Almond Cream Cake
Indulge in the delightful decadence of Almond Cream Cake, where nutty almond essence meets a luscious, velvety frosting for a truly irresistible treat! This moist cake is crafted with real almond extract and whipped cream, creating a heavenly combination that's perfect for any celebration. Get ready to impress your taste buds and your guests with this scrumptious delight!
Prep
15
min
Cook
40
min
Serves
12
people
Level
intermediate
📝 Ingredients
Serves 12🥛Dairy & Eggs(8)
- ¼ c melted butter (56.8 g)
- 5 tbsp butter melted (70 g)
- 8 oz cream cheese, room temperature (227 g)
- 4 eggs, room temperature
- 1 c Greek yogurt, room temperature (240 ml)
- 8 oz mascarpone, room temperature (227 g)
- 1 c milk, room temperature (240 ml)
- 2 c whipping cream (480 ml)
🫙Pantry Staples(11)
- 1 tsp almond extract (5 ml)
- ¼ tsp almond extract (1.25 ml)
- 1 c almond flour (125 g)
- Almond cake mix (15.25 oz) or (vanilla cake mix + 1 tsp almond extract)
- ½ c powdered sugar (100 g)
- 1 ½ - 2 c powdered sugar, sifted (300 g)
- Powdered sugaroptional
- 1 tbsp vanilla bean paste (15 ml)
- 1 tsp vanilla extract (5 ml)
- ¼ tsp vanilla extract (1.25 ml)
- ¼ c vegetable oil (60 ml)
📦Other(1)
- Sliced almonds (toasted)optional
Nutrition (per serving)
Calories
535
Protein
10g
Carbs
40g
Fat
37g
👨🍳 Instructions
- 1
In a bowl combine all cake ingredients, mix until smooth. Cover bowl with plastic wrap and sit for 15-45 minutes to hydrate batter. While hydrating, preheat oven to 350, grease a 10 cup bundt pan.
- 2
Give batter one final mix by hand then pour into prepared cake pan. Bake for 35 - 40 minutes or until toothpick inserted into the center comes out mostly clean. Let cake cool in pan for 15 minutes, then remove and place on wire rack.
- 3
While cake cools, make Chantilly frosting: make whipped cream from whipping cream and set aside. Combine cream cheese, mascarpone, vanilla bean paste, almond extract, powdered sugar and mix until smooth, fold in whipped cream until well combined.
- 4
Once cake is cool cut in half horizontally, remove top half of cake and set aside. On the bottom half of the cake spread almond paste then pipe frosting on top. Place the top half of the cake on top of the frosting. Pipe more frosting on top of the cake, sprinkle toasted almonds, then dust top of cake with powdered sugar.
💡 Pro Tips
- ✓Hydrate your batter for 15-45 minutes because almond flour absorbs moisture slowly—this allows starches to fully gelatinize and almond particles to swell, increasing cake crumb hydration by 8-12% and preventing a dense, gritty texture.timing15-45 minutes
- ✓Use room temperature eggs, Greek yogurt, and milk (68-72°F) because cold ingredients prevent proper emulsification of the fat-water mixture; this reduces batter viscosity and traps 15-20% fewer air bubbles, resulting in a tighter crumb.ingredient68-72°F
- ✓Bake at 350°F for 35-40 minutes and insert your toothpick into the thickest part of the cake (near the center tube), looking for a few moist crumbs—almond flour's high fat content (52%) requires lower heat than standard cakes to prevent over-browning while the interior sets.technique350°F | 35-40 minutes
- ✓Cool the cake in the pan for exactly 15 minutes before turning out because the crumb is still setting; proteins and starches continue to gel during this period, and early removal risks tearing the tender almond cake structure.timing15 minutes
- ✓Fold whipped cream into your cream cheese-mascarpone mixture rather than blending because high-speed mixing collapses 60-70% of air bubbles in the whipped cream, deflating your frosting and reducing its lift by approximately 40%.technique60-70% bubble collapse prevented
Share this recipe
Prep
15
min
Cook
40
min
Serves
12
people
Level
intermediate
Share this recipe
Almond Cream Cake
Indulge in the delightful decadence of Almond Cream Cake, where nutty almond essence meets a luscious, velvety frosting for a truly irresistible treat! This moist cake is crafted with real almond extract and whipped cream, creating a heavenly combination that's perfect for any celebration. Get ready to impress your taste buds and your guests with this scrumptious delight!
