Almond Recipe

Prep

Preheat the oven to 350°F (175°C). Grease and line two 8-inch (20 cm) round cake pans with parchment paper; grease the parchment and dust lightly with flour or almond flour.

Dry ingredients

In a medium bowl, whisk together 2 cups all-purpose flour, 1 cup almond flour, 2 tsp baking powder, and 1/2 tsp salt. Set aside.

Cream butter and sugar

In a large bowl or stand mixer fitted with the paddle attachment, beat 1 cup room-temperature unsalted butter with 1 1/2 cups granulated sugar on medium-high speed until light and fluffy, about 3–4 minutes, scraping the bowl as needed.

Add eggs and extracts

Reduce mixer speed to medium. Add the eggs one at a time, beating about 20–30 seconds after each addition until incorporated. Mix in 2 tsp vanilla extract and 1 tsp almond extract.

Combine wet and dry

With mixer on low, add the dry ingredients in three additions alternating with the milk (3/4 cup) and sour cream (1/4 cup): dry, wet, dry, wet, dry. Mix only until just combined after each addition; do not overmix.

Fold in slivered almonds

Using a spatula, gently fold in 1/2 cup slivered almonds to distribute evenly through the batter.

Bake

Divide batter evenly between the prepared pans, smoothing the tops. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs and the cakes spring back lightly to the touch.

Cool

Allow cakes to cool in pans on a wire rack for 10 minutes. Run a knife around edges, invert onto the rack, remove parchment, and cool completely before frosting (about 1–1.5 hours).

Beat butter and almond butter

In a large bowl or stand mixer with the paddle attachment, beat 1 cup room-temperature unsalted butter and 1/2 cup smooth almond butter on medium speed until smooth and combined, about 2 minutes.

Add sugar and extracts

With the mixer on low, gradually add 4 cups confectioners' sugar, about 1 cup at a time, to avoid a sugar cloud. After most sugar is incorporated, add 1 tsp vanilla extract, 1/2 tsp almond extract, and 1/4 tsp salt.

Adjust texture

Add 3 tbsp heavy cream and increase mixer speed to medium-high. Beat the buttercream 1–2 minutes until light and fluffy. If too thick, add more cream 1 tsp at a time; if too thin, add up to 1/2 cup more powdered sugar. Taste and adjust salt or almond extract as needed.

Level cakes

If the cake layers have domed, level them with a serrated knife or cake leveler to create flat surfaces for stacking.

Stack and fill

Place the first cake layer on a cake board or serving plate. Spread about 1/3 of the almond buttercream (approximately 3/4–1 cup) evenly over the top to the edge. Place the second layer on top, pressing gently to adhere.

Crumb coat

Apply a thin layer of 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 smoothly over the chilled cake. Use an offset spatula or bench scraper to achieve the desired finish.

Decorate

Press toasted whole or sliced almonds (about 1/2 cup) around the base or onto the sides as in the photo. Scatter extra almond slivers on top and optionally apply small pieces of edible gold leaf or dust sparingly for accents. Refrigerate 20–30 minutes to set the frosting if needed.

Serve & store

Bring cake to room temperature before serving (about 30 minutes) for best texture. Store leftover cake covered in the refrigerator for up to 4 days; bring to room temperature before serving.