Delicious Almond Cake
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.
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
Instructions
- Ahead of time preheat oven to 350 degrees F (or cake mix manufacturers preferred temp).
- Prepare 2 - 7 inch cake pans with parchment paper, oil and flour, set aside. *
- CAKE:
- Prepare cake mix batter per the manufacturers instructions.
- Add in almond extract.
- Mix well to combine.
- By hand fold in the slivered almonds.
- Pour into two 7 inch pans and bake 35 minutes or until golden brown and toothpick inserted comes out clean.
- Cool completely.
- FROSTING:
- Cream the butter and cream cheese together.
- Slowly add in powdered sugar in batches alternating with milk as needed.
- Add in almond extract, mix well.
- 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.
- Mix well to combine.
- DECORATIONS:
- 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.
- ASSEMBLY:
- Cut each cake in half to make a total of four layers.
- Lay one cake layer on cake plate, spread frosting evenly over layer.
- Add next cake layer on top and frost. Repeat with remaining layers.
- Apply a crumb coat of frosting over entire cake and refrigerate 2 hours.
- Apply final frosting coat.
- Apply dollops on top outer edge.
- Fill top center with golden almonds.
- Sprinkle gold dragged over frosting dollops on top.
- 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.
** 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.
Tried this recipe?Let us know how it was!