Royal Almond Cream Cake

Royal Almond Cream Cake is soft, buttery and beautifully almond-flavoured. A lovely layer cake for afternoon tea, birthdays and family gatherings.

This Royal Almond Cream Cake combines a soft butter cake with creamy almond icing. The flavour is delicate enough for tea time but special enough for celebrations. Are you an almond cake fan?

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This Almond Cream Cake has a soft, buttery crumb and plenty of almond flavour. Would you keep the icing simple or decorate the top?

Why You Will Love and Enjoy This Royal Almond Cream Cake

• This cake keeps things simple, with buttery layers, lovely almond flavour and creamy icing. It’s the kind of homemade cake that works just as well with afternoon tea as it does for a family celebration.
• Soft, tender and buttery crumb
• Easy almond flavour you can customize
• Creamy icing sandwiched between two simple cake layers
• Uses everyday baking ingredients
• Can be made ahead and frozen without the icing

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Additional Information and Tips

• What size cake tins should be used? Use two 20 cm round cake tins for the quantities given. If your tins are a different size, keep an eye on the baking time because thinner or deeper layers will bake at different rates.
• How do I know when the cake is done? Start checking at 20 minutes. Insert a knife or skewer into the centre. It should come out clean or with a few moist crumbs, and the cake should look set in the middle.
• Why does the recipe give a range for the sugar? The original recipe allows between 1/2 cup and 1 cup sugar. Use 1/2 cup for a less sweet cake or increase it to suit your taste.
• How much milk should I use? Begin with 1 cup milk. If the batter is very thick and difficult to spoon into the tins, add up to 1/4 cup extra milk gradually. You may not need all of it.
• Can I use regular large eggs? Yes. Extra-large eggs are specified in the recipe, but large eggs will work. The batter may be slightly different in consistency, so judge whether extra milk is actually needed rather than adding it automatically.
• What if my butter is too hard? Let the butter soften at room temperature before mixing. It should be soft enough to beat smoothly but shouldn’t be melted.
• Why must the cake be completely cool before icing? Warm cake will soften the butter icing and can make it slide between the layers or run over the sides. Give both layers plenty of time to cool completely before assembling.
• Can I make the almond flavour stronger? Yes. Use up to 2 tsp almond essence in the cake and 1 tsp in the icing. For a gentler flavour, use the lower amount in the cake.
• Can I use vanilla instead of almond essence? Yes. Vanilla essence can replace the almond essence, although the finished cake will have a different flavour.
• Can I use less icing? Yes. Make half the icing if you want a lighter finish, or use it just between the layers and across the top.
• Can I ice the sides? Absolutely. The recipe uses the icing to sandwich the layers and cover the top, but you can spread the remaining icing around the sides if you prefer a fully iced cake.
• Can I freeze the cake? Yes. The unfrosted cake layers freeze well. Cool them completely, wrap each layer securely and freeze for up to 2 months. Thaw completely before icing. The finished iced cake can also be frozen, although the icing may not have quite the same smooth texture after thawing.
• How should I store the finished cake? Keep the cake in an airtight container at room temperature for up to 2 days if your kitchen is cool. For longer storage, refrigerate it for up to 5 days. Let it come closer to room temperature before serving for the best texture.
• Can I make the cake ahead? Yes. The cake layers can be baked a day ahead and kept well wrapped once completely cooled. Make the icing and assemble the cake when you’re ready to serve it.

Royal Almond Cream Cake delivers soft buttery layers with a creamy almond icing that’s easy to love. Its tender crumb, adjustable almond flavour and simple preparation make it an inviting cake to bake when afternoon tea, a family gathering or a proper slice of homemade cake is calling.