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Community Recipe
from [Hiimcindy]
Burnt Almond Cake

Burnt Almond Cake

  • Yield: 1 serving
  • Prep time: 30 Minutes
  • Cook time: 30 Minutes
  • Chill: 1 Hour


  • 2 1/2 cup(s) cake flour
  • 1/2 tablespoon(s) baking powder
  • 1/2 teaspoon(s) baking soda
  • 1/2 teaspoon(s) salt
  • 3/4 cup(s) unsalted butter at room temperature
  • 1 1/4 cup(s) sugar
  • 4 large eggs at room temperature
  • 1 cup(s) buttermilk at room temperature
  • 1/2 tablespoon(s) vanilla extract
  • honey almond brittle
  • custard cream


Preheat oven to 350°F.

Grease two 8-by-2-inch round cake pans.

For the cake: Sift the flour, baking powder, baking soda and salt together into a bowl and set aside.

Cream the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy, about 5 minutes.

Reduce the speed to medium-low.

Add the eggs, one at a time, beating 30 seconds between additions.

Add alternating increments of the flour mixture and buttermilk and vanilla, blending well after each addition; this should take about 3 to 5 minutes.

Divide the batter evenly between the prepared pans.

Bake for about 30 minutes, until a cake tester comes out clean.

Cool in pans, on wire racks, for 10 minutes, unmold the cakes and let cool completely.

Note: The cake recipe makes two 8-inch round cake layers.

Only one is used for this recipe.

To assemble cake: Cut the cake in half horizontally.

Place one layer on a cake plate, spread cake with cold custard cream and sprinkle with brittle crumbs.

Cover with the remaining layer of cake.

Spread the remaining custard cream over cake, applying a thinner coat to the sides than the top.

Chill for a least 1 hour before garnishing.

To garnish, press brittle crumbs onto the sides of the cake with the palm of your hand and sprinkle a layer of crumbs on the top.

Refrigerate until ready to use.

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Burnt Almond Cake Recipe