Burnt Almond Cake
Indulge in the decadent charm of a Burnt Almond Cake, a show-stopping dessert that combines layers of soft, fluffy almond-infused cake with a rich almond buttercream frosting. This bakery-style treat is elevated by the addition of crunchy caramelized almonds, creating a tantalizing contrast of textures in every bite. Perfectly golden and slightly smokey, the burnt almonds offer a bold, nutty finish that takes this cake to the next level. Ideal for celebrations or as an elegant centerpiece for any gathering, this cake brings together a harmonious blend of flavors, from the subtle warmth of vanilla to the aromatic sweetness of almonds. With simple steps, pantry staples, and an irresistible presentation, this Burnt Almond Cake recipe is sure to be a hit for birthdays, holidays, or any special occasion!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 cups Granulated sugar
- 1 cup (softened) Unsalted butter
- 5 large Egg whites
- 2.5 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Whole milk
- 2 teaspoons Vanilla extract
- 1 teaspoon Almond extract
- 1 cup Heavy cream
- 3 cups Powdered sugar
- 1.5 cups (sliced) Almonds
- 0.25 cup Water
- 2 tablespoons Corn syrup
Instructions
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy removal.
In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Add the egg whites one at a time to the butter mixture, beating well after each addition.
Mix in the vanilla and almond extracts.
Alternate adding the dry ingredients and the milk to the batter, starting and ending with the dry ingredients. Mix just until combined.
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
Bake for 25-28 minutes, or until a toothpick inserted into the center comes out clean. Allow cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
While the cakes cool, prepare the almond buttercream frosting by whipping the softened butter, powdered sugar, heavy cream, and a teaspoon of almond extract until smooth and fluffy.
To prepare the burnt almonds, heat a skillet over medium heat. Add sliced almonds and toast them, stirring frequently, until golden brown. Set aside.
In a small saucepan, combine the water, granulated sugar, and corn syrup over medium heat. Stir until the sugar dissolves, then stop stirring and allow the mixture to boil until it turns an amber caramel color.
Quickly toss the toasted almonds into the caramel and stir to coat evenly. Pour them out onto a parchment-lined baking sheet and spread them out to cool completely. Break into small pieces once hardened.
To assemble, place one cake layer on a serving plate and spread a layer of almond buttercream over the top. Place the second cake layer on top and frost the top and sides of the cake.
Gently press the caramelized almonds onto the sides of the cake, covering it completely.
Slice and serve. Store any leftovers in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
7818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 365.0 g | 468% | |
| Saturated Fat | 175.9 g | 880% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 760 mg | 253% | |
| Sodium | 2824 mg | 123% | |
| Total Carbohydrate | 1032.0 g | 375% | |
| Dietary Fiber | 30.7 g | 110% | |
| Total Sugars | 804.0 g | ||
| Protein | 89.7 g | 179% | |
| Vitamin D | 5.9 mcg | 29% | |
| Calcium | 860 mg | 66% | |
| Iron | 17.4 mg | 97% | |
| Potassium | 862 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
