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Valentines Day Almond Cake. Cake scented with the light flavor of almond frosted in a traditional american buttercream. #layercake #cake #valentinesday | thesugarcoatedcottage.com

Valentines Day Almond Cake

Stacey - The Sugar Coated Cottage
5 from 3 votes
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Servings 1 - 7 inch cake


  • CAKE:
  • 2 cups All-Purpose Flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup Crisco® All-Vegetable Shortening or whatever brand you like
  • 1 3/4 cups sugar
  • 1 teaspoon almond extract
  • 4 egg whites at room temperature
  • 1 1/3 cups buttermilk
  • 3 cups butter room temp
  • 3 lb powdered sugar this is around 12 cups
  • 1/4 tsp salt
  • 1 tsp almond extract
  • 3 - 4 Tbsp milk room temp use as needed to reach desired consistency
  • 1 cup simple syrup for the tops of the baked cakes
  • Sprinkles I used Sprinkle Pops "PDA" sprinkle mix
  • Red heart lollipops I used ones I found at the Dollar Tree


  • Preheat oven 350 degrees F
  • Grease and flour 4 x 7" cake pans, line the bottoms with parchment
  • CAKE:
  • In large bowl stir flour, baking powder, baking soda and salt in medium bowl until blended.
  • In bowl of mixer beat the shortening in large bowl with mixer on medium-high speed until fluffy.
  • Add sugar and almond extract; beat 1 minute.
  • Add egg whites, one at a time, beating for 30 seconds after each addition.
  • Gradually add flour mixture alternately with buttermilk, beating on low speed after each addition, just until combined. Spread evenly in prepared pans.
  • BAKE 30 to 35 minutes or until toothpick inserted into center comes out clean.
  • Cool completely.
  • Creamy the butter until light and fluffy.
  • Add in the salt and mix.
  • With mixer on low add in the powdered sugar one spoonful at a time, add the milk in as needed.
  • Add in the almond extract and mix on medium speed until completely combine and smooth and creamy.
  • Color as desired (I used Wilton's "pink" and "teal")
  • Cut tops off cakes to make them flat.
  • Spread the simple syrup on the tops of the cakes (this really helps maintain the moistness of the cakes and is worth the extra step)
  • Place small dollop of frosting on cake board/plate to hold the cake in place.
  • Place first cake layer on cake board/plate.
  • Spread on a layer of buttercream all the way to the edges.
  • Repeat with the remaining 3 cake layers.
  • Crumb coat the cake and refrigerate at least 45 minutes.
  • Apply final coat of buttercream around the sides and top of the cake.
  • With buttercream still soft apply the sprinkles around the bottom pressing gently so they stick.
  • You may have to manually apply the larger sprinkles if you want them to be arranged a certain way.
  • Pipe swirls around the top (I used a Wilton tip #4B) and I used the 2 colors of frosting as mentioned above.
  • Gently push the lollipops down into the center of the swirl so the stick doesn't show.
  • Sprinkle top with additional sprinkles.
Tried this recipe?Let us know how it was!