Today I bring you the requested Mother’s Day Cake. Last year for Mother’s Day I made a “Semi-Homemade” Cake but this year I went all out, completely homemade cake and frosting. You may have guessed by all of the different post that contain Almond that my mom is a huge fan of almond flavor! My mom grew up on Hough Bakery, her grandma would always get cakes from there on special occasions. Hough Bakery used almond flavoring in their cakes, I think this is where my mom got her love of almond flavor! I used a classic recipe from Cooks Illustrated but changed it up a bit, here is the original recipe Cake. I used a Classic Buttercream frosting from Savory Sweet Life, here is the original recipe Frosting, I also changed this one to reflect the almond flavor. I frosted the cake in Petal Effect but instead of using a round tip I used a large star tip.
1 cup whole milk, at room temperature
6 large egg whites (3/4 cup), at room temperature
3 teaspoons almond extract
1 3/4 cups granulated sugar (12 1/4 ounces)
4 teaspoons baking powder
1 teaspoon table salt
12 tablespoons unsalted butter (1 1/2 sticks), softened but still cool
cooking spray; line the bottoms with parchment or waxed paper rounds. Spray the paper rounds, dust the pans with flour, and invert pans and tap sharply to remove excess flour.
Pour milk, egg whites, and extracts into 2-cup glass measuring cup, and mix with fork until blended.
Mix cake flour, sugar, baking powder, and salt in bowl of electric mixer at slow speed. Add butter; continue beating at slow speed until mixture resembles moist crumbs, with no powdery streaks remaining.
Add all but 1/2 cup of milk mixture to crumbs and beat at medium speed (or high speed if using handheld mixer) for 1 1/2 minutes. Add remaining 1/2 cup of milk mixture
and beat 30 seconds more. Stop mixer and scrape sides of bowl. Return mixer to medium (or high) speed and beat 20 seconds longer.
Divide batter evenly between two prepared cake pans; using rubber spatula, spread batter to pan walls and smooth tops. Arrange pans at least 3 inches from the oven walls and 3 inches apart. (If oven is small, place pans on separate racks in staggered fashion to allow for air circulation.) Bake until thin skewer or toothpick inserted
in the center comes out clean, 23 to 25 minutes.
Let cakes rest in pans for 3 minutes. Loosen from sides of pans with a knife, if necessary, and invert onto wire racks. Let cool completely.
2 cups unsalted butter (4 sticks or 1 pound), softened (but not melted!) Ideal texture should be like ice cream.
6-8 cups confectioners (powdered) sugar, SIFTED
2 tablespoons almond extract
up to 4 tablespoons milk or heavy cream
Beat butter for a few minutes with a mixer with flex edge beater on medium speed. Add 2 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) continue adding another 4 cups gradually until the sugar has been incorporated with the butter. Increase mixer speed to medium and add almond extract and 2 tablespoons of cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining cream 1 tablespoon at a time.