Side Pannel
Amaretto Almond White Cake
- Prep Time: 45 minutes
- Cooking Time: 25 minutes
- Serves: serves 12
Amaretto Almond White Cake
- Recipe Submitted by Angel Delight on 09/02/2014
Category: Holiday, Kids, Cakes
Ingredients List
- For the Cake:
- 5 egg whites, room temperature
- 3/4 cup buttermilk
- 3/4 cup unsalted butter, softened
- 2 Tbsp almond extract
- 1 3/4 cup granulated sugar
- 2 1/2 cup cake flour
- 1 Tbsp baking powder
- 1/2 tsp kosher salt
- For the frosting:
- 1 cup sliced almonds
- 1/2 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 1/4 cup Amaretto liquor
- 4 cup powdered sugar
Directions
1. To prepare cake, grease and flour two 9 inch cake pans and line bottoms with parchment paper (cut circles to fit). Set aside.
2. In small bowl, mix egg whites and 1/4 cup buttermilk. Set aside.
3. In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Beat in almond extract. Add in dry ingredients and mix until combined. Slowly add in egg white mixture. Beat in remaining buttermilk for 1-2 minutes until fluffy.
4. Pour evenly into cake pans. Bake in a 350 degree oven for about 25-28 minutes, until toothpick comes out clean. Remove and cool in cake pans 5 minutes. Invert onto a wire rack and cool completely before frosting.
5. Heat a small skillet over medium high heat. add sliced almonds and toast them for about 2 minutes, stirring with a wooden spoon. Remove from heat and cool completely.
6. In a large mixing bowl, beat butter and cream cheese for 3 minutes until creamy and combined. Add Amaretto liquor and powdered sugar. Beat an additional 4-5 minutes until frosting is light and fluffy.
7. To assemble, place one cooled cake on a cake plate. Spread a thin layer of frosting over the top. Add the second cake layer. I like the frost the sides of the cake first, then the top. Press the cooled, toasted almonds into the sides, or arrange as desired. ENJOY.
2. In small bowl, mix egg whites and 1/4 cup buttermilk. Set aside.
3. In mixing bowl, beat butter and sugar until creamy, about 2-3 minutes. Beat in almond extract. Add in dry ingredients and mix until combined. Slowly add in egg white mixture. Beat in remaining buttermilk for 1-2 minutes until fluffy.
4. Pour evenly into cake pans. Bake in a 350 degree oven for about 25-28 minutes, until toothpick comes out clean. Remove and cool in cake pans 5 minutes. Invert onto a wire rack and cool completely before frosting.
5. Heat a small skillet over medium high heat. add sliced almonds and toast them for about 2 minutes, stirring with a wooden spoon. Remove from heat and cool completely.
6. In a large mixing bowl, beat butter and cream cheese for 3 minutes until creamy and combined. Add Amaretto liquor and powdered sugar. Beat an additional 4-5 minutes until frosting is light and fluffy.
7. To assemble, place one cooled cake on a cake plate. Spread a thin layer of frosting over the top. Add the second cake layer. I like the frost the sides of the cake first, then the top. Press the cooled, toasted almonds into the sides, or arrange as desired. ENJOY.
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