Almond Cream Cake

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This post is sponsored by Challenge Butter, but all opinions are my own.

This Almond Cream Cake is a tender, velvety and moist almond cake that’s covered in a whipped cream cheese almond frosting! It’s light, lovely and an instant classic!

cake with sliced almonds on sides on marble cake stand with challenge butter next to it

Best Almond Cake

I am so in love with the base cake of this almond cake. It’s actually my new white cake recipe (yay!) that I’ll be sharing soon and I revamped it for this almond cake. It’s modified from my Moist Vanilla Layer Cake and it has all the amazing moisture and flavor of that cake, but with a whiter color and amazingly tender texture. Pure love!

When switched up for this Almond Cream Cake, it’s perfection. The flavor, the texture, the whipped cream cheese frosting – it’s all just amazing together. And almond is such a great, light flavor for spring. This is definitely a must-make. Can I suggest it for Easter?

almond creamcake on cake stand with slice of cake removed

Ingredients

There’s nothing too complicated here. It’s our usual vanilla cake ingredients, except you’ll use egg whites and no yolks.

Almond Cake Layers

  • All Purpose Flour: Be sure to measure your flour accurately so that you don’t end up with a dry cake.  I always recommend using a food scale to ensure a precise flour measurement. Alternatively, you can spoon the flour into your measuring cup, fluffing it up as you go and leveling it off at the top with a butter knife.
  • Baking Powder: For the perfect rise and texture. The baking powder also lends a lighter color for this almond cake.
  • Salt: For flavor.
  • Unsalted Butter: Always important for a great cake and great flavor. I used my favorite Challenge Butter. Challenge Butter is a high quality butter that goes from farm to fridge in just two days, ensuring that it’s nice and fresh. It has no added hormones, artificial flavors or fillings, so you can feel good about feeding it to your family. If you haven’t tried it before, you definitely need to. The flavor is wonderful and it will definitely elevate your baking and cooking. Their spreadable butter is also a favorite in our house.
  • Vegetable Oil: For a touch of extra moisture.
  • Sugar: For sweetness and flavor. It also adds to the tender texture of the cake.
  • Egg Whites: Since this is basically a white cake, it uses all egg whites.
  • Milk: I use 2%, but whole milk would work as well.
  • Almond Extract: For flavor.

Almond Whipped Cream Cheese Frosting

  • Cream Cheese: It must be room temperature so you don’t end up with little chunks of cream cheese throughout your whipped cream. Again, I use Challenge Cream Cheese. It’s as close to homemade as it gets and has nothing artificial and no added hormones. Plus, it’s nice and creamy.
  • Heavy Whipping Cream: You want to be sure it’s HEAVY whipping cream. It has a higher fat content than regular whipping cream, which is going to give you a stiffer and more stable whipped cream.
  • Powdered Sugar: This adds sweetness and balances the flavor of cream cheesecake. It also helps to stabilize the whipped cream.
  • Almond Extract: For flavor.
  • Sliced Almonds: For decorating the cake. I crushed them up a bit.
two slices of cake on white plates with challenge butter next to them

How to Make Almond Cream Cake

There’s only two components to this cake, making it relatively simple to recreate.

Almond Cake Layers

  1. Prep for Baking: Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease Combine Dry Ingredients: Combine flour, baking powder and salt in a medium sized bowl. Set aside.
  2. Cream First Ingredients: In a large mixing bowl, cream butter, vegetable oil and sugar together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
  3. Add Egg Whites: Add egg whites in three batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  4. Alternate Dry Ingredients and Milk: Add half of the dry ingredients to the batter and mix until well combined. Add the milk and almond extract and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  5. Bake: Divide the batter evenly between the cakes pans and bake for about 20-23 minutes, or until a toothpick comes out with a few crumbs.
  6. Cool: Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

Almond Whipped Cream Cheese Frosting

There are a couple different ways to approach this frosting. One way is the way I shared here. Beat the cream cheese until smooth, whip the cream separately and then combine them. The other way, as shared in my Berry Chantilly Cake, is to beat the cheese until smooth, then slowly add the cream to it and whip it all together. The later method seems to give more people trouble as far as getting a stiffer frosting, but feel free to try it both ways and see which you prefer.

