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Burnt Almond Cake | The Best Burnt Almond Cake Recipe

A burnt almond cake on a cake platter. The front left side of the cake is gone, showing the inside of the cake.
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★★★★★

5 from 14 reviews

This burnt almond cake recipe combines a soft and fluffy cake with a sweet and smooth almond buttercream frosting and toasted almonds. If you're looking for an easy and delicious dessert to make for your next holiday, party, or get-together, this burnt almond cake is the one. 

Ingredients

Scale

Cake:

1 ¼ cup (180g) all-purpose flour

1 ½ cups (150g) almond flour 

1 cup (200g) caster sugar (or granulated sugar)

1 tsp baking soda 

1 tsp salt

3 eggs, room temperature

1 1/2 tsp vanilla extract

150 ml vegetable oil

150ml buttermilk, room temperature 

4-5 drops of almond extract

Buttercream frosting:

1 cup (250g) butter, room temperature 

Just under 1 ¾ cups (400g) cream cheese

1 ¼ cups (150g) powdered sugar

2-3 drops of almond extract

Sides of cake:

1 cup (130g) sliced almond

Instructions

  1. Preheat oven to 325°F (165°C).
  2. Prepare three 8 inch cake pans with parchment paper circles in the bottom, and grease the sides.
  3. Add all dry ingredients for the cake to a large bowl and whisk together.
  4. Add eggs, buttermilk, vanilla extract, vegetable oil, and almond extract to the dry ingredients and mix until combined.
  5. Pour cake batter evenly into the prepared cake pans and bake for about 30-35 minutes, or until a toothpick comes out clean from the center.
  6. Remove cakes from oven and allow to cool for about 15 minutes, then remove to cooling racks to cool completely.
  7. Place your almonds on a baking sheet lined with parchment paper, turn the oven to 350°F (180°C), and toast for about 5-7 minutes, until golden and fragrant.
  8. While the almonds are baking, add butter to a mixing bowl and beat until it becomes fluffy (about 3-4 minutes). Then add powdered sugar and mix until smooth. Lastly, add in the cream cheese and almond extract and mix until ingredients just combine, and you have a smooth frosting.
  9. Place the first layer of cake on a plate and spread about 1/3 of buttercream evenly on top. Repeat for the next two layers.
  10. Spread the rest of the frosting on top and sides of the cake and place toasted almonds on the sides. 

Notes

The scale up function does not change the gram measurements.

Nutrition

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