Description
A light, nutty, and creamy layered cake coated with golden toasted almonds and filled with fluffy whipped cream. This Toasted Almond Cream Cake is perfect for celebrations or a sweet weekend treat.
Ingredients
Scale
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 2 cups heavy whipping cream
- 1/4 cup powdered sugar
- 2 cups toasted sliced almonds
Instructions
- Preheat your oven to 350°F. Line two 8-inch round cake pans with parchment paper and lightly grease the sides.
- In a bowl, whisk together flour, baking powder, and salt.
- In a separate large bowl, cream the butter and sugar until fluffy. Add eggs one at a time, then mix in the vanilla extract.
- Alternate adding the dry ingredients and milk into the creamed mixture, mixing until just combined.
- Divide the batter evenly between the two pans and smooth the tops. Bake for 25–30 minutes or until a toothpick inserted comes out clean.
- While the cakes bake, spread sliced almonds on a baking sheet and toast for 6–8 minutes until golden. Let cool.
- Let cake layers cool completely. Whip the heavy cream with powdered sugar until soft peaks form.
- Place one cake layer on a serving plate and spread half of the whipped cream on top.
- Add the second cake layer and cover the top and sides with the remaining whipped cream.
- Press toasted almonds gently over the entire surface. Chill for 1 hour before serving.
Notes
- Make sure the cream and mixing bowl are cold before whipping.
- Toast almonds ahead and store in an airtight container.
- Chill the cake before slicing for the cleanest layers.
Nutrition
- Serving Size: 1 slice
- Calories: 470
- Sugar: 25g
- Sodium: 180mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 110mg
Keywords: toasted almond cake, cream cake, almond dessert, easy layered cake, homemade cake