  1. Beat Cream Cheese Until Smooth: To make the whipped cream cheese frosting, add the cream cheese to a large mixer bowl and beat until smooth and creamy. Set aside.
  2. Make Whipped Cream: Add the heavy whipping cream, powdered sugar and almond extract to another large mixing bowl and whip on high speed until stiff peaks form.
  3. Combine Cream Cheese and Whipped Cream: Add about 1/3 of the whipped cream to the cream cheese and gently fold together to combine so that you don’t deflate the whipped cream. When mostly combined, add another third of the whipped cream and gently fold together, then add the final third and gently fold together until completely combined.

Build the Cake

  1. Flatten Cake Layers: Use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed.
  2. Build Cake: Place the first cake on a serving plate or a cardboard cake round. Spread about 1 cup of frosting evenly on top of the cake. Add the second layer of cake and another cup of frosting. Top the cake with the remaining layer.
  3. Frost and Decorate: Frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed. Press sliced almond into the sides of the cake, then pipe shells of frosting around the top edge of the cake.
  4. Serve and Store Leftovers: Store cake in an air tight container in the fridge. Cake is best if eaten within 2-3 days.

Tips for Success

  • Ingredient Temperature: Room temperature butter is important for proper creaming in the cake. To avoid a lumpy cream cheese frosting, be sure the cream cheese is room temperature as well. However, the heavy whipping cream should be nice and cold. Keep it refrigerated until right before you need it so that it whips up light and fluffy.
  • Weigh Dry Ingredients: I always recommend a food scale to be sure things are accurate. Nobody wants a dry cake. If you really don’t want to go that route, you can spoon the flour into your measuring cup, fluffing it up as you go and leveling it off at the top with a butter knife. Just do not pack it into the cup.
  • High Fat Whipping Cream: Be sure to use HEAVY whipping cream, as opposed to regular whipping cream. The higher fat content is going to give you a more sturdy whipped cream that whips into a stiffer peak.
  • Cream the Butter, Oil & Sugar Well: I urge you not to skimp on the creaming time for the butter, oil and sugar. Keep beating them together until the mixture fluffs up and lightens in color, typically 2-3 minutes.
  • Don’t Over-Mix the Batter: If you over-mix the batter, your cake won’t come out as soft and fluffy. Stop mixing it once everything is well combined.

Storage and Freezing

With the cream cheese and whipped cream based frosting, you definitely want to refrigerate this cake. If you have an air-tight cake carrier that you can store it in, that’s even better.

As for freezing, you can freeze the cake layers ahead of frosting the cake, if you like. I don’t typically recommend freezing fully frosted cakes, but you can freeze the slices for later. To freeze, wrap the cake layers or slices tightly in a layer of plastic wrap then foil, then freeze it in an airtight container or freezer bag. Defrost it in the fridge before using/digging in.

slice of white almond cream cake on white plate and blue napkin

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almond creamcake on cake stand with slice of cake removed
Recipe

Almond Cream Cake

  • Author: Lindsay
  • Prep Time: 1 hour 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 35 minutes
  • Yield: 12-14 slices
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Ingredients

Almond Cake Layers

  • 2 1/2 cups (325g) all purpose flour
  • 1 tbsp baking powder
  • ½ tsp salt
  • 3/4 cup (168g) unsalted Challenge Butter, room temperature
  • 2 tbsp vegetable oil
  • 1 3/4 cups (362g) sugar
  • 6 large egg whites, room temperature
  • 1 cup plus 2 tbsp (270ml) milk, room temperature
  • 1 tbsp almond extract

Almond Whipped Cream Cheese Frosting

  • 20 oz (565g) Challenge Cream Cheese, room temperature
  • 2 cups (480ml) heavy whipping cream, cold
  • 1 1/2 cups (173g) powdered sugar
  • 4 tsp almond extract
  • Sliced almonds, crushed

 


Instructions

Make the cakes:

  1. Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C) .
  2. Combine flour, baking powder and salt in a medium sized bowl. Set aside.
  3. In a large mixing bowl, cream butter, vegetable oil and sugar together until light in color and fluffy, about 2-3 minutes. Do not skimp on the creaming time.
  4. Add egg whites in three batches, mixing until well combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  5. Add half of the dry ingredients to the batter and mix until well combined. Add the milk and almond extract and mix until well combined. Add remaining dry ingredients and mix until well combined. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  6. Divide the batter evenly between the cakes pans and bake for about 20-23 minutes, or until a toothpick comes out with a few crumbs.
  7. Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely.

