This decadent almond layer cake is the perfect blend of almond and vanilla flavor. The whipped almond vanilla buttercream pairs perfectly with the cake, and your favorite fruit spread can be added in between layers for extra flavor! Here I used some raspberry filling in between the cake layers.
I actually developed this recipe to be gluten free using Bob’s Red Mill 1 to 1 Baking Flour, but you can use regular All-Purpose flour if you don’t need it to be gluten free. Regardless of if you make it gluten free or not, this cake is delicious! The almond flavor is not overwhelming and the texture of the cake is moist and slightly dense (as opposed to light and fluffy).
For this recipe you will need 3, 6 inch round cake pans. I find that a 6 inch round cake is perfect for intimate gatherings or other times when you don’t need a huge cake. It’s just the right amount of cake, and serves 8 perfect slices.
To make this Almond Layer Cake recipe, you’ll need the following ingredients.
If you don’t have access to meringue powder, you can use pasteurized egg whites for the frosting instead. Use 1.5 fluid oz of pasteurized egg whites, and reduce the amount of heavy cream by 2 tablespoons.
This Almond Layer Cake is made with a simple process, and I’m confident that you can make one easily!
If you’ve seen any of my recipes on here, you know the first step is to mise en place AKA make sure you have everything ready to go. This is your time to gather, measure, and make any preparations to your ingredients. Make sure you have all the equipment you need to make your recipe. This will make your cooking process much smoother and less stressful. Preheat your oven.
TIP: Prep your cake pans! Spray them lightly with non-stick spray and line the bottoms with parchment paper for easier removal.
In a mixing bowl whisk together the flour, almond flour, baking powder, and salt.
In the bowl of a stand mixer fitted with the paddle attachment, add in the granulated sugar, first quantity of unsalted butter, and the first quantity of vanilla and almond extract. Cream together until light and fluffy.
Add the eggs into the butter mixture, and mix until combined.
Stir in the flour mixture, then slowly drizzle in the milk with the mixer still running on low. Stop the mixer to scrape down the sides of the bowl with a spatula to ensure all of the ingredients are incorporated well.
Divide the cake batter into 3 prepared 6 inch round pans. I prepare my pans by spraying with nonstick spray and placing parchment paper on the bottom of each pan.
Step 7. Tap and bake
Gently tap out any air bubbles by tapping the cake pans on the counter a few times. Then bake for 25-30 minutes, until an inserted toothpick comes out clean 🙂
Add all of the frosting ingredients except for the heavy cream to the bowl of a stand mixer fitted with the paddle attachment, and combine on low.
Once ingredients are combined, turn the speed up to medium and drizzle in the heavy cream. When the heavy cream is incorporated, crank the speed up to medium-high until light and fluffy.
Use a small amount of frosting to “glue” the first cake layer to the cake board. This will help keep it secure so it doesn’t slide around.
Spread a light layer of frosting onto the first cake layer. If you are using a filling, be sure to pipe a “lip” on the edge to help prevent the filling from spilling out.
Spread a thin layer of your chosen filling, if desired. Here I used raspberry jam. Place the second cake layer on top, and repeat steps 2 and 3 on top of your second cake layer.
Place the final cake layer on top and use your frosting to crumb coat the cake. This just means to lightly frost your cake to trap any crumbs. It’s okay if it looks wonky after this step – mine did! It’s just a base for your final coat of frosting later. Once you’ve finished the crumb coat for your almond layer cake, pop the cake in the fridge to chill for 30 minutes.
Apply another layer of frosting to the almond cake. I opted for a smooth, flat finish. Then decorate as you wish! I decided on pretty rosettes, vines, leaves, and flowers.
How long will the cake be good for?
This almond layer cake keeps very well for 3 days. It stays soft and moist when kept in an airtight container. You can keep this cake at room temperature or in the refrigerator if you prefer.
Can I make this without a fruit filling?
This almond layer cake is delicious regardless of if you add a fruit filling or not. You could use a different filling if you’d like – such as a nice chocolate ganache!
Can I use all almond flour instead of using part all-purpose?
I would not recommend using all almond flour. It will yield an entirely different texture cake than if you use all-purpose flour and almond flour together.
Can I use salted butter instead of unsalted?
You can use salted butter if you want to, just omit the other salt from the recipe. I prefer to use unsalted butter so I know how much salt is going into the recipe. When you use salted butter, you don’t really know how much salt is in it.
Store any leftover Almond Layer Cake in an airtight container at room temperature for up to 3 days. Make sure it’s an airtight container to the cake doesn’t dry out/go stale prematurely. If you prefer, you can keep the cake in the fridge.
My name is Autumn! I’m a food lover living in Columbus, Ohio. No matter where my life has taken me, my passion for food has…
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