Our Most Popular Homemade Cake: The Almond Cream Cake Recipe

I just baked this Almond Cream Cake and I’m over the moon about it. Its moist, almond-infused cake paired with whipped, cooked frosting is a treat to savor. I love how it brings a cozy, indulgent vibe to my kitchen, making it a consistent favorite for celebrations and casual cravings.

I think this Almond Cream Cake is one of my most popular homemade treats. Its moist and velvety texture comes from using a mix of 2 cups all-purpose flour and 1 cup almond flour which gives it a unique flavor.

I love that the cake gets its richness from 1 1/2 cups granulated sugar, 1/2 cup unsalted butter, and 4 large eggs while 1 cup whole milk and 2 teaspoons baking powder help it rise perfectly. I really appreciate the touch of 2 teaspoons almond extract that ties everything together.

The homemade cooked whipped frosting is amazing too made with 1/2 cup butter, 1 cup sugar, 3 egg yolks, 1/3 cup water and a pinch of salt. I think it reminds me of other awesome cake recipes and even some creative birthday cake replacement ideas like Almond Cake Bars or a twist on a Healthy White Cake.

Sometimes I even pair it with a little Polish cream cheese for a fun treat you can eat with your hands.

Why I Like this Recipe

I like this recipe for a bunch of reasons:

1. I love how moist and velvety the cake comes out every time, it just melts in your mouth.
2. I really dig the almond flavor, since the almond flour and almond extract really give it a unique, nutty kick.
3. The cooked whipped frosting is a total game changer – it’s rich and silky without being too sugary.
4. Even though it might seem a bit tricky at first, I enjoy how each step feels like a little adventure that ends with a dessert that looks and tastes awesome.

Ingredients

• All-Purpose Flour: Provides base structure and carbohydrates, essential for our cake’s light texture.
• Almond Flour: Adds extra protein and fiber, giving a subtly nutty and moist finish.
• Granulated Sugar: Makes the cake sweet and tasty but doesnt contribute vital nutrients.
• Unsalted Butter: Lends a rich, creamy flavor and helps bind ingredients though it adds fats.
• Eggs: Binds ingredients together while also supplying protein and moisture in the batter.
• Whole Milk: Adds moisture and subtle richness, helping combine flavors smoothly and evenly.
• Almond Extract: Enhances a distinct nutty aroma and flavor, making the cake uniquely delicious.
• Egg Yolks: Offer smoothness and help thicken the frosting, enriching its taste perfectly.
• Water: Helps cook frosting ingredients uniformly, ensuring a consistent texture every time.

Ingredient Quantities

• For the cake: 2 cups all-purpose flour
• 1 cup almond flour
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 4 large eggs
• 1 cup whole milk
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons almond extract
• For the cooked, whipped frosting: 1/2 cup unsalted butter
• 1 cup granulated sugar
• 3 egg yolks
• 1/3 cup water
• 1 teaspoon almond extract
• A pinch of salt

How to Make this

1. Preheat your oven to 350°F and grease the cake pan well.

2. In a bowl, whisk together the 2 cups all-purpose flour, 1 cup almond flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.

3. In another large bowl, beat 1/2 cup unsalted butter with 1 1/2 cups granulated sugar until light and fluffy. Then, add 4 large eggs one at a time, beating well after each egg.

4. Stir in 2 teaspoons almond extract and gradually mix in 1 cup whole milk until you’re left with a smooth mixture.

5. Slowly fold in the dry ingredients from step 2 until just combined; be careful not to overmix.

6. Pour the batter into your prepared pan and bake for about 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.

7. While the cake bakes, make the cooked whipped frosting: combine 1/2 cup unsalted butter, 1 cup granulated sugar, 3 egg yolks, 1/3 cup water, 1 teaspoon almond extract, and a pinch of salt in a small saucepan.

8. Cook the frosting mixture over medium heat, stirring constantly until it slightly thickens and hits a soft boil.

9. Remove the pan from the heat and beat the frosting with an electric mixer until it becomes light and voluminous.

10. Once the cake has cooled, generously spread the cooked, whipped frosting over it. Enjoy your moist and velvety Almond Cream Cake!

Equipment Needed

1. Oven set to 350°F
2. Cake pan (make sure it’s greased well)
3. Two large mixing bowls (one for dry ingredients and the other for wet ingredients)
4. Whisk (for combining the dry ingredients)
5. Electric mixer (for creaming the butter and sugar as well as beating the eggs)
6. Measuring cups and spoons (for all the ingredients)
7. Spatula (for folding the dry ingredients into the wet mixture)
8. Toothpick (to test the cake doneness)
9. Small saucepan (to cook the whipped frosting)
10. Mixer or whisk (for beating the cooked frosting until light and voluminous)

FAQ

• What makes the Almond Cream Cake special? It’s unique because it combines regular flour with almond flour and uses almond extract so it has a strong nutty flavor that makes every bite a treat.
• Can I use a different type of flour? You can try, but using almond flour is what gives the cake its signature taste. If you substitute it, you might lose that special almond flavor.
• Do I have to make the cooked, whipped frosting? Yes the cooked frosting is a big part of what makes this cake so popular. It helps add a smooth sweetness on top that really balances the cake’s flavors.
• Can I make it dairy-free? It’s a bit tricky cause both the cake and frosting need butter and milk, so you’ll have to find good substitutes like plant based butter and milk which might affect the texture a bit.
• How do I know when the cake is done? A toothpick inserted in the center should come out clean, thats usually the best sign that your cake is baked through.

Our Most Popular Homemade Cake: The Almond Cream Cake Recipe Substitutions and Variations

• Instead of whole milk, you could use almond milk as an alternative. It’ll change the flavor a bit but works just fine.
• If you dont have almond flour, try using hazelnut flour. It gives a nutty kick that still compliments the cake.
• You can swap unsalted butter with coconut oil. This substitution might add a slight coconut note that some might like.
• Instead of almond extract, vanilla extract works well too. It has a milder flavor that won’t overpower the cake.
• For the granulated sugar, you could try using light brown sugar. It makes the cake a little richer though you might need to tweak the liquids

Pro Tips

1. Try to let all your butter, eggs, and milk come to room temperature before you start mixing. It really helps everything blend together better and stops your cake from turning out dense.
2. When you’re folding in the dry ingredients, be super careful not to over mix the batter. Overmixing can make the cake tough and you want it nice and fluffy.
3. For the whipped frosting, don’t skip on stirring constantly. Once your mixture gets to a soft boil, keep stirring so you dont end up with burnt bits.
4. Taste the frosting as you beat it and be ready to adjust a bit if needed. Sometimes a little extra pinch of salt can really balance out the sweetness.