This cake is a sure showstopper! A fluffy almond cake filled with luscious almond buttercream… mmm, yum. You can never go wrong with cake.
4-Layer Almond Cake with Almond Buttercream Frosting
Ingredients
Cake
- 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
Buttercream
- 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
Decorations
- Sprinkles
- Red heart-shaped lollipops
Instructions
- Preheat oven 350°F.
- Grease and flour 4 x 7" round cake pans, line the bottoms with parchment paper.
Cake
- 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.
Buttercream
- 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.
Assembly
- 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.
Tried this recipe?Let us know how it was!