Almond Ombre Halloween Cake
Imogens 5th Birthday Cake!
This is literally my favorite cake I have ever made! And I'll be quite honest with you. When Imogen FINALLY decided she wanted the cake she did my heart did a little dance. As you know I love Autumn and all it brings. Halloween is my favorite holiday so I knew that this had to be good. We spent a good week deciding on cake. She threw 10 different ideas at me and this one was the last one. I can't say I am surprised at all. I am almost positive the love of Autumn has got to be a genetic trait. I am sure of it.
I think it was more of a last minute idea to do an Ombre style cake. This was my first ever attempt. It did not turn out as pretty as I had hoped but I dont think I could have done better when it was a last minute idea. I for some reason thought it would be a good idea to mix the coloring into the batter while in the cake tins. Yep. Rookie mistake I will say that for sure. But it did not make it taste any less amazing.
These cakes were not leveled well enough to save my life! BUT! again the cake tasted amazing and I watched enough youtube videos on how to save cakes that I made it work.
And this was the prettiest crumb coat ever.
OK! Before you start judging my cake you should know this was thee most moist (hate using that word but it describes perfectly) cake I have ever tasted. And if you know my husband (foodie, food lover, food critique extraordinaire) he is my judge of all my cooking. He will tell me if my food taste terrible. With that being said. He said that this was the best cake he had ever eaten. I KNOW! I couldn't believe it. I was seriously in pure shock. Who knew an almond flavor cake could win his heart over? Had I known this I would have made it 6 years ago! See when I cut a slice I thought this is way too sweet. But I didnt take into consideration that my husband does not like eating sweet frosting. So the verdict?
Everyone loved it! The neighbors loved it because of course I had to share our little 5 person family was not going to eat that much cake in a week or so I thought...
Basically 3 days after Immys birthday the cake was gone. And I was shocked. I'm definitely going to convert this Almond Cake recipe into a cookie recipe. Cannot wait!
And the 5 year old? She said " Mom you rocked it! " What!!!! She is so awesome! I love her so much and cannot believe I'm a mom to a 5 year old cutie!
Happy Birthday Imogen Skye! Your my favorite 5 year old ever! I can't wait to look back on these photos and remember how she came home from school and told me she loved her fancy cake.
This is what blogging is all about people. Writing these memories and sharing this happiness.
I'll give you the recipe now :D
- 3 cups cake flour or regular flour and sift together 2 tablespoons cornstarch per 1 cup of AP flour
- 2 1/2 cups granulated sugar
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1 1/2 cups (3 sticks) unsalted butter, softened and cut into cubes
- 1 1/4 cup whole buttermilk, divided
- 5 large eggs
- 2 teaspoons almond extract
- 3 1/2 cups powder sugar
- 3 sticks butter, softened and cut into cubes
- 2 tablespoons heavy whipping cream
- 2 teaspoons almond extract (choosing a clear extract will allow your frosting to be much whiter)
- Any color Icing gel if you dont want your frosting to be white
- Preheat oven to 350 degrees F. Butter the bottoms and sides of three 9-inch round cake pans. Line with parchment paper; butter parchment.
- In a large mixing bowl or the bowl of a stand mixer, combine flour, sugar, baking powder, and salt. Mix to combine. Add butter and 1 cup of buttermilk. Mix on low speed until flour is evenly moistened, then increase speed to medium-high and beat until light and fluffy, 1 to 2 minutes, scraping down the sides of the bowl as needed.
- In a small bowl, beat remaining 1/4 cup buttermilk with eggs and vanilla. Add to the batter mixture one-third at a time, mixing well after each addition. Stir in sprinkles. Divide batter evenly among prepared pans.
- Bake for 35 to 45 minutes (about 25 to 30 minutes for 6" pans), rotating pans halfway through baking, until tops are lightly golden on the edges and a toothpick inserted near the center comes out clean. Transfer pans to a wire cooling rack to cool completely, about 1 hour. Run a knife or thin spatula around the edge of the pan, then invert the cake onto wire rack. It should come out easily and cleanly. Remove parchment from the bottom. At this point the cakes can be wrapped tightly in a double layer of plastic wrap and frozen until ready to use (in fact, I recommend you freeze the cakes overnight, as the frozen cakes will be easier to level and frost later.)
- For the frosting start by adding your softened butter to your mixer. Use the paddle attachment. If your dont have a paddle attachment then stir by hand. Mix for 4 minutes until butter is creamy and white looking.
- Next add in the powder sugar. Add in by the 1/2 cup and let it mix for about for about 30 seconds before adding each 1/2 cup.
- Next add in heavy whipping cream and almond extract. Mix for 2 minutes.
- If you choose to add in icing gel add about 1/2 tsp for a darker violet color.
- Refrigerate for about 30 minutes before icing cake. Also icing a frozen cake will help with getting smoother frosting.
- Do a fine crumb coat then refrigerate the cake for 30 minutes or overnight. After a minimum of 30 minutes refrigeration using a bench scraper ice the frosting onto the cake. You of course dont need a bench scraper but it helps with getting a smoother look. For this cake i wanted to do a slight dirty icing look as it was a Halloween cake.
Enjoy! Cake should be good for up to a week refrigerated!