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Toasted Almond Cream Cake

Toasted Almond Cream Cake - A Fluffy, Nutty Dream Dessert

Indulge in the Toasted Almond Cream Cake, a delightful dessert bursting with flavor and textures that is perfect for any occasion.
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Prep Time 25 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups cake flour Substituting with all-purpose flour may yield a denser cake.
  • 1 cup granulated sugar Regular sugar works best for consistency.
  • 2 teaspoons baking powder Ensure it's fresh for optimal results.
  • 1 teaspoon salt Both table and sea salt can be used interchangeably.
  • 1 cup unsalted butter Use at room temperature for best mixing.
  • 1/2 cup vegetable or canola oil Melted coconut oil can be a flavorful alternative.
  • 2 large eggs Using room temperature eggs improves emulsification.
  • 2 large egg whites Helps bind ingredients and adds structure.
  • 2 teaspoons vanilla extract Imitation vanilla can be used in a pinch.
  • 2 teaspoons almond extract Crucial for the signature taste.
For the Buttermilk Mixture
  • 1 cup buttermilk Can be substituted with milk mixed with vinegar or lemon juice (1 cup milk + 1 tablespoon vinegar).
For the Topping
  • 1 cup sliced almonds Toasting them enhances their nuttiness.
For the Frosting
  • 4 cups powdered sugar Can use store-bought or make your own.
  • 1/4 cup heavy cream Substituting with milk results in a lighter frosting.

Equipment

  • Mixing bowl
  • mixer
  • Measuring Cups
  • Measuring Spoons
  • 8-inch round cake pans
  • Parchment paper
  • spatula
  • wire rack
  • Baking Sheet

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (180°C) and prepare two 8-inch round cake pans by lining the bottoms with parchment paper and greasing the sides.
  2. In a large mixing bowl, combine cake flour, granulated sugar, baking powder, and salt. Whisk thoroughly.
  3. Add the softened unsalted butter to the dry mixture and blend using a mixer on low speed until it resembles wet sand, about 2-3 minutes.
  4. Gradually mix in vegetable oil, eggs, egg whites, vanilla extract, and almond extract until well combined.
  5. Slowly stream in the buttermilk and continue mixing until smooth.
  6. Evenly distribute the batter between the prepared pans and bake for 30-35 minutes or until a toothpick comes out clean.
  7. Allow the cakes to cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
  8. Spread sliced almonds in a single layer on a baking sheet and toast in the oven at 300°F (150°C) for approximately 15 minutes.
  9. In a mixing bowl, beat together unsalted butter and powdered sugar on medium speed, then add almond extract and heavy cream until spreadable.
  10. To assemble, place one layer on a serving plate, frost with almond buttercream, stack the second layer, and apply a thin crumb coat.
  11. Chill for about 30 minutes and then frost with a thicker layer of almond buttercream, pressing toasted almonds onto the sides.
  12. Slice and serve your beautiful Toasted Almond Cream Cake!

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 220mgPotassium: 120mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 20mgIron: 1mg

Notes

For best results, use room temperature eggs and butter. Monitor baking time closely to prevent dryness.

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