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.