Easy Homemade Almond Cream Cake
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!
Servings: 12 slices
Calories: 173kcal
Equipment
- 2 6-inch round metal pans
- Mixing bowls
- Measuring spoons
- Electric mixer recommended
- Sifter
- Spatula
Ingredients
Almond Cake
- 3 large eggs room temperature
- ⅛ teaspoon cream of tartar
- ¾ cup + 2 tablespoons (98 g) cake flour weighed in grams or spooned and leveled
- ½ cup + 1 tablespoon (113 g) granulated sugar
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup (59.15 ml) vegetable oil or other neutral oil
- ¼ cup (59.15 ml) cold water
- ¼ teaspoon vanilla extract
- ¼ teaspoon almond extract
Almond Whipped Cream Frosting
- 1¼ cup (295.74 ml) 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: 173kcal | Carbohydrates: 4g | Protein: 3g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 75mg | Sodium: 85mg | Potassium: 66mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 432IU | Vitamin C: 0.2mg | Calcium: 54mg | Iron: 0.4mg
