Apricot Almond Cake

Apricot Almond Cake

Almond Cake.

  • 2 3/4 cups cake flour (or all-purpose flour), sifted
  • 1 3/4 cups granulated sugar
  • 1 1/4 teaspoons baking soda
  • 1 1/4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 whole eggs, plus 2 egg whites
  • 1 1/2 cups buttermilk
  • 1 cup vegetable oil
  • 1 teaspoon almond extract
  • 1/2 cup almonds, finely chopped

Filling and Buttercream.

  • 6 ounces almond pastry filling
  • 1 jar (about 13 ounces) apricot preserves
  • 1 1/2 cups unsalted butter, room temperature
  • 3 cups powdered sugar
  • 1 tablespoon meringue powder (optional)
  • 1 teaspoon vanilla
  • 2 teaspoons almond extract
  • pinch salt


Preheat the oven to 350 and spray three 8-inch cake pans with non-stick spray.

In a large bowl, sift together the flour, sugar,, baking soda, baking powder and salt.  In a separate bowl, whisk together the eggs, egg whites, buttermilk, oil and almond extract until well combined.  Add the wet ingredients to the dry, and whisk together by hand for one minute, until well combined.  Fold in the almonds.

Divide the batter between the pans, and bake for about 25-27 minutes, until a cake tester comes out clean.  Set the pans on a wire rack, cover loosely with a clean kitchen towel and cool completely.


Remove the cooled cakes from the pans, and use a sharp knife to carefully split the cakes so you have six thin layers.  Measure out 1/2 cup of the apricot preserves and set aside to reserve for the buttercream.

Place one layer of cake on a cake board.  Spread evenly with 1/3 of the remaining apricot preserves.  Stack the second layer of cake on top, and spread with 1/2 of the almond pastry filling.  Repeat with the third layer of cake, 1/3 of the apricot preserves, the fourth layer of cake, 1/2 of the almond pastry filling, the fifth layer of cake, 1/3 of the apricot preserves, and then the last layer of cake.  In total, you will have six layers of cake, alternately filled with 3 layers of apricot preserves and 2 layers of almond pastry filling.


Use a small food processor to puree the reserved 1/2 cup of apricot preserves.  In the bowl of your stand mixer fitted with the whisk attachment, beat the preserves and butter until smooth.  With the mixer on low, gradually add the powdered sugar and meringue powder, mixing to combine.  Add the vanilla and almond extracts and the salt.  On medium speed, whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy.

Frost the cake with a thin crumb coat of buttercream to seal the crumbs and fillings in, and refrigerate for 20-30 minutes.  Frost the cake with the final coat of buttercream.

If you like, tint some of the buttercream with a few drops of orange and yellow gel food coloring for an apricot color.  Swirl the tinted buttercream on top and around the sides of the cake for a pretty watercolor effect.

Garnish with fresh apricot slices.

Recipe from Curly Girl Kitchen