White Almond Cake with Chocolate Buttercream









This was our Christmas cake.  What's funny, is that my family thought it was fake.  It was sitting under a glass dome in our dining room, all fancy with buttercream piping and Ferrero Rocher candy, and apparently, it gave the appearance of a prop cake, or something.  As though I would have anything but real cake sitting around to tempt guests.

After informing them that it was, in fact, meant to be eaten, they finally dug in.  And although the chocolate cream pie was everyone's clear favorite out of the five or six desserts I made, seconded by the apple rhubarb pie with crumb topping, layer cakes with buttercream always have a special place in my heart.

For some reason, I'm writing this post at 2 am and wondering why I am still awake. So, I'll say goodnight, and I hope my dreams tonight are filled with cake.



White Almond Cake with Chocolate Buttercream

Cake.
  • 2 3/4 cups cake flour
  • 1 3/4 cups granulated sugar
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 4 egg whites
  • 1 1/2 cups whole milk
  • 1 cup sour cream
  • 1 tablespoon white distilled vinegar
  • 1 tablespoon almond extract
Buttercream.
  • 2 cups unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1 tablespoon meringue powder
  • 2 teaspoons almond extract
  • 1 teaspoon vanilla
  • 3-4 tablespoons milk or cream

Cake.
Preheat the oven to 350.  Spray three 8-inch pans with non-stick spray.

In a large mixing bowl, combine the flour, sugar, baking soda, baking powder and salt.

In a separate bowl (clean and grease-free), whip the egg whites with an electric mixer until soft peaks form.  Whip for another minute or two until the whites are not quite stiff, but stay on the beaters when you lift them up.  The whites should still be quite wet, not dry.

Add the milk, sour cream, vinegar and almond extract to the dry ingredients and whisk vigorously for about two minutes until well combined.  Gently fold in the whipped egg whites in three additions for a light and airy batter.

Divide the batter between the pans.  Bake for about 18-22 minutes, until risen and a toothpick comes out clean.  Set the pans on wire racks, cover loosely with a clean kitchen towel and cool completely before frosting.

Buttercream.
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter until smooth.  In a separate bowl, combine the powdered sugar, cocoa powder, salt and meringue powder.  With the mixer on low, add by spoonfuls until combined.  Add the extracts and the milk, then whip on medium high for about 5 minutes, until light and fluffy.

Recipe from Curly Girl Kitchen