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!
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.
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.
- 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
Step 1: Separate the egg yolks and whites into two separate bowls.
Step 2: Add cream of tartar to the egg whites and whisk until you reach stiff peaks. Set aside.
Step 3: Sift cake flour, granulated sugar, baking powder, and salt into the egg yolks.
Step 4: Add vegetable oil, cold water, vanilla and almond extracts to the egg yolks and mix well.
Step 5: Fold stiff egg whites into the yolk mixture until just combined.
Step 6: Divide batter into two 6-inch round pans, and bake at 325°F until a toothpick comes out clean. Cool completely.
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.
Step 8: Frost and layer cooled cakes with the almond whipped cream, and enjoy!
Expert Baking Tips
- 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.
- 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.
- 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!
This is not recommended. The cake flour makes the cake light and fluffy.
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.
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.
Freeze fully cooled cakes in freezer bags for up to 2 months. Thaw and frost with almond whipped cream frosting and serve.
Easy Homemade Almond Cream Cake
- 2 6-inch round metal pans
- Mixing bowls
- Measuring spoons
- Electric mixer recommended
- 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
- 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).
The provided nutritional information is an estimate per serving. Accuracy is not guaranteed.