Sofia Albert Recipe

Prep

Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line a 9x13 pan. If using round pans, line bottoms with parchment.

In a medium bowl whisk together the all-purpose flour, baking powder, and salt until evenly combined. Set aside.

In the bowl of a stand mixer fitted with the paddle (or in a large bowl with a hand mixer) cream the softened unsalted butter and granulated sugar on medium speed for 3–4 minutes, until light and fluffy and sugar is mostly dissolved.

Add the eggs one at a time, mixing 20–30 seconds after each addition to incorporate. Scrape down the bowl as needed. Add the vanilla extract and cake oil and mix until combined.

With the mixer on low speed, add the dry ingredients in three additions, alternating with the milk in two additions (dry–milk–dry–milk–dry). Start and end with the dry ingredients. Mix until just combined; do not overmix.

Divide the batter evenly between prepared pans (or pour into the prepared 9x13). Smooth the tops with a spatula.

Bake in the preheated oven for 22–28 minutes for 8-inch rounds (or 28–35 minutes for 9x13) until a toothpick inserted in the center comes out with a few moist crumbs. Rotate pans halfway through baking for even color.

Allow cakes to cool in pans for 10 minutes, then turn out onto a wire rack, remove parchment, and cool completely (about 1 hour) before filling and frosting.

While the cakes bake or cool, prepare the almond-orange filling. In a small bowl combine the grated almond paste, orange zest, orange juice, and powdered sugar. Use a fork to mash and blend into a spreadable, slightly chunky paste. If it’s too stiff, add up to 1 teaspoon additional juice or a few drops of water to reach a spreadable consistency.

Taste and adjust: add a pinch more powdered sugar if too wet, or a touch more orange zest if you’d like brighter citrus flavor.

Make browned butter: in a light-colored saucepan melt the unsalted butter over medium heat. Swirl frequently; the butter will foam, then the milk solids will brown and give a nutty aroma. When the solids are golden brown (about 5–8 minutes), remove from heat immediately and pour into a heatproof bowl to stop cooking. Let it cool until just warm (15–20 minutes).

In a large bowl or the stand mixer bowl, sift the powdered sugar to remove lumps. Add the slightly cooled browned butter and beat on low until combined, then increase speed to medium-high and beat until smooth and fluffy, about 3–4 minutes. Add the vanilla, salt, and 1–2 tablespoons of milk or cream to reach a spreadable buttercream consistency. Taste and adjust salt or milk as needed.

If the buttercream seems too soft because the browned butter was too warm, chill briefly (5–10 minutes) and rewhip to desired consistency.

If using two round layers, level the tops with a serrated knife if they domed during baking. Place the first layer on a cake board or serving plate.

Spread about half of the almond-orange filling evenly over the top of the first layer, leaving a 1/4-inch border at the edge to prevent filling from spilling.

Place the second cake layer on top and press gently to adhere. If using a single 9x13 cake, cut horizontally to create two layers or simply spread the filling across the top half.

Crumb coat: apply a thin layer of the browned butter buttercream over the top and sides to trap crumbs. Chill the cake in the refrigerator for 15–20 minutes to set the crumb coat.

Final frost: apply the remaining buttercream in an even layer over top and sides. Smooth with an offset spatula or create decorative swirls.

Garnish: press the sliced toasted almonds onto the sides of the cake and scatter any remaining almonds on top. Optionally sprinkle a small pinch of edible gold flakes or confetti for a refined finish.

Chill briefly (15 minutes) to set the buttercream. Let the cake come to room temperature 20–30 minutes before slicing for best texture.