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Almond Cream Cake

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Light, moist and velvety, this Almond Cream Cake has a homemade cooked, whipped frosting that pairs perfectly with the almond cake. Decorate the cake simply with sliced almonds.

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almond-cream-cake-recipe

Almond Cream Cake Recipe

If you’re looking at this cake and happen to remember the pinkalicious cake we recently posted, you’ll think that we’re in an almond kind of mood. It’s true. We do love our almonds. What is sad is that this Almond Cream Cake has been sitting in my “to-do” pile for 3 months. Anyone else have a to-do list like this?

It’s not that I wasn’t excited about sharing it with you, or that it didn’t taste as good as the other treats we’ve been sharing. Quite the opposite, actually. I wanted to give this cake the credit that it was due, and with the busyness of the holidays, I kept pushing it aside until I had more time.

Well, your wait is over, my friends.  Let me tell you about this cake.

OUR LATEST RECIPES

Homemade White Cake

First of all, it’s a completely homemade white cake. That means from scratch. No boxed mix. I love boxed cake mixes because they turn out perfectly nearly every time.  But making a cake from scratch has always been this challenge that I’ve wanted to tackle.

In finding a delicious recipe for white cake (which happens to be my favorite flavor), we had several failures. I wanted a moist cake, but I wanted it to have a light crumb and be thick, but not heavy. We tossed aside several different attempts, but when I saw how this cake baked up? I knew this was it. For a homemade cake, this one beat the rest. It’s velvety and moist. Can you see the texture in this photo?

almond-cream-cake-recipe

Cake Flour or All-Purpose Flour

The recipe uses cake flour instead of all-purpose flour. All purpose flour has more protein in it (10-12 grams in all-purpose as opposed to 8 grams in cake flour), which forms gluten when you mix it. This causes the cake to be more “holey”. The less gluten there is, the more tender the cake is. The starch in the cake flour helps to stabilize the cake. There’s more science behind the reasons you should use cake flour when baking a cake. Although I like learning the science behind baking and sharing it with you, sometimes it is just easier to let the experts explain it. You can read more of the science behind cake flour here.

Whipped Frosting

The second special part of this cake is the frosting. Although we love our buttercream recipe, I was wanting to try something a little different for this cake. I’ve always loved whipped frosting because it is less sweet than many store-bought buttercreams. I searched for a delicious whipped frosting and came across this recipe that got rave reviews. It’s a cooked frosting…something I had never tried before! This frosting takes a bit of time to make, but one spoonful and you may just be hooked.

How to Make Cooked Flour Frosting

When you make the frosting, it is important to follow the directions carefully. You’ll want to cook the milk and flour together over medium heat until the mixture is very thick and resembles mashed potatoes. Don’t undercook this! It took about 10 minutes for me to get my mixture to this texture. Stir constantly while it is cooking so it doesn’t burn on the saucepan.

almond-cream-cake-recipe

At this point you’ll probably be questioning how in the world this is going to taste good on your precious cake. Trust me. It will.

Let the flour and milk mixture cool to room temperature and add the almond extract. You can speed up the process by placing the pan on ice if you’d like. It cools within minutes if you use this trick. Also, stir the frosting a few times while it is cooling. This will prevent a film from developing over your frosting. Stirring it and even placing plastic wrap right on top of the frosting will help to keep your frosting smooth.

While this is cooling, take the granulated sugar and put it through your food processor to make the grains of sugar finer. Why do this? In the next step, you’ll cream the butter and sugar together until there is no graininess left. It will take less time if you process the sugar first. Or you can use a superfine sugar such as this one.

Once the butter and sugar are completely creamed together (beating about 5 minutes), add the cooled flour mixture and you are going to beat the mixture with the wire whisk attachment for a good 5 minutes. The mixture will go from having a separated look to coming together into a beautiful whipped cream. Just when you think it isn’t going to work it will start getting fluffy and look like a delicious whipped frosting. Go ahead. Sneak a little taste. Just be warned that you may not be able to stop eating it.

We wanted a nice, thick layer of frosting on our almond cream cake. If you’d just like a thin layer of frosting you can halve the frosting recipe.

Decorate a Cake with Almonds

You can leave the almond cream cake a pure, snowy white if you’d like, or press some sliced almonds onto the sides. Arrange a few whole almonds on the top . Make it your own and be proud of it!

almond-cream-cake-recipe

I’d say our first try at making cooked frosting was a success. What about you? Have you ever tried homemade whipped frosting or from-scratch cakes? I’d love it if you shared any other hints for homemade cakes or whipped frosting with us!

 

Tools for Making This Cake

4.79 from 28 votes
almond-cream-cake-recipe
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Almond Cream Cake
Prep Time
50 mins
Cook Time
45 mins
Total Time
1 hr 35 mins
 

Light, moist and velvety, this Almond Cream Cake has a homemade cooked, whipped frosting that pairs perfectly with the almond cake. Top with sliced almonds.

