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Recipe from Simpler Savory

The recipe

Almond Flour Birthday Cake

Prep
20 min
Cook
25 min
Total
45 min
Servings
12 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 12 servings.

calories
340

2× the original author values. Recipe yield: 12 servings.

calories
680

3× the original author values. Recipe yield: 12 servings.

calories
1020
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 3 cups blanched almond flour — finely ground, not almond meal
  • 2 teaspoons baking powder — ensure fresh
  • 1/2 teaspoon fine sea salt
  • 1 tablespoon cornstarch or arrowroot — optional for tighter crumb
  • 4 large eggs — room temperature
  • 3/4 cup granulated sugar or 1:1 erythritol/monk fruit — adjust to taste if using substitute
  • 1/2 cup unsalted butter — melted and slightly cooled; use neutral oil for dairy free
  • 3/4 cup milk — dairy or unsweetened almond milk, room temperature
  • 2 teaspoons pure vanilla extract — or scrape 1/2 vanilla bean
  • 2 8-inch round cake pans — lined with parchment circles and greased
  • 1 batch vanilla buttercream or preferred frosting — about 3 to 4 cups
  • 1/2 cup gluten free sprinkles — optional, fold into batter or use for decorating

Instructions

  1. Bring eggs and milk to room temperature so the batter mixes smoothly.
  2. Line two 8-inch round pans with parchment circles and lightly grease the sides.
  3. In a large bowl, whisk almond flour, baking powder, salt, and cornstarch or arrowroot (if using) to break up clumps.
  4. In another bowl, whisk eggs, sugar or sweetener, melted butter, milk, and vanilla until glossy and slightly thick.
  5. Pour wet into dry and fold with a spatula until no dry pockets remain; the batter should be thick and spreadable.
  6. If the batter seems heavy, add a splash more milk to reach a fluffy, mousse-like consistency; do not overmix.
  7. Divide batter evenly between pans, smooth tops, and tap each pan lightly to release air bubbles.
  8. Bake at 350°F (175°C) for 22–26 minutes, until edges are lightly golden and a toothpick comes out with a few moist crumbs.
  9. Cool cakes in pans for 10 minutes, run a thin knife around edges, lift out by parchment, and cool completely on racks.
  10. Frost the first layer, add optional sliced berries or sprinkles if desired, stack the second layer, and crumb-coat.
  11. Chill the crumb-coated cake for 20 minutes for cleaner sides, then finish with a final coat of frosting and decorate.
  12. Slice with a warm knife and serve with fresh berries, whipped cream, or chocolate ganache.

Notes

Unfrosted layers: Wrap tightly in plastic, then foil. Store at room temperature 1 day, refrigerate up to 4 days, or freeze up to 2 months; thaw wrapped so condensation forms on the outside. Frosted cake: Cover and refrigerate 3–4 days; chill whipped-cream–frosted cakes within 1 hour. To refresh slices, bring to room temp 20–30 minutes or give a brief 5-second microwave burst without overheating.

Source: https://simplersavory.com/almond-flour-birthday-cake/