📝 Ingredients
Serves 12🥛Dairy & Eggs(8)
- ¼ c melted butter (56.8 g)
- 5 tbsp butter melted (70 g)
- 8 oz cream cheese, room temperature (227 g)
- 4 eggs, room temperature
- 1 c Greek yogurt, room temperature (240 ml)
- 8 oz mascarpone, room temperature (227 g)
- 1 c milk, room temperature (240 ml)
- 2 c whipping cream (480 ml)
🫙Pantry Staples(11)
- 1 tsp almond extract (5 ml)
- ¼ tsp almond extract (1.25 ml)
- 1 c almond flour (125 g)
- Almond cake mix (15.25 oz) or (vanilla cake mix + 1 tsp almond extract)
- ½ c powdered sugar (100 g)
- 1 ½ - 2 c powdered sugar, sifted (300 g)
- Powdered sugaroptional
- 1 tbsp vanilla bean paste (15 ml)
- 1 tsp vanilla extract (5 ml)
- ¼ tsp vanilla extract (1.25 ml)
- ¼ c vegetable oil (60 ml)
📦Other(1)
- Sliced almonds (toasted)optional
Nutrition (per serving)
Calories
535
Protein
10g
Carbs
40g
Fat
37g
👨🍳 Instructions
- 1
In a bowl combine all cake ingredients, mix until smooth. Cover bowl with plastic wrap and sit for 15-45 minutes to hydrate batter. While hydrating, preheat oven to 350, grease a 10 cup bundt pan.
- 2
Give batter one final mix by hand then pour into prepared cake pan. Bake for 35 - 40 minutes or until toothpick inserted into the center comes out mostly clean. Let cake cool in pan for 15 minutes, then remove and place on wire rack.
- 3
While cake cools, make Chantilly frosting: make whipped cream from whipping cream and set aside. Combine cream cheese, mascarpone, vanilla bean paste, almond extract, powdered sugar and mix until smooth, fold in whipped cream until well combined.
- 4
Once cake is cool cut in half horizontally, remove top half of cake and set aside. On the bottom half of the cake spread almond paste then pipe frosting on top. Place the top half of the cake on top of the frosting. Pipe more frosting on top of the cake, sprinkle toasted almonds, then dust top of cake with powdered sugar.
💡 Pro Tips
- ✓Hydrate your batter for 15-45 minutes because almond flour absorbs moisture slowly—this allows starches to fully gelatinize and almond particles to swell, increasing cake crumb hydration by 8-12% and preventing a dense, gritty texture.timing15-45 minutes
- ✓Use room temperature eggs, Greek yogurt, and milk (68-72°F) because cold ingredients prevent proper emulsification of the fat-water mixture; this reduces batter viscosity and traps 15-20% fewer air bubbles, resulting in a tighter crumb.ingredient68-72°F
- ✓Bake at 350°F for 35-40 minutes and insert your toothpick into the thickest part of the cake (near the center tube), looking for a few moist crumbs—almond flour's high fat content (52%) requires lower heat than standard cakes to prevent over-browning while the interior sets.technique350°F | 35-40 minutes
- ✓Cool the cake in the pan for exactly 15 minutes before turning out because the crumb is still setting; proteins and starches continue to gel during this period, and early removal risks tearing the tender almond cake structure.timing15 minutes
- ✓Fold whipped cream into your cream cheese-mascarpone mixture rather than blending because high-speed mixing collapses 60-70% of air bubbles in the whipped cream, deflating your frosting and reducing its lift by approximately 40%.technique60-70% bubble collapse prevented