Almond Flower Cake

Add a little flower power to your spring with my Almond Flower Cake.

Chocolate and almond are a truly divine combination. Even sweeter when made into a darling spring cake for a birthday, wedding or baby shower or graduation party.

I wanted to create a chocolate cake on the lighter side for spring and summer so I went with milk chocolate. Instead of a dark, rich chocolate ganache, my Milk Chocolate Frosting is the perfect combo for a buttery almond cake.

The cake is a light and simple to make almond cake that starts with grinding almonds in a food processor–mixing up the batter, baking and frosting. Super easy! I love my 8-inch round cake pans because they are nice and straight-sided, and 2 inches tall. If you only have two pans, leave the third portion of batter aside and bake it once the other two are done.
For the choco-holics I've made this with a chocolate cake instead (cake mix is perfect) and it's just as divine with the Milk Chocolate Frosting.

My almond flowers are just that, sliced almonds nestled into the frosting with a mini M&M center. These crunchy little flowers aren't just beautiful on Almond Flower Cake – put one on the tops of a chocolate cupcakes to make them just as sweet!

I'd love to see and share your cake creations. Share them on Instagram or Twitter with the hashtag #tarateaspoon. Happy baking!

5 from 2 votes

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Almond Flower Cake

Work Time

40 mins

Total Time

1 hr 45 mins

 

Tasty almond cake with milk-chocolate frosting - a truly divine combination.

Course: Baking, Dessert

Cuisine: American

Keyword: cake, milk chocolate frosting

Yield: 14 to 16 servings

Calories: 873 kcal

Ingredients

• 3 cups sifted cake flour
• 1½ tsp baking soda
• ½ tsp salt
• 2 cup sugar
• 1 ½ cup (6 oz) sliced almonds, lightly toasted
• 1 cup unsalted butter softened
• 4 eggs
• ½ tsp almond extract
• 1 cup low-fat buttermilk
• 1 recipe Milk Chocolate Frosting
• Sliced almonds lightly toasted
• Mini candy coated chocolate candies

Instructions

1. Heat oven to 375ºF. Grease three, 8-inch round cake pans; line bottoms of pans with parchment, grease and flour, tapping out excess; set aside. Stir together flour, baking soda and salt; set aside.
2. Combine granulated sugar and almonds in a food processor until finely ground. In a mixing bowl, beat together almond mixture and butter until light and fluffy. Beat in eggs and extract and scraping down sides of bowl. Stir in flour mixture and buttermilk alternately in three parts, starting and ending with flour.

3. Divide batter among pans and bake until cake springs back when touched in the center, about 25 min. Cool 15 min in pan. Turn cakes out of pans and cool completely.

4. If necessary, trim domed tops from cakes. Set one cake on serving plate and spread with ¾ cup frosting. Repeat with second cake and top with third cake. Frost entire cake with a generous layer of icing. Decorate with sliced almonds, forming flowers by using chocolate candies for the centers.

Recipe Notes

• Cakes can be made a day ahead, cooled and wrapped in plastic. Store in the fridge and unwrap when ready to use. 

Nutrition Facts

Almond Flower Cake

Amount Per Serving

Calories 873 Calories from Fat 369

% Daily Value*

Fat 41g63%

Saturated Fat 9g56%

Cholesterol 82mg27%

Sodium 239mg10%

Potassium 155mg4%

Carbohydrates 123g41%

Fiber 2g8%

Sugar 30g33%

Protein 8g16%

Vitamin A 481IU10%

Vitamin C 1mg1%

Calcium 65mg7%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Recipe and Food Styling Tara Bench
Photographs Kate Mathis
Originally published Ladies' Home Journal April 2009
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