Name: Moist Vanilla Almond Cake with Whipped Cream and Ermine Buttercream Recipe
Prep time: 1 h 30 min
Cook time: 35 min
Total time: 3 h
Cuisine: American
Ingredients: 310 g (2 cups + 1/2 cup) all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 200 g (1 cup) fine sugar; 1/4 teaspoon salt; 2 large eggs; 120 ml (1/2 cup) milk; 120 ml (1/2 cup) water; 1/2 tablespoon almond extract; 1/2 tablespoon vanilla extract; 90 ml (1/2 cup) vegetable oil; 180 ml (3/4 cup) heavy cream (30-36% milk fat); 80 g (1/3 cup) mascarpone cheese, full fat, softened; 50 g (1/2 cup) powdered sugar, sieved; 1 teaspoon almond extract; 35 g (1/4 cup) all-purpose flour; 125 g (1/2 cup + 2 Tbsp) fine sugar; 1 pinch salt; 275 ml (1 cup + 2 tablespoons) milk; 250 g (1 cup + 2 Tbsp) unsalted butter, softened; 1 teaspoon almond extract; 1 teaspoon vanilla extract

Jump to Recipe· 4.3 from 59 reviews

If you’re on the hunt for a show-stopping dessert that’s as delightful in flavor as it is elegant in presentation, this Moist Vanilla Almond Cake with Whipped Cream and Ermine Buttercream Recipe is your new best friend. Three layers of tender almond-infused vanilla cake stacked with luscious whipped cream and enveloped in smooth, silky ermine buttercream make for a truly heavenly treat. Every bite melts with surprising lightness and just enough richness to satisfy your sweetest cravings. Whether you’re celebrating a special occasion or simply indulging at home, this recipe promises to charm and impress effortlessly.

Ingredients You’ll Need

A clear glass bowl filled with one layer of smooth, creamy, off-white batter or frosting spread evenly inside, showing gentle swirls made with a spatula; the bowl is placed on a white marbled surface with a soft pink cloth partially visible in the bottom right corner photo taken with an iphone --ar 4:5 --v 7

What’s beautiful about this cake is how the simplicity of each ingredient works together to create something extraordinary. From the fragrant almond extract to the creamy mascarpone and perfectly puffed whipped cream, every element plays a vital role in balancing taste, texture, and color throughout the cake.

All-purpose flour: The foundation of your cake layers, providing structure without heaviness.
Baking powder and baking soda: Your dynamic duo to ensure the cake rises beautifully and stays light.
Fine sugar: Delivers sweetness and contributes to a tender crumb.
Salt: Just a pinch to heighten all the flavors and balance the sweetness.
Large eggs: Bind everything together and add moisture for that perfect cake texture.
Milk and water: Liquids that hydrate the batter, keeping it moist and fluffy.
Almond extract: This key ingredient adds that signature nutty aroma that makes this cake special.
Vanilla extract: Enhances and deepens the overall flavor with warm vanilla notes.
Vegetable oil: Keeps the cake incredibly moist and tender without weighing it down.
Heavy cream: For the whipped cream filling, providing richness and airy texture.
Mascarpone cheese: Adds creaminess and a slight tang that balances the sweetness in the filling.
Powdered sugar: Used in the whipped cream for smooth sweetness without grit.
Flour, sugar, milk: Essentials for the ermine buttercream’s custard base, giving it its unique texture.
Unsalted butter: The heart of the buttercream, whipped to silky perfection for that indulgent finish.

How to Make Moist Vanilla Almond Cake with Whipped Cream and Ermine Buttercream Recipe

Step 1: Prepare Your Cake Layers

Start by preheating your oven to 180°C (350°F) and prepping three 6-inch round cake tins. This ensures even baking and helps your cakes keep their shape. Mixing your dry ingredients first—flour, baking powder, baking soda, sugar, and salt—creates a balanced base. Then, blend in your wet ingredients: eggs, milk, water, vegetable oil, almond, and vanilla extracts. The batter should come together smoothly without over-mixing to keep the cake tender and light.

Step 2: Bake to Perfection

Evenly divide the batter among your cake pans and bake for about 25 minutes. Keep an eye on them after 20 minutes because ovens vary. A toothpick test will tell you exactly when they’re done — it should come out clean with no batter clinging. For extra moist edges and a flat top, wrap wet cake strips around your pans if you have them—they slow the outer baking just enough to avoid doming.

Step 3: Make the Whipped Cream Filling

Whip the heavy cream together with mascarpone, powdered sugar, and almond extract until stiff peaks form. This cream filling is light yet luscious, giving a fresh lift between the layers that contrasts beautifully with the denser cake. Folding gently ensures the cream keeps its airy texture without deflating.

