Looking for a show-stopping dessert that’s both elegant and easy to make? Let me introduce you to the Almond Cream Cake Recipe that never fails to impress; this Almond Cream Cake Recipe brings together the irresistible flavor of almonds with layers so soft and creamy, each bite feels like a celebration. Whether you're baking for a special occasion or just treating yourself to something sweet, this Almond Cream Cake Recipe is a reliable favorite; it’s rich in almond goodness, filled with a velvety cream, and has that bakery-quality texture we all love. With its moist almond sponge and smooth vanilla-almond filling, this Almond Cream Cake Recipe offers the perfect harmony of flavor and texture your guests will remember.
Why You Will Love This Almond Cream Cake Recipe
The Almond Cream Cake Recipe is more than just a dessert; it’s a timeless blend of old-world charm and modern baking ease. Rooted in the traditions of French and Italian almond cakes, this Almond Cream Cake Recipe combines the richness of almond flour and pure almond extract with soft, moist layers and a smooth vanilla cream finish. What truly sets this Almond Cream Cake Recipe apart is its versatility—whether you're a beginner or seasoned baker, it comes together effortlessly and tastes like it came from a bakery. It’s the kind of cake that pairs beautifully with berries, coffee, or even a sweet wine; perfect for holidays, dinner parties, or quiet weekends at home. If you love almond flavor, this Almond Cream Cake Recipe is a must-bake.
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Ingredients
For the Almond Cake Layers:
- All-purpose flour - Creates the cake's structure and tender crumb
- Almond flour - Adds moisture and rich almond flavor throughout
- Baking powder - Ensures the cake rises properly and stays fluffy
- Salt - Balances sweetness and enhances all flavors
- Unsalted butter, softened - Provides richness and helps create a tender texture
- Granulated sugar - Sweetens the cake and helps with browning
- Large eggs, room temperature - Binds ingredients and adds structure
- Pure almond extract - Key flavor component for authentic almond taste
- Vanilla extract - Complements the almond flavor beautifully
- Whole milk, room temperature - Creates moisture and tender crumb
For the Almond Cream Filling:
- Sliced almonds, toasted - Provides texture and visual appeal
- Heavy whipping cream - Base for the light, fluffy cream filling
- Powdered sugar - Sweetens without grittiness
- Almond extract - Reinforces the almond theme
- Vanilla extract - Adds depth to the cream flavor
See recipe card for quantities.
Instructions
Prep and Mix Dry Ingredients
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a medium bowl, whisk together all-purpose flour, almond flour, baking powder, and salt. Set aside while you prepare the wet ingredients.
Create the Cake Batter
- In a large mixing bowl, cream softened butter and sugar until light and fluffy (3-4 minutes). Add eggs one at a time, then mix in almond and vanilla extracts. Alternately add the flour mixture and milk, starting and ending with flour. Mix just until combined.
Bake the Cake Layers
- Divide batter evenly between prepared pans and bake for 25-30 minutes, until a toothpick comes out with just a few moist crumbs. Cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
Make Cream Filling and Assemble
- Whip heavy cream with powdered sugar and extracts until stiff peaks form. Place one cake layer on serving plate, spread cream filling on top, add second layer, and frost the top. Garnish with toasted sliced almonds and refrigerate until ready to serve.
- Step 1: Prep and Mix Dry Ingredients
Whisk together almond flour, all-purpose flour, baking powder, and salt.
- Step 2: Create the Cake Batter
Cream butter and sugar, then blend in eggs, milk, and extracts with dry ingredients.
- Step 3: Bake the Cake Layers
Bake in round pans, then cool layers on wire racks completely.
- Step 4: Make Cream Filling and Assemble
Whip cream with extracts; layer and frost the cake with cream filling.
Hints & Expert Cooking Tips
- Room Temperature Ingredients: This is crucial for proper mixing. Take eggs and milk out of the fridge 1-2 hours before baking, or place eggs in warm water for 10 minutes to speed the process.
- Don't Overbake: Almond cakes can dry out quickly. Check for doneness at 25 minutes, and remember that the cake will continue cooking slightly as it cools.
- Toasting Almonds: Toast sliced almonds in a dry skillet for 2-3 minutes until golden. This intensifies their flavor and adds a lovely crunch to your homemade almond cake.
- Measuring Flour Correctly: Spoon flour into measuring cups and level with a knife. Packed flour leads to dense, heavy cake layers.
Creating the Perfect Almond Cream Filling
- Chill your mixing bowl and beaters in the freezer for 15 minutes before whipping cream – this helps achieve maximum volume. Beat heavy cream with powdered sugar and extracts until soft peaks form, then continue to stiff peaks. Be careful not to overbeat, which can turn your cream into butter.
- For extra stability, especially in warm weather, add 1 teaspoon of unflavored gelatin dissolved in 2 tablespoons of warm water to the cream before whipping.
Recipe Variations & Dietary Modifications
Almond Cake with Amaretto Filling
- Replace 2 tablespoons of milk with amaretto liqueur for an adult version. The alcohol cooks off during baking, leaving behind a sophisticated almond flavor that pairs beautifully with the cream.
Chocolate Almond Variation
- Add ¼ cup unsweetened cocoa powder to the flour mixture and reduce flour by the same amount. This creates a rich chocolate-almond combination that's absolutely divine.
Keto-Friendly Version
- Replace all-purpose flour with almond flour (use 3 cups total) and substitute erythritol for granulated sugar. This creates a low-carb almond torte cake recipe that's still incredibly satisfying.
