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Almond-Scented White Cake

Name: Almond-Scented White Cake
Prep time: 1 h
Total time: 2 h
Yield: 12
Ingredients: 2 cups unbleached all-purpose flour; 1 tbsp baking powder; 1/2 tsp salt; 12 tbsp (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; 1 lb cream cheese, at room temperature; 6 tbsp (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

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Prep 60 min
Total 2 hr 0 min
Servings 12

Seriously...doesn't that title just make you drool? And the best part is, it tastes as good as it sounds!

By Tablespoon Kitchens

Updated July 15, 2015

Ingredients

Ingredients for Cake:

2 cups unbleached all-purpose flour
1 tbsp baking powder
1/2 tsp salt
12 tbsp (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

Ingredients for the cream cheese frosting:

1 lb cream cheese, at room temperature
6 tbsp (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

Steps

1

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

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.
3

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.
4

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.
5

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.
6

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.
7

Spread the remaining frosting over the top and sides. Ring the top with raspberries, if using, and press the toasted almonds onto the sides.
8

Serve immediately, or cover with a cake dome and refrigerate for up to 1 day. Bring to room temperature before serving.
9

Makes one 9-inch cake