Sweet Almond Cake with Layered Almond Buttercream
You ever go back for a second slice of cake and end up with a third? Because same. That’s the line I used for my current pregnancy announcement, as we patiently wait for baby number 3’s arrival. I just entered the third trimester, and I’m feeling all the baby kicks, while all the pregnancy cravings kick in. And of course, as the baby develops, so do the (cake) recipes. This week’s craving(s): (decaf) coffee + sweet almond cake.
This is a recipe I’ve been developing over the last few weeks and it’s somewhat based off of my Classic Vanilla Cake recipe and another dessert recipe that I haven’t yet shared on here. This is something my mom would often do — using previous recipes as templates for the foundation of a new recipe and just tweaking the measurements. I’ll be honest though, it usually takes me at least two or three baking sessions to “perfect” a recipe, but this one carried all of the elements I was looking for on the first try. So, I figured I would celebrate furthermore by sharing it with you all on here!
Sweet Almond Cake with Layered Almond Buttercream
Ingredients:
𝐅𝐨𝐫 𝐭𝐡𝐞 𝐜𝐚𝐤𝐞
. 1 cup unsalted butter (melted and cooled)
. 1 cup cane sugar (regular also works)
. 1/2 cup powdered sugar (sifted)
. 4 eggs
. 2 tbsp almond milk (or regular milk)
. 2 tbsp half and half (may use almond or regular instead)
. 1/2 tsp lemon juice (optional)
. 1 tsp almond extract
. 2 tsp vanilla extract
. 1 1/2 cup (cake) flour (sifted)
. 1/2 cup almond flour (sifted)
. 1 tsp baking powder
. 1 tsp salt (1/2 if using salted butter)
. 1 cup sliced almonds
𝐅𝐨𝐫 𝐭𝐡𝐞 𝐛𝐮𝐭𝐭𝐞𝐫𝐜𝐫𝐞𝐚𝐦
. 1 cup unsalted butter (softened)
. 1/2 tsp sea salt (regular salt also works)
. 3-4 cups of powdered sugar (depending on desired consistency)
. 1-4 tbsp(s) half and half (almond milk also works)
. 2 tsp vanilla
. 1/2 tsp almond extract
Directions:
Preheat oven to 350
Melt butter on low heat, stirring until just softened. Transfer to medium batter bowl and let cool to room temperature. Place medium bowl in large bowl to avoid mess (optional). Large bowl will be used for dry ingredients after.
Whisk in cane sugar, followed by sifted powdered sugar. Cream all together until soft and fluffy. You can do this by hand or with an electric mixer.
Whisk in eggs on low speed for 30 seconds to 1 minute, using your electric mixer (or hand whisk).
Measure almond milk and half and half into a cup or small bowl, then add lemon juice and let sit for 5 minutes (optional). Don’t worry, the lemon juice won’t make your cake taste “lemony”. This small amount is just used to mimic buttermilk for a more tender cake. If you don’t have lemon juice, (apple cider) vinegar will work, or you can just skip this step. As for the almond milk and half and half, they are basically interchangeable as well. Feel free to use all almond milk or all half and half, OR substitute one or both for a different milk of choice (or buttermilk). I personally chose to use a mix of almond milk and half and half for more balance and flavour, but as long as you have a 1/4 cup of some sort of milk, you’ll be fine.
Once your milk is situated, measure out vanilla and almond extracts. Add all into liquid ingredients, then mix on low speed (or by hand) for 30 seconds.
In a separate bowl, sift flours, then stir in baking powder and salt. For a lighter, fluffier texture, I recommend using cake flour, however all purpose flour will work — the texture will just be slightly more dense than it already is.
Make a small well in the center of dry ingredients, then pour in liquid ingredients. Start by folding with a spatula, then mix on low speed (or by hand) until thoroughly combined.
Lightly grease two medium cake pans, and pour equal amounts of batter in each. Bake for 20 mins (or until knife comes out clean).
Remove from oven and allow to sit for 5 mins, then transfer to cooling rack until cake reaches room temp.
Next, place cake in a tin or on a plate, then cover and refrigerate for at least half an hour before icing. If you’re not adding icing until the next day or the day after, you can leave it in the fridge until you do. You can also freeze the cake for up to 2 months before icing if you’re wanting to prep way ahead of time. Once done, this cake can stay in the fridge for up to 4 days or frozen for 2 months.
While cake is in the fridge, prepare buttercream by whisking softened butter and salt together on low speed of electric mixer until well combined (or by hand). If you don’t have unsalted butter, you can use salted, then just wait until the end to add in any additional salt. I prefer to use unsalted butter, because it tends to provide a more fresh and sweet taste. It also allows for more control over the salt added. However, either will work.
Sift in powdered sugar, 1 cup at a time, up to 3 cups to start and whisk on low speed (or by hand) until it resembles a thick “batter”.
Slowly pour in almond milk and half and half and mix until desired consistency. If you don’t have almond milk or half and half, any milk will work, it will just slightly alter the taste and may not be as creamy.
Add in vanilla and almond extracts and continue mixing on medium-low speed (or by hand) until light and fluffy. Do NOT to over mix, as it can ruin the smoothness of the buttercream.
You may also sift in more powdered sugar, as needed (if needed), starting with 1/4 cup at a time, until desired consistency is reached.
Once cake has cooled, cut and shape (optional). I prefer to do this, because it makes for a “cleaner” looking cake, but it’s not necessary.
Stack and layer your cake with buttercream and smooth out with a cake knife. To help the cake stay in place, I recommend smoothing a dollop of buttercream onto your serving plate / board prior to setting your cake down.
Decorate your cake with sliced almonds. I just added some to the sides of my cake and left the top exposed, but you can (obviously) do whatever you want.
Slice and serve with coffee (or tea) of choice (optional). I paired mine with a decaf almond latte, compliments of Nespresso and some left over almond milk by Califia Farms (photographed below). Highly recommend!
More visual details on the latest @haveyour.c.a.k.e
xoxo