Almond Custard Cake

Okay, so imagine this—soft almond cake with a creamy custard layer right in the middle. I mean, it’s like two treats in one bite. The smell alone makes the whole kitchen feel cozy.

When I made it the first time, I couldn’t stop sneaking little slices. The custard melts in with the cake, and the almond flavor is just so warm. It’s sweet but not too much, and it feels kind of fancy without being hard.

I love that it looks like something from a bakery, but I can make it at home with stuff I already have. It’s one of those cakes that makes family and friends ask for seconds. And honestly, it’s fun to see their faces light up.

So, if you’re craving a dessert that’s simple but special, this almond custard cake is the one. Let’s walk through it together step by step. You’ll be glad you tried it.

Why You’ll Love This Recipe

• A Reader’s Favorite: This almond custard cake has received rave reviews from those who have tried it! One reader even said, “This cake is like a slice of heaven!”
• Perfectly Moist and Creamy: The combination of the almond flour in the cake and the rich, silky custard filling creates a texture that’s melt-in-your-mouth good.
• Make-Ahead Friendly: This cake is perfect for preparing ahead of time. Bake it one day, frost it the next, and store it in the fridge until ready to serve!
• Elegant Yet Easy: With simple, everyday ingredients, this cake looks and tastes like it came from a bakery. It’s easy to make but has a wow-factor that will make you feel like a professional baker.
• Customizable: You can tweak the recipe to your liking—add different fruits for garnish or experiment with the flavor of the custard (coconut, vanilla, etc.). The possibilities are endless!

Required Kitchen Tools

Before we jump into the ingredients and steps, let’s take a quick look at the kitchen tools you’ll need to make this Almond Custard Cake.

• Mixing Bowls: For combining the ingredients for both the cake and custard.
• Whisk: To blend the wet ingredients for the cake and custard filling smoothly.
• Electric Mixer: For beating the butter and sugar to perfection.
• Measuring Cups and Spoons: For accurately measuring the ingredients.
• Baking Pan: A 9-inch round cake pan works best for this recipe.
• Saucepan: To cook the custard mixture to the perfect consistency.
• Cooling Rack: To cool the cake layers before frosting.
• Spatula: To spread the frosting smoothly on the cake.

Ingredients

Here’s a list of the key ingredients you’ll need to make this almond custard cake:

Cake Layers:

• 2 1/2 cups all-purpose flour: The base of the cake.
• 2 1/2 tsp baking powder: For leavening the cake and making it rise.
• 1/2 tsp salt: To enhance the flavors in the cake.
• 3/4 cup unsalted butter, room temperature: For a tender and rich cake texture.
• 1 3/4 cups granulated sugar: To sweeten the cake.
• 1 tsp almond extract: This is the star flavor in the cake, adding an authentic almond taste.
• 1 tsp vanilla extract: Adds a depth of flavor and complements the almond extract.
• 4 large eggs: For structure and moisture.
• 1 cup whole milk: Keeps the cake moist.
• 1/2 cup sour cream: For added richness and moisture.
• 1/2 cup almond flour: Gives the cake an almondy taste and a tender crumb.

Almond Custard Filling:

• 2 cups milk: Forms the base of the custard.
• 1/2 cup granulated sugar: For sweetness.
• 1/4 cup cornstarch: Helps to thicken the custard.
• 4 large egg yolks: For richness and texture.
• 2 tsp almond extract: Enhances the almond flavor in the custard.
• 1 tbsp unsalted butter: Adds creaminess and helps the custard come together.

Frosting:

• 1 cup unsalted butter, room temperature: For a smooth and creamy frosting.
• 4 cups powdered sugar: To give the frosting sweetness and thickness.
• 2 tsp almond extract: To tie in the almond flavor with the frosting.
• 4-5 tbsp heavy cream: To achieve the right consistency for spreading the frosting.

Garnish:

• Sliced almonds, toasted: For a crunchy, nutty topping that adds both flavor and visual appeal.
• Fresh berries (optional): For a pop of color and added freshness.

Variations for Almond Custard Cake

This recipe is already a treat, but if you want to get a little creative, here are some variations you can try:

• Add Different Flavors to the Custard: While the almond flavor is traditional, you can switch things up by infusing the custard with different flavors such as vanilla or even coconut for a tropical twist.
• Top with Fresh Fruit: Add fresh berries like raspberries, strawberries, or blueberries on top of the cake for added color and a burst of freshness.
• Make It Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend, and swap the sour cream with a dairy-free option.
• Try Different Nuts: For an extra crunch, you could add chopped hazelnuts or pistachios to the almond flour in the cake layers or as a garnish.

Step-by-Step Instructions

1. Preheat the Oven and Prepare the Cake Pans

Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper. This will ensure the cake doesn’t stick and will come out easily once baked.

