We’ve outlined all the ingredients and directions for you to make the perfect Almond Layer Cake With White Chocolate Frosting. This dish qualifies as a Easy level recipe. It should take you about 1 hr 30 min to make this recipe. The Almond Layer Cake With White Chocolate Frosting recipe should make enough food for 8 to 10 servings.
You can add your own personal twist to this Almond Layer Cake With White Chocolate Frosting recipe, depending on your culture or family tradition. Don’t be scared to add other ingredients once you’ve gotten comfortable with the recipe! Please see below for a list of potential bakeware items that might be necessary for this Almond Layer Cake With White Chocolate Frosting recipe.
Ingredients for Almond Layer Cake With White Chocolate Frosting
- 1 stick unsalted butter, at room temperature, plus more for the pans
- 2 cups cake flour, plus more for dusting
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup blanched almonds
- 5 large egg whites
- 1 cup whole milk
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons almond extract
- 1 1/2 cups granulated sugar
- White nonpareils or sprinkles, for topping (optional)
- 8 ounces white chocolate, coarsely chopped
- 2 8-ounce packages cream cheese, at room temperature
- 1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
- 1 cup confectioners’ sugar
Directions for Almond Layer Cake With White Chocolate Frosting
- Make the cake: Preheat the oven to 350 degrees F. Lightly butter two 9-inch-round cake pans and line the bottoms with parchment paper; butter the parchment and dust with flour, tapping out the excess. Pulse 2 cups flour, the baking powder, salt and almonds in a food processor until the nuts are finely ground into a powder, 2 to 3 minutes. Whisk the egg whites, milk, and vanilla and almond extracts in a medium bowl until combined.
- Beat 1 stick butter and the granulated sugar in a large bowl with a mixer on medium speed until light and fluffy, about 3 minutes. Reduce the mixer speed to low; beat in the flour mixture in 3 additions, alternating with the milk mixture, beginning and ending with the flour, until just combined.
- Divide the batter between the prepared pans and smooth the tops. Bake until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Transfer to racks and let cool in the pans. (The cakes can be frozen, wrapped in plastic wrap, for up to 2 weeks. Unwrap and thaw at room temperature.)
- Make the frosting: Microwave the white chocolate in a microwave-safe bowl in 20-second intervals, stirring, until melted; set aside. Beat the cream cheese, butter, confectioners’ sugar and vanilla in a large bowl with a mixer on medium speed until smooth and creamy, about 4 minutes. Gently fold in the melted white chocolate with a rubber spatula. (The frosting can be refrigerated, covered, for up to 2 days. Beat with a mixer to soften just before frosting the cake.)
- Assemble the cake: Loosen the edges of the cakes with a knife, then invert 1 layer onto a platter and peel off the parchment. Spread 1 to 1 1/2 cups frosting on top. Remove the other layer from the pan, peel off the parchment and carefully place on top of the first layer. Cover the top and sides of the cake with a thin layer of frosting (this is the “crumb coat”; it doesn’t have to be perfect). Chill 15 minutes, then cover with the remaining frosting and decorate with nonpareils.
Bakeware for your recipe
You will find below are bakeware items that could be needed for this Almond Layer Cake With White Chocolate Frosting recipe or similar recipes. Feel free to skip to the next item if it doesn’t apply.
- Cooking pots
- Frying pan
- Steamers
- Colander
- Skillet
- Knives
- Cutting board
- Grater
- Saucepan
- Stockpot
- Spatula
- Tongs
- Measuring cups
- Wooden Spoon
Categories in this Recipe
- Chocolate Frosting
- Cream Cheese Frosting
- Cake – Cake is a form of sweet food made from flour, sugar, and other ingredients, that is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, and that share features with other desserts such as pastries, meringues, custards, and pies.The most commonly used cake ingredients include flour, sugar, eggs, butter or oil or margarine, a liquid, and a leavening agent, such as baking soda or baking powder. Common additional ingredients and flavourings include dried, candied, or fresh fruit, nuts, cocoa, and extracts such as vanilla, with numerous substitutions for the primary ingredients. Cakes can also be filled with fruit preserves, nuts or dessert sauces (like pastry cream), iced with buttercream or other icings, and decorated with marzipan, piped borders, or candied fruit.Cake is often served as a celebratory dish on ceremonial occasions, such as weddings, anniversaries, and birthdays. There are countless cake recipes; some are bread-like, some are rich and elaborate, and many are centuries old. Cake making is no longer a complicated procedure; while at one time considerable labor went into cake making (particularly the whisking of egg foams), baking equipment and directions have been simplified so that even the most amateur of cooks may bake a cake.
- White Chocolate – White chocolate is a chocolate confection, pale ivory in color, made from cocoa butter, sugar, milk solids and sometimes vanilla. White chocolate does not contain cocoa solids, which are found in other types of chocolate, such as milk chocolate and dark chocolate. It is solid at room temperature 25 °C (77 °F) because the melting point of cocoa butter, the only cocoa bean component of white chocolate, is 35 °C (95 °F).
- Almond Recipes
- Nut Recipes
