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Almond Cream Cake

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A tender, moist almond-flavored cake layered with luscious almond cream filling and topped with a silky whipped frosting—perfect for celebrations or a decadent dessert!

Ingredients

Scale

For the Almond Cake:

  • 1 ½ cups almond flour

  • ½ cup all-purpose flour (or gluten-free 1:1 blend)

  • 1 ½ tsp baking powder

  • ¼ tsp salt

  • ½ cup unsalted butter, softened

  • ¾ cup granulated sugar

  • 3 large eggs, room temperature

  • 1 tsp almond extract

  • ½ tsp vanilla extract

  • ½ cup whole milk (or almond milk)

For the Almond Cream Filling:

  • 1 cup heavy cream

  • ¼ cup powdered sugar

  • 1 tsp almond extract

  • ½ cup almond butter (or ¾ cup finely ground toasted almonds)

For the Whipped Frosting:

  • 1 ½ cups heavy cream, chilled

  • ¼ cup powdered sugar

  • 1 tsp vanilla extract

  • Sliced almonds for garnish

Instructions

  1. Preheat & Prep:

    • Preheat oven to 350°F (175°C). Grease and line two 6-inch round cake pans (or one 9-inch pan).

  2. Make the Cake Batter:

    • Whisk almond flour, all-purpose flour, baking powder, and salt in a bowl.

    • In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then mix in almond and vanilla extracts.

    • Alternate adding dry ingredients and milk, mixing just until combined.

  3. Bake the Cake:

    • Divide batter evenly between pans. Bake for 25-30 mins (or 35-40 mins for a 9-inch cake) until a toothpick comes out clean.

    • Cool in pans for 10 minutes, then transfer to a wire rack.

  4. Prepare the Almond Cream Filling:

    • Whip heavy cream and powdered sugar to soft peaks. Fold in almond extract and almond butter until smooth.

  5. Assemble the Cake:

    • If using two layers, spread almond cream filling over the first layer. Top with the second layer.

    • For a single layer, spread filling over the top like a frosting.

  6. Add Whipped Frosting:

    • Whip chilled heavy cream, powdered sugar, and vanilla to stiff peaks. Frost the cake and garnish with sliced almonds.

Serving Suggestions:

  • Serve with fresh berries or a drizzle of honey.

  • Pair with espresso or dessert wine.

Notes

Pro Tips:

  • For extra almond flavor, brush cake layers with a syrup of 2 tbsp warm water + 1 tsp almond extract.

  • Make ahead: Bake cake layers a day in advance; store wrapped at room temp.

Common Mistakes to Avoid:

  • Overmixing batter (causes dense cake).

  • Using cold cream (it won’t whip properly).

Storage Instructions:

  • Fridge: Store covered for up to 3 days.

  • Freezer: Wrap unfrosted cake layers for up to 1 month.

Enjoy your Almond Cream Cake!

Find it online: https://bakesbliss.com/almond-cream-cake/