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Delicious Almond Cake
The Sugar Coated Cottage

Delicious Almond Cake

5 from 4 votes
Delicious Almond Cake. If you love almond this is the cake for you. Almond studded cake layered with a almond cream cheese frosting and decorated in gold dusted almonds.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 -10 slices
Course: Dessert
Ingredients Method Notes

Ingredients
  

  • CAKE:
  • 1 French Vanilla cake mix plus ingredients on box to make
  • 2/3 cup sliced almonds
  • 2 tsp almond extract
  • FROSTING:
  • 1 lb cream cheese room temp
  • 1 cup butter room temp
  • 2 lbs powdered sugar
  • 1/4 cup milk
  • 2 tsp almond extract
  • Aster Mauve food gel food coloring
  • DECORATIONS:
  • 1 cup slivered almonds
  • gold luster dust - can be bought at cake supply store
  • 1 Tbsp tiny gold dragees

Method
 

  1. Ahead of time preheat oven to 350 degrees F (or cake mix manufacturers preferred temp).
  2. Prepare 2 - 7 inch cake pans with parchment paper, oil and flour, set aside. *
  3. CAKE:
  4. Prepare cake mix batter per the manufacturers instructions.
  5. Add in almond extract.
  6. Mix well to combine.
  7. By hand fold in the slivered almonds.
  8. Pour into two 7 inch pans and bake 35 minutes or until golden brown and toothpick inserted comes out clean.
  9. Cool completely.
  10. FROSTING:
  11. Cream the butter and cream cheese together.
  12. Slowly add in powdered sugar in batches alternating with milk as needed.
  13. Add in almond extract, mix well.
  14. Add in food coloring - eye ball it, start with a little bit on tip of knife and add more if needed and until desired color is achieved.
  15. Mix well to combine.
  16. DECORATIONS:
  17. Place almonds in ziploc bag and add about 1/2 tsp gold luster dust. Close the bag and shake until all almonds are coated. If you find quite a few almonds not coated add a bit more gold dust and shake again.
  18. ASSEMBLY:
  19. Cut each cake in half to make a total of four layers.
  20. Lay one cake layer on cake plate, spread frosting evenly over layer.
  21. Add next cake layer on top and frost. Repeat with remaining layers.
  22. Apply a crumb coat of frosting over entire cake and refrigerate 2 hours.
  23. Apply final frosting coat.
  24. Apply dollops on top outer edge.
  25. Fill top center with golden almonds.
  26. Sprinkle gold dragged over frosting dollops on top.
  27. Gently press golden almonds onto bottom 1/4 of cake.

Notes

* 9 inch pans can be used but cake will not stand as high. Adjust baking times accordingly.
** The frosting is a soft consistency, I piped dollops on top but it will not hold a shell piping. I started with a crumb coat and then refrigerated the cake for 2 hours before doing my final coat and decorating.

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