This recipe delivers a delicate almond-flavored cake with a light, silky buttercream and a satisfying crunch from toasted almonds. Perfect for celebrations or a simple indulgence, this cake strikes a balance between sweetness and nutty depth, ensuring it’s memorable without being overpowering.
Why This Recipe Works
The key to a perfect almond cake lies in careful ingredient balance. Sour cream ensures a moist crumb, while cornstarch enhances tenderness. The buttercream is lightened with heavy cream, preventing it from becoming cloyingly sweet. The use of both almond and vanilla extracts creates a harmonious flavor profile, avoiding the harshness that can sometimes plague almond-flavored desserts.
Key Ingredients & Their Role
- Sour cream : Adds moisture and tenderizes the cake.
- Cornstarch : Contributes to a soft, delicate crumb.
- Almond extract : Delivers the signature nutty flavor, used judiciously to prevent overpowering.
- Vanilla extract : Balances the almond extract, adding depth and complexity.
- Heavy cream : Lightens the buttercream, making it smooth and less dense.
- Toasted sliced almonds : Provide texture and amplify the almond flavor.
Step-by-Step Instructions
- Prepare the Cakes : Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Combine dry ingredients, then wet ingredients separately, before gently mixing them together. Divide batter evenly into pans and bake for 20–25 minutes, until golden and a toothpick inserted into the center comes out clean. Cool completely before frosting.
- Make the Buttercream : Beat butter until light and fluffy, then gradually add powdered sugar, extracts, and salt. Finish with cold heavy cream, whipping until smooth and airy.
- Assemble and Decorate : Layer cakes with generous amounts of buttercream between each tier. Frost the entire cake lightly and press toasted sliced almonds all over the surface for a rustic yet elegant finish.
Storage & Make-Ahead Tips
Leftover cake can be stored at room temperature for up to one day, or refrigerated for up to four days. The cake layers can be baked a day ahead and stored tightly wrapped at room temperature. For maximum convenience, the entire cake can be made a day in advance and stored covered overnight.
Nutritional Information (per serving, based on 14 servings)
- Calories: 878
- Fat: 58.6 g (75.1% DV)
- Carbs: 82.9 g (28.3% DV)
- Protein: 9.2 g (7.9% DV)
This cake is a testament to the power of simple ingredients combined with thoughtful technique. The result is a dessert that is both comforting and refined, perfect for any occasion.
