White Chocolate Almond Cake
Indulge in the luscious decadence of this White Chocolate Almond Cake—a dessert that seamlessly blends nutty almond flavors with rich, velvety white chocolate. Featuring moist layers of cake infused with almond and vanilla extracts, this show-stopping treat is elevated by a glossy white chocolate glaze and a sprinkle of toasted sliced almonds for added crunch. Perfect for celebrations or as a sweet centerpiece for any occasion, the recipe balances elegance with ease, boasting a straightforward preparation using pantry staples like all-purpose flour, butter, and granulated sugar. Whether you're baking for a crowd or treating yourself, this cake delivers a heavenly combination of creamy, nutty, and subtly sweet notes in every bite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter, softened
- 1.5 cups Granulated sugar
- 4 pieces Large eggs
- 1.5 teaspoons Pure almond extract
- 1 teaspoon Pure vanilla extract
- 0.5 cups Whole milk
- 6 ounces White chocolate, melted and slightly cooled
- 0.5 cups Sliced almonds, toasted
- 1 cup Powdered sugar
- 3 tablespoons Heavy cream
- 4 ounces White chocolate chips (for glaze)
- 2 tablespoons Sliced almonds (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, then line the bottoms with parchment paper for easy release.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream the softened butter and granulated sugar together with a hand or stand mixer until light and fluffy, about 3-4 minutes.
Add the eggs to the butter-sugar mixture, one at a time, beating well after each addition. Then mix in the almond and vanilla extracts.
With the mixer on low speed, add the dry ingredients to the wet mixture in three additions, alternating with the milk in two additions. Start and end with the dry ingredients. Mix just until combined.
Gently fold in the melted and slightly cooled white chocolate using a spatula. Be careful not to overmix.
Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes cool, prepare the glaze. In a heatproof bowl set over a pot of simmering water (double boiler), melt the white chocolate chips with the heavy cream, stirring until smooth. Remove from heat and sift in the powdered sugar, whisking until smooth and slightly thickened. Allow to cool slightly.
To assemble, place one cake layer on a serving plate. Spread a thin layer of glaze over the top. Sprinkle with half of the toasted sliced almonds.
Place the second cake layer on top and pour the remaining glaze over the cake, allowing it to drip down the sides.
Garnish the top with the remaining toasted sliced almonds and additional sliced almonds if desired. Allow the glaze to set for 15-20 minutes before slicing.
Serve the cake at room temperature. Store leftovers in an airtight container for up to 3 days.
Nutrition Facts
Calories |
6246 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 313.8 g | 402% | |
| Saturated Fat | 166.6 g | 833% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1247 mg | 416% | |
| Sodium | 2410 mg | 105% | |
| Total Carbohydrate | 800.7 g | 291% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 587.6 g | ||
| Protein | 83.4 g | 167% | |
| Vitamin D | 5.3 mcg | 27% | |
| Calcium | 983 mg | 76% | |
| Iron | 18.6 mg | 103% | |
| Potassium | 1947 mg | 41% | |
*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.
