I can’t wait to share my Vanilla Almond Cream Cake, featuring two layers of soft almond vanilla sponge, silky almond buttercream, and a crunchy crown of toasted almond slices that makes decorating wonderfully effortless.

Jump to Recipe

I love making this Toasted Almond Cream Cake because it looks fancy but is stupid simple. Two layers of soft almond vanilla cake, frosted smooth and covered in toasted sliced almonds, always gets people talking.

I used buttermilk in the batter so it stays tender and light, and those little crunchy almond bits give the best contrast. Some folks call versions of it a Buttermilk Almond Cake or even a Vanilla Almond Cream Cake in recipe roundups, but this one has its own quirks.

I promise you’ll slice it faster than you expect, and maybe hide one piece.

Ingredients

Print Recipe (No Advertisments)

All purpose flour: Mostly carbs, low fiber, gives structure and mild sweetness.
Almond flour: Adds protein healthy fats and nutty flavor, plus a bit of fiber.
Granulated sugar: Pure carbs, makes it sweet and tender but no nutrients.
Unsalted butter: Full fat, adds richness and moisture, lots of saturated fat though.
Eggs: Good protein, they bind and leaven, add moisture and a golden color.
Buttermilk: Tangy and acidic, makes cake tender, adds some protein and fat.
Almond extract: Potent nut aroma, tiny bit goes far and boosts almond notes.
Toasted sliced almonds: Crunch, extra nutty flavor, some fiber and healthy fats.
Powdered sugar: Makes frosting smooth and very sweet, mostly empty calories though.

Ingredient Quantities

2 cups (250 g) all purpose flour

1/2 cup (60 g) almond flour or almond meal

1 1/2 cups (300 g) granulated sugar

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1/2 cup (113 g) unsalted butter, softened

1/2 cup (120 ml) vegetable oil

4 large eggs, room temp

1 cup (240 ml) buttermilk

2 teaspoons vanilla extract

1 1/2 teaspoons almond extract

1 1/2 cups (340 g) unsalted butter, softened for frosting

4 cups (480 g) powdered sugar

1 1/2 teaspoons almond extract for frosting

1 teaspoon vanilla extract for frosting

3 tablespoons heavy cream or milk

Pinch of salt (for frosting)

1 1/2 cups (150 g) sliced almonds, toasted

Optional simple syrup: 1/4 cup granulated sugar, 1/4 cup water, 1/4 teaspoon almond extract

How to Make this

Print Recipe (No Advertisments)

1. Preheat oven to 350F (175C). Grease and line two 8 or 9 inch round cake pans with parchment, then grease the parchment. Spread 1 1/2 cups (150 g) sliced almonds on a small rimmed sheet and toast in the oven 5 to 8 minutes until golden, stirring once so they dont burn. Cool completely.

2. Whisk together 2 cups (250 g) all purpose flour, 1/2 cup (60 g) almond flour, 2 1/2 teaspoons baking powder, 1/2 teaspoon baking soda and 1 teaspoon salt in a bowl and set aside.

3. In a large bowl or mixer beat 1/2 cup (113 g) unsalted butter, softened, with 1 1/2 cups (300 g) granulated sugar until light and fluffy, about 2 to 3 minutes. With mixer on low stream in 1/2 cup (120 ml) vegetable oil, then add 4 large eggs one at a time, beating just until combined after each. Stir in 2 teaspoons vanilla extract and 1 1/2 teaspoons almond extract.

4. Add the dry ingredients and 1 cup (240 ml) buttermilk to the wet mixture in three additions, alternating and beginning and ending with the dry ingredients. Mix just until combined, dont overmix or the cake will be tough.

5. Divide batter evenly between prepared pans, smooth tops and bake 25 to 30 minutes, or until a toothpick comes out with a few moist crumbs. Let cakes cool in pans 10 minutes, then turn out onto wire racks to cool completely.

6. If using the optional simple syrup, simmer 1/4 cup granulated sugar and 1/4 cup water just until the sugar dissolves, remove from heat and stir in 1/4 teaspoon almond extract. Cool, then brush on cake layers after leveling to keep them extra moist.

7. Make the almond buttercream: beat 1 1/2 cups (340 g) unsalted butter, softened, until smooth. Gradually add 4 cups (480 g) powdered sugar on low, then add 1 1/2 teaspoons almond extract for frosting, 1 teaspoon vanilla extract, 3 tablespoons heavy cream or milk and a pinch of salt. Beat on medium high until light and fluffy, about 2 to 4 minutes. If it is too stiff add a little more cream, too thin add a bit more powdered sugar.

8. Level the cooled cakes with a serrated knife if needed. Place one layer on your serving plate, brush with simple syrup if using, spread an even layer of frosting, top with the second layer, brush and apply a thin crumb coat all over.

9. Chill the crumb coated cake 15 to 30 minutes until slightly firm, then finish with a final layer of frosting. Press the toasted sliced almonds onto the sides and scatter some on top, using your hands or a small offset spatula to help them stick. Chill 15 minutes to set, then slice with a knife warmed in hot water and wiped dry between cuts. Serve at room temperature.

