Description
A light, moist almond-flavored cake with a rich and creamy almond frosting. Perfect for celebrations or an elegant dessert!
Ingredients
For the Cake:
3/4 cup egg whites (about 6 large eggs)
1 cup (8 ounces) salted butter, at room temperature
1 1/2 cups (300 grams) granulated sugar
3 cups (345 grams) cake flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup (8 ounces) 2% milk
1 teaspoon almond extract
For the Frosting:
1/2 cup plus 2 tablespoons (83 grams) all-purpose flour
2 cups (16 ounces) 2% milk
1 1/2 teaspoons almond extract
2 cups (400 grams) granulated sugar
2 cups (1 pound) salted butter, softened
Sliced almonds and whole almonds for decorating
Instructions
-
Prepare the Cake Layers:
- Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a mixing bowl, beat egg whites until stiff peaks form. Set aside.
- In another bowl, cream butter and sugar together until light and fluffy.
- In a separate bowl, sift together cake flour, salt, and baking powder.
- Alternately add dry ingredients and milk into the butter mixture, mixing well after each addition.
- Stir in almond extract, then gently fold in beaten egg whites.
- Divide the batter evenly between the prepared cake pans.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
-
Make the Frosting:
- In a saucepan, whisk together flour and milk over medium heat until thickened. Stir constantly to avoid lumps.
- Remove from heat and let cool to room temperature. Stir in almond extract.
- In a separate bowl, beat sugar and butter together until light and fluffy.
- Gradually add the cooled flour mixture, beating continuously until smooth and creamy.
-
Assemble the Cake:
- Place one cake layer on a serving plate. Spread a layer of frosting on top.
- Add the second cake layer and cover the top and sides with frosting.
- Garnish with sliced almonds and whole almonds.
- Chill for 30 minutes before serving to allow the frosting to set.
Notes
- For extra almond flavor, add 1/2 teaspoon almond extract to the cake batter.
- Can be stored in the refrigerator for up to 3 days.