Almond cream cake recipe

This homemade Almond Layer Cake is so moist and soft with wonderful almond flavor! If you love almond desserts, you will love this cake!

The White Almond Wedding Cake is a classic, elegant dessert perfect for special occasions. With its tender crumb, delicate almond flavor, and rich, creamy frosting, this cake is sure to impress guests and leave lasting memories. Ideal for weddings, anniversaries, or any celebration, this cake is as delicious as it is beautiful.

Moist and velvety, this Almond Cream Cake has a homemade cooked, whipped frosting that pairs perfectly with the almond cake.

This delicious recipe consists of moist almond cake layers with a flavorful almond cream cheese frosting!

This toasted almond cream cake has 2 layers of moist, soft almond vanilla cake. It's frosted with smooth almond buttercream and covered in almond slices! This cake is packed with almond flavor from almond extract and is super easy to decorate. It's moist, fluffy, and so delicious!

White Almond Sour Cream Cake is an easy cake recipe that uses a white cake mix! The cake is moist, delicious, and has amazing almond flavor. If you are looking for a wedding cake recipe, this is a great one to try!

This post is sponsored by Challenge Butter, but all opinions are my own. This Almond Cream Cake is a tender, velvety and moist almond cake that's covered in a whipped cream cheese almond frosting! It's light,

Moist and velvety, this Almond Cream Cake has a homemade cooked, whipped frosting that pairs perfectly with the almond cake.

WASC cake or "white almond sour cream cake" has been used for years and adapted many times and is an easy way to make a box cake taste more like scratch.

I made my daughter's wedding cake using this recipe. It turned out fantastic. The texture is just perfect for a wedding cake -- not too fluffy so it breaks from the weight, but also not overly dense. The flavor, texture and moistness were just right. I made two batches of the batter for a three-tiered wedding cake using 14", 10" and 6" pans that were 3-inches deep. I had enough extra batter for a 9" layer (not a deep pan). This recipe was originally created by Rebecca Sutterby.