Almond velvet cake is a tender, moist cake with a fine crumb and a delicate almond flavor, finished with a silky cream cheese or ermine frosting. It’s a cousin to red velvet but without the cocoa and food coloring, letting the nutty sweetness of almond extract and buttermilk shine. The combination of oil and buttermilk keeps the cake exceptionally soft for days, making it a reliable choice for birthdays, tea, or a simple weekend bake.
Ingredients
- For the cake:
- 2 ½ cups (310 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¾ cups (350 g) granulated sugar
- 1 cup (240 ml) vegetable oil (or canola oil)
- 3 large eggs, at room temperature
- 1 cup (240 ml) buttermilk, at room temperature
- 2 teaspoons almond extract
- 1 teaspoon vanilla extract
- ½ cup (120 ml) sour cream, at room temperature
- For the ermine frosting (or use cream cheese frosting):
- 5 tablespoons (40 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 1 cup (225 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 teaspoon almond extract
- Pinch of salt
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23 cm) round cake pans, or line the bottoms with parchment paper.
- Whisk dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Mix wet ingredients: In a large bowl, whisk the sugar and oil until combined. Add the eggs one at a time, whisking well after each addition. Mix in the almond and vanilla extracts.
- Alternate dry and wet: Add one-third of the dry ingredients, then half of the buttermilk, mixing gently after each addition. Continue with the remaining dry and wet, ending with the dry ingredients. Fold in the sour cream until just smooth. Do not overmix.
- Bake: Divide the batter evenly between the prepared pans. Bake for 28–32 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- Make the ermine frosting: In a small saucepan, whisk the flour and milk until no lumps remain. Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency (about 5–7 minutes). Remove from heat and let cool completely to room temperature, stirring occasionally to prevent a skin from forming.
- Beat the frosting: In a large bowl, beat the butter and sugar until light and fluffy (about 3 minutes). Add the cooled milk-flour mixture, almond extract, and salt. Beat on high for 5–7 minutes until the frosting is fluffy and spreadable.
- Assemble: Once the cakes are completely cool, spread a layer of frosting on top of one layer, place the second layer on top, and frost the top and sides. Decorate with sliced almonds if desired.
Tips
- Room temperature ingredients matter: Cold eggs and buttermilk can make the batter curdle or the cake dense. Set them out 30 minutes before starting.
- Don’t overmix the batter: Overmixing develops gluten, which makes the cake tough. Mix until just combined, then stop.
- Substitute buttermilk: If you don’t have buttermilk, add 1 tablespoon of lemon juice or white vinegar to 1 cup (240 ml) of milk, let sit for 5 minutes, then use.
- Cool completely before frosting: If the cake is warm, the frosting will melt and slide off. Patience is key.
Serving Suggestions
Serve this cake at room temperature with a cup of coffee or tea. It’s wonderful with fresh raspberries or strawberries on the side, as their tartness balances the sweet almond flavor. For a special touch, dust the top with powdered sugar or drizzle with a simple almond glaze.
Variations
- Almond velvet with cream cheese frosting: Swap the ermine frosting for a classic cream cheese frosting (8 oz/225 g cream cheese, ½ cup/115 g butter, 3–4 cups confectioners’ sugar, 1 tsp vanilla).
- Lemon-almond velvet: Add 1 tablespoon of lemon zest to the batter and replace the almond extract with lemon extract for a citrusy twist.
- Gluten-free: Use a 1:1 gluten-free flour blend. The texture may be slightly more crumbly, but it will still be delicious.
- Layer cake: Make a triple-layer version by using three 8-inch (20 cm) pans and increasing the baking time to 25–28 minutes.
Storage and Reheating
Store the assembled cake in an airtight container in the refrigerator for up to 4 days. Let it sit at room temperature for 20–30 minutes before serving to soften the frosting. You can also freeze unfrosted cake layers, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw overnight in the refrigerator before frosting. To reheat individual slices, microwave for 10–15 seconds (without frosting) or warm in a 300°F (150°C) oven for 5 minutes.
Frequently Asked Questions
Can I use almond flour instead of all-purpose flour? No, almond flour would make the cake too dense and oily. This recipe relies on all-purpose flour for structure.
Why is my cake dry? Overbaking is the most common cause. Check the cake at 28 minutes and remove as soon as the toothpick comes out clean. Also, make sure you measure the flour correctly (spoon into the cup and level) to avoid adding too much.
Can I make this cake without buttermilk? Yes, use the substitution in the Tips section. The cake will still be moist, but the tangy flavor will be slightly less pronounced.
What is ermine frosting? It’s a cooked flour-milk paste beaten with butter and sugar. It’s less sweet than buttercream and holds its shape well, making it ideal for piping.
Can I use a different extract? Yes, you can replace almond extract with vanilla or a combination of vanilla and a little amaretto liqueur. Keep in mind that almond extract is strong, so if you use less, the flavor will be milder.
How do I prevent the cake from sticking to the pan? Grease the pans thoroughly and dust with flour, or line the bottoms with parchment paper. Let the cakes cool in the pan for 10 minutes before inverting.
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- Vacuum Sealing Cheese: Step-by-Step Guide
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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