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    Broken Oven Baking » Recipes » Cakes & Cupcakes

    Easy Homemade Almond Cream Cake

    Published: Mar 13, 2023 by Kayla Burton · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe

    This Easy Homemade Almond Cream Cake is the perfect mini layer cake for any spring occasion. It starts with a moist almond cake recipe that gets layered with whipped cream almond frosting. This cake is packed with almond flavor from almond extract and almond pastry filling. It's moist, fluffy, and so flavorful!

    A slice of almond cream cake on a plate with a fork.

    I truly love all things almond flavored (have you tried my Soft Almond Sugar Cookies??), and this white almond cake recipe is my newest obsession.

    Layer cakes can seem intimidating, but this recipe for almond cake from scratch breaks it down to just a few simple steps. And this almondy cake should be rustic! You don't need expert decorating skills to make this craveable dessert that you and your guests won't be able to wait to dig in to.

    Jump to:
    • Why You'll Love This Recipe
    • Ingredients
    • Substitutions & Variations
    • How to Make Almond Cream Cake
    • Expert Baking Tips
    • Recipe FAQs
    • Storage
    • More Recipes You'll Love
    • 📖 Recipe

    Why You'll Love This Recipe

    • It's filled with rich almond flavor from extract and pastry filling.
    • This cake is frosted with a light-as-air almond whipped cream frosting.
    • It's an extra fluffy and moist layered twist on my Almond Coffee Cake recipe.
    • It shows simple step-by-step guidance to make an amazing 6-inch almond vanilla cake.

    Ingredients

    Ingredients needed to make almond cream cake.
    • This recipe uses cake flour instead of all purpose flour because it has a lower protein content that keeps cake nice and fluffy.
    • Eggs are super important in this recipe. You will separate them and whip the whites into stiff peaks to make the cakes extra light and fluffy.
    • Vegetable oil helps keep the cake very moist.
    • Almond extract and vanilla extract give the cake its distinct taste.
    • Cream of tartar helps stabilize the whipped egg whites so they don't deflate.
    • Heavy whipping cream is whipped for the frosting.
    • Almond pastry filling adds flavor and texture to the frosting. It can typically be found in cans in the baking aisle by the pie fillings.

    See recipe card below for a full list of ingredients and measurements.

    Substitutions & Variations

    • Decorate this easy almond cake recipe with toasted almond slices or sprinkles.
    • I do not recommend substituting the cake flour with regular flour.
    • The frosting can be made without almond filling, it will just lack as much flavor and texture. However, you can increase the amount of almond extract to make up for the flavor loss.

    This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!

    How to Make Almond Cream Cake

    Three egg yolks and whites separated into two bowls.

    Step 1: Separate the egg yolks and whites into two separate bowls.

    Egg whites whipped to stiff peaks.

    Step 2: Add cream of tartar to the egg whites and whisk until you reach stiff peaks. Set aside.

    Sifting a cake flour mixture into a bowl.

    Step 3: Sift cake flour, granulated sugar, baking powder, and salt into the egg yolks.

    Wet cake ingredients mixed together in a bowl.

    Step 4: Add vegetable oil, cold water, vanilla and almond extracts to the egg yolks and mix well.

    Folding egg whites into an almond cake batter mixture.

    Step 5: Fold stiff egg whites into the yolk mixture until just combined.

    Almond cakes baked in two round 6-inch pans.

    Step 6: Divide batter into two 6-inch round pans, and bake at 325°F until a toothpick comes out clean. Cool completely.

    Whipping heavy cream with almond pastry filling to stiff peaks.

    Step 7: While the cakes are cooling, whisk the heaving whipping cream to soft peaks. Then add the almond filling and extract and continue to whip to stiff peaks.

    Frosting an almond layer cake with whipped cream frosting.

    Step 8: Frost and layer cooled cakes with the almond whipped cream, and enjoy!

    Expert Baking Tips

    1. Make sure the bowl and whisk/mixer heads are very clean before adding and whisking the egg whites. Any oil or fat may prevent the whites from reaching stiff peaks.
    2. It's important not to overmix the stiff egg whites into the batter or it will deflate and the cake will not be as light and airy.
    3. Use a hand mixer or stand mixer with whisk attachment to whip the egg whites and heavy cream. It will save you a lot of time and energy!

    Recipe FAQs

    Can I use regular flour instead of cake flour?

    This is not recommended. The cake flour makes the cake light and fluffy.

    Is almond pastry filling the same as almond paste?

