Almond Einkorn Cake With Vanilla Almond Buttercream Frosting
Equipment
- 2 6-inch cake pans
- Parchment paper
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
Instructions
Almond Einkorn Cake
- Set oven rack to middle position. Preheat oven to 350 °F.
- Grease the the cake pans with butter or nonstick cooking spray. Line bottoms of the pans with parchment rounds and grease again.
- In a large bowl, whisk together einkorn, baking powder, and salt. Set aside.
- Using an electric mixer (stand or handheld), cream together the butter and sugar until smooth.
- With mixer running on low, beat in one egg at a time, fully incorporating before adding the next egg.
- Beat in vanilla and almond extracts.
- 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.
- 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.
- 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
- With an electric mixer (stand or handheld), beat butter until smooth.
- Beat in vanilla and almond extracts.
- Beat in powdered sugar ½ cup at a time, fulling incorporating before adding more. Mixture will get quite thick.
- 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
- Once cakes are completely cool, slice each in half horizontally using a serrated knife.
- Alternate layers of cake and frosting. Frost outside as desired.
- 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.