Almond Layer 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.