Vegan Almond Cream Cake
- Use vegan butter, plant-based milk, and aquafaba instead of eggs. For the cream, whip full-fat coconut cream that's been chilled overnight.
Equipment Recommendations
- Stand Mixer or Hand Mixer: While hand mixing is possible, electric mixers ensure proper creaming and save time and energy.
- 9-inch Round Cake Pans: Heavy-duty aluminum pans distribute heat evenly. If using glass pans, reduce oven temperature by 25°F.
- Wire Cooling Racks: Essential for proper cooling and preventing soggy bottoms.
- Offset Spatula: Makes frosting and smoothing much easier, creating professional-looking results.
- Fine-Mesh Sieve: Helpful for sifting dry ingredients and removing lumps from almond flour.
Storage & Meal Prep Tips
Fridge Storage
- Store the assembled cake covered in the refrigerator for up to 4 days. The flavors actually improve after the first day as they meld together. Bring to room temperature 30 minutes before serving for the best texture and flavor.
Freezing Instructions
- Wrap unfrosted cake layers individually in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting. The whipped cream filling doesn't freeze well, so prepare it fresh when ready to assemble.
Make-Ahead Tips
- Bake cake layers up to 2 days ahead and store wrapped at room temperature. Make cream filling the day you plan to serve for best texture and stability.eeks/months.
The Secret That Makes This Cake Unforgettable
Every baker has a little trick up their sleeve—and this Almond Cream Cake Recipe holds one of my favorites. The first time I followed this Almond Cream Cake Recipe step by step, it turned out delicious, but I knew it needed something extra. Then I remembered a tip from an old pastry chef: brushing the cake layers with almond-infused simple syrup. That one addition took the Almond Cream Cake Recipe to the next level—adding moisture and a rich almond flavor that made each bite melt in your mouth.
Now I never make this Almond Cream Cake Recipe without it. That simple syrup adds depth and balance to the creamy whipped filling and tender almond sponge. It’s the kind of secret that makes your Almond Cream Cake Recipe taste like it came straight from a high-end bakery—one bite and everyone will be asking for your secret.
FAQ
What is the difference between almond paste and almond cream?
Almond paste is a dense, moldable mixture of ground almonds and sugar, often used in baking and confections. Almond cream (or crème d’amande) is a softer, spreadable filling made with almond flour, butter, sugar, and eggs—ideal for tarts and cakes.
What was Julia Child's favorite cake?
Julia Child adored the classic Queen of Sheba cake—a rich, dense chocolate almond cake made with finely ground almonds and no flour, offering intense flavor and a moist, elegant texture.
What is the secret to a very moist cake?
The key to a moist cake is using room temperature ingredients, not overbaking, and brushing layers with simple syrup; ingredients like almond flour and sour cream also help lock in moisture.
What to do with almond cream?
Almond cream is perfect as a filling for pastries, croissants, tarts (like frangipane), and cakes; you can also bake it under fruit or spread it between cake layers for rich, nutty flavor.
Bake It, Share It, Love It!
This Almond Cream Cake Recipe proves that you don’t need a pastry chef to whip up something bakery-worthy at home. With its tender almond sponge and luscious cream filling, this Almond Cream Cake Recipe delivers the kind of flavor that turns everyday moments into celebrations. And here’s the fun part—once you’ve nailed the basics, this Almond Cream Cake Recipe becomes your playground for endless creative twists.
Thinking of building a dreamy dessert table? This Almond Cream Cake Recipe pairs beautifully with our Carrot Cake with Walnuts Recipe for a cozy, spiced touch or the Red Velvet Cookies Recipe if you're after something rich and chewy. Try them all and mix up your favorites!
Now it’s your turn; bake this Almond Cream Cake Recipe, snap a photo, and share your masterpiece! Got a twist of your own? Drop it in the comments and help inspire other almond cake lovers—don’t forget to leave a rating too.
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Pairing
These are my favorite dishes to serve with Almond Cream Cake Recipe
Almond Cream Cake Recipe
Equipment
- 1 Stand or hand mixer For mixing batter and whipping cream
- 2 9-inch round cake pans Greased
- 1 Fine-mesh sieve For sifting almond flour
- 1 Wire cooling rack To cool the baked cake layers
- 1 Offset spatula For spreading and smoothing the cream filling
Ingredients
Almond Cake Layers
- 2 ½ cups All-purpose flour Spoon and level for accuracy
- 1 cup Almond flour Finely ground, adds flavor and moisture
- 2 teaspoon Baking powder
- ½ teaspoon Salt Enhances flavor
- 1 cup Unsalted butter Softened
- 1 ¾ cups Granulated sugar
- 4 Large eggs Room temperature
- 2 teaspoon Almond extract Pure extract preferred
- 1 teaspoon Vanilla extract
- 1 ¼ cups Whole milk Room temperature
Almond Cream Filling
- 2 cups Heavy whipping cream Chill bowl before whipping
- ½ cup Powdered sugar Sifted
- 1 teaspoon Almond extract
- ½ teaspoon Vanilla extract
- ¼ cup Sliced almonds Toasted, for garnish
Instructions
- Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans.
- In a bowl, whisk together all-purpose flour, almond flour, baking powder, and salt.
- Cream butter and sugar until fluffy; add eggs one at a time; mix in almond and vanilla extract.
- Add flour mixture and milk alternately; mix until just combined.
- Divide batter into pans; bake 25–30 minutes or until a toothpick comes out mostly clean.
- Cool cakes on racks completely.
- Whip heavy cream, powdered sugar, and extracts until stiff peaks form.
- Spread cream over first layer; top with second; frost top and garnish with toasted almonds.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
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