Berry Almond Cake

Sunshine by way of cake!

Course Dessert

Cuisine American

Keyword Cake, Dessert

Servings

Calories 782kcal

Author Jen

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

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.

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.

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.

Cake adapted from this recipe.

Cake 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.