A delicate and fluffy almond cake made with German buttercream and loads of berries! This almond and berry cake is made with almond flour and almond extract, an almond-flavored custard buttercream, chocolate ganache for garnish and summer berries such as strawberries, blueberries and even cherries! The perfect spring or summer berry cake, great for any occasion! Also, try this recipe as cupcakes!
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How to Make Berry Almond Cake
This almond and berry cake starts with the most delicious, fluffy and aromatic almond cake batter. I like to use a combination of almond flour and all-purpose flour to make a stabilized yet light cake layer. I also flavor the cake with almond extract to add just the right amount of almond flavor. You can also add amaretto liqueur into the cake batter or even into the frosting. The resulting cake is very delicate, not heavy and perfect with the buttercream and berries.
The cake is then layered with loads of fresh berries, such as strawberries, blackberries and blueberries. Feel for to enjoy this cake with any fruit and/or berries of your choice. I also like to garnish the cake with a simple chocolate ganache. Check out my in-depth video tutorial for this ganache, part of my ‘Back to Cake Basics’ series!
Making German Buttercream
Because the cake layers for this recipe are very fluffy and delicate, I wanted to go with an equally delicate buttercream. If you’ve never had German buttercream, you’re in for a treat! It’s made with a vanilla pastry cream or custard, which is slowly added to whipped butter. If desired, the pastry cream can be made ahead of time and stored in the refrigerator until ready to be used. It’s very creamy, fluffy and perfect for decorating cakes and cupcakes! For this recipe, I add a touch of almond extract to add more almond flavor. I have a separate video recipe for this buttercream recipe; check out it here:
Adding More Almond Flavor!
To add even more almond flavor, try these tips: prior to frosting the cake, soak the layers lightly with an almond syrup or amaretto (almond liqueur) diluted with water; add finely diced almonds into the cake batter for a crunch factor; add sliced almonds onto the cake along with the berries.
Looking for more cakes or almond flavored desserts? Check out all the amazing recipes I have on my blog:
- This ‘Blackberry Almond Frangipan’ has both berry and almond flavor!
- Try this ‘Blackberry Lime Cake’ with lime curd and berry whipped cream!
- You’ll love this ‘Blueberry Cake with Crumble’ for breakfast!
- And this ‘Very Berry Bundt Cake’ is one of my favorites!
- Maple Berry Cake – no sugar in this cake recipe, just pure maple syrup! With mascarpone whipped cream frosting and loads of berries!
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Berry Almond Cake Recipe (video)
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup whole milk
- 1 1/2 cups almond flour
- 1 cup all-purpose flour
- 4 tsp baking powder
- 1/4 tsp salt
- 3 cups fresh berries or chopped fruit
- 1 recipe chocolate ganache, linked above
- 1 recipe German Buttercream, linked above
- Preheat the oven to 350F/177C and line two, 8-inch (20-cm) cake pans with parchment paper. Place the sugar and butter into a mixer bowl and whisk on high speed for 3 to 4 minutes, scrapping down the sides of the mixing bowl often, until the butter if fluffy. Add the vanilla and almond extracts and the eggs, then whisk again for 3 to 4 minutes until the mixture is smooth.
- Pour the milk into the cake batter without stirring, then set aside. In a separate bowl, combine the dry ingredients: almond flour, all-purpose flour, baking powder and salt. Sift the dry ingredients into the cake batter, then use a hand whisk to mix the flour in. Mix the flour for about 1 minute, just until the flour is incorporated; don’t over mix the batter.
- Divide the cake batter evenly between the two pans and bake in the preheated oven for 28 to 30 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean. Allow the cake layers to cool completely before assembling the cake.
- While the cake layers are cooling, prepare the pastry cream needed for the German buttercream. It needs to cool before being used; this can be prepared ahead of time, too.
- To assemble the cake, first spread a generous amount of frosting onto the first layer, then add a few handfuls of berries. Press the berries gently into the buttercream, then top with the second cake layer. Frost the top and sides of the cake, then refrigerate for at least 15 minutes. Prepare the chocolate ganache and allow it to cool down before using, otherwise it will slide off the cake.
- Pour the ganache over the top and sides of the cake, then garnish with more buttercream. I use a French star tip; number 4FT. Add the remaining fruits and/or berries on top. Refrigerate the cake if not serving immediately.