Almond and White Chocolate Cake
A deliciously moist and fluffy almond and white chocolate cake that's perfect for celebrations or a cozy treat. The rich nuttiness of almonds blends beautifully with the creamy sweetness of white chocolate, creating a dessert that's luxurious yet easy to bake at home.
Equipment
- Electric Mixer
- Mixing bowls
- Rubber Spatula
- 8-inch or 9-inch Round Cake Pans (2)
- Parchment paper
- Wire cooling rack
- Measuring cups and spoons
- Serrated Knife (optional, for leveling)
- Whisk
Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup ground almonds almond flour
- 1 cup white chocolate chopped
- 1 cup unsalted butter softened
- 1¼ cups granulated sugar
- 4 large eggs
- 2 teaspoons vanilla extract
- ¾ cup whole milk
Instructions
- Preheat oven to 350°F (175°C). Grease and line two cake pans with parchment paper.
- Cream butter and sugar together until light and fluffy.
- Add eggs one at a time, beating well after each. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, salt, and ground almonds.
- Gradually add dry ingredients to the wet mixture, alternating with milk. Start and end with dry ingredients.
- Fold in chopped white chocolate gently with a spatula.
- Divide batter evenly between the prepared pans.
- Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
- Decorate with frosting, slivered almonds, or fresh berries as desired!
Notes
Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temp for a smoother batter.
Don't Overmix: Gently fold your batter for a tender crumb.
Storage: Store covered at room temp for 2 days, or refrigerate up to 5 days.
Optional: Brush layers with simple syrup for extra moisture.