Best 2 Pink Almond Party Cake Recipes
Are you ready to embark on a culinary journey to create the most delectable pink almond party cake? With its tender crumb, vibrant color, and delightful almond flavor, this showstopping dessert is sure to be the star of any celebration. Whether you're a seasoned baker or just starting out, fear not! This article will guide you through a selection of the best pink almond party cake recipes.
Here are our top 2 tried and tested recipes!
PINK ALMOND PARTY CAKE
Party time! Make a pretty pink cake with a kiss of almond flavor.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of two 9- or 8-inch round cake pans with baking spray with flour. In large bowl, beat cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- Bake and cool as directed on box for 9- or 8-inch rounds.
- Meanwhile, in small microwavable bowl, microwave candy coating uncovered on High 1 minute, stirring twice, until melted and smooth. Stir in 2 teaspoons oil. Spoon about half the melted coating into another bowl; stir in 2 or 3 drops food color to tint light pink.
- Line 6-oz custard cup or other small bowl with foil. Pour half of the untinted coating into foil-lined bowl. Drop half of the pink coating on top; pull a knife through coatings to make marbled design. Repeat with remaining untinted and tinted coatings, adding on top of marbled coatings. Refrigerate about 20 minutes or until set; remove from refrigerator. (If refrigerated longer, let stand at room temperature 10 minutes to soften.)
- In large bowl, beat butter, shortening, 1 teaspoon almond extract, the powdered sugar and 4 tablespoons of the milk with electric mixer on low speed until well blended. Beat on medium speed, adding enough of the remaining 1 tablespoon milk until fluffy and spreadable.
- Place 1 cake layer, rounded side down, on serving plate; frost top. Top with second layer, rounded side up. Frost side and top of cake.
- Remove coating from bowl; peel off foil. With vegetable peeler, make curls by pulling peeler around outside edge of block of coating. Place curls on top of cake. Store loosely covered.
Nutrition Facts : Calories 540, Carbohydrate 77 g, Cholesterol 25 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 61 g, TransFat 1 g
PINK ALMOND PARTY CAKE
Party time! Make a pretty pink cake with a kiss of almond flavor.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 12
Number Of Ingredients 12
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom and sides of two 9- or 8-inch round cake pans with baking spray with flour. In large bowl, beat cake ingredients on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour into pans.
- Bake and cool as directed on box for 9- or 8-inch rounds.
- Meanwhile, in small microwavable bowl, microwave candy coating uncovered on High 1 minute, stirring twice, until melted and smooth. Stir in 2 teaspoons oil. Spoon about half the melted coating into another bowl; stir in 2 or 3 drops food color to tint light pink.
- Line 6-oz custard cup or other small bowl with foil. Pour half of the untinted coating into foil-lined bowl. Drop half of the pink coating on top; pull a knife through coatings to make marbled design. Repeat with remaining untinted and tinted coatings, adding on top of marbled coatings. Refrigerate about 20 minutes or until set; remove from refrigerator. (If refrigerated longer, let stand at room temperature 10 minutes to soften.)
- In large bowl, beat butter, shortening, 1 teaspoon almond extract, the powdered sugar and 4 tablespoons of the milk with electric mixer on low speed until well blended. Beat on medium speed, adding enough of the remaining 1 tablespoon milk until fluffy and spreadable.
- Place 1 cake layer, rounded side down, on serving plate; frost top. Top with second layer, rounded side up. Frost side and top of cake.
- Remove coating from bowl; peel off foil. With vegetable peeler, make curls by pulling peeler around outside edge of block of coating. Place curls on top of cake. Store loosely covered.
Nutrition Facts : Calories 540, Carbohydrate 77 g, Cholesterol 25 mg, Fat 4 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 61 g, TransFat 1 g
Tips:
- To make the cake batter, cream together the butter and sugar until light and fluffy. Gradually add the eggs, one at a time, beat well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with milk and beginning and ending with the dry ingredients.
- Stir in the almond extract and vanilla extract. Pour the batter into the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- To make the frosting, cream together the butter and cream cheese until light and fluffy. Gradually add the powdered sugar, beat well after each addition. Stir in the almond extract and vanilla extract.
- Once the cakes are completely cooled, frost the top and sides of the cakes with the almond frosting. Decorate with sliced almonds, if desired.
Conclusion:
This Pink Almond Party Cake is a delicious and festive cake that is perfect for any occasion. The almond flavor is subtle and delicate, and the cake is moist and fluffy. The frosting is rich and creamy, and the sliced almonds add a nice crunchy texture. This cake is sure to be a hit with everyone who tries it.
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