Mini Almond Cake with Lemon Curd and Buttercream Frosting Recipe

Mini Almond Cake with Lemon Curd and Buttercream Frosting Recipe Recipe adapted from Tiffany Derry

• Difficulty: Easy
• Servings: 6 to 8
• Nutritional Information per Serving: (based on 8 servings)
  Calories: 1005
  Total Fat: 53 g
  Saturated Fat: 31 g
  Carbohydrates: 125 g
  Dietary Fiber: 1 g
  Sugar: 92 g
  Protein: 7 g
  Cholesterol: 143 mg
  Sodium: 329 mg
• Total Time Required: 1 hour
• Hands-on Time: 1 hour

Ingredients

For the Almond Cake:

• Nonstick spray for coating pans
• 2 1/4 cups cake flour
• 1 1/2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 2 sticks (16 tablespoons) plus 1 more tablespoon unsalted butter, kept at room temperature
• 1 1/2 cups granulated sugar
• 1 tablespoon almond extract
• 1 tablespoon vanilla extract
• 5 large egg whites
• 3/4 cup buttermilk

For the Buttercream Frosting:

• 2 sticks (16 tablespoons) unsalted butter, softened
• 2 tablespoons vanilla extract
• 4 cups sifted powdered sugar
• 1 to 2 tablespoons whole milk, if needed
• Food coloring, optional, for decorating
• 1/2 cup pre-made lemon curd
• Rainbow sprinkles, for decoration, if desired

Special supplies needed: Three 6-inch round cake pans; flower piping tip (optional)

Directions

1. Prepare the cake layers: Preheat your oven to 350F (175C) and get ready to create moist, flavorful layers that will wow your guests. Line the bottoms of three 6-inch cake pans with parchment paper circles and mist the sides with nonstick spray.
2. In a large mixing bowl, whisk together the cake flour, baking powder, and salt. In a stand mixer with the paddle attachment, beat the butter and granulated sugar until smooth and fluffy, about 12 minutesthis step builds incredible lightness. Add the almond and vanilla extracts, mixing until combined. Set aside.
3. In a separate bowl, whip the egg whites to stiff peaks using a stand mixer with whisk attachment or hand mixer. Gently fold them into the butter mixture for airy texture. Return to the stand mixer with paddle, and on low speed, alternate adding the dry ingredients and buttermilk. Mix 30 seconds to 1 minute until just uniform. Divide batter evenly into pans and bake 18-20 minutes, until a toothpick comes out clean. Cool completelythese tender almond layers are your canvas for magic!
4. Make the frosting: In a stand mixer with whisk attachment, beat butter and vanilla 2 minutes on medium until smooth, scraping as needed. Gradually add powdered sugar on low, then whip on medium-high 30-45 seconds until fluffy. Add milk if needed for spreadable perfectionthis frosting is dreamy and versatile.
5. Reserve 1 cup buttercream, tint with food coloring if desired, and pipe into a bag with flower tip for gorgeous decorations.
6. Assemble and shine: Level cooled cakes with a serrated knife. On your stand, pipe a buttercream ring on the first layer, fill center with 1/4 cup lemon curd for zesty burst. Stack second layer, repeat; top with third. Frost entirely, then sprinkle rainbows and pipe flowers. Slice into this stunning, crowd-pleasing delight!