“When my mother and I used to go shopping in town I’d always get excited to go to K-Mart because they had Alpine White bars in the checkout aisles

This Alpine Almond Cake is a truly special dessert, featuring a tender, moist cake subtly flavored with almond and vanilla, complemented by a luxurious whipped white chocolate ganache frosting. Garnished with sliced almonds, it’s a beautifully balanced and sophisticated cake perfect for celebrations or a delightful indulgence.

Alpine Almond Cake

Ingredients:

For the Cake:

For the Frosting:

To Make the Cake:

1. Preheat Oven & Prep Pans: Preheat your oven to 310°F (155°C). Grease two 8-inch cake pans with baking spray and line the bottom of each pan with parchment paper. Set aside.
2. Combine Dry Ingredients & Butter: In a large bowl, sift together the cake flour, granulated sugar, baking powder, and baking soda. Add the cubed room temperature unsalted butter into the dry ingredients. Using an electric mixer, beat on a low speed until the butter is completely cut into the dry ingredients and the mixture resembles sand.
3. Add Wet Ingredients (First Addition): Add the room temperature large eggs, Greek yogurt, vanilla extract, and almond extract. Beat with the mixer until just combined.
4. Add Milk & Beat Batter: Gradually add the room temperature whole milk in three separate additions, beating well after each addition until incorporated. Once all the milk is added, continue beating the cake batter for 1 to 2 minutes on medium speed until it is smooth and light.
5. Divide & Bake: Divide the batter evenly between the two prepared cake pans (approximately 480 grams or 16.9 ounces per cake pan), spreading the batter evenly into the pans. Bake for 30 minutes, or until a toothpick inserted into the center of each cake comes out clean.
6. Cool: Let the cakes cool in their pans for 5 minutes before inverting them onto a wire rack to cool completely. Ensure they are completely cool before frosting.

To Make the Frosting:

1. Melt White Chocolate & Cream: In a microwave-safe bowl, combine the finely chopped white chocolate and 1/3 cup of heavy cream. Microwave in 30-second intervals, whisking thoroughly between each interval, until the chocolate is completely melted and smooth.
2. Add Remaining Cream & Chill Ganache: Add the remaining 1 cup of heavy cream to the melted white chocolate mixture and whisk until combined. Cover the bowl with plastic wrap and let it cool in the refrigerator for a minimum of 3 hours. The ganache must be completely chilled before whipping.
3. Whip Ganache: Once completely cooled and firm, use an electric mixer to whip the ganache until it has doubled in volume and is light and fluffy, resembling whipped cream. Add in the 1 tablespoon vanilla extract and 1/4 teaspoon almond extract, and mix until just combined.

To Assemble the Cake:

1. Level Cake Layers: Use a long serrated knife to carefully level the top of each cake layer, creating flat surfaces. You can also trim the sides of the cakes if desired for a neater appearance.
2. First Layer: Place a small amount of frosting on a cake platter or serving board and secure the bottom cake layer onto the board.
3. Frost First Layer: Apply some of the prepared frosting onto the top of the first cake layer, spreading it to create an even layer.
4. Second Layer & Final Frosting: Carefully place the second cake layer on top. Spread the remaining frosting onto the top and sides of the entire cake, smoothing it out with an offset spatula.
5. Garnish: Garnish the frosted cake with sliced almonds around the sides and/or on top.

Enjoy your elegant Alpine Almond Cake!