Almond-Scented White Cake

Almond-Scented White Cake

Almond-Scented White Cake is rated 4.6 out of 5 by 11.
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Prep Time: 60 minutes
Cook Time: 30 minutes
Servings: 10 to 12 Makes one 9-inch cake; serves 10 to 12.

Ingredients:

  • 2 cups unbleached all-purpose flour
  • 1 Tbs. baking powder
  • 1/2 tsp. salt
  • 12 Tbs. (1 1/2 sticks) unsalted butter, at room temperature
  • 1 1/2 cups sugar
  • 2 tsp. vanilla extract
  • 1 tsp. almond extract
  • 1 cup milk
  • 5 egg whites, at room temperature
  • 3/4 cup raspberry preserves, melted
  • Raspberries (optional)
  • 1 1/4 cups sliced almonds, lightly toasted and cooled
  •   

For the cream cheese frosting:

  • 1 lb. cream cheese, at room temperature
  • 6 Tbs. (3/4 stick) unsalted butter, at room temperature
  • 1 1/4 cups confectioners’ sugar
  • 1 1/2 tsp. vanilla extract
  • 1 1/2 tsp. almond extract

Directions:

Position a rack in the middle of an oven and preheat to 350ºF. Butter and flour 2 round cake pans each 9 inches in diameter and 1 1/2 inches deep.

In a medium bowl, sift together the flour, baking powder and salt. In a large bowl, using an electric mixer set on medium-high speed, beat the butter until light. Gradually add the sugar, beating until well blended. Beat in the vanilla and almond extracts. Reduce the speed to low and, dividing the flour mixture into 3 batches, beat the flour mixture into the butter mixture alternately with the milk just until combined.

In a large bowl, using an electric mixer fitted with clean, dry beaters and set on high speed, beat the egg whites until stiff peaks form. Using a rubber spatula, gently fold the beaten whites into the batter just until incorporated. Divide the batter between the prepared pans; smooth with the spatula.

Bake until a toothpick inserted into the centers comes out clean, about 30 minutes. Transfer to racks and let cool in the pans for 10 minutes. Run a sharp knife around the pan sides to loosen the cakes. Invert onto racks and let cool completely.

Meanwhile, make the cream cheese frosting: In a large bowl, combine the cream cheese and butter. Using an electric mixer set on medium-high speed, beat until smooth. Reduce the speed to low, add the confectioners' sugar and again beat until smooth. Beat in the vanilla and almond extracts until well blended.

Using a long serrated knife, cut each cake in half horizontally. Place 1 layer on a plate. Spread 1/2 cup of the frosting over the top, then drizzle on 1/4 cup of the melted preserves. Top with another cake layer and repeat with the same amounts of frosting and preserves. Top with a third cake layer and again repeat with the same amounts of frosting and preserves. Top with the fourth cake layer, cut side down.

Spread the remaining frosting over the top and sides. Ring the top with raspberries, if using, and press the toasted almonds onto the sides.

Serve immediately, or cover with a cake dome and refrigerate for up to 1 day. Bring to room temperature before serving.
Makes one 9-inch cake; serves 10 to 12.
Adapted from Williams-Sonoma Kitchen Library Series, Cakes, Cupcakes & Cheesecakes, by Sarah Tenaglia (Time-Life Books, 1995).
Rated 5 out of 5 by from Amazing recipe! This cake turned out fantastic, I think is one of the best cakes I've ever made. Made it for my MIL and everybody had to have a second slice! I didn't use almond extract, just added extra vanilla.
Date published: 2017-04-24
Rated 4 out of 5 by from Forgiving recipe I didn't do the frosting, just the cake, which turned out very well. The only reason I'm giving it 4 stars is because I didn't do the whole recipe as is. Still it is a very forgiving recipe. I forgot the milk, used 6 egg whites (since that's what I had leftover), and I used 8" cake pans. The downside of me not following the recipe exactly is that I was only able to do 3 proper layers as one was too thin to use. I used the cherry jam I had with a little plum jam to extend it between all the layers, and on top sweet white cream frosting (1 cup of heavy whipping cream, 1 tsp vanilla, and 2/3 cup powdered sugar). The frosting was simply piled on top and allowed to drip over the sides. I would totally do this cake again for a special occasion as the recipe is written, but for Sunday dinner this was an ideal "winging it" cake too.
Date published: 2015-03-09
Rated 5 out of 5 by from Well worth your time This is a delicious dense cake that is very impressive. I've made it several times now, and most guests usually rave about it. In fact my family members thought I picked it up at our favorite "go to" place. Needless to say, they enjoyed it very much. It's a great special occasion cake and is perfect for the holidays. I also just realized I prefer baking it the day before as it tastes better when the preserves absorb into the cake.
Date published: 2014-08-02
Rated 5 out of 5 by from Excellent Cake! I used the white cake recipe to make boston cream pie and it was delicious. Omitted the almond extract and used buttermilk instead of regular milk. I recommend using parchment paper on the bottom as one of my cakes stuck and I was left with a hole. Luckily I was going to cut up one anyway :) I'm looking forward to trying it with the raspberry filling and cream cheese icing.
Date published: 2014-01-28
Rated 5 out of 5 by from Really good This cake came out really good with the raspberry preserves. The only problem was my two layers didn't rise much even though I followed the recipe exactly and have tried it a few times. I just make twice the recipe when I want the four layers.
Date published: 2014-01-19
Rated 5 out of 5 by from High altitude Love, love, love this recipe. Have made I t several times. I find that living at 5000+ feet I need to reduce the amount of baking powder. I reduce mine by 3/4 tsp. Your altitude adjustment could be different. Suggest contacting your local home extension office.
Date published: 2013-03-25
Rated 5 out of 5 by from Great special occasion cake! I made this for a friend's birthday party and everyone loved it and was impressed. The 4 layers look lovely and the combination of the raspberry preserves and almond frosting is great with the moist cake. Given that it was a party I only got to eat one slice myself, so 5 days later I made it the whole cake again just for us. Leftovers at the office were a big hit and I've been asked for the recipe more than once. Will be making this one of my repertoire cakes for sure.
Date published: 2012-12-17
Rated 5 out of 5 by from Nothing left, but crumbs. This was an easy and delicous recipe! The raspberries are a light and lovely treat. Nothing was left after supper but the crumbs! Thank you!
Date published: 2012-10-15
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