Almond Cake with Roasted Almond Buttercream

Soft, tender almond cake layers frosted with roasted almond buttercream, and topped with whole salted almonds. This cake seems simple, but it’s warm roasted almond flavor will have you begging for another slice after that first bite!

Ingredients

Almond Cake

  • 2/3 Cup Sour Cream Room Temperature
  • 3/4 Cup Buttermilk Room Temperature
  • 4 Egg Whites Room Temperature
  • 1/3 Cup Vegetable Oil
  • 1 Tablespoon Pure Vanilla
  • 1 teaspoon Pure Almond Extract
  • 1 box White Cake Mix Duncan Hines, Betty Crocker, Pillsbury, Off Brand, or anything
  • similar will do – can be made gluten free with a gluten free cake mix, too.

Roasted Almond Buttercream

  • 1 1/2 Cup Lightly Salted Whole Almonds
  • 1 1/2 Cup (or three sticks) Unsalted Butter Left out at room temperature for 10 minutes
  • 1 pinch salt
  • 1 Tablespoon Pure Vanilla
  • 1/2 teaspooon Almond Extract
  • 1/2 Cup Heavy Cream
  • 6-7 Cups Powdered Sugar sifted

Garnishes

  • Lightly Salted Whole Almonds

Instructions

For the Almond Cake Layers

  1. Preheat the oven to 325 degrees (convection bake), or 350 degrees (traditional bake). Prep three 6″ cake rounds with a swipe of shortening and a dust of flour. Set aside.
  2. In a large bowl, hand whisk together all the ingredients except for the cake mix until everything is thoroughly combined. Sift in the cake mix and stir until just combined. Don’t overmix!
  3. Bake cake rounds for 25-27 minutes (a little less if you’re doing traditional bake), remove from the oven, let cool in their cake pans for 2-3 minutes, then flip out onto a cooling rack to cool completely at room temperature. Wrap in plastic wrap and place in the freezer until ready to frost.

For the Roasted Almond Buttercream

  1. In a pan over medium heat, slowly roast the whole almonds for 4-5 minutes, or until they have been toasted (be careful not to burn them!). Remove from the heat and let cool.
  2. Pulse the almonds in an individual smoothie blender or food processor until an chunky almond butter forms. Make sure you don’t puree it too small, or you won’t have the beautiful flecks in the buttercream.
  3. In a stand mixer fitted with a paddle attachment, whip up the butter until it’s light and fluffy. Add in the salt and extracts, and whip up again. Add in the almond butter you created, then the heavy cream and thoroughly combine. Slowly, about 1/2 cup at a time, add in the powdered sugar until it’s all been incorporated. Add in a touch more heavy cream if the buttercream is too thick (about 1 Teaspoon at a time). Whip the buttercream on high for 3 minutes until it’s light and fluffy. Hand stir with a wooden spoon to whip out any air bubbles if needed.

Assembly

  1. On a cake turntable with a cardboard cake round, add on a touch of buttercream to act as glue, then place down the first cake layer. Add on an even layer of buttercream, then place on the second layer. Repeat with the final layer.
  2. Crumb coat the cake and place it into the freezer for about 5 minutes to set. For the outside design, use a Wilton 217D piping tip and a piping bag. With the thicker part of the piping tip touching the cake, start on the bottom and slowly turn the turntable while pulling the piping tip up horizontally. Release the pressure as you reach the top edge of the cake. Repeat pattern around the cake.
  3. Add almonds to the top for a garnish, and crumbled almonds, as well. Enjoy!

Source: Baking with Blondie

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