Vanilla Almond Cake w/ Salted Honey Buttercream


vanilla almond cake w/ salted honey buttercream

Total cook time: 1 hour

Ingredients

Vanilla Almond Cake

  • Flour: 1-2/3 cups (215g)

  • Baking Powder: 1-1/2 teaspoons

  • Kosher Salt: 1/2 teaspoon (2g)

  • Granulated Sugar: 1 cup (200g)

  • Unsalted Butter (Room temp): 6 tablespoons (84g)

  • Heavy Cream: 1/2 cup

  • Sour Cream: 1/4 cup

  • Egg (Large): 1 (50g)

  • Vanilla Extract: 1/2 teaspoon

  • Almond Extract: 1/4 teaspoon

Salted Honey Swiss Buttercream

  • Granulated Sugar: 1/2 cup (100 grams)

  • Egg Whites (Large): 2 (60g)

  • Unsalted Butter (Room temperature): 3/4 cup (1-1/2 sticks, 12 tablespoons)

  • Honey: 2 tablespoons

  • Flaky Salt (I like Maldon): 1/2 teaspoon

A Few Notes:

  • This recipe makes one single layer 8x8” square or 9” round.

  • I know dealing with whisking egg whites + sugar over boiling water seems like a lot, but it’s worth it - you’ll never find a more velvety frosting.

  • If your buttercream doesn’t whip up immediately, don’t panic! Just keep whipping.

 

*Special equipment: 8x8” square baking pan, parchment paper

The How To (Cake):

Preheat the oven to 350 degrees F. Grease an 8x8” inch square baking pan and line the bottom with a piece of parchment paper.

In a medium bowl, whisk together the flour, baking powder, and kosher salt.

In the bowl of a stand mixer, cream together the butter and sugar on medium speed for two minutes. Add the sour cream, heavy cream, egg, vanilla extract, and almond extract. Beat on medium speed until mixed. Pour in the dry ingredient mixture and mix on low speed just until incorporated.

Bake at 350 degrees F for 30-35 minutes, until the top of the cake is golden and a tester inserted in the middle comes out dry.

The How To (Buttercream):

Heat a large pot of water until simmering. Whisk together the egg whites and granulated sugar in a heat-proof metal bowl that fits over the pot. Place the bowl over the simmering water (making sure the water doesn't actually touch the bowl). Keep whisking until you can't feel the sugar if you rub it between your finger tips (2-3 minutes).

Transfer the egg white mixture to the bowl of a stand mixer. Using the whisk attachment, beat on medium high speed until mixture doubles in size, turns glossy, and soft peaks form (about 5 minutes).

Add the butter, two tablespoons at a time. Continue whipping on medium high speed until very fluffy (about 5 minutes). Add honey and flaky salt and whip until combined.

The How To (Assembly):

Frost cake once completely cooled. Sprinkle with additional flaky salt, if desired.

Pairs Well With: