cake dessert

Light, moist and velvety, this Almond Cream Cake has a homemade cooked, whipped frosting that pairs perfectly with the almond cake. Top with sliced almonds.

Almond Cream Cake

butter

sugar

cake flour* ((345 grams) spooned & measured carefully)

salt

baking powder

milk (2% milkfat)

almond extract

egg whites (plus 3 tablespoons*)

all-purpose flour

milk

almonds almonds

Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you're ready to add them to the batter.

Using the same bowl that you used to beat the egg whites, place the softened butter in and cream the butter for about 2 minutes (using the beater blade attachmenuntil it is white in appearance.

Add the sugar to the butter and beat until fluffy (about another 1-2 minutes).

In a small bowl, combine the flour (measured carefully*), salt and baking powder. Set aside.

In another bowl, combine the milk and almond extract.

Add the flour mixture to the butter/sugar mixture alternately with the milk.

Add the stiffly beaten eggs to the cake batter. Fold the egg whites in gently. Do not overmix at this point. If you do, your cake will become more dense.

Grease and flour 2 9" round cake pans. Pour the cake batter equally into the prepared cake pans.

Bake the cakes at 350 degrees for 25-27 minutes or until the top bounces back when you touch it.

Allow the cakes to cool for 10 minutes, then loosen the edges and remove them from the pans to a wire rack, allowing them to cool completely.

While the cakes are cooling, prepare the frosting. In a saucepan, whisk the flour into the milk over medium-low heat until it thickens. Stir it constantly, lowering the heat to low if needed. The consistency should be very thick, like mashed potatoes. This step took about 12-15 minutes.

Remove the pan from the heat and set the pan in a bowl of ice for 5-10 minutes to quicken the cooling process. The temperature of the mixture should be at room temperature.

Stir in the almond extract.

If you have a food processor, process the white sugar for a minute or so so that the granules become finer.

While the mixture is cooling, cream together the butter and processed sugar using a stand mixer with the whisk attachment until light and fluffy. Do this for 5 minutes until the sugar is completely creamed and there is no graininess left.

Add the cooled flour mixture and beat it until it all combines and looks like whipped cream. This will take about another 3-5 minutes of beating. Keep scraping the sides of the bowl while the mixture is beating together so that everything gets well incorporated. Once the mixture has the texture of fluffy whipped cream, you are ready to ice the cake.

Once the cakes are cool, place one cake on a cake plate. Spread frosting on top of that layer, then place the other cake on top of the frosted cake. Use the remainder of the frosting to frost the top and sides of the cake.

Decorate the sides and top with sliced and whole almonds, as the picture shows, if desired.

https://content.jwplatform.com/videos/AC2PY9Am.mp4

The best chocolate spice cake recipe, ideal for fall and holiday gatherings! You'll love this old-fashioned chocolate spice cake recipe - buttermilk, molasses, and warm spices make this a rich, moist, flavorful cake, and an incredible cream cheese frosting ties it all together!

Flavorful Chocolate Spice Cake Recipe [2022] (Yummiest!)

baking spray

2 cups all-purpose flour

cocoa powder

4 teaspoon ground ginger

cinnamon

cloves

¼ teaspoon ground nutmeg – freshly grated, if possible

cardamom

pinch black pepper – freshly cracked

¼ teaspoon cayenne pepper – optional

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

⅔ cup vegetable oil

2 large eggs

vanilla extract

½ cup granulated sugar

½ cup unsulphured molasses

1 cup buttermilk – room temperature

coffee

Preheat oven to 350 degrees Fahrenheit. Line three 8-inch round cake pans with parchment paper and lightly coat with baking spray.

Whisk together the flour, cocoa powder, sugar, spices, baking powder, baking soda, and salt in a large mixing bowl.

Stir in the vegetable oil until the dry ingredients are well coated, then add the eggs, vanilla extract, and molasses.

Stir in the buttermilk until combined, then add the hot coffee.

Pour batter evenly into prepared cake pans and bake for 20 minutes, or until a toothpick inserted into the center of the cakes comes out clean.

Cool the cake layers slightly in the pans before transferring to a wire rack to cool completely before frosting.

https://www.youtube.com/watch?v=lMmKh_JInVE

Chocolate Spice Cake - Spiced Chocolate Cake for Christmas and Holiday Dessert!

Chocolate Irish Cream Poke Cake is loaded with rich espresso and Irish cream liqueur flavor, topped with whipped topping, and garnished with melted chocolate, chocolate chips, and chocolate-coated espresso beans. Perfect for any celebration but especially for your St Patrick&#39;s Day fun!

Irish Cream Chocolate Poke Cake

chocolate cake mix,

Tablespoons instant espresso powder (divided)

oz sweetened condensed milk

3.4 oz instant vanilla pudding mix

heavy cream (divided)

Irish cream liqueur

Tablespoons Irish cream liqueur

confectioners' sugar (sifted)

chocolate chips

chocolate-covered espresso beans (coarsely chopped)

Bake the chocolate cake according to the package directions.

Transfer the cake to a wire rack and let it cool completely.

Use the handle of a wooden spoon to poke 25 holes, making 5 rows of 5, in the top of the cake.

In a medium bowl, whisk 2 tablespoons of the espresso powder, the sweetened condensed milk, the pudding mix, 1/2 cup of the heavy cream, and 1/2 cup of the Irish cream liqueur until the mixture is combined.

Let the pudding mixture rest until it has set, about 5 minutes.

In a small bowl, stir the remaining Irish cream liqueur and the remaining espresso powder together until the powder dissolves.

In a large bowl, use an electric mixer on medium speed to whip the remaining heavy cream and the confectioners' sugar together until stiff peaks form, about 3 minutes.

Add the espresso mixture to the whipped cream mixture and whip until it is just incorporated.

Use a spatula to evenly spread the pudding mixture over the top of the cooled cake, ensuring the holes get filled completely.

Use another spatula to evenly spread the whipped cream mixture over the pudding mixture.

Chill the cake for at least 1 hour or up to overnight.

About 30 minutes before serving, in a small microwave-safe bowl, melt the chocolate chips in the microwave in 30-second increments, stirring between each, until it is soft.

Let the melted chocolate cool slightly and then drizzle it over the top of the cake.

Sprinkle the top of the cake with the chocolate-covered espresso beans.

Use a sharp knife to cut the cake.

Serve cold.

I love anything Irish Cream! This cake was easy to make, even for someone like me who doesn't do a lot of baking

Just the kind of dessert we need for hot summer bbq parties. So easy to make. Always a hit with the guests.

Top 3 cake dessert recipes from across the web

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Almond Cream Cake

Flavorful Chocolate Spice Cake Reci...

Irish Cream Chocolate Poke Cake

Top 3 cake dessert recipes from across the web

The most viewed cake dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Almond Cream Cake

Flavorful Chocolate Spice Cake Reci...

Irish Cream Chocolate Poke Cake

The most viewed cake dessert recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine