and also provides a substitution for those who don’t have almond flour on hand. With its impressive presentation and irresistible taste, this Almond Cream Cake is sure to become a new favorite.

Questions I often get asked about this recipe:

Can I use a different type of flour?
All-purpose flour works best, but you could try cake flour for an even lighter crumb. Just be aware you might need to adjust the baking time slightly.

What if I don’t have buttermilk?
You can make your own buttermilk substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.

Can I use a different oil?
Yes, any neutral-flavored oil like canola or grapeseed oil will work.

Is almond extract the same as almond milk?
No, almond extract is a highly concentrated flavoring, while almond milk is a non-dairy beverage.

Can I use almond paste instead of almond flour?
Yes, you can use the same amount of almond paste, but be aware it will be denser and the filling will be slightly sweeter. You might need to adjust the amount of powdered sugar depending on the sweetness of your almond paste.

How can I decorate the cake differently?
You can decorate the cake with fresh fruit, whipped cream, chocolate ganache, or a simple dusting of powdered sugar.

What you need to make Almond Cream Cake:

For the cake:

1 ¾ cups (225g) all-purpose flour

1 tablespoon baking powder

½ teaspoon salt

¾ cup (1 ½ sticks) unsalted butter, softened

2 tablespoons vegetable oil

1 ¾ cups (350g) granulated sugar

6 large eggs, room temperature

1 cup + 2 tablespoons (240ml) milk, room temperature

1 tablespoon almond extract

For the almond cream filling:

½ cup (1 stick) unsalted butter, softened

¾ cup (150g) powdered sugar

1 cup (113g) almond flour

2 large eggs

1 teaspoon almond extract

¼ cup (60ml) heavy cream

For the garnish (optional):

Powdered sugar

Sliced almonds

How to make it:

Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper circles.

Whisk together flour, baking powder, and salt in a medium bowl. Set aside.

In a large bowl, cream together butter, vegetable oil, and sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, then stir in almond extract.

Alternately add the dry ingredients and milk to the wet ingredients, beginning and ending with the dry ingredients. Mix until just combined.

Divide batter evenly among prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

While cakes cool, prepare the almond cream filling. In a large bowl, cream together softened butter and powdered sugar until light and fluffy. Beat in almond flour, then eggs one at a time. Stir in almond extract and heavy cream until smooth.

Once cakes are completely cool, spread a layer of almond cream filling over one cake layer. Top with another cake layer, then spread another layer of filling. Top with the final cake layer. Frost the entire cake with remaining almond cream filling, or leave unfrosted.

Dust the top of the cake with powdered sugar and garnish with sliced almonds, if desired.

Tips:

For a richer flavor, toast the almond flour before adding it to the filling. Spread the almond flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, stirring occasionally, until lightly golden brown.

If you don’t have almond flour, you can grind blanched almonds in a food processor until finely ground.

The cake can be stored at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

Latest Reviews:

Wow! This almond cake is next level. The cake itself is so moist and flavorful, and the almond cream filling is to die for. It’s like a fancy bakery cake but way easier to make at home. Definitely recommend! Sally I.

This recipe was a lifesaver for my friend’s almond-obsessed birthday! The cake was a breeze to put together and smelled incredible while baking. The filling was smooth and creamy, and everyone loved it. Thanks for sharing! David M.

Followed this recipe exactly and it turned out beautifully! The cake layers were light and fluffy, and the almond flavor really shines through. The filling is rich and decadent, a perfect balance to the cake. This will be a new go-to for sure! Tonia R.

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