I can’t wait to share my Vanilla Almond Cream Cake, a two layer almond vanilla sponge frosted with smooth almond buttercream and covered in toasted almond slices, with one simple trick that makes decorating a breeze.
I can’t stop thinking about this Toasted Almond Cream Cake. I baked two layers of soft almond vanilla cake, slathered them in smooth buttercream made with plenty of unsalted butter, and piled toasted almond slices all over.
The almond extract is small but mighty, it pops through the whole thing and keeps you coming back for another bite. It nudges at classics like Almond Creme Cake and even borrows a little flair from the Heather Ho Almond Cake Recipe but still feels new.
I love that it’s easy to decorate, and that the result looks way fancier than it really is.
Ingredients
- All purpose flour: main structure, mostly carbs with some iron, low fiber.
- Unsalted butter: rich in fat and calories, adds moistness and flavor, use room temp.
- Granulated sugar: pure carbs, makes cake sweet, no real vitamins or fiber.
- Large eggs: protein and fat, help bind and leaven, add richness.
- Sour cream: tangy, adds moisture, it’s got some protein and calcium, slightly sour.
- Almond extract: tiny hit of intense almond flavor, no nutrients, very concentrated.
- Powdered sugar: very fine carbs, makes frosting smooth and sweet, use sparingly.
- Toasted sliced almonds: provide crunch, healthy fats, protein and fiber, nutty aroma.
Ingredient Quantities
- 2 1/2 cups (312 g) all purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup (226 g) unsalted butter, room temp (about 2 sticks)
- 1 1/2 cups (300 g) granulated sugar
- 4 large eggs, room temp
- 1 cup (240 g) sour cream, room temp
- 1/4 cup (60 ml) whole milk
- 1 teaspoon vanilla extract
- 1 1/2 teaspoons almond extract
- 1 cup (226 g) unsalted butter, room temp for frosting
- 5 cups (600 g) powdered sugar, sifted
- 1 teaspoon almond extract for frosting
- 2 to 4 tablespoons heavy cream or milk, to adjust frosting consistency
- Pinch of salt (for frosting)
- 2 cups (about 200 g) sliced almonds, toasted, for the outside and garnish
How to Make this
1. Preheat oven to 350°F (175°C). Grease and line two 8 or 9 inch round pans with parchment. Spread 2 cups (about 200 g) sliced almonds on a baking sheet and toast in the oven 5 to 8 minutes until golden, stirring once or twice, watch them closely so they dont burn. Set almonds aside to cool.
2. Whisk together 2 1/2 cups (312 g) all purpose flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon salt in a bowl and set aside.
3. In a large bowl beat 1 cup (226 g) unsalted butter, room temp, with 1 1/2 cups (300 g) granulated sugar until light and fluffy, about 3 to 5 minutes. Scrape the bowl, then add 4 large eggs one at a time, mixing after each until just combined. Stir in 1 teaspoon vanilla extract and 1 1/2 teaspoons almond extract.
4. In a small bowl whisk 1 cup (240 g) sour cream with 1/4 cup (60 ml) whole milk until smooth.
5. Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture: dry, wet, dry, wet, dry. Mix on low speed and stop as soon as the batter is combined and smooth. Dont overmix or the cake will get tough.
6. Divide batter evenly between the prepared pans, smooth the tops. Bake 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pans 10 minutes, then turn out onto wire racks to cool completely.
7. Make the almond buttercream by beating 1 cup (226 g) unsalted butter, room temp, until creamy. Gradually add 5 cups (600 g) sifted powdered sugar, about 1 cup at a time, mixing on low then increasing speed. Add 1 teaspoon almond extract and a pinch of salt. Add 2 to 4 tablespoons heavy cream or milk to reach a spreadable consistency and beat until light and fluffy. Taste and adjust sweetness or salt if needed. If frosting is too soft chill briefly.
8. If cake tops domed, level them with a serrated knife. Place one layer on your cake plate, spread about a third of the frosting evenly over it, you can press a few toasted sliced almonds into the frosting for texture if you want.