Equipment Needed

1. Oven (preheat to 350F)

2. Two 8 or 9 inch round cake pans plus parchment paper and nonstick spray

3. Small rimmed baking sheet for toasting almonds

4. Mixing bowls, at least one large and one medium

5. Electric mixer or sturdy whisk

6. Measuring cups and spoons and a kitchen scale (optional but helpful)

7. Rubber spatula and small offset spatula for spreading frosting

8. Serrated knife for leveling and a bench scraper or long knife for smoothing

9. Wire cooling racks and a serving plate or cake board

FAQ

Q: Can I skip the almond flour, or use something else? A: Yes, you can swap the 1/2 cup almond flour for 1/2 cup more all purpose flour, but the cake will be less tender and wont have that nutty bite. If you still want almond flavor, add an extra 1/2 to 1 teaspoon almond extract or fold in 2 tablespoons finely chopped toasted almonds.

Q: How do I toast the sliced almonds without burning them? A: Spread almonds in a single layer on a baking sheet, toast at 325 F for 5 to 8 minutes, stirring once, or toast in a dry skillet over medium heat for 3 to 5 minutes. Take them off the heat as soon as they smell toasty, they go from perfect to burnt real fast.

Q: I dont have buttermilk, what can I use instead? A: Stir 1 tablespoon lemon juice or white vinegar into 1 cup milk and let sit 5 minutes, or use thinned plain yogurt. Room temp is best so the batter mixes smooth and the baking soda reacts right.

Q: My frosting is either too sweet or too soft, how do I fix it? A: For less sweetness add a pinch of salt and 1 teaspoon lemon juice, for firmer frosting chill it 15 to 30 minutes then whip again, or add a little more powdered sugar a tablespoon at a time. If its too stiff add cream 1 teaspoon at a time till spreadable.

Q: Should I use the optional simple syrup, and how do I apply it? A: Yes if you want extra moist layers, warm the simple syrup until sugar dissolves, brush a thin layer on each cake layer after cooling, do it sparingly or the cake can get soggy. Add a few drops more almond extract to the syrup if you want a stronger almond note.

Q: How do I store or freeze the cake? A: Frosted cake keeps in the fridge up to 4 days, bring to room temp 30 to 60 minutes before serving. Unfrosted layers freeze well up to 2 months wrapped tightly, thaw in the fridge overnight then bring to room temp before frosting.

Toasted Almond Cream Cake Recipe Substitutions and Variations

All purpose flour: swap with cake flour for a lighter, airier crumb (use the same volume), or use a 1:1 gluten free all purpose blend (add 1 tsp xanthan gum if the blend doesn’t include it). Whole wheat pastry flour works 1:1 too but the cake will be a bit denser and nuttier.
Almond flour: replace with almond meal or finely ground blanched almonds, same weight. For a nut free option try oat flour 1:1 but the batter may need an extra 1-2 tbsp liquid — it won’t be an exact match.
Buttermilk: make 1 cup by stirring 1 tbsp lemon juice or white vinegar into 1 cup milk and letting it sit 5 minutes. Or use plain yogurt thinned with milk (about 3/4 cup yogurt + 1/4 cup milk) or plain kefir 1:1.
Eggs: for each egg use 1 tbsp ground flaxseed + 3 tbsp water (let sit 5 minutes) as a binder, or 1/4 cup unsweetened applesauce per egg for moisture. Commercial egg replacer also works but expect a slightly different texture.

Pro Tips

1) Toast the sliced almonds but dont walk away, they go from golden to burnt in seconds. Spread them in one layer, stir halfway, then cool them completely on a plate so they dont keep cooking against the hot pan.

2) Bring eggs and butter to room temp, it makes the batter smoother and keeps the cake from being dense. If your batter looks a little curdled after adding the oil or eggs, stop mixing hard and alternate a bit of flour and buttermilk to calm it down, dont overmix though.

3) If your almond flour is coarse or a little oily use blanched superfine, or pulse the almond meal in a food processor for a few seconds, it will give a finer crumb and less sinkage. Also if you want extra almond punch add a tiny bit more almond extract but go slow, its strong.

4) For the buttercream, beat the butter really well first so the sugar dissolves easier, and chill the crumb coat before doing the final layer so crumbs dont show. If frosting is too stiff add cream a teaspoon at a time, too thin add a little powdered sugar, and press the toasted almonds on gently so they stick without tearing the icing.

Toasted Almond Cream Cake Recipe

Recipe by Samantha Dalling

0.0 from 0 votes

I can't wait to share my Vanilla Almond Cream Cake, featuring two layers of soft almond vanilla sponge, silky almond buttercream, and a crunchy crown of toasted almond slices that makes decorating wonderfully effortless.

Servings

servings

Calories

850

kcal

Equipment: 1. Oven (preheat to 350F)