Almond Cream Cake Delight (Print Version)

# Ingredients:

→ Cake

01 - 2 1/2 cups all-purpose flour
02 - 2 1/2 teaspoons baking powder
03 - 1/2 teaspoon salt
04 - 1 cup unsalted butter, softened
05 - 2 cups granulated sugar
06 - 4 large eggs
07 - 1 teaspoon vanilla extract
08 - 1 1/2 teaspoons almond extract
09 - 1 cup whole milk

→ Frosting

10 - 8 ounces cream cheese, softened
11 - 1/2 cup unsalted butter, softened
12 - 3 cups powdered sugar
13 - 1 teaspoon vanilla extract
14 - 1/2 teaspoon almond extract
15 - 1 cup heavy whipping cream

→ Garnish

16 - 1/2 cup slivered almonds, toasted
17 - Powdered sugar (optional)

# Instructions:

01 - Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
02 - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
03 - In a large mixing bowl, beat butter and sugar until light and fluffy (about 2-3 minutes).
04 - Mix in eggs one at a time, then add vanilla and almond extracts.
05 - Add the flour mixture in three parts, alternating with the milk. Mix just until combined.
06 - Divide batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
07 - Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
08 - In a large bowl, beat together cream cheese and butter until smooth.
09 - Mix in powdered sugar, vanilla extract, and almond extract until creamy.
10 - In a separate bowl, whip heavy cream to stiff peaks, then gently fold it into the frosting mixture.
11 - Place one cake layer on a serving plate, spread frosting over the top, then place the second cake layer on top. Frost the entire cake.
12 - Sprinkle with toasted slivered almonds and a dusting of powdered sugar if desired.
13 - Refrigerate for at least 30 minutes before slicing for the best texture.

# Notes:

01 - The cake layers can be baked in advance and frozen for up to 3 months. Thaw before frosting.
02 - Store leftovers in an airtight container in the fridge for up to 4 days.
03 - Add a little almond extract to the whipped cream for an extra almond flavor boost.

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