Course: Dessert
Cuisine: American
Servings: 15 servings
Calories: 643 kcal
Author: Lizzy T
Ingredients
  • 1 cup butter softened
  • 1 1/2 cups granulated sugar
  • 3 cups cake flour* (345 grams) spooned & measured carefully
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 1 cup milk 2% milkfat
  • 1 teaspoon almond extract
  • 3/4 cup egg whites plus 3 tablespoons*
Frosting:
  • 1/2 cup plus 2 tablespoons white flour
  • 2 cups milk
  • 1 1/2 teaspoons almond extract
  • 2 cups butter softened
  • 2 cups granulated sugar
  • Sliced almonds and whole almonds for decorating
Instructions
  1. Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you're ready to add them to the batter.
  2. Using the same bowl that you used to beat the egg whites, place the softened butter in and cream the butter for about 2 minutes (using the beater blade attachmenuntil it is white in appearance.
  3. Add the sugar to the butter and beat until fluffy (about another 1-2 minutes).
  4. In a small bowl, combine the flour (measured carefully*), salt and baking powder. Set aside.
  5. In another bowl, combine the milk and almond extract.
  6. Add the flour mixture to the butter/sugar mixture alternately with the milk.
  7. Add the stiffly beaten eggs to the cake batter. Fold the egg whites in gently. Do not overmix at this point. If you do, your cake will become more dense.
  8. Grease and flour 2 9" round cake pans. Pour the cake batter equally into the prepared cake pans.
  9. Bake the cakes at 350 degrees for 25-27 minutes or until the top bounces back when you touch it.
  10. Allow the cakes to cool for 10 minutes, then loosen the edges and remove them from the pans to a wire rack, allowing them to cool completely.
  11. While the cakes are cooling, prepare the frosting. In a saucepan, whisk the flour into the milk over medium-low heat until it thickens. Stir it constantly, lowering the heat to low if needed. The consistency should be very thick, like mashed potatoes. This step took about 12-15 minutes.
  12. Remove the pan from the heat and set the pan in a bowl of ice for 5-10 minutes to quicken the cooling process. The temperature of the mixture should be at room temperature.
  13. Stir in the almond extract.
  14. If you have a food processor, process the white sugar for a minute or so so that the granules become finer.
  15. While the mixture is cooling, cream together the butter and processed sugar using a stand mixer with the whisk attachment until light and fluffy. Do this for 5 minutes until the sugar is completely creamed and there is no graininess left.
  16. Add the cooled flour mixture and beat it until it all combines and looks like whipped cream. This will take about another 3-5 minutes of beating. Keep scraping the sides of the bowl while the mixture is beating together so that everything gets well incorporated. Once the mixture has the texture of fluffy whipped cream, you are ready to ice the cake.
  17. Once the cakes are cool, place one cake on a cake plate. Spread frosting on top of that layer, then place the other cake on top of the frosted cake. Use the remainder of the frosting to frost the top and sides of the cake.
  18. Decorate the sides and top with sliced and whole almonds, as the picture shows, if desired.
Recipe Notes

*This is about 6 large egg whites. *Some are having problems with the cake being too dense. This can happen when you mistakenly add too much flour. When you measure the flour, spoon it from the flour container gently into the measuring cup. Do NOT pack it down at all. This technique will help you not put too much flour into the cake.

Nutrition Facts
Almond Cream Cake
Amount Per Serving
Calories 643
* Percent Daily Values are based on a 2000 calorie diet.
Light, moist and velvety, this Almond Cream Cake has a homemade cooked, whipped frosting that pairs perfectly with the almond cake. Decorate w/ sliced almonds. #almondcreamcake #whitecake white cake recipe #cookedfrosting #whippedfrosting #almondcake
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Comments

  1. I have used a similar frosting recipe for years. I used it on a red velvet cake. The one I make also has coconut and pecans in it. Mine also used shortening instead of butter. Mercy you can eat it with a spoon it is so good. It is also good on a chocolate or carrot cake.

    This really looks good.

    Reply

      • Hi Joyce,
        This is my recipe I have used for for years for Red Velvet Cake

        3 T. s.r. flour
        1 cup sweet milk(low fat would work)
        1 1/2 cups sugar’
        1 cup crisco ( I use non hydrogenated shortening now)
        1 tsp. vanilla 1 cup chopped pecans, 1 cup flaked coconut

        Combine flour and milk, heat, stirring constantly, until thick and no lumps. Cool almost completely. Cream crisco and sugar well. Add vanilla and beat until fluffy. Add in pecans and coconut until throughly mixed. Spread on cake. Or eat with a spoon. HAHA!!