9. Top with the second cake layer, apply a thin crumb coat of frosting and chill 10 to 15 minutes to set. Finish with a final layer of frosting, smoothing the sides and top. Press the toasted sliced almonds into the sides and scatter some on top for garnish. Tip: warm your offset spatula or knife under hot water, dry it, then use it to smooth frosting for a cleaner finish.
10. Chill the finished cake 20 to 30 minutes to set the buttercream. Slice with a sharp knife warmed under hot water and wiped dry between cuts. Store covered at room temp up to 2 days or refrigerate up to 4 days, bring to room temp before serving for best flavor.
Equipment Needed
1. Oven (preheat to 350°F / 175°C)
2. Two 8 or 9 inch round cake pans, greased and parchment-lined
3. Baking sheet (for toasting sliced almonds)
4. Parchment paper (for lining pans and sheet)
5. Mixing bowls, at least one large and one small
6. Electric mixer, stand or hand (for creaming and frosting)
7. Measuring cups and spoons plus a kitchen scale (recipe gives grams)
8. Wire cooling rack
9. Serrated knife (to level domed tops)
10. Offset spatula and rubber spatula (for spreading frosting and scraping bowls)
FAQ
Toasted Almond Cream Cake Recipe Substitutions and Variations
- All purpose flour: For a lighter, more tender crumb use cake flour instead — swap by weight (about 312 g cake flour). If you want a nuttier, heartier cake, replace up to 50% of the AP flour with whole wheat pastry flour (by weight) but dont go 100% or the cake will be dense.
- Sour cream (1 cup): Replace with 1 cup full fat plain Greek yogurt for the same tang and texture. If you only have buttermilk, use 1 cup buttermilk and cut the recipe milk by 1/4 cup to keep batter consistency.
- Almond extract: If you dont have almond extract use 1 tablespoon Amaretto liqueur plus 1 teaspoon vanilla extract for a similar almond note, or just use 1 1/2 teaspoons vanilla for a milder, more neutral flavor.
- Sliced almonds (for outside and garnish): Swap with equal volume toasted chopped pecans or hazelnuts, or use slivered almonds instead. Toast them first to bring out the flavor.
Pro Tips
– Get everything truly room temp. Cold eggs or butter will make the batter lumpy and slow the rise, so take them out 30 to 60 minutes ahead. If you forget, pop eggs in warm (not hot) water for 5 minutes and cube the butter so it softens fast.
– Weigh the flour if you can, or spoon and level when using cups. Packing even a little extra flour will make the cake dense, so dont scoop straight from the bag. If the batter looks too thick after mixing, stop and check — small adjustments to milk or sour cream are better than overmixing.
– Toast the almonds easy and watch them the last minute, they go from golden to burnt super quick. Cool them completely before pressing into the frosting, and use a shallow bowl to roll the sides for a neater, less crumbly finish.
– For silky buttercream, sift the powdered sugar and add it slowly while the mixer runs on low so you dont get clouds of sugar. Start with less cream, then add a teaspoon at a time until spreadable; if the frosting firms up too much chill it briefly instead of overbeating.
Toasted Almond Cream Cake Recipe
I can't wait to share my Vanilla Almond Cream Cake, a two layer almond vanilla sponge frosted with smooth almond buttercream and covered in toasted almond slices, with one simple trick that makes decorating a breeze.
