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December/January 2019

Almond Layer Cake

We added an almondy spin on a traditional pound cake.

Why This Recipe Works

To create a rich layer cake, we turned to our Easy Almond Pound Cake recipe. Classic pound cake recipes tend to be very particular, requiring ingredients at certain temperatures and finicky mixing methods to ensure a proper emulsion of the eggs and batter. (One wrong step and you end up with a curdled batter and a dense, heavy cake.) For a simpler, foolproof cake, we discovered that hot melted butter (rather than softened) and a food processor were key. The fast-moving blade of the processor plus the hot melted butter emulsified the liquid ingredients quickly before they had a chance to curdle. Sifting the dry ingredients over our emulsified egg mixture in three additions and whisking them after each addition allowed us to incorporate the dry ingredients easily and ensured that no pockets of flour would mar our cake. For an almondy twist on this rich cake, we added almond extract and slivered almonds to the mix when we processed the sugar and eggs.

Instructions

Serves 10 to 12 (Makes enough batter for two 9-inch or three 8-inch cake layers)

2 ¼ cups (9 ounces) cake flour
1 ½ teaspoons baking powder
¾ teaspoon salt
1 ¾ cups plus 2 tablespoons (13 ounces) sugar
6 large eggs, room temperature
5 tablespoons slivered almond
2 ¼ vanilla extract
1 ½ teaspoons almond extract
24 tablespoons (3 sticks) unsalted butter unsalted butter, melted and hot
Nutritional Information

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Instructions

Serves 10 to 12 (Makes enough batter for two 9-inch or three 8-inch cake layers)

We developed this recipe using Softasilk Cake Flour.

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease two 9-inch or three 8-inch round cake pans, line with parchment paper, grease parchment, and flour pans. Whisk flour, baking powder, and salt together in small bowl.

2. Process sugar, eggs, almonds, vanilla, and almond extract in food processor until combined, about 10 seconds. With processor running, add melted butter in steady stream until incorporated. Transfer sugar mixture to large bowl.

3. Sift flour mixture over sugar mixture in 3 additions, whisking to combine after each addition until few streaks of flour remain. Continue to gently whisk batter until almost no lumps remain.

4. Divide cake batter evenly among prepared pans (about 1¾ cups batter per pan). Bake until toothpick inserted in centers comes out clean, 24 to 28 minutes, rotating pans halfway through baking. Let cakes cool in pans on wire rack for 10 minutes. Run paring knife around edges of pans to loosen. Remove cakes from pans, discarding parchment, and let cool completely on rack, about 2 hours.

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JC
JOHN C.
16 days

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too. I've done this using a rimmed sheet pan instead of a skillet and put veggies and potatoes around the chicken for a one-pan meal. Broccoli gets nicely browned and yummy!

Absolutely the best chicken ever, even the breast meat was moist! It's the only way I'll cook a whole chicken again. Simple, easy, quick, no mess - perfect every time. I've used both stainless steel and cast iron pans. great and easy technique for “roasted” chicken. I will say there were no pan juices, just fat in the skillet. Will add to the recipe rotation. Good for family and company dinners too.

MD
MILES D.
JOHN C.
9 days

Amazed this recipe works out as well as it does. Would not have thought that the amount of time under the broiler would have produced a very juicy and favorable chicken with a very crispy crust. Used my 12" Lodge Cast Iron skillet (which can withstand 1000 degree temps to respond to those who wondered if it would work) and it turned out great. A "make again" as my family rates things. This is a great recipe, and I will definitely make it again. My butcher gladly butterflied the chicken for me, therefore I found it to be a fast and easy prep. I used my cast iron skillet- marvellous!

CM
CHARLES M.
11 days

John, wasn't it just amazing chicken? So much better than your typical oven baked chicken and on par if not better than gas or even charcoal grilled. It gets that smokey charcoal tasted and overnight koshering definitely helps, something I do when time permits. First-time I've pierced a whole chicken minus the times I make jerk chicken on the grill. Yup, the cast iron was not an issue.