Make the frosting:

  1. To make the whipped cream cheese frosting, add the cream cheese to a large mixer bowl and beat until smooth and creamy. Set aside.
  2. Add the heavy whipping cream, powdered sugar and almond extract to another large mixing bowl and whip on high speed until stiff peaks form.
  3. Add about 1/3 of the whipped cream to the cream cheese and gently fold together to combine so that you don’t deflate the whipped cream. When mostly combined, add another third of the whipped cream and gently fold together, then add the final third and gently fold together until completely combined. Set aside.

Build the cake:

  1. Use a large serrated knife to remove the domes from the top of the cakes so that they’re flat, if needed.
  2. Place the first cake on a serving plate or a cardboard cake round. Spread about 1 cup of frosting evenly on top of the cake. Add the second layer of cake and another cup of frosting. Top the cake with the remaining layer.
  3. Frost the outside of the cake. Refer to my tutorial for frosting a smooth cake, if needed.
    Press sliced almond into the sides of the cake, then pipe shells of frosting around the top edge of the cake.
  4. Store cake in an air tight container in the fridge. Cake is best if eaten within 2-3 days.

Nutrition

  • Serving Size: 1 slice
  • Calories: 552
  • Sugar: 40.9 g
  • Sodium: 249.1 mg
  • Fat: 32.2 g
  • Carbohydrates: 59.3 g
  • Protein: 7.5 g
  • Cholesterol: 86.8 mg

Categories

More Great Almond Desserts

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45 Comments
  1. lauren

    My husband and i made this for my birthday and it was so delicious. we did make a mistake and used the wrong kind of cream for the frosting (i live in a different country than i grew up so it was my fault) but that didn’t matter because the flavors worked so well. we finished eating this cake within 24 hrs






  2. Karen

    I made this cake for an impromptu birthday party. The group was small, so I made the cake only a two layer cake. I did the math and weighed out all the ingredients. The recipient of the cake had a gluten allergy so I used Krusteaz gluten-free flour. I was a little skeptical about how good the cake would turn out with the gluten-free flour. To my surprise and the recipient’s surprise, the cake turned out amazing and fluffy and moist. I did not have enough cream cheese on hand for the frosting, so I only used about half as what I really needed. The frosting still turned out amazing. The whole cake was amazing. Cannot wait to try it with regular flour. The following week I made one of my daughters her annual ice cream cake for her birthday. I decided to try the best chocolate cake recipe on this website. The first time in all the years I’ve made ice cream cakes, that the cake turned out nice and moist after being in the freezer. I’m in love with this website. Thank you for sharing your recipes.

  3. Sally

    I made the cake in 3 8-inch pans. When they cooled they really shrunk. Is that normal? It seems like an awful lot of icing for 3 small layers.

    1. Lindsay

      They shouldn’t shrink. It can be hard to say from a distance why that happened. A couple suggestions: make sure you are properly creaming your butter and sugar mixture. You don’t want to under or over do it. When it’s light in color and fluffy in texture, you want to stop. Also, be sure not to over mix after you add your flour. You could also check your baking powder to make sure it’s still good.

  4. Crisvi

    Hi Lindsay, just got an email update with this recipe and had to check it out right away! Have you tried using almond flour instead? Do you think it could work? Thanks

    1. Lindsay

      I have not tried almond flour. I haven’t worked with a lot of those types of flours before, but I’m guessing it wouldn’t turn out the same.

  5. Elizabeth

    Can I use cake and pastry flour instead of all purpose flour? Making this for my daughters 40th tomorrow

    1. Lindsay

      I haven’t tested it that way, but I imagine it would be fine. I just personally prefer the flavor of all purpose flour.

  6. Ashley

    Have you ever tried this recipe gluten free ? Or any of your recipes ? I am trying to do a GF almond cake raspberry filling…I love all your recipes by the way. Moist vanilla layer cake is my go to delicious recipe !

    1. Lindsay

      I have not tried them gluten free, but people have commented on some recipes that they have and have been successful. I’m so glad to hear you enjoy the recipes!

  7. Emily

    This cake looks delicious! Have you ever done an almond and lemon cake? Was thinking about doing this cake but adding lemon zest to the cake and adding lemon juice to the icing. Any thoughts? Thanks!

