This Easy Homemade Almond Cream Cake is a delightful mini layer cake that’s perfect for spring gatherings. It begins with a tender, moist almond cake and is finished with a light whipped cream frosting enhanced with almond pastry filling and almond extract. The result is a fluffy, flavorful cake with pronounced almond notes in every bite.
“I just had another slice and…it is absolutely delicious!…I substituted the cake flour with gluten-free flour…you cannot tell the difference. The tender crumb and moisture is what I want in a GF cake. Your measurements are spot on.”
-Linda ⭐️⭐️⭐️⭐️⭐️
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If you love almond-flavored treats (try the Soft Almond Sugar Cookies for another idea), this white almond cake is worth a try. It’s become a favorite for its delicate texture and straightforward technique.
Layer cakes may look elaborate, but this almond cake from scratch breaks the process into simple, manageable steps. The finished cake can be rustic and charming — no advanced decorating skills required. It’s a crowd-pleasing dessert you can assemble with confidence.
Why You’ll Love This Recipe
- Pronounced almond flavor from almond extract and almond pastry filling.
- Light, airy whipped cream frosting that complements the cake without weighing it down.
- A soft, moist layered version inspired by an almond coffee cake but made as a 6-inch layer cake.
- Clear step-by-step instructions so you can bake a beautiful almond vanilla cake with ease.
Ingredients
- Use cake flour for a tender, light crumb; it has a lower protein content than all-purpose flour.
- Eggs are separated; the whites are whipped to stiff peaks to provide lift and a delicate texture.
- Vegetable oil keeps the cake moist without weighing it down.
- Almond and vanilla extracts deliver the cake’s signature flavor.
- Cream of tartar stabilizes whipped egg whites so they hold their structure.
- Heavy whipping cream is whipped with almond pastry filling to create the frosting.
- Almond pastry filling adds concentrated almond flavor and body to the whipped frosting; it’s usually found canned in the baking aisle.
See the recipe card below for precise measurements and the full ingredient list.
Substitutions & Variations
- Top the cake with toasted sliced almonds for crunch or keep it simple with no decoration.
- For best texture, avoid replacing cake flour with regular all-purpose flour unless you use a tested conversion.
- If you skip the almond filling in the frosting, increase almond extract slightly to retain flavor, but the filling adds both taste and structure.
If you try other swaps, please share results in the comments so others can learn from your experience.
How to Make Almond Cream Cake
Step 1: Separate egg yolks and whites into two bowls.
Step 2: Add cream of tartar to the egg whites and whisk to stiff peaks; set aside.
Step 3: Sift cake flour, sugar, baking powder, and salt into the bowl with the yolks.
Step 4: Stir in vegetable oil, cold water, vanilla, and almond extract until combined.
Step 5: Fold the stiff egg whites into the yolk mixture in thirds until just combined, taking care not to deflate the batter.
Step 6: Divide the batter between two 6-inch round pans and bake at 325°F (163°C) until a toothpick inserted comes out clean. Cool completely.
Step 7: While cakes cool, whip cold heavy cream to soft peaks. Add almond pastry filling and almond extract, then whip to stiff peaks.
Step 8: Spread the almond whipped cream between layers and over the cooled cake. Decorate with sliced almonds if desired, then serve.
Expert Baking Tips
- Ensure bowls and whisk or mixer attachments are spotless before whipping egg whites; any trace of fat can prevent proper peak formation.
- Fold whipped whites gently and only until incorporated. Overmixing deflates the batter and yields a denser cake.
- A hand mixer or stand mixer with a whisk attachment saves time when whipping egg whites and cream.
Recipe FAQs
It’s not recommended. Cake flour gives the light, tender crumb this recipe relies on.
No. Almond pastry filling is softer and easier to fold into whipped cream. Almond paste is thicker and denser, so it won’t blend as smoothly into the frosting.
Storage
Refrigerator
Enjoy the cake the day it’s made for best texture. Store in the refrigerator up to 2 days; the whipped cream frosting may weep slightly but will remain tasty.
Freezing Instructions
Freeze fully cooled cake layers (unfrosted) in freezer-safe bags for up to 2 months. Thaw, then assemble and frost with the almond whipped cream before serving.
More Recipes You’ll Love
- Almond Poppy Seed Muffins
- Soft Almond Sugar Cookies
- Almond Cupcakes with Raspberry Frosting
- Almond Poppy Seed Cake with Glaze
Did you try this recipe?
Share your experience by leaving a comment below and tagging @brokenovenbaking on social media. Your feedback helps refine recipes and inspires others.
Thank you!
-Kayla
📖 Recipe
Easy Homemade Almond Cream Cake
Kayla Burton
Pin Recipe
Equipment
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2 6-inch round metal pans
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Mixing bowls
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Measuring spoons
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Scale or measuring cups
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Electric mixer (recommended)
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Sifter
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Spatula
Ingredients
Almond Cake
- 3 large eggs room temperature
- ⅛ teaspoon cream of tartar
- ¾ cup + 2 tbsp cake flour (98 g)
- ½ cup + 1 tbsp granulated sugar (113 g)
- 1 teaspoon baking powder
- ⅛ teaspoon salt
- ¼ cup vegetable oil
- ¼ cup cold water
- ¼ teaspoon vanilla extract
- ¼ teaspoon almond extract
Almond Whipped Cream Frosting
- 1¼ cup heavy whipping cream cold
- ⅓ cup almond pastry filling
- ¼–½ teaspoon almond extract
- sliced almonds (optional, for decorating)
Instructions
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Preheat oven to 325°F (163°C). Lightly spray two 6-inch round pans and line bottoms with parchment.
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Separate eggs into yolks and whites.
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Add cream of tartar to egg whites and whisk to stiff peaks.
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Sift cake flour, sugar, baking powder, and salt into the yolks. Mix in oil, cold water, vanilla, and almond extract until smooth.
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Fold whipped egg whites into the yolk mixture in thirds until incorporated; avoid overmixing.
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Divide batter between pans and bake on the middle rack 18–23 minutes, or until a toothpick comes out clean.
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Cool in pans 20–30 minutes, loosen edges, then invert onto a wire rack to cool completely.
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Whip heavy cream to soft peaks, add almond filling and extract, and continue to whip to stiff peaks.
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Layer and frost cooled cakes with the almond whipped cream. Garnish with sliced almonds if desired. Serve and enjoy.
Notes
Nutrition: Nutrition values are estimates per slice (12 slices total) and may vary.
Nutrition information is an estimate and not guaranteed to be exact.