Almond Cake


1/2 cup sliced almonds
1 1/2 sticks unsalted butter, softened
2 cups sugar
4 large eggs
3 cups cake flour (spooned into measuring cup and leveled off)
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
1/4 cup vegetable oil
1 Tablespoon almond extract

Almond Cream Cheese Frosting
2 sticks (1 cup) unsalted butter, slightly softened
2 8-ounce packages cream cheese, slightly softened.
2 teaspoons almond extract
1/2 teaspoon fine salt, optional - it will cut the sweetness
6 to 6 1/2 cups powdered sugar


  1. Finely chop the almonds in a blender.
  2. Grease and flour three 8-inch round pans, add a circle of parchment paper or waxed paper.
  3. Sprinkle the finely chopped almonds over the parchment paper before adding the cake batter.
  4. Preheat oven to 350 degrees.
  5. In a medium bowl, whisk the flour, baking powder, baking soda and salt for 30 seconds. Set aside.
  6. In another bowl, add the buttermilk, oil and almond extract. Set aside.
  7. In the bowl of your mixer, add the butter and mix at medium speed until smooth. Gradually add the sugar and continue to mix on medium speed for 3 to 5 minutes until lightened in color and fluffy. Add the eggs one at a time mixing until the yellow of the yolk disappears.
  8. Alternately add the flour mixture and buttermilk mixture, beginning and ending with the dry ingredients (3 additions of dry ingredients and 2 of liquid).
  9. Do not mix above medium speed or over mix the cake batter. Divide batter between the three cake pans, pouring the batter on top of the finely chopped almonds on the bottom of the pans.
  10. Bake at 350 degrees for 25 minutes or until a toothpick inserted in the center comes out clean. Let cool 10 minutes and turn out.
Almond Cream Cheese Frosting
  1. Cut the butter into slices and add to the bowl of your mixer. Beat on low to medium speed until the butter is softened and smooth.
  2. Cut the slightly softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
  3. Add the almond extract. Gradually add the powdered sugar beating on low speed until blended.
  4. Increase mixing speed and mix until fluffy. Don't mix above medium speed or it may become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
  5. This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use, let it soften slightly, then remix. Do not microwave to soften chilled frosting.
  6. Will frost a 3-layer 8 or 9-inch cake.


This is an amazing dessert with a delicate almond flavor throughout the moist cake layers.

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