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
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.
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?
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.
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!
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
- Stand Mixer: A hand mixer will work, but I always find it easier to make frostings with a stand mixer.
- Cake Flour:A must-have for anyone who loves to bake from scratch.
- Beater Blade with Scraper: The best invention ever!
- Ninja Express Chop: Mini food processor…this is one of my most-used kitchen tools!
- Straight Icing Spatula: The long straight spatula makes it easy to smooth frosting.
- Wire Cooling Racks: This will help your cakes cool more quickly.
Almond Cream Cake
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
- 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.
- 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.
- Add the sugar to the butter and beat until fluffy (about another 1-2 minutes).
- In a small bowl, combine the flour (measured carefully*), salt and baking powder. Set aside.
- In another bowl, combine the milk and almond extract.
- Add the flour mixture to the butter/sugar mixture alternately with the milk.
- 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.
- Grease and flour 2 9" round cake pans. Pour the cake batter equally into the prepared cake pans.
- Bake the cakes at 350 degrees for 25-27 minutes or until the top bounces back when you touch it.
- 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.
- 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.
- 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.
- Stir in the almond extract.
- If you have a food processor, process the white sugar for a minute or so so that the granules become finer.
- 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.
- 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.
- 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.
- Decorate the sides and top with sliced and whole almonds, as the picture shows, if desired.
Video
Notes
Nutrition
Martha says
Been trying all versions of white cake this month, reverse creaming, sour cream, cream cheese. Yours is the best. I’m soon to be 70yo with 55 yrs of baking for family. Now retired from teaching nurses bake almost daily. It’s 98 degrees here so I did a ‘summer’ version of your cake. Baked it in 9X13 pan, reduced blueberries to a thickened sauce for top then beat 2 cups whipping cream for very top. I’ll try your frosting this winter. I have used fresh raspberries as sauce on tops of white and chocolate cakes. You have the absolute best pure white cake I’ve found. Thanks so much.
Julie Clark says
You are so kind and made our morning!! Thank you so much.I love your fruit variations!
Lizzy says
Can you pipe this type of frosting? Will it hold its shape?
Thanks!
Julie Clark says
It’s a little softer than buttercream so won’t hold intricate designs, but will hold less elaborate swirls.
Zenab says
I baked this cake for my daughter’s Christening this past weekend. I followed the recipe exactly, even weighing my cake flour. I baked the cake the night before and when I sampled it, thought it tasted perfect. It was soft, creamy and very sweet. I placed it in the fridge overnight and let it come to room temp before serving. The next day I thought it tasted a bit dry and almost angel food cake like. Not sure what I did wrong. The cake was a huge hit but I thought it tasted much better when I made it the night before.
Arnae says
Can this recipe be cut in half?
Julie Clark says
I’ve not tried that yet.
Salome says
Followed recipe. My cake layers came out waaaaay thinner than what is shown. Any idea why this would happen?
Julie Clark says
Did you use 9″ round cake pans? Are you at high altitude? Did you froth the egg whites? Did you use cake flour? Was your baking powder fresh? I’m not sure what could have happened except for one of those things.
Kim says
I used powdered sugar for the frosting instead of granulated and it worked great!
Delicious!
Lisa M says
Making the cake today for Thanksgiving and will put in the freezer until ready to decorate. Is this frosting ok to be left at room temperature? I need room in my fridge for other things so was debating on making a buttercream frosting.
Julie Clark says
Yes, it should be fine at room temperature overnight.
Christina Anaya says
Can I use whole milk instead of 2% if that’s all I have?
Julie Clark says
Yes!
Rachael says
I have been using this creamed frosting since my children were babies. They are all grown now and this is still by far the favorite topping. The only thing I may now use in place of it is a whipped cream cheese frosting made from fresh whipped cream and cream cheese.
Julie Clark says
It’s so good and versatile!!
