If you’re searching for a dessert that perfectly balances nutty richness and airy sweetness, the Almond Cake with Whipped Cream Frosting Recipe is your new best friend. This delightful treat combines a moist, tender almond-infused cake with a cloud-like whipped cream frosting, making each bite feel like a little celebration. It’s not only irresistibly delicious but also surprisingly straightforward to make, which means you can impress family and friends without any fuss. Trust me, once you try this Almond Cake with Whipped Cream Frosting Recipe, it will quickly become a cherished classic in your dessert rotation.
Ingredients You’ll Need
The ingredients for this recipe are wonderfully simple yet each plays a crucial role in creating the perfect texture and flavor profile. From the nutty depth of almond flour to the light airiness of whipped cream, every element counts toward making this cake a standout.
- All-purpose flour: Provides the basic structure and a tender crumb to the cake.
- Ground almond flour: Adds moistness and a rich, nutty flavor that defines this cake.
- Baking powder and baking soda: Leavening agents that ensure the cake rises beautifully.
- Salt: Enhances all the flavors and balances the sweetness.
- Unsalted butter: Gives the cake a moist, rich texture and buttery flavor.
- Granulated sugar: Sweetens the cake while helping achieve a tender crumb.
- Eggs: Bind everything together and contribute to the cake’s lightness.
- Vanilla extract: Brings warmth and depth to the overall flavor.
- Almond extract: Amplifies the delightful almond essence in the cake.
- Whole milk or buttermilk: Adds moisture and helps keep the cake tender.
- Sliced almonds (optional): For a pretty, crunchy topping that adds texture.
- Heavy cream: The base of the whipped cream frosting that’s silky and creamy.
- Powdered sugar: Sweetens the whipped cream without a grainy texture.
How to Make Almond Cake with Whipped Cream Frosting Recipe
Step 1: Prepare Your Pan and Dry Ingredients
First things first, preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper to prevent sticking. In a medium bowl, whisk together your all-purpose flour, almond flour, baking powder, baking soda, and salt. This dry mix sets the foundation for that perfectly balanced cake texture.
Step 2: Cream Butter and Sugar
Using a large bowl, beat the softened butter and sugar together until the mixture turns light and fluffy. This usually takes about 2 to 3 minutes with a hand mixer. This step is key for a tender crumb, as it incorporates air into the batter for lift.
Step 3: Add Eggs and Extracts
Next, add the eggs one at a time, beating well after each addition to keep the batter smooth. Stir in both the vanilla and almond extracts, which layer the flavor profile with warm, aromatic notes that make this cake unforgettable.
Step 4: Combine Wet and Dry Ingredients
Now for the delicate part: gradually add your dry ingredients to the wet, alternating with milk. Begin and end with the dry mixture, mixing just until everything is combined. Overmixing can toughen the cake, so keep it gentle. Your batter should be thick but smooth.
Step 5: Bake and Cool
Pour the batter into your prepared pan, smoothing the top with a spatula. If you’re feeling fancy, sprinkle sliced almonds on top for a crispy crunch that makes every bite interesting. Bake for 25 to 30 minutes or until a toothpick comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely — patience here is rewarded with the best texture!
Step 6: Make the Whipped Cream Frosting
Chill a mixing bowl and beaters, then whip the heavy cream until it starts to thicken. Add powdered sugar and vanilla extract, and continue beating until soft peaks form. This whipped cream frosting is delightfully light and the perfect complement to the rich almond cake.
Step 7: Frost and Serve
Spread this luscious whipped cream over the cooled cake or serve it on the side for guests to decide. Your Almond Cake with Whipped Cream Frosting Recipe is now ready to shine!
How to Serve Almond Cake with Whipped Cream Frosting Recipe
Garnishes
If you want to jazz up your presentation, try a light dusting of powdered sugar or scatter fresh berries such as raspberries or blueberries over the whipped cream. The bursts of color and natural sweetness elevate the cake’s look and add a lovely contrast.
Side Dishes
Serve alongside a hot cup of coffee, tea, or even a chilled glass of dessert wine. A fresh fruit salad can also bring a refreshing tang that pairs beautifully with the richness of this almond cake.
Creative Ways to Present
Consider layering slices with extra whipped cream and fresh fruit in individual parfait glasses for an elegant twist. Alternatively, cut into petite squares and serve on a dessert platter with a sprinkle of toasted almonds for parties or afternoon gatherings.
Make Ahead and Storage
Storing Leftovers
Once frosted, keep your almond cake refrigerated in an airtight container. It should stay fresh for up to 3 days, preserving the whipped cream’s fluffiness and the cake’s moist texture.
