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Fluffy Almond Cream Cake – Whipped Filling & Crunchy Topping

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 36 reviews
  • Author: Elina
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Almond Cream Cake is a luscious layered dessert featuring a moist vanilla cake base topped with a rich almond caramel topping and a light, creamy whipped filling. Perfect for celebrations and gatherings, this American classic combines buttery, nutty flavors with a fluffy, creamy texture to impress your guests and delight your taste buds.

Ingredients

Scale

Cake Ingredients

  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter, softened
  • 1 cup milk
  • 3 large eggs
  • 1 tablespoon baking powder
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Almond Topping

  • 1 cup sliced almonds
  • 1/2 cup unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup heavy cream

Whipped Cream Filling

  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 teaspoon vanilla extract

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan thoroughly to prevent sticking.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with granulated sugar until the mixture is light and fluffy, approximately 3 to 5 minutes. This creates a tender texture for the cake.
  3. Add Eggs and Vanilla: Incorporate eggs one at a time into the butter-sugar mixture, mixing well after each addition to ensure proper emulsification. Stir in the vanilla extract for flavor.
  4. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking powder, and salt to distribute the leavening agent and salt evenly.
  5. Mix Batter: Gradually add the dry ingredients to the wet mixture alternately with the milk, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing and toughening the cake.
  6. Pour Batter into Pan: Transfer the cake batter into the prepared baking pan and spread it evenly to ensure uniform baking.
  7. Prepare Almond Topping: In a medium saucepan over medium heat, melt butter. Add brown sugar and heavy cream, stirring continuously until the mixture is smooth and starts bubbling. Remove from heat and stir in the sliced almonds until they are well coated.
  8. Top Batter with Almond Mixture: Spoon the almond topping evenly over the cake batter in the pan to create a crunchy, flavorful layer.
  9. Bake the Cake: Place the pan in the preheated oven and bake for 25-30 minutes. Check doneness by inserting a toothpick into the center; it should come out clean.
  10. Cool Cake: Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely to room temperature to prevent the whipped cream from melting during assembly.
  11. Whip the Cream Filling: In a mixing bowl, combine heavy whipping cream, powdered sugar, and vanilla extract. Using an electric mixer, whip on medium-high speed until stiff peaks form, around 3 to 5 minutes, indicating the cream holds shape.
  12. Slice Cake Horizontally: Once the cake is fully cooled, carefully slice it horizontally into two layers using a serrated knife for smooth layers.
  13. Assemble the Cake: Spread the whipped cream evenly over the bottom half of the cake. Gently place the top layer onto the cream filling to form a beautiful layered dessert.
  14. Optional Decoration: Dust the top of the assembled cake with powdered sugar for an elegant finishing touch.
  15. Serve and Store: Cut the cake into squares or rectangles as preferred. Serve alongside coffee or tea. Store any leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness.

Notes

  • Ensure all ingredients are at room temperature for best mixing and texture.
  • Avoid overmixing the cake batter to keep the cake light and fluffy rather than dense.
  • Adjust the almond topping amount to suit your preference for nuttiness and crunch.
  • To slice the cake evenly, chill briefly before cutting if desired.
  • The whipped cream frosting is best served fresh; keep refrigerated until serving.

Find it online: https://recipes.mbeams.com/fluffy-almond-cream-cake-whipped-filling-and-crunchy-topping/