Almond Buttercream Layer Cake Recipe

Name: Almond Buttercream Layer Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 None medium eggs, separated; None Pinch salt; 2 tsp vanilla extract; 1 3/4 cups sugar; 3/4 cup all-purpose flour; 1 1/2 cups ground almonds; 2 tsp baking powder; 2.75 oz whole roasted almonds; 2 3/4 cups butter; 2/3 cup powdered sugar; 3.5 oz toasted flaked almonds

Servings: persons

1
Preheat the oven to 325u00b0F. Grease and line two 10-inch springform cake pans. Whisk the egg whites with a pinch of salt, the vanilla extract, 1 1/2 cups of sugar and 4 tbsp water. Stir in the egg yolks, flour, ground almonds and baking powder.
2
Spoon into the cake pans and level the surface. Bake for 30 mins. Allow to cool in the pan for 10 mins, then remove and transfer to a wire rack to cool completely.
3
Gently heat the remaining sugar in a small saucepan with 2 tbsp water, until the sugar has dissolved and caramelized. Stir in the whole almonds. Spread on a parchment-lined baking sheet to cool. Set aside approximately 20 almonds and process the remainder in a food processor.
4
Beat 2 1/4 cups of butter with 1/2 cup of powdered sugar until light and creamy. Stir in the processed almonds. Cut each cake in half twice horizontally, forming three layers each. Sandwich the pieces of cake together with the almond buttercream between layers. Chill for 30 mins.
5
Beat together the remaining butter and powdered sugar until light and creamy and spread over outside of cake. Decorate the sides with the flaked almonds and the top with the reserved candied almonds.

2479

kcal

Calories

196

Fat

151

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 None medium eggs, separated, None Pinch salt, 2 tsp vanilla extract, 1 3/4 cups sugar, and more.

Yes, Almond Buttercream Layer Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Almond Buttercream Layer Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions