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Moist Vanilla Almond Cake with Whipped Cream and Ermine Buttercream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 59 reviews
  • Author: Lily
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 3 hours
  • Yield: 8 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Moist Vanilla Almond Cake features three layers of tender almond-flavored cake, filled with a light whipped cream filling and finished with a silky ermine buttercream frosting. Perfectly balanced, this cake combines subtle almond and vanilla extracts with a delicate texture and smooth, rich frosting, making it an ideal dessert for special occasions or anytime indulgence.

Ingredients

Cakes

  • 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

Whipped Cream Filling

  • 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

Ermine Buttercream

  • 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

Instructions

  1. Prepare Cake Pans: Preheat your oven to 180°C (350°F), fan off. Line three 6-inch (15 cm) round cake tins with baking paper or grease with baking spray to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, sift together the flour, baking powder, and baking soda. Add sugar and salt, whisking well to combine all dry components evenly.
  3. Add Wet Ingredients to Dry: Incorporate eggs, milk, water, almond extract, vanilla extract, and vegetable oil into the dry mix. Stir gently until everything is combined; be careful not to overmix to keep the cakes tender.
  4. Bake the Cakes: Divide the batter evenly among the three prepared pans (about 300 g per pan). Bake for about 25 minutes or until a toothpick inserted into the center comes out clean. If using wet cake strips around the pans to reduce doming and keep sides moist, expect an additional 5 minutes of baking time; start checking at 20 minutes.
  5. Cool the Cakes: Let the cakes cool in their pans for 5 minutes, then transfer them to a wire rack to cool completely before assembly.
  6. Make Whipped Cream Filling: Add heavy cream, mascarpone cheese, powdered sugar, and almond extract into a large bowl. Use an electric mixer on medium speed to mix until the mascarpone liquefies, then increase to medium-high speed to whip until stiff peaks form. Gently fold with a spatula to remove air bubbles without deflating.
  7. Prepare Ermine Buttercream: Make one batch of ermine frosting by cooking flour, sugar, salt, and milk until thickened, then allow pudding base to cool completely (about 2 hours). Once cooled, beat in softened unsalted butter, almond extract, and vanilla extract until smooth and fluffy.
  8. Level the Cakes: When cakes are fully cooled, use a cake leveler or serrated knife to trim any domes off, creating flat layers for stacking.
  9. Assemble Layers with Whipped Cream: Place the first cake layer on a cake board. Using a piping bag filled with whipped cream (cut the bag end for a larger opening), pipe a snail-shaped spiral on top, covering the surface evenly. Repeat with the second layer and whipped cream.
  10. Add the Final Cake Layer: Place the third cake layer upside down on top to create a perfectly flat surface.
  11. Apply Crumb Coat: Spread a thin layer of ermine buttercream over the top and sides of the cake to seal crumbs. Refrigerate for 20-30 minutes until the frosting sets.
  12. Final Frosting: Remove the cake from the fridge and generously frost the entire cake with the remaining ermine buttercream. Use a cake scraper to smooth the sides.
  13. Decorate: Fill a piping bag fitted with a closed star tip with buttercream and pipe spirals around the border of the cake top for decoration.
  14. Storage and Serving: Store the cake in the refrigerator under a cake dome. Before serving, bring it to room temperature for 20-30 minutes to soften the buttercream, adjusting time based on room temperature.

Notes

  • Store the cake for up to 2-3 days in the refrigerator under a cake dome to maintain freshness.
  • US/UK baking spoon standards used: 1 teaspoon = 5 ml, 1 tablespoon = 15 ml, 1 cup = 240 ml.
  • Using wet cake strips around pans helps keep cake sides moist and limits doming but may increase baking time by about 5 minutes.
  • Be gentle when folding whipped cream to maintain volume and avoid deflating the chantilly.
  • Allow ermine frosting pudding base to cool completely (about 2 hours) before adding butter to ensure proper texture.

Find it online: https://dishmelt.com/moist-vanilla-almond-cake-with-whipped-cream-and-ermine-buttercream-recipe/