Embark on a delightful culinary adventure with our Almond Butter Cream Cake recipe, a perfect combination of rich almond flavor and smooth buttercream. This cake offers a wonderful blend of nuttiness and creamy texture, ideal for special occasions or as an elegant dessert option.”
The charm of this recipe lies in its perfect blend of a moist, almond-infused cake base with rich, creamy buttercream frosting. Whether you’re an experienced baker or just starting out, this cake is straightforward to make and sure to impress.
Imagine the joy of serving this Almond Butter Cream Cake, its nutty flavor complemented by the sweet, smooth buttercream, making it a hit at any gathering. This cake is not just a treat for the taste buds but also a feast for the eyes, perfect for sharing with loved ones
Almond Butter Cream Cake Recipe
Indulge in our Almond Butter Cream Cake recipe, a delightful blend of nutty almond flavors and rich buttercream, perfect for a sophisticated dessert experience
1
servings30
minutes44
minutes300
kcal1
hour14
minutesKeep the screen of your device on
Ingredients
- Cake Base
25 g vegetable oil
40 g milk
45 g cake flour
2 eggs
35 g granulated sugar
3 g lemon juice
3 g vanilla extract
- Topping
60 g almond flakes/sliced almonds
Butter Cream
50 g softened unsalted butter
200 g heavy cream warm
20 g sugar
2 g salt
Directions
- In a clean bowl, separate the eggs. Keep the egg white bowl cool in the fridge.
- In another bowl, mix well vegetable oil and milk, add in cake flour, and mix well. Add in egg yolks, mix well and set aside.
- Preheat the oven to 145℃(293℉). Grab a 6-inch round chiffon cake pan.
- Take the egg white bowl out of the fridge, add in lemon juice, vanilla extract and granulated sugar, and use a hand mixer to beat until forms stiff peaks. Take a scoop of whipped egg white and gently fold into the batter until just combined. Pour all the batter into the whipped egg white, and gently fold it in until just combined. Pour all the batter into the cake pan, give it a tap or two, and send into the oven to bake for 40 minutes.
- Take the cake out of the oven right away, give it a tap or two, turn it upside down and let it cool on the cooling rack.
- Wait until the cake completely cool down, take it out of the cake pan, and slice into three slices. Set aside.
- Topping
- Grab a baking tray, line it with parchment paper or baking mat. Pour in 60g almond flakes, spread even, and preheat the oven to 356℉(180℃) and send the almond flakes into the oven, let bake for 4 minutes.
- Take it out of the oven, and let cool on the cooling rack.
- Butter Cream
- In a clean bowl, bring together butter, salt, and sugar, and use a hand mixer to beat until well combined.
- Gradually add in warm heavy cream and beat until thickened.
- Assemble
- Spread the butter cream evenly onto the cake base, cover with another slice of cake base, spread on butter cream and top with the last slice of cake base. Spread and cover the whole cake with butter cream, smooth it out, cover the cake with baked almond slices. Slice and serve.
Notes
- Quality of Almonds: Use high-quality almonds for the best flavor.
- Buttercream Consistency: Whip the buttercream to a smooth, spreadable consistency.
- Cake Texture: Be cautious not to overmix the batter to maintain a fluffy texture.
- Decorating: Garnish with almond slices for an attractive finish.
