Description
The Almond Snowflake Cake is an elegant and festive dessert that combines the rich, nutty flavor of almonds with a light and fluffy cake, making it the perfect treat for the winter season. This cake is decorated with a delicate almond-flavored whipped cream topping, creating a snow-like effect that is as beautiful as it is delicious.
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)
Instructions
For the cake: 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.
- Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3 minutes.
- 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.
- 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.
- 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.
- 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: 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.
- 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: Add slivered almonds: Gently press slivered almonds around the sides of the cake and sprinkle them on top for a festive, textured look.
- Dust with powdered sugar: Dust the top of the cake with powdered sugar for a snow-like effect.
- Chill: Refrigerate the cake for about 30 minutes to allow the frosting to set before serving.
- Serve: Slice and serve the cake chilled or at room temperature. Enjoy the delicate almond flavor in every bite!
Notes
- 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: 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.
- Prep Time: 25 minutes
- Cook Time: 25-30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 23g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 75mg
