Description
Sweet Almond Cake is a delicate and fluffy dessert featuring layers of tender almond-flavored cake paired with a smooth almond buttercream frosting. Finished with a bright white chocolate drip and topped with crunchy sliced almonds, this cake is both elegant and satisfying. Perfect for special occasions or when you crave a luscious almond treat.
Ingredients
Cake
- 1 cup (220g) unsalted butter, room temperature
- 1 1/2 cups (300g) granulated sugar
- 1 cup (125g) all-purpose flour
- 2 cups (230g) cake flour
- 3 tsp baking powder
- 1 tsp salt
- 4 large egg whites, room temperature
- 1 whole egg, room temperature
- 2 tsp almond flavoring
- 1/2 tsp vanilla bean paste
- 1 1/4 cup (305ml) buttermilk, room temperature
Almond Buttercream
- 1 1/2 cups (330g) unsalted butter, room temperature
- 4 cups (480g) powdered sugar
- 2-3 tbsp milk
- 2 tsp almond flavoring
White Chocolate Drip
- 1 cup (160g) white candy melts
- 1/4 cup (60ml) heavy cream
- White-white icing color (15-20 drops)
- 1/2 cup sliced almonds
Instructions
- Prepare Pans: Preheat your oven to 350°F (175°C) and grease three 8-inch round cake pans with nonstick spray. Line the bottoms with parchment paper to ensure easy cake removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cake flour, baking powder, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a hand or stand mixer, beat the 1 cup of unsalted butter and granulated sugar on medium-high speed until the mixture becomes light and fluffy, about 3 to 4 minutes.
- Add Eggs and Flavoring: Incorporate the egg whites and whole egg one at a time into the creamed mixture, scraping down the bowl halfway through. Stir in the almond flavoring and vanilla bean paste until fully combined.
- Combine Batter: Alternate adding the dry ingredients and buttermilk to the wet mixture, starting and ending with the dry. Mix each addition until just combined to avoid overmixing.
- Bake the Cake Layers: Divide the batter evenly between the prepared pans. Bake for 25-28 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 20 minutes. Then, keep them on parchment and transfer to a cooling rack to cool completely. For best results, wrap and refrigerate overnight to firm up layers before assembling.
- Prepare Almond Buttercream: Beat the 1 1/2 cups of room temperature butter with powdered sugar, adding the sugar one cup at a time. Between cups, add milk one tablespoon at a time, up to 3 tablespoons, until the buttercream is smooth and spreadable. Fold in the almond flavoring.
- Assemble the Cake: Layer the cakes with an even amount of buttercream between each tier. Apply a thin coat of buttercream around the outer cake for a naked cake look. Chill in the refrigerator while preparing the drip.
- Make White Chocolate Drip: In a microwave-safe bowl, combine candy melts and heavy cream. Microwave for 1 minute and stir; if not melted, microwave in 30-second increments until smooth. Add 15-20 drops of white-white icing color to intensify whiteness.
- Thicken Drip: Refrigerate the white chocolate mixture for 15-20 minutes until it thickens slightly but is still pourable, with slight resistance when stirring.
- Apply Drip and Garnish: Pour the drip mixture onto the center of the chilled cake. Use an offset spatula or spoon to gently guide the drip toward edges to create drips down the sides. Sprinkle sliced almonds over the top.
- Serve: The cake can be served chilled or at room temperature, offering a flavorful almond delight either way.
Notes
- Room temperature ingredients ensure even mixing and better texture.
- Chilling the cake layers overnight makes assembly easier and the cake sturdier.
- The white chocolate drip is best prepared in advance and chilled to control consistency.
- The ‘naked cake’ frosting style involves a thin layer of buttercream for rustic appearance.
- You can substitute almond extract with natural almond paste for a more intense flavor, adjusting sweetness accordingly.
- Ensure the candy melts and cream are fully combined and smooth before adding icing color for best drip results.