2. Make the Cake Layers

In a large mixing bowl, whisk together the flour, baking powder, and salt. Set this dry mixture aside.

In another bowl, beat the butter and granulated sugar using an electric mixer until light and fluffy. This will take about 3-4 minutes. Next, add the almond extract and vanilla extract, and continue to mix until fully incorporated.

Add the eggs one at a time, mixing well after each addition. Once the eggs are fully combined, alternate adding the dry ingredients and the milk and sour cream, beginning and ending with the dry ingredients. Stir gently until the batter is just combined, being careful not to overmix.

Finally, fold in the almond flour, giving the cake an extra almondy texture. Pour the batter evenly into the prepared cake pans.

3. Bake the Cake

Place the cake pans in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.

4. Prepare the Almond Custard Filling

While the cake layers are cooling, it’s time to prepare the almond custard filling. In a saucepan over medium heat, combine the milk, granulated sugar, and cornstarch. Whisk until the mixture is smooth.

In a separate bowl, whisk the egg yolks. Gradually add a little of the hot milk mixture into the egg yolks while whisking constantly to temper the eggs. Slowly pour the egg yolk mixture back into the saucepan with the remaining milk mixture, whisking continuously.

Cook the custard over medium heat, whisking constantly until it thickens, which should take about 5-7 minutes. Once thickened, remove the saucepan from the heat and stir in the almond extract and unsalted butter. Allow the custard to cool slightly before using.

5. Frost the Cake

Once the cakes are completely cool, it’s time to frost. Start by spreading a layer of the almond custard filling onto the top of one cake layer. Place the second cake layer on top.

In a separate bowl, beat the butter for the frosting until it’s light and fluffy. Gradually add the powdered sugar, mixing well until the frosting is smooth and creamy. Add the almond extract and heavy cream, and continue mixing until the frosting reaches a spreadable consistency.

Frost the top and sides of the cake with the almond frosting, smoothing it out with a spatula. Garnish with toasted sliced almonds and fresh berries (if desired) for a beautiful finish.

How to Serve Almond Custard Cake

Once your cake is frosted and garnished, it’s time to serve! Here’s how you can present it:

• As a Special Dessert: This cake is the perfect way to end a special meal or celebration. It pairs wonderfully with a cup of coffee or tea.
• For Birthdays or Gatherings: Serve it for birthday parties or family get-togethers to impress your guests with its elegant presentation.
• With a Side of Berries: The cake tastes delicious with fresh berries on the side. It’s a refreshing contrast to the richness of the cake and custard.

Storing Almond Custard Cake

• Unfrosted Cake Layers: If you have leftover cake layers that are unfrosted, wrap them tightly in plastic wrap and store them at room temperature for up to 3 days.
• Frosted Cake: Keep the frosted cake in an airtight container in the refrigerator for 3-4 days. Be sure to bring the cake to room temperature before serving for the best flavor and texture.
• Freezing: You can freeze the cake layers (frosted or unfrosted) for up to 3 months. Wrap the layers tightly in plastic wrap and foil before placing them in the freezer.

Nutrition

Here’s a basic breakdown of the nutrition for each slice (based on 12 servings):

Nutrient	Amount
Calories	420
Total Fat	22g
Saturated Fat	12g
Carbohydrates	58g
Fiber	2g
Sugars	35g
Protein	4g
Cholesterol	75mg
Sodium	125mg

Conclusion

This Almond Custard Cake is a show-stopping dessert that will win hearts at any event. The fluffy, moist cake combined with the rich almond custard filling and creamy frosting creates a decadent treat that is guaranteed to satisfy your sweet tooth. Whether you’re baking it for a special occasion or simply enjoying it with a cup of tea, this cake is sure to leave a lasting impression!

FAQ About Almond Custard Cake

Can I make Almond Custard Cake ahead of time?
Yes! You can bake the cake a day in advance. Just keep it covered in the fridge, then bring it to room temperature before serving for the best texture.

How do I store leftovers?
Store leftover cake in an airtight container in the refrigerator for up to 3 days. Since it has a custard layer, refrigeration is best for freshness and food safety.

Can I freeze Almond Custard Cake?
Yes, you can freeze it. Wrap individual slices tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months. Thaw overnight in the fridge before serving.

Can I use almond flour instead of all-purpose flour?
Not completely. Almond flour won’t provide the same structure as all-purpose flour. If you’d like more almond flavor, it’s best to add ground almonds or almond meal in small amounts along with the regular flour.

Can I use store-bought custard instead of homemade?
Yes! If you’re short on time, you can use a thick store-bought custard or pudding as the filling. Just make sure it isn’t too runny.

How can I make this cake extra special?
Top it with a drizzle of warm almond glaze, sprinkle with toasted almonds, or even serve with a scoop of vanilla ice cream for a decadent touch.