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Toasted Almond Cream Cake

Toasted Almond Cream Cake: Irresistibly Fluffy and Flavorful

Toasted Almond Cream Cake is a fluffy, moist dessert filled with almond flavor and topped with almond buttercream, perfect for any gathering.
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Prep Time 20 minutes
Cook Time 35 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 10 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups Cake Flour Provides structure and tenderness; avoid all-purpose flour for the lightest texture.
  • 1 cup Granulated Sugar Adds sweetness; ensure you measure accurately for balanced flavor.
  • 2 teaspoons Baking Powder A leavening agent that helps the cake rise; check for freshness to prevent flat cakes.
  • 0.5 teaspoon Salt Enhances flavor; don’t skip it as it balances the sweetness.
  • 0.5 cup Unsalted Butter Adds richness and moisture; room temperature butter is crucial for creaming.
  • 0.25 cup Vegetable Oil Contributes moisture and keeps the cake soft; can be substituted with canola oil.
  • 2 Large Eggs Provide structure and stability; be sure they're at room temperature for better emulsification.
  • 1 teaspoon Vanilla Extract Enhances the flavor profile; opt for pure vanilla for the best results.
  • 1 teaspoon Almond Extract Intensifies the almond flavor; using high-quality extract is key for authenticity.
  • 0.5 cup Buttermilk Adds moisture and a slight tang; substitute with milk mixed with a bit of vinegar or lemon juice if needed.
For the Topping
  • 1 cup Sliced Almonds Used for garnishing and crunch; toast to enhance flavor before adding to your cake.

Equipment

  • Mixing Bowl
  • Mixer
  • spatula
  • Cake pans
  • Baking Sheet
  • Wire rack

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (180°C) and prepare two 8-inch round cake pans by lining them with parchment paper.
  2. In a large mixing bowl, sift together the cake flour, granulated sugar, baking powder, and salt. Mix on low speed.
  3. Add the softened unsalted butter to the dry ingredients and mix until resembling wet sand (3-5 minutes).
  4. Pour in the vegetable oil, eggs, vanilla extract, and almond extract, mixing until a thick batter forms.
  5. Gradually add the buttermilk until smooth. Divide the batter between the prepared pans and bake for 30-35 minutes.
  6. Once baked, let the cakes cool in their pans for 10 minutes before transferring to a wire rack.
  7. Toast the sliced almonds in the oven at 300°F (150°C) for about 15 minutes until golden brown.
  8. In a mixing bowl, beat room temperature butter until fluffy, gradually adding powdered sugar, almond extract, and heavy cream.
  9. Assemble the cake by stacking layers and spreading frosting in between, then apply a crumb coat and chill.
  10. Frost the cake with the remaining buttercream and press toasted almonds around the edges.
  11. Slice and serve your toasted almond cream cake, indulging in each delightful bite.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 5gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 180mgPotassium: 120mgFiber: 2gSugar: 35gVitamin A: 400IUCalcium: 50mgIron: 1mg

Notes

Ensure all ingredients are at room temperature for optimal mixing. Measure flour accurately to prevent a dense cake.

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