ALMOND LAYER CAKE WITH WHITE CHOCOLATE FROSTING
This dreamy white cake is made for almond lovers. For even extra nutty flavor, decorate your cake with some crunchy Jordan almonds.
Provided by Food Network Kitchen
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 15
Steps:
- Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Pulse 2 cups flour, the baking powder, salt and almonds in a food processor until the nuts are finely ground into a powder, 2 to 3 minutes. Whisk the egg whites, milk, and vanilla and almond extracts in a medium bowl until combined.
- Beat 1 stick butter and the granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; beat in the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour, until just combined.
- Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to racks and let cool in the pans. (The cakes can be frozen, wrapped in plastic wrap, for up to 2 weeks. Unwrap and thaw at room temperature.)
- Make the frosting: Microwave the white chocolate in a microwave-safe bowl in 20-second intervals, stirring, until melted; set aside. Beat the cream cheese, butter, confectioners' sugar and vanilla in a large bowl with a mixer on medium speed until smooth and creamy, about 4 minutes. Gently fold in the melted white chocolate with a rubber spatula. (The frosting can be refrigerated, covered, for up to 2 days. Beat with a mixer to soften just before frosting the cake.)
- Assemble the cake: Loosen the edges of the cakes with a knife, then invert 1 layer onto a platter and peel off the parchment. Spread 1 to 1 1/2 cups frosting on top. Remove the other layer from the pan, peel off the parchment and carefully place on top of the first layer. Cover the top and sides of the cake with a thin layer of frosting (this is the "crumb coat"; it doesn't have to be perfect). Chill 15 minutes, then cover with the remaining frosting and decorate with nonpareils.
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John Onyango
[email protected]Overall, this cake was a success! It was easy to make and turned out beautifully. The flavor was great and everyone loved it.
ImTiãz SiñDhii
[email protected]This cake was a bit too sweet for my taste, but it was still good. The almond flavor was nice and the frosting was creamy.
Jake Bennett
[email protected]This cake was delicious! I loved the almond flavor and the white chocolate frosting was perfect. I will definitely be making this cake again.
SS Golpo
[email protected]This cake was a disaster! The cake was dry and crumbly, and the frosting was too sweet. I would not recommend this recipe.
Let's Learn
[email protected]I love almond cake, and this recipe did not disappoint! The cake was moist and flavorful, and the frosting was creamy and smooth. I will definitely be making this cake again.
Kausar Zafar
[email protected]This cake was just okay. It wasn't bad, but it wasn't anything special either. I probably wouldn't make it again.
DualBurst Gaming
[email protected]This cake was a showstopper! It was beautiful and delicious. I got so many compliments on it.
Witold Krasucki
[email protected]The cake was very easy to make and turned out great! The frosting was a little runny, but it still tasted good.
Milton Otieno
[email protected]This cake was a bit dry for my taste, but the frosting was delicious. I would try it again with a different cake recipe.
Sharef Ahmed
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he'd ever had. I'll definitely be making this again for future special occasions.
Unicorn Twinsys
[email protected]The cake was easy to make and turned out beautifully. The frosting was a little too sweet for my taste, but overall I was very happy with the results.
Biggs Nullo
[email protected]This cake was a little more work than I expected, but it was worth it. The end result was a beautiful and delicious cake that was perfect for a special occasion.
Daniel Chibyke
[email protected]I'm not a huge fan of almond cake, but this recipe changed my mind. The cake was moist and fluffy, and the frosting was rich and creamy. I loved the combination of flavors.
Amy Klink
[email protected]This cake was a hit at my dinner party! The almond flavor was subtle and sophisticated, and the white chocolate frosting was the perfect complement. I'll definitely be making this again.