Cake confession: I most look forward to weddings for cake. Does that make me a bad person? Probably, but it’s true. Sink your teeth in cake and frosting’s hard to come by, so I’m all over occasions that warrant worthwhile cake.
This baby features three layers of fluffed almond orange clove cake, spiced whipped cream cheese and colorful fruit, making one festive dessert.
Cake, usually an easy feat. Add ingredients, mix, bake.
Cake in altitude, usually more of a challenge, but overcome, mix and bake.
This cake, holy smokes! Different from any attempted. Last checked this is a standard white, oh no… to the tune of three layers, four times.
Three times, we almost gave up.
Four times a charm
As when gotten, homemade cake is easy and worthwhile!
Makes for the Best Cake
Cake flour – for a “melt in your mouth” crumb, use some today.
Butter and sugar – cream together for three to four minutes (or one to one and a half songs). The color will lighten and texture, fluff.
Acidity – in white cake and at altitude especially, cakes need acidity by way of buttermilk, sour cream, or yogurt.
Flavor and Spice – what strikes your fancy? Almond, orange and berries speak summer. Clove is year round and ties perfectly, so yes! From cake to whipped cream cheese frosting, sunshine in a cake.
Don’t have cake flour? Me either, so
Let’s Make Cake Flour Together
For 1 cup all-purpose flour, subtract 2 tablespoons, then add 2 tablespoons cornstarch and sift once or twice.
What about buttermilk? Sometimes I have, but mostly no so
Let’s Make Buttermilk Too
Preferred method:
Mix one cup whole or 2% milk with one tablespoon lemon juice, distilled or apple cider vinegar.
Stir until smooth, then let stand at room temperature for 5-10 minutes. The mixture will thicken and curdle a bit.
Other buttermilk substitutions:
Cream of tartar – mix 1 cup milk with 1 3/4 teaspoons cream of tartar, same as above, stir and let stand 5 to 10 minutes until slightly thickened and curdled.
Yogurt – mix 3/4 cup plain 1.5% or higher yogurt with 1/4 cup water and stir.
Sour cream – mix 3/4 cup sour cream with 1/4 cup and stir.
Mix two bowls + one measuring cup
One – flour/baking powder/salt/clove
Two – butter/sugar/then eggs/almond/orange zest
Three – buttermilk
What’s Your Method of Dividing?
scale,
ladle,
measuring cup,
or eye.
After even separation amongst pans, level batter with an (offset) spatula.
Bake, then cool completely
Place the first layer, top side down.
Whipped cream cheese frosting, heaven on a cake
Frosting has to be exceptional. Whipped cream frosting is a favorite, but for a cake requires structure to keep form: enter cream cheese. Fresh whip and cream cheese can’t stand alone, so need help by way of flavor and spice. Almond and clove complement, making a perfect creamy texture for this cake.
Layer with 1/3 whipped cream cheese frosting and sliced fruit.
By layer and like art, create.
To Slice Three Layers
With a long serrated knife,
in a sawing motion,
and with authority =)
For you, and those you love.
~ the red, white, and blue ~
It’s simple but in looking around, seems complex. Look deep into eyes, hear words and internalize stories. Imagine a brother, daughter or best friend — feel the pain in seeing a loved one hurt.
Cake.
Never ending love.
Berry Almond Cake
Ingredients:
Three 8 - inch rounds
- 2½ cups unbleached all-purpose + 1/2 cup cake flour (sea level = 3 cups cake flour)
- 1 teaspoon baking powder (sea level = 1½ teaspoons)
- 1 teaspoon salt
- 1/4 teaspoon ground clove
- 1½ cups or 3 sticks unsalted butter - room temperature
- 2 cups cane sugar
- 3 large eggs - room temperature
- 2½ teaspoons pure almond extract (sea level = 2 teaspoons)
- 1½ teaspoons orange zest, packed
- 1½ cups buttermilk - room temperature
Whipped Cream Cheese Frosting
- 8 ounce or 1 package cream cheese - room temperature
- 1½ cups heavy whipping cream - cold
- 1/3 cup powdered sugar
- 1 teaspoon pure almond extract
- ¼ teaspoon ground clove
Instructions
Berry Almond Cake
- Preheat oven to 350°F.Grease three 8-inch cake pans lightly with the butter wrappers, then line with parchment rings and set aside.
- In a medium bowl, whisk together flour, baking powder, salt, and clove. Set aside.
- In a large bowl and with an electric mixer set to medium, cream butter and sugar until light and fluffy, about 3-4 minutes. During this time, scrape the sides down. Add eggs one at a time, until incorporated, then almond extract and orange zest, mix until smooth. With the mixer still on medium, alternate flour and buttermilk in three batches until just incorporated, beginning and ending with flour.
- The batter will be thick; distribute amongst pans by scale, ladle, measuring cup, or eye. Level the batter with an offset spatula or back of a spoon. Drop each pan flat on the counter to eliminate air bubbles.
- Ovens vary, so bake 23-28 minutes, or until the top is toasty golden, springy to the touch and a toothpick in the center comes out with very few crumbs to clean. Remove cakes and allow to cool on a wire rack for 10 minutes. Carefully invert the cakes from the pans and let cool completely on a wire rack.
- If the cake layers have small domes, carefully trim by using a cake leveler or running a serrated knife in a sawing motion across the tops to create flat, even layers.
Whipped Cream Cheese Frosting
- About 15 minutes before ready to serve, chill a medium-size (preferably deep glass) bowl in the freezer.
- In a small bowl using an electric mixer, beat cream cheese and one tablespoon powdered sugar until light and fluffy, make sure to scrape the sides during this time. Set counter-side while pulling the medium bowl from the freezer. Using the electric mixer again (no need to clean the beaters), start on medium speed and beat cream, remaining powdered sugar, almond extract, and clove until the start of thickening. Increase to medium-high and soft peaks form, then add the whipped cream cheese and continue mixing for another 60-90 seconds. Precious whip is yours! Careful not to deflate in the end by over beating.
Berry Almond Cake Assembly
- Center the first cake layer, bottom side up on a cake plate (or turntable fitted with a greaseproof cake board). With a knife or offset spatula, spread ⅓ of the whipped cream cheese on top. Add and center the second cake layer and spread another ⅓ of whipped cream cheese frosting, then center the top cake layer. Top with whipped cream cheese and spread in circular swirls or pipe a design.
- Garnish with nuts, leaves, flowers, twigs. Cake is a canvas, create a beauty.
Notes
- if wanting a whiter cake, use four egg whites in place of whole eggs.
- a frosted cake will keep well covered in the refrigerator for a couple days.
- before serving, let come to room temperature on the counter.
- two 9" pans can be used to make thicker cakes, just increase the bake time by a few minutes.
SO perfect for the July 4th weekend or the entire summer!!
I hope so Dixie. The cake was the death of us ; ) Through pie and all, never has a dessert caused us so many do-overs. But the feeling of “getting it” and yes, the berries say sunshine and summer ♥️
Seriously, your blog posts and fabulous pictures put the other foodie blogs I follow to shame! I just love the recipes, your commentary and the pictures are beautiful.
Oh Christie, that’s the nicest comment a girl could hear. From the bottom of my heart, thank you. Love you ♥️
Berry almon cake comes among my absolute favorite cakes. The efforts used to make this is worth the taste of it.
Agreed. Almond is a favorite ♥️✨♥️
Like!! Thank you for publishing this awesome article.
Thank you!