5 from 2 votes
Add a little flower power to your spring with my Almond Flower Cake. Chocolate and almond are a truly divine combination.
Almond Flower Cake
Work Time
40 mins
Total Time
1 hr 45 mins
Tasty almond cake with milk-chocolate frosting - a truly divine combination.
  • 3 cups sifted cake flour
  • 1 ½ tsp baking soda
  • ½ tsp salt
  • 2 cup sugar
  • 1 ½ cup 6 oz slivered almonds, lightly toasted
  • 1 cup unsalted butter softened
  • 4 eggs
  • ½ tsp almond extract
  • 1 cup low-fat buttermilk
  • Sliced almonds lightly toasted
  • Mini candy coated chocolate candies
  • 1 recipe Milk Chocolate Frosting
  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.