Real Recipes From Real Home Cooks ®

toasted almond cake

Recipe by
Nancy Johnson
Gadsden, AL

I cut each layer in half to make this a four layer cake. The frosting/filling finishes off this cake. I have also substituted 1/4 cup amaretto liquor and 1 tsp. vanilla extract for the almond extract.

yield 12 serving(s)
prep time 15 Min
cook time 25 Min
method Bake

Ingredients For toasted almond cake

  • 2 1/2 c
    cake flour
  • 1 Tbsp
    baking powder
  • 1/2 tsp
    salt
  • 1/2 c
    butter, softened
  • 1 1/2 c
    sugar
  • 2 lg
    eggs
  • 1/4 c
    kahula
  • 1 c
    half and half
  • 1 1/2 tsp
    almond extract
  • FROSTING AND FILLING
  • 8 oz
    marscapone cheese
  • 8 oz
    cream cheese
  • 1 1/2 c
    confectioners sugar
  • 3/4 tsp
    almond extract
  • 1 1/4 c
    heavy whipping cream
  • TOPPING
  • 1/2 c
    chopped almonds
  • 1 c
    shredded coconut

How To Make toasted almond cake

  • 1
    Sift together flour, baking powder, salt and sugar. Cut in butter until fine crumbs form.
  • 2
    Add eggs, kahula, half and half and almond extract. Beat at low speed for one minute, then high speed for about two minutes scraping the bowl.
  • 3
    Pour into greased and floured 2-9 inch round pans or 1 9x13 pan. Bake 25 minutes at 350 degrees or until toothpick comes out clean.
  • 4
    Cool completely before frosting.
  • 5
    Combine ingredients for frosting and mix well. Frosting is used for filling in between layers. I usually cut each layer in half and have frosting in between each layer but you can make it a regular two layer cake. I frost both the top and sides of cake.
  • 6
    Take the chopped almonds, and shredded coconut and spread across the top of the cake.

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