Almond Snowflake Cake

Why You’ll Love This Recipe

• Light and fluffy texture: The cake is airy, moist, and light, with the perfect balance of sweetness and almond flavor.

• Elegant presentation: The snowflake-like decoration makes this cake a showstopper at any event or gathering.

• Almond flavor: The subtle almond taste in the cake and frosting gives it a warm, nutty flavor that’s perfect for the colder months.

• Simple ingredients: Despite its impressive look, this cake is made with simple ingredients that you likely already have in your pantry.

Ingredients

For the cake:

• 1 ½ cups all-purpose flour

• 1 tsp baking powder

• ½ tsp baking soda

• ¼ tsp salt

• ½ cup unsalted butter, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 tsp vanilla extract

• 1 tsp almond extract

• ½ cup sour cream

• ¼ cup milk

For the whipped cream frosting:

• 1 ½ cups heavy cream

• 3 tbsp powdered sugar

• 1 tsp vanilla extract

• 1 tsp almond extract

For decoration:

• Slivered almonds (for garnish)

• Powdered sugar (for dusting)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

For the cake:

1. Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line them with parchment paper.

2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.

4. Add the eggs and extracts: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and almond extract.

5. Add the dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream and milk. Start and end with the dry ingredients, mixing until just combined.

6. Bake the cake: Divide the batter evenly between the two prepared cake pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

7. Cool the cakes: Let the cakes cool in the pans for 10 minutes, then remove them from the pans and transfer them to a wire rack to cool completely.

For the whipped cream frosting:

1. Whip the cream: In a large chilled bowl, beat the heavy cream, powdered sugar, vanilla extract, and almond extract together on medium-high speed until soft peaks form. Continue to beat until stiff peaks form, being careful not to overwhip.

2. Frost the cake: Once the cakes are completely cool, place one cake layer on a serving platter. Spread a layer of whipped cream frosting over the top. Place the second cake layer on top and frost the top and sides of the entire cake with the remaining whipped cream.

For decoration:

1. Add slivered almonds: Gently press slivered almonds around the sides of the cake and sprinkle them on top for a festive, textured look.

2. Dust with powdered sugar: Dust the top of the cake with powdered sugar for a snow-like effect.

3. Chill: Refrigerate the cake for about 30 minutes to allow the frosting to set before serving.

4. Serve: Slice and serve the cake chilled or at room temperature. Enjoy the delicate almond flavor in every bite!

Servings and Timing

• Servings: 8-10 slices

• Prep Time: 25 minutes

• Cook Time: 25-30 minutes

• Cool Time: 30 minutes (for frosting to set)

• Total Time: 1 hour 30 minutes

Variations

• Almond flour: You can substitute part of the all-purpose flour with almond flour to enhance the almond flavor and create a more dense, nutty cake.

• Citrus zest: For a fresh twist, add some orange or lemon zest to the cake batter for a hint of citrus.

• Vegan version: To make this cake vegan, substitute the butter with a plant-based butter and use a non-dairy milk like almond or oat milk. You can replace the eggs with flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water for each egg) and use vegan whipped cream for the frosting.

Storage/Reheating

• Storage: Store leftover cake in an airtight container in the fridge for up to 3 days. The cake will stay moist and delicious.

• Freezing: This cake freezes well! To freeze, wrap individual slices or the whole cake tightly in plastic wrap and aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

• Reheating: This cake is best served chilled or at room temperature. If you want to warm it slightly, heat individual slices in the microwave for 10-15 seconds.

FAQs

Can I make this cake in advance?

Yes! You can bake the cake layers in advance and store them in an airtight container for up to 2 days before frosting. Just make sure to frost the cake the day you plan to serve it.

Can I use a different flavor of frosting?

While the almond-flavored whipped cream frosting pairs perfectly with this cake, you can use other frostings like buttercream, cream cheese frosting, or even a chocolate ganache for a different flavor profile.

Can I make this cake gluten-free?

Yes, you can use a gluten-free all-purpose flour blend in place of the regular flour. Just make sure to follow the blend’s instructions for the best results.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. The top should also spring back when lightly touched.

Can I decorate this cake with other toppings?

Yes! You can add additional toppings like fresh berries, candied ginger, or even a drizzle of caramel or chocolate sauce for extra flavor and decoration.

Can I use a different type of nut?

Yes, you can substitute the slivered almonds with other nuts like pistachios, walnuts, or pecans for a different texture and flavor.

Can I make this cake into cupcakes?

Yes! You can use this recipe to make cupcakes. Simply divide the batter into a muffin tin and bake for 18-22 minutes, or until a toothpick comes out clean.

How do I prevent the frosting from melting?

Make sure the cake is completely cooled before frosting, and refrigerate the cake after frosting to help the whipped cream set. You can also use stabilized whipped cream for a more sturdy texture.

Can I make the frosting without almond extract?

Yes, you can leave out the almond extract or replace it with vanilla extract or a different flavor of your choice.

Conclusion

The Almond Snowflake Cake is a showstopping dessert that combines the elegance of almond flavors with the light, airy texture of whipped cream. Perfect for the holidays or any special occasion, this cake is both delicious and beautiful, with its snowflake-like presentation and festive almond decorations. With its simple ingredients and easy-to-follow steps, this cake is sure to become a beloved recipe in your collection. Whether you’re entertaining guests or treating yourself, the Almond Snowflake Cake is guaranteed to impress!