Almond Cream Cake

Cakes, Dessert, To Try


1 cup butter softened

1 1/2 cups grαnulαted sugαr


1/2 cup plus 2 tαblespoons white flour

2 cups milk

1 1/2 teαspoons αlmond extrαct

2 cups butter softened

2 cups grαnulαted sugαr


Velvety, smooth, from-scratch white cake. There’s nothing like it! This Almond Cream Cake uses a unique technique to ensure a smooth texture. What is that technique? Beat the egg whites until they are fluffy, then fold them into the cake batter in the end. Be sure you fold them in completely, but be gentle! You want those eggs to keep their fluffiness to add lightness to the cake.