Chocolate Almond Cake

Name: Chocolate Almond Cake
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 16 servings.
Ingredients: 3/4 cup butter, softened; 1-2/3 cups sugar; 2 large eggs; 3/4 cup sour cream; 1 teaspoon vanilla extract; 1 teaspoon almond extract; 2 cups all-purpose flour; 2/3 cup baking cocoa; 2 teaspoons baking soda; 1/2 teaspoon salt; 1 cup buttermilk; FROSTING:; 5 tablespoons butter, softened; 2-1/2 cups confectioners' sugar; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract; 3 to 4 tablespoons whole milk; Sliced almonds, toasted

Fluffy white homemade frosting tops this rich chocolate almond cake. Sliced toasted almonds on top add a little crunch. —Sherri Gentry, Dallas, Oregon

Ingredients

3/4 cup butter, softened
1-2/3 cups sugar
2 large eggs
3/4 cup sour cream
1 teaspoon vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
2/3 cup baking cocoa
2 teaspoons baking soda
1/2 teaspoon salt
1 cup buttermilk
FROSTING:
5 tablespoons butter, softened
2-1/2 cups confectioners' sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract
3 to 4 tablespoons whole milk
Sliced almonds, toasted

Directions

In a large bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Add sour cream and extracts; mix well. Combine flour, cocoa, baking soda and salt; add to the creamed mixture alternately with buttermilk, beating well after each addition.
Pour into a greased 10-in. fluted tube pan. Bake at 350° until a toothpick inserted in the center comes out clean, 50-55 minutes. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
For frosting, cream butter, sugar and extracts in a small bowl until smooth. Add milk until frosting reaches desired spreading consistency. Spread over cake. Decorate with almonds.

Nutrition Facts

1 piece: 370 calories, 15g fat (9g saturated fat), 68mg cholesterol, 386mg sodium, 55g carbohydrate (39g sugars, 1g fiber), 4g protein.

Originally published as Chocolate Almond Cake in Taste of Home October/November 1995

Reviews

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Average Rating:

destine

Apr 2, 2016

@235gbt - Really? 1/2 teaspoon is too much sodium? Wow. Did you even make the cake or did that immoral 1/2 teaspoon of salt earn it the lowly one star? In my opinion, it's a delicious cake. For the pious eaters out there just leave out the salt and don't rate a recipe if you haven't bothered to make it.
cindiak

Mar 24, 2016

I love chocolate and almond together. This cake is very moist and delicious. I skip the frosting and drizzle chocolate ganache over the cake and garnish with toasted sliced almonds.
235gbt

Jan 23, 2016

that sure is a lot of sodium for 1 slice of cake! I would have to do some major changes to fit n2 my healthy way of eating!
LBurkey

Jan 17, 2015

I love a hint of almond in baked goods. This homemade cake and frosting are delicious and the almond is a great addition. This cake is worth the extra effort and is pretty to look at.
oxnicoleox3

Feb 8, 2012

I made this for my mom's birthday and she absolutely adored it. It has a perfect blend of both chocolate and almond. It's perfectly balanced so there isn't too much of anything.
TrvlTrpr

Nov 7, 2011

When my husband and I were dating we used to plan adeventrues. For his birthday I planned an outing that included a picnic with this cake for dessert. However, I skipped the frosting a simply dusted it with powdered sugar. It was a hit and has been made every year since. This year I used a double batch of the cake recipe for my daughter's 2nd birthday to make the Taste of Home Brown Bear Cake (https://www.tasteofhome.com/recipes/Brown-Bear-Cake), which was also a hit. I have made the cake 2 or 3 times since as a bundt cake and frosted it with the frosting recipe from the brown bear cake. The results are a very rich and delicious treat.
xicota

Mar 19, 2010

Delicious! Chocolate and almond flavors complement each other in this cake. I made no changes in this recipe---wouldn't want to! My family thoroughly enjoys this dessert.