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Melissa Kalbfleisch - Hymns & Home

Almond Einkorn Cake With Vanilla Almond Buttercream Frosting

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Servings: 12 people
Course: Dessert
Ingredients Equipment Method Notes

Ingredients
  

Almond Einkorn Cake
  • 3¼ cups all-purpose einkorn flour (368g)
  • 3 tsp baking powder
  • ¼ tsp salt
  • 13 TBSP unsalted butter, softened (185g)
  • 1¾ cups granulated sugar (362g)
  • 3 large eggs, room temperature (~184g)
  • 1 tsp pure vanilla extract
  • 1 tsp pure almond extract
  • ¾ cup whole milk, room temperature (185g)
Vanilla Almond Buttercream
  • 1 cup (2 sticks) unsalted butter, softened (226g)
  • 1 tsp pure vanilla extract
  • 1 tsp pure almond extract
  • 6 cups powdered sugar (~720g)
  • ¼-½ cup whole milk (60-120g)
Decorations
  • 1-1½ cups toasted sliced almonds optional
  • fruit (strawberries, raspberries, blueberries) optional

Equipment

  • 2 6-inch cake pans
  • Parchment paper

Method
 

Almond Einkorn Cake
  1. Set oven rack to middle position. Preheat oven to 350 °F.
  2. Grease the the cake pans with butter or nonstick cooking spray. Line bottoms of the pans with parchment rounds and grease again.
  3. In a large bowl, whisk together einkorn, baking powder, and salt. Set aside.
  4. Using an electric mixer (stand or handheld), cream together the butter and sugar until smooth.
  5. With mixer running on low, beat in one egg at a time, fully incorporating before adding the next egg.
  6. Beat in vanilla and almond extracts.
  7. With mixer still on low, beat in ⅓ of the dry mixture followed by ½ of the milk. Continue alternating until all the dry ingredients and milk are just incorporated. Don't over-mix.
  8. Divide batter between pans (use a food scale to get the even). Bake until cake is set and a toothpick inserted into the center comes out clean, approximately 40-45 minutes.
  9. Let cakes cool in the pans for 10 minutes. Run a knife around the edges of the pans to ensure the cake comes out cleanly. Place cakes on wire racks and cool completely before frosting.
Buttercream Frosting
  1. With an electric mixer (stand or handheld), beat butter until smooth.
  2. Beat in vanilla and almond extracts.
  3. Beat in powdered sugar ½ cup at a time, fulling incorporating before adding more. Mixture will get quite thick.
  4. Add in milk a little at a time until desired consistency is reached. You may not need all the milk depending on how thick you want the frosting.
Assembly
  1. Once cakes are completely cool, slice each in half horizontally using a serrated knife.
  2. Alternate layers of cake and frosting. Frost outside as desired.
  3. If using sliced almonds, gently press them into the sides of the frosted cake to adhere. Top with berries if desired.

Notes

Frosting recipe makes enough to create a 4-layer cake with the outside completely frosted. If creating a "naked cake" as shown in the photos, you will have frosting leftover. If you like super thick frosting on your cake, you may want to double the frosting recipe.