12
servings
838
kcal
Equipment: 1. Oven (preheat to 350°F / 175°C)
2. Two 8 or 9 inch round cake pans, greased and parchment-lined
3. Baking sheet (for toasting sliced almonds)
4. Parchment paper (for lining pans and sheet)
5. Mixing bowls, at least one large and one small
6. Electric mixer, stand or hand (for creaming and frosting)
7. Measuring cups and spoons plus a kitchen scale (recipe gives grams)
8. Wire cooling rack
9. Serrated knife (to level domed tops)
10. Offset spatula and rubber spatula (for spreading frosting and scraping bowls)
Ingredients
-
2 1/2 cups (312 g) all purpose flour
-
2 1/2 teaspoons baking powder
-
1/2 teaspoon salt
-
1 cup (226 g) unsalted butter, room temp (about 2 sticks)
-
1 1/2 cups (300 g) granulated sugar
-
4 large eggs, room temp
-
1 cup (240 g) sour cream, room temp
-
1/4 cup (60 ml) whole milk
-
1 teaspoon vanilla extract
-
1 1/2 teaspoons almond extract
-
1 cup (226 g) unsalted butter, room temp for frosting
-
5 cups (600 g) powdered sugar, sifted
-
1 teaspoon almond extract for frosting
-
2 to 4 tablespoons heavy cream or milk, to adjust frosting consistency
-
Pinch of salt (for frosting)
-
2 cups (about 200 g) sliced almonds, toasted, for the outside and garnish
Directions
- Preheat oven to 350°F (175°C). Grease and line two 8 or 9 inch round pans with parchment. Spread 2 cups (about 200 g) sliced almonds on a baking sheet and toast in the oven 5 to 8 minutes until golden, stirring once or twice, watch them closely so they dont burn. Set almonds aside to cool.
- Whisk together 2 1/2 cups (312 g) all purpose flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon salt in a bowl and set aside.
- In a large bowl beat 1 cup (226 g) unsalted butter, room temp, with 1 1/2 cups (300 g) granulated sugar until light and fluffy, about 3 to 5 minutes. Scrape the bowl, then add 4 large eggs one at a time, mixing after each until just combined. Stir in 1 teaspoon vanilla extract and 1 1/2 teaspoons almond extract.
- In a small bowl whisk 1 cup (240 g) sour cream with 1/4 cup (60 ml) whole milk until smooth.
- Add the dry ingredients to the butter mixture in three additions, alternating with the sour cream mixture: dry, wet, dry, wet, dry. Mix on low speed and stop as soon as the batter is combined and smooth. Dont overmix or the cake will get tough.
- Divide batter evenly between the prepared pans, smooth the tops. Bake 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let cakes cool in pans 10 minutes, then turn out onto wire racks to cool completely.
- Make the almond buttercream by beating 1 cup (226 g) unsalted butter, room temp, until creamy. Gradually add 5 cups (600 g) sifted powdered sugar, about 1 cup at a time, mixing on low then increasing speed. Add 1 teaspoon almond extract and a pinch of salt. Add 2 to 4 tablespoons heavy cream or milk to reach a spreadable consistency and beat until light and fluffy. Taste and adjust sweetness or salt if needed. If frosting is too soft chill briefly.
- If cake tops domed, level them with a serrated knife. Place one layer on your cake plate, spread about a third of the frosting evenly over it, you can press a few toasted sliced almonds into the frosting for texture if you want.
- Top with the second cake layer, apply a thin crumb coat of frosting and chill 10 to 15 minutes to set. Finish with a final layer of frosting, smoothing the sides and top. Press the toasted sliced almonds into the sides and scatter some on top for garnish. Tip: warm your offset spatula or knife under hot water, dry it, then use it to smooth frosting for a cleaner finish.
- Chill the finished cake 20 to 30 minutes to set the buttercream. Slice with a sharp knife warmed under hot water and wiped dry between cuts. Store covered at room temp up to 2 days or refrigerate up to 4 days, bring to room temp before serving for best flavor.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 200g
- Total number of serves: 12
- Calories: 838kcal
- Fat: 46.2g
- Saturated Fat: 23.5g
- Trans Fat: 0.38g
- Polyunsaturated: 3.64g
- Monounsaturated: 14.5g
- Cholesterol: 143mg
- Sodium: 155mg
- Potassium: 198mg
- Carbohydrates: 99.8g
- Fiber: 2.88g
- Sugar: 77.6g
- Protein: 9.03g
- Vitamin A: 900IU
- Vitamin C: 0.2mg
- Calcium: 89mg
- Iron: 1.23mg