        Reply

      • Yummy. I use this recipe minus the almond for my homemade whoopie pies. It’s unbelievable. I also use half shortening and half butter. This cake looks incredible. Can’t wait to try it.

        Reply

    • I’ve never used an icing with flour in it before but have been wondering what would cut the sweetness down of most icing recipes. So this is good then??

      Reply

    • It looks great- going to try this weekend! Ignore my ignorance, but is white flour all-purpose flour? Also, do you think i can vary it by using vanilla instead of almond extract?

      Reply

    • I also prefer this cooked frosting recipe to the cream cheese icing that most people use on red velvet cakes. I will add shredded coconut to it. Makes an incredibly good frosting for red velvet!

      Reply

      • This is the original Red Velvet Cake frosting. However the first time I had it was on a coconut layer cake, with pineapple in the filling between the layers. It is my favorite frosting for coconut cake. I have made it chocolate by adding cocoa to the cooked flour and milk part. I also am planning to try making this as a cream cheese frosting.

        Reply

    • Julie, this recipe sounds like something I could just set down and eat to my hearts delight. I don’t know you but I know your Uncle Buddy. He is married to my husbands sister (Martha Jo) . I’ve seen your site before and enjoy your cooking and conversation. We live in Huntsville , AL and I google a lot. Want to make this cake ASAP. Keep up the good work and post more super recipes. Elizabeth Blair

      Reply

  2. I hear ya, Shannon. It scared me at first, too, but I made two batches and they both turned out fine! You can do it!

    Reply

  3. Your cake looks amaizing! 🙂
    I have a question, I’m from Holland and I don’t know which is the difference between cake flour you use for the cake, and white flour you use for the frosting.
    I’d like to give a try to this cake, but I don’t want to make a mistake 😉
    Thank you!

    Reply

  4. Ive been making this frosting for years now but may I suggest using superfine sure. You can skip the processing step and it comes out perfect!

    Reply

  5. I have made this icing in the past for my homemade Red Velvet Cake. I have found that as the flour mixture is cooling, be sure to stir it so a film doesn’t form on top and make the icing have little, nasty bits instead of the smooth , fluffy consistency.

    Reply

  6. i plan to make a wedding cake for a dear friends wedding and was wondering if this cake might be a possible 3 tier round wedding cake.. I would need the frosting to look elegant and stay in place or be piped from a pastry bag. Also does this frosting require refrigeration? Thank you in advance for taking the time to respond!! This cake looks absolutely lovely!

    Reply

    • Shana,
      Although this cake tastes amazing, the frosting does not pipe well because it is soft. I’ve never actually tried it, but I know of others who have with cooked frosting and they don’t recommend piping details with it. I would also recommend refrigerating the frosting since it has so much butter and milk in it. Thank you for your kind words!

      Reply

  7. I can’t wait to try this recipe! All of your cakes look lovely. Thank you for sharing your family recipes!

    Reply

  8. Handy tip: whip the egg whites first and set aside in a different bowl. No need to wash the mixer bowl, just mix cake and fold in whites when you n eed them!

    Reply

    • Question regarding egg whites: has anyone made this (or any other white cake) using egg whites from a carton rather than separated eggs?

      Also remember that you will get better volume in your beaten egg whites if they are at room temperature when you beat them. Also be sure no grease or egg yolk is on the beaters

      Reply

  9. I would put this frosting on every cake I made if I could. You are so right about one taste of it- it’s like HoHo filling!

    Reply

  11. Hi I am going to make this cake right now to try it out and see if its as perfect as it looks =p I have a question though, I don’t have a food processer and I couldn’t find “extra fine” sugar at the store, when I asked for help finding it the woman looked at me like I was insane. So could I just add the sugar when the flour/milk mixture is still warm so it melts and is evenly distributed? or would that mess up the science and come out funky? Thanks for your help!

    Reply

  12. Thank you so much for sharing this recipe! It looks amazing. Pinned it and trying it for a wedding cake, covered in Marzipan. All of your cakes seem heavenly!

    Reply

  13. Question about the eggs whites… You list 5 egg whites and in parentheses you show 3/4 c plus 3 tablespoons. Doesn’t seem like 5 egg whites it approaching a full cup…..

    Reply

  14. Hello!

    This recipe looks awesome!

    I have a question though, I’m in the middle of trying to make this cake, and in the step before adding the egg whites, the “cake batter” seems more like a dough. It doesn’t seem to have enough liquid. Is this the desired texture at this step?

    Thanks!

    Reply

  15. I made this cake for Christmas Eve. I baked the cake layers a day ahead. The first batch of cooked flour and milk didn’t thicken enough-I put them both in the pan at the same time. I tried a second time by heating the milk first, then slowly stirring in the flour. That thickened better, but the most thickening seemed to come from cooking it a long time to cook the liquid off. I used superfine sugar in the icing and it did require several minutes of beating to achieve a smooth texture without graininess. The cake was beautiful and delicious!