Pam k says
Made it, but used a 9×13 pan for a single layer cake, took about 8-10 minutes longer to bake and then made only 1/2 frosting recipe for frosting top only. Turned out very well, cake came to top of pan when it baked, but didn’t overflow. Loved the frosting, my husband even commented that the frosting was one of the better ones he’s ever had. This was my 1st made from scratch cake and frosting and I was impressed. Thank you
Kay says
I made this cake as directed and I must admit, it has to be the best cake I have ever eaten in my 58 years of life!!!
It’s like I have died and gone to cake heaven.
I normally am drawn to all things chocolate and/or lemon, but after having this cake, I can no long say that.
However, it did take me a full 2 hours and 50 minutes from start to finish, but am I complaining?? Absolutely not. Worth every minute, plus it was fun!
Sandy says
I made it, but it didn’t come out white as the picture. Why?
Julie Clark says
Did you use egg yolks? It could be the type of butter used. Some might be more yellow than others?
Terrie says
Does this cake have to be refridgerated? I plan on making it tomorrow for Christmas.
Julie Clark says
It will be ok at room temperature overnight.
Brooke M. says
Question about the icing—
When I whisked in the flour, it made the mixture chunky. Even after very vigorous whisking, many small chunks remained. Any tips to make it smooth next time? Perhaps I added the flour too fast? I’ve never made icing before so I’m sure it was a rookie mistake. Everything turned out great otherwise! The flavor was still outstanding even if the texture was a little off.
Julie Clark says
You could sift the flour which I think would take care of the problem. Adding it more slowly could help too.
Love2Bake says
Is this cake sturdy enough to add a 6 in tier on top?
Julie Clark says
I think it would be!
jabeve says
I have been making this frosting for 40+ years. The secret to a smooth milk/flour mixture is to vigorously shake the flour and milk in a container/jar and then pour into sauce pan , and stir continually till thick. You will have no lumps. Only frosting recipe I use. Great cake!
Patricia Galyen says
Can you make cupcakes with this recipe? How long does it bake?
Julie Clark says
You can I’m sure, but I haven’t done it. I can’t say for sure the amount of time. Maybe start at around 17 mins?
Margaret says
NUMMERS! I was almost scared off after reading directions but glad I decided to try it. Yes, it was labor intensive but so worth the time and effort! Your directions were wonderful! It did take quite a bit longer for my flour to thicken for frosting but again worth it! It was perfection! Hard to believe flour in frosting turns out so awesome! Again thanks for your step by step instructions and delicious cake plus frosting recipe! My husband and I just had a piece for breakfast! LOL! I expect it will be easier the next time I make it. Believe me there will definitely be a next time!
Thanks again
Kelly says
Is white flour the same as all purpose flour ??
Julie Clark says
yes
Renee says
I have made this frosting for many years and it is my Favorite! The trick I now use to not have a “grainy” frosting from the sugar not getting incorporated into the butter, is to add it to the flour,milk mixture. I mix the flour and sugar together, then stir in the milk ( I now use whipping cream!!!). Cook stirring constantly, cool completely, put in mixer bowl and add butter and whip! The Best Frosting Ever!!
Julie Clark says
Great ideas!
Sharon says
I tried making this cake with gluten free flour. It took forever to bake (the middle was liquidy) I had to cut out the middle. The frosting was liquid. 🙁 Frustrating. It tasted delicious – very dense and odd consistency though. Put fresh strawberries on it. Happy 41st B-day hubby! He was a good sport about it.
Julie Clark says
We like this gluten free white cake which is very similar. https://thebestcakerecipes.com/gluten-free-vanilla-cake/
Julia says
I think this cake will be perfect for my birthday. But I am considering covering the cake with fondant. Is this frosting strong enough to hold the fondant?
Julie Clark says
I think it would be.
Brenda says
can I use almond or rice flour?
Julie Clark says
I’ve not tried that.
Heather says
Just made this cake as a test run to see if I liked it for my daughters birthday party. It is amazing! And both of my kids (6&3) loved it! My daughter picked this one for her party! Thank you!