Almond Cream Cake

Almond Cream Cake

Ingredients:

For the Cake:

• 2 1/2 cups all-purpose flour
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/2 cups granulated sugar
• 1/2 cup unsalted butter, softened
• 1/2 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 1 cup whole milk
• 1/2 cup sour cream

For the Almond Cream Filling:

• 1 cup heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon almond extract
• 1/2 cup chopped almonds

For the Cream Cheese Frosting:

• 1 cup unsalted butter, softened
• 8 oz cream cheese, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Instructions:

Making the Cake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream Butter and Sugar: In a large bowl, beat the sugar, butter, and oil together until light and fluffy.
4. Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
5. Combine Dry and Wet Ingredients: Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Stir in the sour cream.
6. Bake the Cakes: Divide the batter evenly between the prepared pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Making the Almond Cream Filling:

1. Whip Cream: In a large bowl, beat the heavy cream until it starts to thicken.
2. Add Sugar and Extract: Add the powdered sugar and almond extract, and continue beating until stiff peaks form.
3. Fold in Almonds: Gently fold in the chopped almonds. Refrigerate until ready to use.

Making the Cream Cheese Frosting:

1. Beat Butter and Cream Cheese: In a large bowl, beat the butter and cream cheese together until smooth.
2. Add Sugar and Extracts: Gradually add the powdered sugar, beating until light and fluffy. Mix in the vanilla and almond extracts.

Assembling the Cake:

1. Layer the Cake: Place one cake layer on a serving plate. Spread the almond cream filling over the top, then top with the second cake layer.
2. Frost the Cake: Spread a thin layer of cream cheese frosting over the entire cake to create a crumb coat. Refrigerate for 30 minutes, then frost the cake with the remaining frosting.
3. Decorate: Decorate as desired, using a piping bag to add decorative swirls or rosettes.
4. Serve: Slice and serve the cake, enjoying the delightful almond flavor and creamy texture.

This almond cream cake is sure to impress with its rich flavors and beautiful presentation. Enjoy!