Easy Almond Sour Cream Layer Cake

Indulge in the rich, nutty flavors of this Easy Almond Sour Cream Layer Cake, a show-stopping dessert perfect for any occasion. Combining fluffy, tender layers of cake with a hint of almond extract, this recipe is elevated by the addition of sour cream for unparalleled moisture and a soft crumb. The smooth buttercream frosting, infused with both vanilla and almond extracts, pairs beautifully with a final garnish of toasted sliced almonds for added crunch and depth. Ready in just under an hour, this 12-serving cake is simple yet elegant, making it the ideal centerpiece for birthdays, holidays, or casual gatherings. Whether you're a seasoned baker or a beginner, this irresistibly moist almond cake is your next must-try recipe!

Nutriscore Rating: 35/100

Prep Time:25 mins

Cook Time:30 mins

Total Time:55 mins

Servings: 12

Ingredients

• 226 grams Unsalted butter
• 400 grams Granulated sugar
• 4 large Eggs
• 2 teaspoons Vanilla extract
• 1 teaspoon Almond extract
• 280 grams All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoon Salt
• 240 grams Sour cream
• 60 milliliters Whole milk
• 50 grams Sliced almonds
• 115 grams Butter (for frosting)
• 300 grams Powdered sugar
• 2 tablespoons Milk (for frosting)
• 1 teaspoon Vanilla extract (for frosting)
• 0.5 teaspoon Almond extract (for frosting)

Directions

Step 1

Preheat your oven to 175°C (350°F). Grease and flour two 8-inch round cake pans or line the bottoms with parchment paper.

Step 2

In a large mixing bowl, beat the unsalted butter and granulated sugar on medium speed until light and fluffy, about 3-5 minutes.

Step 3

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and almond extract.

Step 4

In a separate bowl, whisk together all-purpose flour, baking powder, and salt.

Step 5

In another small bowl, whisk together the sour cream and whole milk until smooth.

Step 6

Add one-third of the dry ingredients to the butter mixture and beat just until combined. Add half of the sour cream mixture and mix. Repeat, alternating dry and wet ingredients, ending with the dry ingredients.

Step 7

Divide the batter evenly between the prepared cake pans. Smooth the tops with a spatula.

Step 8

Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Step 9

Let the cakes cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

Step 10

To make the frosting, beat the butter until creamy. Gradually add the powdered sugar, milk, vanilla extract, and almond extract. Beat on medium speed until smooth and fluffy.

Step 11

If desired, toast the sliced almonds in a dry skillet over medium heat until golden and fragrant, about 2-3 minutes.

Step 12

Once the cakes are completely cool, frost the top of one layer, then place the second layer on top. Frost the entire cake, smoothing the sides and top.

Step 13

Decorate with the toasted sliced almonds around the sides or on top of the cake. Slice and serve!

Nutrition Facts

Serving size	1934.6 grams (1934.6g)

Amount per serving	% Daily Value*
Calories	7362

Total Fat 385.60g	494%
Saturated Fat 214.70g	1074%
Polyunsaturated Fat 0.10g
Cholesterol 1629mg	543%
Sodium 2611mg	114%
Total Carbohydrate 951.00g	346%
Dietary Fiber 14.30g	51%
Total Sugars 718.50g
Protein 77.50g	155%

Vitamin D 281IU	1404%
Calcium 811mg	62%
Iron 19mg	103%
Potassium 1201mg	26%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.8%

Protein: 4.1%

Carbs: 50.2%