Cakes are typically a dessert for a special occasion. This cake is no exception. The last time I made this cake was for a girlfriends wedding, it was her favorite cake. Although I had never made this cake for her this recipe did not disappoint!
You can adorn it like I did with flowers, or you can pile on your favorite summer fruit!
Here is a printable version of this recipe here Almond cake & Champ. Frosting
1 cup unsalted butter (room temp)
1 1/2 cups granulated sugar
1 cup all-purpose flour
2 cups cake flour
3 tsp baking powder
1 tsp salt
4 large egg whites (room temp)
1 whole egg (room temp)
2 tsp almond extract
1/2 tsp vanilla extract
1 1/4 cup buttermilk* (room temp)
Preheat your oven to 350F and grease (3) 8-inch round cake pans with nonstick spray. Line the bottom of the pans with parchment paper.
In a medium sized bowl, whisk together the flours, baking powder, and salt. Set aside.
Using a hand or stand mixer, cream together the butter and sugar on medium-high speed until it turns light and fluffy (about 3-4 minutes).
Mix in the eggs one at a time, scraping down the sides of the bowl about halfway through. Then mix in the almond and vanilla extract.
Once combined, alternate adding the dry ingredients and buttermilk. Dry, milk, dry, milk, dry. Mix well until everything just comes together.
Divide the batter evenly between your three pans and bake for 25-28 minutes or until a toothpick comes out clean.
Let the cakes cool inside their pans for about 20 minutes before removing them. Keep the parchment paper on and allow them to cool completely on a cooling rack. I like to make my cakes the day before so that they can chill overnight in the fridge (wrapping each layer in plastic wrap). This makes them nice and sturdy for assembling. If you don’t have that time, you can pop them in the fridge for at least 20 hours before building your cake.
1 pound (4 cups) of Powdered Sugar
1 cup Butter (We use Salted Sweet Cream Butter)
Approximately 1/4 cup of Champagne
Add powdered sugar to mixing bowl. Add softened sticks of butter
Beat on low until powdered sugar is incorporated. Then move mixer up to medium-high speed. Scrape sides and bottom of bowl often. When completely mixed the frosting may appear dry.
Add Champagne, a little bit at a time until frosting is the proper consistency.
I hope you enjoy me recipe, from my kitchen to your home!