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  • Michele E Mathews Books

Four Layer Almond Cake with Almond Buttercream Frosting


Honeyyyyy. This is not only a gorgeous cake but it is off the charts delicious! Easy to make and sure to become a family favorite!


*Full disclosure: This recipe is found in my new cookbook, "Michele's Southern Yum Cookbook" but there is a serious publishing error with the list of ingredients! If you have the book, please make this correction now! I'm so sorry... but stuff happens ya'll. Can't sweat the small stuff, right?


Okay, now that the housekeeping is out of the way... Let's cook!


Here's how we do it, step by step:


Ingredients:


Almond Cake:

2 cups sugar

1 1/2 sticks of unsalted butter

2 tsp almond extract

3 1/2 cups cake flour

1/2 tsp salt

2 tsp baking powder

5 large egg whites, room temperature

1 1/2 cups milk, room temperature


Almond Buttercream Frosting:

2 1/2 sticks unsalted butter

2 tsp almond extract

6 cups powdered sugar

4 tbsp milk

1 package thinly sliced almonds



Preheat oven to 350 degrees.


Using a mixer, combine sugar and softened butter and blend until creamy. Add almond extract and mix well.


In a separate bowl, combine flour, salt, baking powder. Whisk. Set aside.




In a separate bowl, add egg whites and using a mixer, bring to a fluffy peak.


Add fluffy egg whites to butter and sugar mixture and blend well.





Now alternate mixing the flour mixture and milk, by slowly adding to the sugar butter mixture. Blend well until smooth and creamy.








Pour batter into well oiled and floured 8 inch cake pans.


Bake at 350 degrees for 25-30 minutes, or until a toothpick comes out clean. Remove cake from oven and let cool in the refrigerator for at least 1 hour.




To make the almond buttercream frosting:

Using a mixer, combine softened butter and almond extract together until creamy and smooth. Slowly add the powdered sugar to the butter mixture, alternating with milk until you have the "desired" thickness with your frosting consistency. (If too thick add milk, too thin, add more powdered sugar).




Once the cake has cooled completely, place one of the layers on to a serving plate. Using a very sharp knife (I use my electric knife!) begin slicing the first layer into to two thin layers. Generously ice each of the layers with frosting and repeat with the cake layer, until you have 4 even layers.

Spread remaining frosting to coat the cake. Top with sliced almonds and store in the refrigerator. Bring to room temperature (approximately 1 hour) before serving.



Wa-La! The finished product is almost too pretty to slice... but honey, you will. Trust me, you will. Enjoy!!






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