    1. Lindsay

      I haven’t ever tried that combination before. That sounds like it could be good. Adding lemon zest to the cake and lemon juice to the frosting should be fine. I’d just be careful not to add too much lemon juice to the whipped cream cheese frosting.

  8. Debbie

    This cake looks delicious! What would you recommend if I want to do a 2 layer 8 in cake instead of 3? How much should I reduce the recipe? Thank you!

    1. Lindsay

      You could try reducing the recipe by a third, but sometimes uneven measurements like that are hard. Or you can divide all the batter between the two pans. The cake layers may turn out slightly denser but otherwise would be fine.

  9. Fanny

    Hi,Lindsay
    I would like to try this recipe in to cupcakes for a babyshower .Do I have to use the temperature ?cooktime ? I need 24🤗

    1. Lindsay

      I’d use the same temperature and bake them for 15-18 minutes. This recipe should give you about 24 cupcakes, with maybe a few to spare.

  10. Fanny

    Hi Lindsay.
    I am planing to make this cake but i will use 2 layer.I want to add layer cheesecake in the middle.
    Do you think it will be a good combination?or maybe with chocolate layers?






  11. Cheffy

    I’d like to serve this on Monday. Can I bake the cake on Sunday then frost on Monday? Or maybe you have another suggestion?

  12. Allie

    Hi, Lindsay! I use a lot of your recipes, so I’m excited to try this one. How long would you say it would be okay in the fridge? I have a friend that wants it for a birthday, but we leave town 5 days before he intends to use it. Since freezing it isn’t really an option…… help, please!

    1. Lindsay

      I’d recommend that it would be best for 3 to 4 days, but that’s recognizing that at that fourth day it’s not as fresh as the first day. Five days is a little long to hold onto it before serving it. You certainly could do it, it just won’t really be as fresh.

  13. Adneris

    Hi Lindsay
    Wondering if I am able to bake this using 4- 7inch pans and what would the baking time be. Thanks!






  14. Edita

    Hi, I’m looking at making a 12 inch 3x layer cake. Do you have any suggestions regarding the ingredient quantities?

    1. Lindsay

      I really don’t make cakes that size so it’s hard to say. I’m guessing you’d need to triple the recipe.

  15. Tay

    This cake was so good and easy to make! I was actually looking for a recipe to use egg whites from my freezer (I wanted to know if it was worth saving them from recipe’s that only used the yolk). They worked perfectly in this recipe……at room temperature. The cake was so fluffy and moist. The almond flavor was delicious. Another big hit was the frosting, everyone loved the cream cheese. I liked that it wasn’t too sweet. I am already planning on making this cake again. I decorated it with sliced almonds around the edge of the top and fresh raspberries in the middle. I am thinking about adding a raspberry filling for the next time. This recipe is definitely a keeper!






  16. Glory

    Thank you for sharing this recipe Lindsay. I am going to make it for my 65th birthday next week…I am going to add some Amaretto to the cake for additional flavor, plus, I am going to make 2 batches of cake in half sheet trays so I can make a huge layer cake. I will probably double the icing as well, and might put a raspberry compote in between the layers. Keep your fingers crossed for me that it works out okay. I love your website, so thank yo

  17. Patricia

    Hi Lindsay this almond cake looks beautiful can’t wait to try it. Could I just use two 8 inch pans for this recipe.greetings from Dublin

    1. Tina Goff

      This is to Patricia from Dublin. That was my question too, because who normally has 3 cake pans in the house except professional bakers right? I am just going to evenly divide my batter between my 2, 9″ pans. What’s that in metric? Lol! Wish me luck!

    2. Lindsay

      You could, but I might recommend two 9 inch pans instead. The 8 inch pans just give you thicker layers and I think they turn out a little lighter and fluffier with slightly thinner layers.

  18. Foodiewife

    White cake is my favorite. Add almond to it, and I’m swooning. This is one gorgeous cake and I love the video. I have to space out how often I bake a cake, to keep my weight loss in maintenance mode. But, this is a cake that I have to make. Thank you!

  19. Suzy-q

    Oh my goodness! I want to enjoy a piece right now! I can smell the almond flavor baking in the oven. You never fail to amaze me, Lindsay! I’ll give this a try.
    Thanks for the wonderful recipes. Blessings!

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29