Step 4: Craft the Ermine Buttercream

This buttercream magic starts with cooking a custard base from flour, sugar, milk, and salt. Cooling it takes patience, but it’s worth it for the unique smoothness you get once softened butter and extracts are whipped in. The almond and vanilla extracts deepen the flavor, perfectly complementing the cake layers and whipped cream inside.

Step 5: Assemble Your Cake Masterpiece

Begin by leveling your cooled cakes to ensure flat, even layers. Pipe or spread a generous layer of the whipped cream filling between each layer. After stacking, apply a thin crumb coat of ermine buttercream, chilling briefly to set. Finally, lavishly frost with the remaining buttercream and add piping decorations around the edges for a sophisticated finish. Refrigerate to chill everything, then bring to room temperature before serving for the most heavenly texture.

How to Serve Moist Vanilla Almond Cake with Whipped Cream and Ermine Buttercream Recipe

A slice of soft, light yellow layered cake with three layers of moist sponge separated by creamy frosting sits centered on a simple white speckled plate. The top edge of the slice is decorated with small, smooth swirls of pale yellow frosting. Behind it, the full cake, showing the even layers and similar creamy frosting swirls around the top edge, rests on a white marbled surface. The scene is softly lit, with blurred clear glasses and white plates in the background on a light pink tone. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of toasted almond slivers adds a delightful crunch and enhances the nutty theme, while a dusting of powdered sugar or even edible gold leaf can elevate the look to elegant minimalism. Fresh berries such as raspberries or blueberries offer a pop of color and tangy contrast.

Side Dishes

This cake pairs beautifully with a simple cup of tea or coffee, letting its flavors shine. For an added indulgent touch, serve slices alongside fresh whipped cream or a mild vanilla bean ice cream to echo the creamy layers within.

Creative Ways to Present

Create individual servings by cutting the cake into perfect squares or rounds and topping each with a dollop of whipped cream and a single almond or berry. For festive occasions, consider layering the cake in a clear trifle bowl with extra whipped cream and toasted almonds visible for a beautiful, rustic presentation.

Make Ahead and Storage

Storing Leftovers

This cake keeps wonderfully for 2 to 3 days when stored in an airtight container or under a cake dome in the fridge. Keeping it chilled ensures the buttercream holds its shape and the whipped cream filling stays fresh and fluffy.

Freezing

You can freeze the individual cake layers before assembly, wrapped tightly in plastic and foil for up to a month. Thaw in the fridge overnight before assembling. Because whipped cream does not freeze well, it’s best to prepare the filling fresh when thawed. The assembled buttercream-frosted cake can also be frozen briefly, but note the texture might slightly change.

Reheating

To enjoy at its best after refrigeration, remove the cake from the fridge about 20 to 30 minutes before serving. This brings the ermine buttercream to a supple, silky consistency that’s simply divine on the palate.

FAQs

Can I use almond flour instead of all-purpose flour?

Almond flour has a very different texture and moisture content, so substituting it directly will affect the cake’s structure. For the best moist and tender crumb typical of this Moist Vanilla Almond Cake with Whipped Cream and Ermine Buttercream Recipe, it’s best to stick with all-purpose flour.

What is ermine buttercream and how is it different from regular buttercream?

Ermine buttercream uses a cooked flour and milk base, creating a fluffy, less-sweet frosting with a smooth texture. It’s lighter and less sugary than the classic American buttercream but still rich and creamy—perfect to complement the delicate cake layers.

Can I make this cake vegan or dairy-free?

This recipe relies heavily on dairy for its moistness and the whipped cream and buttercream fillings. However, experimenting with plant-based milk, vegan butter, and coconut cream for whipping could work, though texture and taste may vary from the original.

How do I keep the cake layers from doming?

Using wet cake strips around the pans is a stellar trick to promote even baking and prevent domed tops. Also, avoid opening the oven door too often during baking as temperature fluctuations encourage doming.

How long does it take to make this cake from start to finish?

The entire process, including baking, cooling, preparing fillings and frosting, and assembly, usually takes around 3 hours. Most of that time is hands-off, letting the cake layers cool and buttercream chill — perfect if you want to prep with paced ease and delight in the process.

Final Thoughts

Trust me when I say this Moist Vanilla Almond Cake with Whipped Cream and Ermine Buttercream Recipe is a treasure worth every minute you spend crafting it. It’s a perfect balance of flavor, texture, and charm that will wow anyone lucky enough to share a slice. So go ahead, gather your ingredients, and treat yourself and your loved ones to a cake that’s as joyful to make as it is to eat.