    No. These two products have different textures and uses. It's important to use almond pastry filling in the frosting to ensure it can incorporate with the whipped cream.

    An almond cream cake on a cake stand with a slice cut out.

    Storage

    Refrigerator

    This cake is best eaten the day it is made, but it can be refrigerated up to 2 days. The whipped cream frosting may start to weep, but it will still taste delicious.

    Freezing Instructions

    Freeze fully cooled cakes in freezer bags for up to 2 months. Thaw and frost with almond whipped cream frosting and serve.

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      Best Blueberry Sour Cream Coffee Cake
    • Lemon snack cake with lemon cream cheese frosting.
      Lemon Snack Cake with Cream Cheese Frosting
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      Easy No Bake Peppermint Cheesecake

    Did you try this recipe?
    Leave a ⭐️ review below and tag @brokenovenbaking on Instagram & Facebook!

    📖 Recipe

    Almond cream cake on a cake stand with slices taken out of it.

    Easy Homemade Almond Cream Cake

    Kayla Burton
    Almond Cream Cake is a simple 6-inch layer cake with whipped cream frosting! It's fluffy and easy to make in less than an hour!
    5 from 2 votes
    Print Recipe Pin Recipe Save for LaterSaved!
    Prevent your screen from going dark
    Prep Time 20 mins
    Cook Time 20 mins
    Total Time 40 mins
    Course Dessert
    Cuisine American
    Servings 12 slices
    Calories 173 kcal

    Equipment

    • 2 6-inch round metal pans
    • Mixing bowls
    • Measuring spoons
    • Scale/measuring cups
    • Electric mixer recommended
    • Sifter
    • Spatula

    Ingredients
     
     

    Almond Cake

    • 3 large eggs room temperature
    • ⅛ teaspoon cream of tartar
    • ¾ cup + 2 tablespoons cake flour weighed in grams or spooned and leveled
    • ½ cup + 1 tablespoon granulated sugar
    • 1 teaspoon baking powder
    • ⅛ teaspoon salt
    • ¼ cup vegetable oil or other neutral oil
    • ¼ cup cold water
    • ¼ teaspoon vanilla extract
    • ¼ teaspoon almond extract

    Almond Whipped Cream Frosting

    • 1¼ cup heavy whipping cream cold
    • ⅓ cup almond pastry filling
    • ¼-½ teaspoon almond extract more/less depending on flavor preference
    • sliced almonds optional, for decorating

    Instructions
     

    • Preheat oven to 325°F. Spray two 6-inch round pans lightly with non-stick spray and cover the bottoms with a round piece of parchment paper.
    • Separate the egg whites and yolks into separate bowls.
    • Add the cream of tartar to the egg whites and whisk to stiff peaks.
    • Sift the cake flour, sugar, baking powder, and salt into the yolks. Mix in the vegetable oil, cold water, vanilla and almond extracts until combined well.
    • Fold the stiff egg whites into the yolk mixture ⅓ at a time until combined. Be careful not to over-mix and deflate the whites.
    • Evenly distribute the batter into the 2 prepared pans and bake both on the middle shelf until a toothpick comes out clean (18-23 minutes).
    • Let the cakes cool in the pans for 20-30 minutes. Run a knife along the sides so that they aren't sticking to the pans, then flip them out onto a wire cooling rack.
    • Whisk the heavy cream to soft peaks. Add the almond filling and extract and continue to whisk until it reaches stiff peaks.
    • Frost and layer the completely cooled cakes with the almond whipped cream. Decorate with sliced almonds (optional).

    Notes

    Storage: Store leftover cake in the refrigerator for 1-2 days. The cake layers can be frozen for 2 months, then thawed and frosted.
    Nutrition: The provided nutrition information is an estimate per slice, assuming 12 slices are cut. The calorie accuracy is not guaranteed.

    Nutrition

    Calories: 173kcalCarbohydrates: 4gProtein: 3gFat: 16gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 75mgSodium: 85mgPotassium: 66mgFiber: 0.3gSugar: 3gVitamin A: 432IUVitamin C: 0.2mgCalcium: 54mgIron: 0.4mg
    Tried this recipe?Let us know how it was!

    More Cake & Cupcake Recipes

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    About Kayla

    Hey, I'm Kayla! I'm a self-taught baker, recipe developer & food photographer in Chicago! This blog is a way for me to share recipes, tips, and everything I love related to baking & photography. If you have any questions or want to connect, I'd love to hear from you!
    About Kayla →

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