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almond layer cake on a glass cake stand

Almond Layer Cake with Cherry Whipped Cream


  • Author: Kim | kickassbaker.com
  • Prep Time: 20 minute
  • Cook Time: 28 minutes
  • Total Time: 48 minutes
  • Yield: 14 slices 1x

Description

This almond layer cake is light and flavorful and perfect for the warmer weather months! It’s filled and topped with a simply delightful Cherry Whipped Cream. This cake will become a staple in your repertoire for special occasions, for Mother’s Day, for Father’s Day or for enjoying with friends and family during your summer bbqs.


Ingredients

Scale

For the Almond Layer Cake

For the Cherry Whipped Cream

Maraschino cherries for topping, optional


Instructions

  1. Preheat the oven to 350ºF (177ºC). Line with parchment paper two 8-inch round cake pans,  then grease parchment with softened butter and coat with flour. Set aside
  2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside
  3. To the bowl of a food processor, add the sugar, eggs, vanilla, and almond extract, processing until combined, about 10 seconds. With the food processor running, add melted butter in a steady stream until incorporated. Transfer this sugar mixture to a large bowl
  4. Sift flour mixture over sugar mixture in 3 additions, whisking to combine after each addition until few streaks of flour remain. Continue to gently whisk the batter until almost no lumps remain
  5. Divide cake batter evenly among the prepared cake pans. Bake until toothpick inserted in centers comes out clean, 24 to 28 minutes, rotating pans halfway through baking. Let cakes cool in pans on a wire rack for 10 minutes. Run a paring knife around the edges of the pans to loosen, if needed. Remove cakes from pans, discarding the parchment paper, and let cool completely on rack, about 2 hours
  6. While the cakes cool, prepare the cherry whipped cream. Place the mixer bowl and whisk attachment in the freezer for 10 minutes. Once the bowl and whisk are cold, add to the bowl the heavy cream, cherry juice, vanilla extract, and powdered sugar. Begin whisking on low speed until the sugar has been incorporated, about 30-60 seconds then gradually increase speed to high, whisking until stiff peaks form. The whipped cream should hold its shape when the whisk attachment is lifted out of the bowl
  7. Once cakes have cooled, top one layer with an even layer of whipped cream then place the second layer on top and add remaining whipped cream. Garnish with additional maraschino cherries, if desired

Notes

  • Assembled cake is best served and eaten immediately. Store any leftovers loosely covered with plastic wrap in the fridge for up to 2 days
  • If preparing in advance, keep cake layers and whipped cream separate and assemble just prior to serving. Wrap cake layers tightly in plastic wrap and store in the fridge for up to 5 days before serving. Cake layers may also be frozen for up to 3 months. Place whipped cream in a tightly sealed container in the fridge for up to 2 days prior to using
  • Cake recipe adapted from Cook’s Country
  • Category: Cake
  • Method: Bake
  • Cuisine: American

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