    Reply

  16. I just made this, and despite whipping the eggwhites to stiff peaks, and folding them in, my layers came out very flat. Also, the batter seemed very dense…. Any ideas as to why?

    Reply

    • I’m not sure. Did you use cake flour? And was your baking powder fresh? This is a thick, moist cake, but I wouldn’t call it dense. This won’t turn out the same texture that a boxed cake mix does. I’m not sure what else to tell you. Sorry!

      Reply

    • Same thing happened to me; I think I over mixed the whites in the batter and deflated them. Going to make again with folding whites in just a few times instead of completely combining. Will let you know how it turns out. Will be a couple of weeks though. 🙂

      Reply

  17. I too was mesmerized by this cake & just baked it. Layers are thin and dense. I followed the recipe using cake flower but did use buttermilk instead of milk, but I do that all the time. I can tell by looking at these layers the texture is going to be very unpleasant. If anyone can figure where I went wrong I’d like to know as I would like to make this cake correctly.

    Reply

    • Hmmm…I really cannot say for sure about the buttermilk. I do know it changes the texture, but I’ve not tried it in this cake. The only cake I’ve tried buttermilk in is cakes that call for it. It sounds like you have a lot of experience using buttermilk. But maybe there’s something in this cake that makes it not work right?

      Reply

  18. I have made this Whipped Cream Frosting for MANY years for my Red Velvet cakes. It’s better than Cream Cheese frosting!!! If you are attempting this frosting, PLEASE keep whisking the flour milk mixture constantly until you are ready to add it to the butter and sugar. It can “curdle” if you don’t whisk it. I use my stand mixer and cream the butter and sugar while I cook and cool the flour and milk mixture. Totally worth the time and effort!!! It does need to be refrigerated!

    Reply

  19. Your cake is absolutely gorgeous!
    I have one issue though, I have whipped and whipped my frosting, and it just isn’t whipping up properly,
    any idea why that migh tbe??

    Reply

  20. This cake is delicious, the frosting on the other hand came out a bit strange. I’ve never made a frosting like this and am unfamiliar with it. One thing I didn’t like about the frosting is that I could taste the flour in it, next time I make this I think I’ll do an almond cream cheese frosting.

    Reply

  21. Cake loose amazing. Question about the frosting, could you use powdered sugar instead of using food processor and regular sugar?

    Reply

  22. Looks divine! may I ask how long it will keep? I would like to make it for a party, so it should be made at leasr a day in advance. Also, assuming it should be kept refrigerated because of the frosting, should one bring it to room temperature before serving?

    Reply

    • I think this would be fine made a day in advance. Yes, keep it in the fridge. I’d keep it refrigerated until just before serving. It really depends on if you want the cake cool or completely room temp. It’s a matter of taste at that point. 🙂

      Reply

  23. Could you do this cake in cupcakes? Want to do something different for a baby shower. Also, can you freeze this cake and/or cupcakes with the frosting on it? If so, what are the freezing techniques with or without the frosting?

    Reply

    • I think you could make these in cupcakes, but I haven’t tried it. I have also never tried to freeze this frosting. I think it would work though! For freezing in general, make sure your dessert is wrapped well or sealed well. When you take it out of the freezer, keep it sealed for several hours until it is completely at room temperature. Then you can remove it from the packaging. This will help seal in the moisture!

      Reply

  25. I don’t have a carton of eggs whites, just eggs. Can I skip the carton and if so how many eggs whites would you suggest?

    Reply

  26. I made this cake last night for my daughter’s birthday cake. I tinted the frosting rather than decorating it with almonds and I put raspberry jam between the layers. This was the most delicious white cake I’ve ever made and it felt so good to be 100% from scratch! The texture and flavor of the cake is absolutely perfect! I finally found the white cake recipe I’ve been looking for! Thank you for posting this recipe!

    Reply

    • The cake sounds beautiful!! I’ve been wanting to try adding raspberry jam because that is one of my favorite flavor combos. I may have to try it soon. Thank you!!

      Reply

  27. Thanks for the recipe.

    I’m a little confused. When do I add the butter/sugar mixture to the milk mixture and the egg whites?

    Reply

    • You have the butter/sugar mixture in a bowl. Combine the dry ingredients in another bowl, and the milk/almond flavoring in a third bowl. Alternate adding some of the dry ingredients to the butter/sugar mixture and then some of the milk, then back to dry, then the milk again and so on, stirring between each addition until everything is mixed together.

      Reply

  32. I want to bake this the night before a dinner party. Would that work OK? Would I store it in the refrigerator?

    Reply

  34. If I use 2 10″ round pans, how high would each cake layer be..? I don’t want the cake looking flat.

    Thanks!

