Layered Cake with Buttercream
A layered cake with buttercream frosting and almond decoration.
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
📝 Ingredients
🫙Pantry Staples(1)
- powdered sugar
📦Other(4)
- buttercream
- cake layers
- 1/2 frangipane
- toasted almonds
👨🍳 Instructions
- 1
Level the cake layers if needed.
- 2
Place the first layer on a cake board. Pipe a ring of buttercream around the edge.
- 3
Fill with 1/2 of the frangipane.
- 4
Repeat with the second layer.
- 5
Top with the final layer, crumb coat, and chill for 30 minutes.
- 6
Apply the final coat of buttercream.
- 7
Pipe rosettes on top using tip 1M.
- 8
Finish with toasted almonds and a dusting of powdered sugar.
💡 Pro Tips
- ✓Chill your buttercream to 65-68°F before piping rosettes because warmer buttercream loses structural integrity and creates droopy, undefined shapes.technique65-68°F
- ✓Create a buttercream dam 1/4 inch high around each layer's edge to prevent frangipane from seeping out, as the almond paste has 35-40% fat content that will migrate.technique1/4 inch height
- ✓Toast almonds at 325°F for 8-12 minutes until internal temperature reaches 155°F, which develops Maillard reactions for deeper nutty flavor without burning the oils.ingredient325°F, 8-12 minutes, 155°F internal
- ✓Apply crumb coat at exactly 1/8 inch thickness using an offset spatula held at 45° angle, as thicker coats trap air bubbles that telegraph through the final layer.technique1/8 inch thickness, 45° angle
- ✓Dust powdered sugar through a fine-mesh sieve immediately before serving because sugar absorbs moisture at 3-5% per hour and will dissolve into the buttercream.timing3-5% moisture absorption per hour
Share this recipe
Prep
0
min
Cook
0
min
Serves
4
people
Level
intermediate
Share this recipe
Layered Cake with Buttercream
A layered cake with buttercream frosting and almond decoration.
📝 Ingredients
🫙Pantry Staples(1)
- powdered sugar
📦Other(4)
- buttercream
- cake layers
- 1/2 frangipane
- toasted almonds
👨🍳 Instructions
- 1
Level the cake layers if needed.
- 2
Place the first layer on a cake board. Pipe a ring of buttercream around the edge.
- 3
Fill with 1/2 of the frangipane.
- 4
Repeat with the second layer.
- 5
Top with the final layer, crumb coat, and chill for 30 minutes.
- 6
Apply the final coat of buttercream.
- 7
Pipe rosettes on top using tip 1M.
- 8
Finish with toasted almonds and a dusting of powdered sugar.
💡 Pro Tips
- ✓Chill your buttercream to 65-68°F before piping rosettes because warmer buttercream loses structural integrity and creates droopy, undefined shapes.technique65-68°F
- ✓Create a buttercream dam 1/4 inch high around each layer's edge to prevent frangipane from seeping out, as the almond paste has 35-40% fat content that will migrate.technique1/4 inch height
- ✓Toast almonds at 325°F for 8-12 minutes until internal temperature reaches 155°F, which develops Maillard reactions for deeper nutty flavor without burning the oils.ingredient325°F, 8-12 minutes, 155°F internal
- ✓Apply crumb coat at exactly 1/8 inch thickness using an offset spatula held at 45° angle, as thicker coats trap air bubbles that telegraph through the final layer.technique1/8 inch thickness, 45° angle
- ✓Dust powdered sugar through a fine-mesh sieve immediately before serving because sugar absorbs moisture at 3-5% per hour and will dissolve into the buttercream.timing3-5% moisture absorption per hour