Freezing
You can freeze the almond cake before frosting for up to 2 months. Wrap it tightly in plastic wrap and foil to prevent freezer burn. Thaw completely in the fridge before adding the whipped cream frosting, as freezing whipped cream usually compromises its texture.
Reheating
This cake is best enjoyed chilled or at room temperature. If you prefer a slightly warmer slice, let it sit out for 30 minutes. Avoid microwaving as the whipped cream frosting may melt and separate.
FAQs
Can I substitute almond flour with regular flour?
While regular flour will work, almond flour is key to that signature moistness and nutty flavor, so it’s best to stick to the recipe for authentic results.
Is the whipped cream frosting necessary?
The whipped cream frosting is optional but highly recommended as it adds a light and creamy contrast to the dense almond cake, making every bite balanced and refreshing.
Can I use a different nut extract?
Almond extract is preferred for this recipe, but you can experiment with a hint of hazelnut or pistachio extract to create a unique twist.
How do I prevent my whipped cream from deflating?
Use cold heavy cream and chilled equipment, and beat just until soft peaks form. Overbeating can turn it grainy and eventually into butter.
Can I make this cake gluten-free?
Yes, by ensuring your all-purpose flour is replaced with a gluten-free blend, this recipe can be adapted to gluten-free baking without losing its charm.
Final Thoughts
There’s something truly special about the Almond Cake with Whipped Cream Frosting Recipe that makes it stand out from your everyday dessert. It’s a harmonious marriage of nutty richness and fluffy sweetness that’s simple enough to make on a weekday yet elegant enough for a celebration. I hope you give this recipe a try and enjoy every joyful bite as much as I do!
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Almond Cake with Whipped Cream Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Almond Cake is a moist and flavorful dessert combining the nutty goodness of almond flour with a tender crumb created from all-purpose flour. Enhanced with vanilla and almond extracts and topped with optional sliced almonds for a delightful crunch, this cake is perfect for gatherings or a delicious treat. Finished with a light and fluffy whipped cream frosting, it offers a delicate balance of rich texture and subtle sweetness.
Ingredients
For the Almond Cake
- 1 1/2 cups all-purpose flour
- 1 cup ground almond flour (or finely ground almonds)
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1/2 cup whole milk or buttermilk
- 1/2 cup sliced almonds (optional, for topping)
For the Whipped Cream Frosting (Optional)
- 1 cup heavy cream
- 1–2 tbsp powdered sugar (to taste)
- 1 tsp vanilla extract
Instructions
- Preheat oven and prepare pan: Preheat your oven to 350°F (175°C). Grease and flour an 8-inch round cake pan or line it with parchment paper to prevent sticking.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, almond flour, baking powder, baking soda, and salt. This ensures even distribution of leavening agents and salt.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes. This step incorporates air for a tender crumb.
- Add eggs and extracts: Add the eggs one at a time, beating well after each addition to incorporate them fully. Stir in the vanilla and almond extracts to infuse the batter with flavor.
- Combine dry and wet ingredients: Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined; overmixing can cause toughness. The batter should be thick and smooth.
- Prepare for baking: Pour the batter into the prepared cake pan and smooth the top with a spatula. If desired, sprinkle sliced almonds on top to add a decorative and crunchy finish.
- Bake the cake: Place the cake in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the cake: Allow the cake to cool in the pan for 10 minutes to set, then transfer it to a wire rack to cool completely before frosting.
- Make the whipped cream frosting (optional): In a chilled bowl, beat the heavy cream with an electric mixer until it starts to thicken.
- Add sugar and vanilla to cream: Add powdered sugar and vanilla extract to the cream, continue beating until soft peaks form, creating a light and fluffy whipped cream.
- Frost the cake: Spread the whipped cream frosting over the cooled almond cake, or serve it on the side to let guests add frosting as they like.
- Serve: Slice and serve the almond cake with a dusting of powdered sugar or fresh berries if desired, for an elegant finishing touch.
Notes
- Use room temperature butter and eggs for better mixing and texture.
- Ground almond flour can be found at many grocery stores or made by finely grinding blanched almonds.
- Do not overmix the batter to keep the cake tender.
- If you prefer, substitute buttermilk for whole milk to add a slight tang and moistness.
- The whipped cream frosting is optional but adds a light, creamy contrast to the dense almond cake.
- The cake keeps well stored in an airtight container in the refrigerator for up to 3 days.
- Allow the cake to cool completely before frosting to avoid melting the whipped cream.