    Reply

  35. Hello! Thank you for posting your recipe! I’m a beginner so I’m just starting out learning how to bake. I’m in the process of making your cake and I notice you said add “egg whites” into the cake batter. What about the egg yolks? Does this cake batter not require the egg yolks or do we use JUST the egg whites? 🙂

    Reply

  36. I’ve had the cakes in the oven now for about 14 minutes longer than the listed 27-30 minutes because the middle seems to be runny — could it be that I didn’t mix the egg whites in enough?
    Thanks.

    Reply

    • I’m sorry it didn’t work for you! It’s worked for us many times. Maybe the weather affected it? Or did you pack in the flour too much? I wish I could come help figure out what went wrong!

      Reply

  39. Could you make the cake in advance and freeze it? Then defrost and make the icing day of? How does the icing do at room temperature?

    Reply

    • I’ve not yet frozen just the cake part in advance, but I think it would totally work. In fact, it was on my list to do yesterday (make the cake and freeze it for an upcoming recipe), but I didn’t get to it. The frosting should be OK at room temperature for awhile. As long as there isn’t high heat.

      Reply

    • Cake freezes extremely well! I freeze many of my cakes and have iced them while still frozen if using cream cheese frosting. Helps keep it firm. Pound cake actually tastes better after it has been in the freezer and chocolate pound cake is excellent when eaten frozen!

      Reply

  43. Can I bake the cakes the night before I first them? Could I cool them and then carefully wrap them in Saran wrap?

    Reply

  44. Hi there! I made this recipe last week and it came out perfectly, but I tried making it yesterday and kept having issues with the frosting. I had to double the recipe and I’m wondering if that had something to do with it. The issue was that the after incorporating the flour/milk mixture into the butter/sugar, it looked whipped but it has little flour(?) globs throughout. I did it twice and it happened both times. Any thoughts about why these globs would come up?

    Reply

    • Hmmmm….maybe because you did double it, it just was too much flour to mix in smoothly? I’ve not tried doubling the recipe so I’m not sure. I would try sifting the flour next time and maybe that will help with the little globs of flour. Eat a slice for me! 🙂

      Reply

  46. Hello!! This is beautiful and looks delicious. I am wondering if this frosting would hold up for some simple piping? Like just the flat rosettes? Thanks!

    Reply

  47. Is it possible to use powdered sugar in the frosting instead of processing granulated sugar? Processed granulated sugar is very similar to powdered, so I wondered if you could just skip that step and use powdered.

    Reply

  48. My 13 year old daughter baked this cake, and it was beyond delicious. Even better than most bakery cakes. We used our own buttercream this time.
    We had to add a few minutes to the bake time (maybe bc of the high humidity here on the MS Gulf Coast), but the texture was perfect!
    Thank you for this wonderful recipe that is our new favorite.
    Do you happen to have an equally delicious chocolate or red velvet recipe? 😉

    Reply

  51. I have been looking for this recipe I think for 35 years. I tasted one whose texture looked just like this and the was the most awesome white cake I have ever had. The lady who made it would not share the recipe. She called it a white velvet cake. It was baked in a bundt pan and she just put a powered sugar glaze on it. Can’t wait to try this out.

    Reply

      • I’m in CO and had to bake the cake for about 35 minutes before it bounced back, as suggested. I also put the cake in the fridge after a crumb coat for about 10 minutes, as the frosting was very soft. And for some reason, the recipe made enough frosting for two cakes, but I’m refrigerating and reserving the rest for another goody soon.

        Reply

  56. Best cake recipe I’ve had in a very long time. You’ve made me the cake boss at my church. I don’t know whether to thank you or be upset with you. Haha. It’s absolutely amazing! Pinned and shared.

    Reply

  57. I live in the UK and here we have only plain flour or self raising flour. Would the plain flour be regarded as cake flour or should I rather use the self raising flour. i Im from South Africa and a lot of my recipes dont work here so maybe its the flour because in SA we get cake flour and bread flour.
    What temperature would you use for a fan oven and for how long. Thanks a lot.

    Reply

    • Estelle, You can try it with plain flour, but it may not be as light and fluffy as with cake flour. Just be sure not to overmix the batter. I’ve never used a fan oven so don’t have any guidance on that. Sorry!

      Reply

  58. I have a question, i made this for a test run for a wedding cake i am making for a family friend. the recipe says 2cups of butter for the frosting, to me the icing tasted too buttery, is that a typo? should it be 2 sticks of butter? the family loved it, i was just concerned. but if that is correct i will trust you 🙂

    Reply

      • JULIE 😯 You have given 2 different answers to the question about 2 cups butter vs 2 sticks of butter!!!!!
        2 cups of butter = 4 sticks of butter ■ which equals 1 pound of butter
        August 19, 2016
        December 1, 2016
        Note the different amounts in your answers
        SO WHICH IS IT … 2 CUPS OR 2 STICKS ??????

