Almond Chocolate Chip Cake with Almond Buttercream
Cake
2 1/4 cups granulated sugar
8 ounces cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1/2 cup oil
4 eggs
2 teaspoons vanilla extract
3-4 teaspoons almond extract
3 cups cake flour
1 teaspoon salt
1 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon nutmeg
1 1/3 cups whole milk
2/3 cup sour cream
1 1/2 cups bittersweet chocolate chips
Buttercream
2 cups unsalted butter, room temperature
4 cups powdered sugar
2 tablespoons meringue powder
2-4 tablespoons milk or cream
3-4 teaspoons almond extract
Cake.
Preheat the oven to 350. Spray the bottoms of three 8 or 9-inch pans with non-stick baking spray, line with parchment paper, and spray the paper as well.
In the bowl of your stand mixer fitted with the paddle attachment, beat the sugar, cream cheese, butter and oil on medium speed for 3-4 minutes, until light and fluffy. Beat in the eggs, one at at time, then the extracts. In a separate bowl, combine the flour, salt, baking powder, baking soda and nutmeg. Add the flour mixture to the mixing bowl in 3 additions, alternating with the milk and sour cream, starting and ending with the flour; stir on low just until moistened. Stir in the chocolate chips.
Divide the batter between the pans and bake for 18-20 minutes, or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack, covered loosely with a clean kitchen towel.
Buttercream.
In the bowl of your stand mixer fitted with the whisk attachment, beat the butter until smooth. In a separate bowl, combine the powdered sugar and meringue powder. With the mixer on low, add by spoonfuls. Add the milk/cream and almond extract and increase speed to medium high, whipping until very light and fluffy, about 4-5 minutes, scraping the bowl several times.
Frost the cooled cakes with the buttercream.
Recipe from Curly Girl Kitchen