Almond Cream Cake

Whenever I crave something light yet rich, with a beautiful almond flavor that is subtle but memorable, I turn to this recipe.

The combination of fluffy white cake layers and a whipped almond frosting creates a dessert that feels both classic and luxurious.

Today, I am beyond excited to share every detail with you so that you can bring this beauty to your table, too.

Nostalgic Appeal

Almond-flavored desserts have always felt incredibly nostalgic for me.

They remind me of weddings, family celebrations, and those old-fashioned bakeries where everything was made with love.

This cake captures that timeless quality with its delicate crumb and gentle sweetness.

It is the kind of cake that makes you pause, savor the moment, and maybe even smile a little as you remember something sweet from your past.

Homemade Focus

While bakery cakes are tempting, nothing compares to the freshness and flavor of a homemade Almond Cream Cake.

When you bake it yourself, you control every element — the quality of the butter, the richness of the milk, the pure almond extract.

The frosting alone, whipped to silky perfection, is enough to remind me why homemade always wins.

Every bite tells a story of care, attention to detail, and a genuine love for baking.

Flavor Goal

My goal for this Almond Cream Cake was to create a dessert that is tender, rich, and bursting with true almond flavor — but never overwhelming.

The cake layers are moist and fluffy thanks to carefully whipped egg whites and plenty of real butter.

The frosting needed to be light yet creamy, with a whisper of almond that lingers pleasantly after each bite.

Paired with the crunch of sliced almonds, this cake delivers everything I love about delicate, flavorful desserts.

Ingredient Insights

Egg whites create the lightness and soft texture that define this cake, especially when whipped to stiff peaks.

Salted butter adds richness and depth, balancing the sweetness perfectly.

Granulated sugar sweetens both the cake and frosting, while also contributing to the tender crumb.

Cake flour is essential for a fine, soft crumb that melts in the mouth.

Baking powder provides the lift needed for fluffy layers without making the cake dense.

Milk, specifically 2% milkfat, keeps the cake moist and blends beautifully with the almond extract for a smooth flavor.

Almond extract is the signature of this cake, offering a delicate, aromatic touch that sets it apart.

For the frosting, a cooked flour and milk base creates a smooth, whipped texture that is lighter than buttercream but just as rich.

Processed granulated sugar integrates seamlessly into the frosting for a silky finish.

Finally, sliced and whole almonds add texture, visual beauty, and an extra boost of almond flavor.

Essential Equipment

A stand mixer with both a whisk and beater attachment is essential for whipping the egg whites and creaming the butter properly.

Two 8-inch round cake pans create evenly baked, beautiful layers.

A flexible rubber spatula makes folding the egg whites into the batter easy and gentle.

A medium saucepan is necessary for cooking the milk and flour mixture for the frosting.

Wire cooling racks ensure the cake layers cool properly without becoming soggy on the bottom.

List of Ingredients with Measurements

For the Cake:

• 3/4 cup egg whites plus 3 tablespoons
• 1 cup salted butter, room temperature (8 ounces)
• 1 1/2 cups granulated sugar (300 grams)
• 3 cups cake flour, spooned and leveled carefully (345 grams)
• 1/2 teaspoon salt (3 grams)
• 2 teaspoons baking powder (6 grams)
• 1 cup milk, 2% milkfat (8 ounces)
• 1 teaspoon almond extract (4 grams)

For the Frosting:

• 1/2 cup plus 2 tablespoons all-purpose flour (83 grams)
• 2 cups 2% milk (16 ounces)
• 1 1/2 teaspoons almond extract (6 grams)
• 2 cups granulated sugar (400 grams)
• 2 cups salted butter, softened (1 pound)

For Decoration:

• Sliced almonds
• Whole almonds