        Reply

  59. The recipe for the cooked frosting is one my mother used forty years ago for our red velvet cake at Christmas. If you ever try it you will never go back to cream cheese frosting. Can’t wait to try the cake recipe. IIt looks beautiful. Thanks for sharing!

    Reply

  60. When making this frosting, it is best to use Baker’s sugar and you should add the milk and flour mixture a tablespoon at a time and beat well between additions. Also, you should fold the batter into the beaten eggs very carefully, if you don’t do this step gently, you will deflate the egg whites and end up with a very dense pound cake.

    Reply

  61. Mine turned out super dense too. The five egg whites I used only measured 5 oz, which is only slightly over a half cup. The batter was so thick that it collapsed my egg whites even though I tried to lighten it by only mixing a third of the whites in at a time. If I try making this again I would use eight egg whites, which would be much closer to the one cup measurement.

    Reply

  62. Can this recipe, as is, be doubled??? I’ll need a larger amount than above for a tiered birthday cake. I’ve made it before already from the directions above with great compliments but I know not all recipes are supposed to be doubled. Please help! This would save me allot of time if possible. Thanks!

    Reply

    • Hi there! I’ve not ever tried to double this recipe. Because you have to fold in the egg whites ever so gently, I’d recommend mixing this up in two separate bowls if you are doubling it. Just make two recipes, if that makes sense. But as far as baking times, I’m not sure. I’ve never baked it in anything but the round cake pans.

      Reply

      • In one answer you have 2 sticks of butter and in another you have 2 cups of butter? Which is correct?
        My Ermine frosting (this is in fact its name) makes a smaller batch
        Here is the recipe

        ICING, ERMINE (BOILED MILK)
        For photos, see A Tale of Three Frostings: Vanilla Edition

        Lightly-sweet with a whipped cream-like texture, Ermine Icing is a delightful topping for many cakes and cupcakes. It’s the original favorite to adorn Red Velvet Cake!

        Yield: about 3-1/2 cups frosting

        Ingredients
        5 tablespoons all-purpose flour
        1 cup whole milk
        pinch salt
        1 teaspoon vanilla extract
        1 cup unsalted butter, room temperature (do not microwave)
        1 cup granulated sugar

        Directions

        In a small saucepan, whisk together flour, milk, and salt. Bring to a boil over medium heat, whisking constantly. Continue cooking for 1-2 minutes, until mixture is very thick. If small lumps develop, whisk vigorously until smooth. Remove from heat and whisk in vanilla extract. Transfer to a small bowl. Press a piece of plastic wrap directly onto the mixture’s surface to prevent a skin from forming. Set aside to cool completely.
        In the bowl of a stand mixer fitted with the paddle attachment, cream butter and sugar for about 5 minutes on medium-high speed, until very smooth, light, and fluffy. (Insufficient creaming of the butter/sugar will result in a gritty frosting.) Stop and scrape bottom and sides of bowl about halfway through.
        Gradually beat cooled flour mixture into the creamed butter and sugar a few tablespoons at a time. Icing will begin to lighten. Gently scrape bowl and beat until mixture is fluffy and resembles whipped cream. (This takes about 3 minutes in my mixer, but time will vary based on your unit’s power and the temperature of your ingredients. I’ve heard it taking anywhere from 1-8 minutes. Keep an eye on it.) The mixture might look curdled when the flour paste is first added; additional whipping will smooth it out. Pipe or frost as desired.
        Notes:

        Ermine Icing is susceptible to temperature fluctuations and will break down above 70 degrees F. It’s best when freshly-whipped. Cakes and cupcakes should be completely cooled before frosting.

        I usually cook my flour/milk while cake is in the oven. Sometimes I make it before I start the cake, put saran wrap on top of it and let it sit out . I like this recipe because it has very little sugar.

        Reply

  64. Goodmorning, This cake look and sound amazing! I was wondering though do you think this cake will hold up for a stacked birthday cake also can I substitute almond flavor for vanilla flavor?

    Reply

  66. So I made this recipe yesterday and I am looking for your thoughts. After baking, the bottom portion of both of the rounds was very dense. The top was nice and fluffy. It was as though something settled. Have you ever seen this before? I am not sure if maybe I over folded in the egg whites, or underfolded them in. The flavor was amazing along with the frosting. Everyone loved it, but I just can’t figure out what went wrong

    Reply

    • I’m not sure what happened here. I would guess maybe the egg whites weren’t folded in enough? Did you use 9″ pans? Maybe someone else has had that issue and can chime in. I’m glad the taste was delicious, though!

