Coffee and Almond Layer Cake
A bold yet classy dessert featuring coffee-infused sponge cake layered with almond cream, ideal for special occasions or emotional breakdowns.
Ingredients
For the Cake Layers:
- 1 ½ cups all-purpose flour
- 1 cup sugar
- ½ cup unsalted butter softened
- 2 eggs
- ½ cup strong brewed coffee cooled
- 1 teaspoon almond extract
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup plain yogurt or sour cream
For the Almond Frosting:
- 1 cup unsalted butter room temperature
- 2 ½ cups powdered sugar
- ½ teaspoon almond extract
- 2 –3 tablespoons heavy cream
- Pinch of salt
- ¼ cup finely chopped toasted almonds for topping
Instructions
Cake:
- Preheat oven to 350°F and prep two pans with parchment and spray.
- Mix flour, baking powder, baking soda, and salt in a bowl.
- In a second bowl, cream butter and sugar until pale and fluffy.
- Add eggs one at a time, then stir in almond extract and coffee.
- Fold in dry ingredients, then add yogurt. Stir until just combined.
- Divide batter evenly between pans and bake for 30–35 minutes.
- Cool cakes in pans for 10 minutes, then transfer to wire racks.
Frosting:
- Beat butter until creamy (about 2 minutes).
- Add powdered sugar gradually, mixing until smooth.
- Stir in almond extract, cream, and salt until spreadable.
- Frost cooled cakes and stack with drama.
- Sprinkle chopped almonds like you’re a dessert god.
Notes
Nutritional Values (Per Serving)
- Calories: 410
- Total Fat: 21g
- Saturated Fat: 12g
- Carbohydrates: 52g
- Fiber: 1.5g
- Protein: 5g
Vitamins and Minerals (Per Serving)
- Calcium: 6%
- Iron: 9%
- Vitamin A: 7%
- Magnesium: 4%
- Potassium: 3%
Additional Notes/Tips to Enhance Flavor
- Toast the almonds—it’s non-negotiable.
- Add a dash of cinnamon for surprise warmth.
- Want next-level flavor? Swap half the coffee with hazelnut liqueur.
- Chill the frosted cake for 30 minutes before slicing.
- Don’t forget espresso on the side—it’s called pairing, darling.