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4-Layer Almond Cake with Almond Buttercream Frosting

This cake is a sure showstopper! A fluffy almond cake filled with luscious almond buttercream… mmm, yum. You can never go wrong with cake.

almond cake

AlmondCake (2)

4-Layer Almond Cake with Almond Buttercream Frosting

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Prep Time 30 mins
Cook Time 21 mins
Total Time 51 mins
Course Dessert
Servings 8



  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup Crisco® Vegetable Shortening
  • 1-3/4 cups sugar
  • 1 tsp almond extract
  • 4 egg whites
  • 1-1/3 cups buttermilk


  • 3 cups butter at room temperature
  • 3 lb powdered sugar
  • 1/4 tsp salt
  • 1 tsp almond extract
  • 4 tbsp milk at room temperature
  • 1 cup simple syrup


  • Sprinkles
  • Red heart-shaped lollipops


  • Preheat oven 350°F.
  • Grease and flour 4 x 7" round cake pans, line the bottoms with parchment paper.


  • In large bowl stir flour, baking powder, baking soda and salt in medium bowl until blended.
  • In bowl of mixer beat the shortening in large bowl with mixer on medium-high speed until fluffy.
  • Add sugar and almond extract; beat 1 minute.
  • Add egg whites, one at a time, beating for 30 seconds after each addition.
  • Gradually add flour mixture alternately with buttermilk, beating on low speed after each addition, just until combined. Spread evenly in prepared pans.
  • Bake30 to 35 minutes or until toothpick inserted into center comes out clean.
  • Cool completely.


  • Cream the butter until light and fluffy.
  • Add in the salt and mix.
  • With mixer on low, add in the powdered sugar one spoonful at a time. Slowly add milk as needed.
  • Add in the almond extract and mix on medium speed until completely combine and smooth and creamy.
  • Color as desired.


  • Cut tops off cakes to make them flat.
  • Spread the simple syrup on the tops of the cakes (this really helps maintain the moistness of the cakes and is worth the extra step).
  • Place small dollop of frosting on cake board/plate to hold the cake in place.
  • Place first cake layer on cake board/plate.
  • Spread on a layer of buttercream all the way to the edges.
  • Repeat with the remaining 3 cake layers.
  • Crumb coat the cake and refrigerate at least 45 minutes.
  • Apply final coat of buttercream around the sides and top of the cake.
  • With buttercream still soft apply the sprinkles around the bottom pressing gently so they stick.
  • You may have to manually apply the larger sprinkles if you want them to be arranged a certain way.
  • Pipe swirls around the top and gently push the lollipops down into the center of the swirl so the stick doesn't show.
  • Sprinkle top with additional sprinkles, as desired.
Keyword Almond Cake, Buttercream, Layer cake
Tried this recipe?Let us know how it was!

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