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Moist Almond Cake Recipe with Creamy Frosting and Crunchy Topping

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A moist almond cake with a light, airy texture, creamy frosting, and a crunchy toasted almond topping. Perfect for any occasion, easy to make, and a crowd-pleaser.

Ingredients

Scale
  • 1 ½ cups (150g) almond flour
  • ½ cup (60g) all-purpose flour (or gluten-free flour blend)
  • 1 cup (200g) granulated sugar
  • 4 large eggs, room temperature (separated)
  • ½ cup (115g) unsalted butter, melted and slightly cooled
  • 1 tsp pure vanilla extract
  • ½ tsp almond extract
  • 1 tsp baking powder
  • ¼ tsp salt
  • 8 oz (225g) cream cheese, softened
  • ½ cup (115g) unsalted butter, softened
  • 2 cups (240g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • ½ cup (50g) sliced almonds, toasted
  • 2 tbsp brown sugar
  • 1 tbsp unsalted butter, melted

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch cake pan or line it with parchment paper.
  2. Toast the sliced almonds in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3-5 minutes. Set aside to cool.
  3. In a clean, dry bowl, beat the egg whites until stiff peaks form. Set aside.
  4. Sift together almond flour, all-purpose flour, baking powder, and salt in a medium bowl.
  5. In a large bowl, whisk together the sugar and egg yolks until pale and creamy, about 2-3 minutes. Add melted butter, vanilla extract, and almond extract; mix well.
  6. Gently fold the flour mixture into the yolk batter until just combined.
  7. Carefully fold the whipped egg whites into the batter in thirds, using gentle motions to keep the batter airy.
  8. Pour the batter evenly into the prepared pan and smooth the top.
  9. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean and the cake springs back lightly to the touch.
  10. Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
  11. Beat the softened cream cheese and butter together until smooth and fluffy. Gradually add powdered sugar and vanilla extract, beating until creamy and spreadable.
  12. Mix toasted almonds, brown sugar, and melted butter together for the crunchy topping.
  13. Once the cake is fully cooled, spread the creamy frosting evenly over the top.
  14. Sprinkle the crunchy almond topping generously over the frosting, pressing lightly to adhere.
  15. Optional: Refrigerate the cake for 30 minutes before serving to let flavors meld and frosting set.

Notes

Whip egg whites to stiff peaks using a clean bowl with no fat or yolk for best volume. Fold egg whites gently to keep batter airy. Toast almonds carefully to avoid burning. Refrigerate cake before serving for best flavor and frosting set. For dairy-free, substitute cream cheese and butter with coconut-based alternatives. For gluten-free, use a gluten-free flour blend instead of all-purpose flour.

Nutrition

Keywords: almond cake, moist cake, creamy frosting, crunchy topping, easy almond cake, gluten-free option, dairy-free option, almond flour cake

Find it online: https://blixfood.com/moist-almond-cake-recipe-with-creamy-frosting-and-crunchy-topping-easy-step-by-step/