Description
Almond Cream Cake with Whipped Frosting is a light and elegant dessert featuring tender almond-flavored layers topped with fluffy whipped cream. Perfect for special occasions or tea-time indulgence.
Ingredients
Units
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- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups sugar
- 4 large eggs
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1 cup whole milk
- Sliced almonds (optional, for garnish)
- For the whipped frosting:
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two round cake pans.
- In a bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in almond and vanilla extracts.
- Alternately add the flour mixture and milk to the butter mixture, starting and ending with flour. Mix until just combined.
- Divide batter evenly between pans and smooth the tops.
- Bake for 25–30 minutes, or until a toothpick inserted comes out clean. Cool completely on wire racks.
- Whip heavy cream, powdered sugar, vanilla, and almond extract until stiff peaks form.
- Spread frosting between the cake layers, then frost the top and sides.
- Garnish with toasted sliced almonds if desired. Chill before serving.
Notes
- Chill your mixing bowl and beaters for better whipped cream texture.
- Fold diced berries into the frosting for a fruity twist.
- Bake cake layers in advance and freeze, then thaw and frost before serving.
- Use gluten-free flour blend for a gluten-free variation.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 170mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 115mg