      Reply

      • Yes, I used a 9″ pan. I followed the suggested cooking time and when I checked them, he top did spring back. I didn’t notice anything odd about the cakes when I took them out of the pan…it wasn’t until we cut the cake that I could tell something went wrong. Hmmmm

        Reply

  68. For the eggs, do you have 5 eggs whites and the added carton of egg whites or is it that you can use 5 eggs whites or the amount of the carton of egg whites?

    Reply

  73. Is my daughter birthday on Sunday and I will try to make the almond cake. I hope is not that hard because I`m a beginner in chicken :). Wish me luck.

    Reply

  74. I made this cake last weekend. I often make cakes from scratch, so it was not intimidating, and your instructions were very clear. The cake and frosting were simply perfection. The best cake I have ever baked. Thank you for this lovely recipe.

    Reply

  76. I have just finished making the cakes and the first step of the frosting (the milk/flour part). I am wrenched with sweat from standing over the stove stirring that mixture for almost 20 minutes. And I am not sure my mixture was ever going to reach that same “mashed potato” consistency so I stopped thinking it just has to be close enough! It’s cooling now so I’m just hoping it comes together. The cake part was easy and the cakes look amazing. The baking powder and the egg whites seem to have done the trick to make these cakes light and very full. It smells wonderful and after the mixture and I BOTH cool down I’ll finish this up.

    Reply

  77. Hi this looks really delicious and believe me I’m not such a big fan of cakes . but this makes me want to make one .

    Can’t seem to open the video, may you please send me a link so I can see the video? Thanks!

    Reply

  78. Has anyone tried this in a 9×13 pan? I want to make this for a shower and carve it into a form to decorate but need to do it bigger, i.e., 9×13.

    Reply

  79. Hi it looks beautiful and delicious. i’ve made it and my family loves it so much. the texture is very moist and fluffy. thanks for this lovely recipe. but can I ask you something? i’d like to make the cake in chocolate. what should I do without change the texture? do I have to reduce the amount of cake flour with the amount of cocoa powder? i I ‘m sorry before i’m not too well in english, i’m indonesian

    thank you

    Reply

  80. As soon as I opened up this page, I was in heaven. This cake is seriously delicious- how I ever lived without it is a mystery! I recommend this for anything.

    Reply

  81. Fantastic!!! This cake is absolutely perfect! The texture is exactly what I’ve been looking for in a white cake, and the flavor is amazing. This will be the only white cake recipe I’ll ever use from now on. The frosting is the same recipe that I’ve used for years. It’s my favorite and I make it for everything. Divine! My sister even wants this cake combo for her wedding! Now to practice my decorating skills…that’s another matter. Lol! Thank you so much for sharing your recipe!

    Reply

  82. I’ve made the cake 3 times now. The texture is “Perfect”, light & airy while smooth & velvety to the tongue- All while maintaining a pronounced crumb of smooth rich cake in each bite. It has a fluffy & soft velvety crumb though dense & thick while smooth in texture – similar to Japanese Cotton Cake. Almond Cream Cake lives up to expectations of richness & satisfying though remains subtle to complement the Buttercream & any filling you add. I used a filling of Almond Pastry Crème with Amaretto, similar to Mousseline Cream. I topped it with caramelized Almonds.
    In my case I had to whip the egg whites right before using so they held up & added a bit of Cream of Tatar which seemed to help the Whites hold up during the folding in process. Later – I used a bit of Powdered Egg Whites. I discovered measuring cake flour had better results for me. Once tried All-Purpose flour & last time.
    The buttercream is simply pure perfection!! I would say it’s a Baker’s go to for buttercream. Your pictures of the icing did not do it justice I thought. It’s an elegance of whipped smooth swirls with peaks & valleys, so easy to apply. Sorry, I don’t photograph mine but I will next time & include.
    I halved the recipe due to Almond Cream filling. I’ll admit a few tweaks as well. I soaked almonds overnight in the milk. Used European Butter due to higher fat content produced best results. Recently tried “Amish Butter” & that was even better & cost so much less. Very high Fat Content so it held nicely when warm. My milk & flour I cook while whisking on Med heat- a full -10 min so no flour taste. I spread on pie plate & Cover in plastic wrap on top – in Frig until cold. I also use Extra Fine Sugar like Castors or Bakers sugar as it helps cut “some” beating time….up to 20 min it can take. Add Little Vanilla, Amaretto, milk from soaked almonds & wee bit Almond Extract. I will admit the caramelized almonds placed strategically in clusters to assure one for every other bite blew this cake off the charts. – I seldom give reviews but for this cake, — Your Almond Cream Cake pulled out all the stops. The taste is angelic and the texture, flawless. Drawbacks, you can’t put it down. I thank you for sharing the recipe with me and it was an honor to make it again & again.

    Reply

  83. I just finished making this cake. It took over 3 hours start to finish. If the batter and icing are any indication, my daughter is going to love it! She asked for an almond cake for her 28th birthday and this was one of the first recipes I found. It sounded SO delicious. I just want you to know I teach ballet for a living. Baking is not something I do a whole lot of from scratch – mainly muffins. Everything went well, the egg whites folded in nicely but I made a mistake in the icing. It has little clearish balls in it. I stirred the frosting a lot but not without stopping. That is all I can think of that might have made it do this. 🙁

    Reply

  84. I just made this cake earlier today, here are my honest thoughts:
    It was overall a really good cake, I make it for my family and everyone liked it. Not great, but quite good.
    It was exremely dense. Very heavy. You can only have a small slice that’s how heavy it was.
    The almond flavour is subtle and perfect. At first I thought I should add more extract, but it was perfect to me.
    The icing is delicious. Never made an icing like this before, it was yummy.
    I followed the recipe almost exactly, the only thing I altered was instead of cake flour, I used AP, took out 2 tbsp (per cup) & added 2 tbsp of corn starch (per cup) this is what was recommended to my from many websites.

    The cake was pretty good, the only thing I’d change is to somehow make it lighter and not so dense. Hope this was helpful!

    Reply

  85. I made this a few days ago for my son’s birthday. It was denser than I expected but still rose up evenly and was super easy to frost. Wasn’t as tasty as I hoped on day one but the leftovers DEFINITELY get better every day!!! I am on day 3 and I have to force myself to stay out of the fridge or I’d finish the whole thing off as I have no self control when it comes to delicious cake!!! I used a super easy and fantastic whipped cream frosting that I’ve made before (1qt. heavy cream, 1 pkg. white chocolate pudding mix and 1/3c powdered sugar. I suggest making this a day or two ahead of time – you’ll be glad you did!!!

    Reply

  86. Hi… would you mind clarifying the amount of butter in the frosting. Recipe still says 2 cups… thought i read somewhere that you meant 2 sticks… thank you, excited to try this!

    Reply

  88. I’m making this cake right now for my sons, 2nd birthday tomorrow. I have the cakes baked… BUT the icing, I used almond milk because we don’t do cow milk and it doesn’t look at all like your icing. It’s not thick enough to go on the cake so I put the bowl in the refrigerator to harden up… I hope this works out!

    Reply

  89. The cake turned out beautifully. I just finished icing the cake and I put crushed almonds on top. My cake looks like a picture out of a magazine. I am so thrilled. Let u know how it tastes once we cut into it.

    Reply

  90. WOW! This cake is absolutely delicious! I’m new to baking and I’ve been on the hunt for a white cake recipe to pair with a pineapple filling and my search is over! I tried a similar recipe recently with not so good results because the other recipe wasn’t very clear. This recipe on the other hand was very easy to follow. I halved the recipe in this trial run in preparation to make it for our upcoming Easter dinner. I really haven’t had a cake in the past to compare it to because it’s so different from any cake I’ve ever eaten. It’s really moist yet firm, almost like a cloud of cake. I’ve never used almond flavoring and wondered about how it would taste as opposed to the vanilla extract that I usually use. Well, I can report that the hint of almond flavoring is superb. It’s not an overwhelming taste at all. Ican’t wait to share it with family and friends. It’s soooo delicious that I’m sure they’ll be requests for me to make it for many occasions. Thanks so much for sharing. This one is a permanent part of my recipe book.

    Reply

  91. WOW! I made this cake but I halved the recipe for my maiden attempt. It turned out better than I ever imagined. It’s dense yet moist. The crumb of the cake is beautiful. I could tell from your photos that this was a cake that I had to make. Your instructions were very easy to follow. I wasn’t familiar with folding in egg whites so I watched a few YouTube videos on the subject, and the comments from other reviewers on this blog were also helpful. I’d never used almond extract before and the taste takes this cake to another level. I’m planning to use a whipped cream frosting when I make it for Easter, as I think it needs to be something light. The cake is so good we actally ate it without any frisring. My husband agrees this cake is delicious and one he can’t wait to have again. Thanks so very much for sharing this recipe. It’s a definite keeper!

    Reply

  92. Im thinking of puttig fresh raspberries in the cake, has anyone had success with doing that? Worried about the berries affecting the rise of the cake esp when people were having trouble with the density already. Thanks.

    Reply

  93. Has anyone ever made this using icing sugar instead of white sugar? I’ve been whipping the butter and sugar for about 10 minutes now and it’s still crunchy.

    Reply

  94. Can I pipe with this frosting recipe? I want to use the recipe for a birthday cake (and color the icing as well).

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  95. I would recommend that you clarify the recipe. It was confusing the way you stated the egg whites. I think it will be more helpful to just say six egg whites. And maybe in parentheses say (throw away yolks ) so it’s Clarified that the yolks are not needed and don’t go in the cake. Then I would take the cake flour Down just a To make it a bit less dense

    Otherwise delicious.

    Reply

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