A beautiful almond snowflake cake simply dusted with powdered sugar.
It’s Friday and my birthday. This certainly calls for cake!
Don’t worry I made this a few nights ago so I didn’t bake my own birthday cake. The kids will go with my husband this afternoon and pick one up from the grocery store. My guess is they will choose SpongeBob or Frozen. As long as it’s chocolate, I’ll be fine!
We’re having my parents over for dinner then heading to the theater to catch a movie. After our quick trip to Vancouver, a relaxing night sounds perfect. Plus I get popcorn this way!
I ordered this snowflake pan from Amazon and received it lightning fast! I don’t even know how they do it. Living in a small town you get to be somewhat of an online shopping expert. You find out who ships free, fast and doesn’t use a courier that leaves those annoying be back tomorrow yellow tags. Guess what yellow tag? Chances are I’m not going to be here tomorrow either.
If you want one of your very own I’ll leave you the affiliate link. It’s beautiful and so simple to finish with just a light dusting of sugar. Chocolate with powdered sugar would be amazing!
The only changes I made was leaving out the part where you’re supposed to mix the dry ingredients separately. Typically most of my cakes and cookies end up being one bowl recipes.
If you don’t end up with a snowflake pan give this a try in any other 5-6 cup capacity pan.
- ¾ cup butter, softened
- 1½ cups sugar
- 3 eggs
- 1 tsp almond extract
- 1 tsp vanilla extract
- 1¾ cup flour
- 1½ tsp baking powder
- ½ tsp salt
- ⅓ cup ground almonds
- ¾ cup milk
- Powdered sugar for dusting. Optional but so pretty!
- Preheat oven to 350 degrees and coat the pan with cooking spray
- In a large bowl combine the butter and sugar. Beat on medium speed until light and fluffy. Add the eggs and extracts and mix until fully incorporated.
- Add the flour, baking powder, salt and ground almonds. Stir until just combined. Stir in the milk.
- Pour the batter into the pan and bake for 40-45 minutes or until a toothpick comes out clean.
- Cool 10-15 minutes in the pan.
- I placed the cooling rack on top of the cake and held it firmly in place before turning the cake pan upside down.
This cake just looks so beautiful and that pan is just incredible. I love almond cakes as they are always so moist and flavoursome so this recipe is just ideal for me.
You’re exactly right, so moist! I’m in love with the pan 🙂
thank you so much for this recipe as my pan did not come with any recipes…do you think this could be turned into a rum cake?…thanks again and Merry Christmas
That sounds fantastic and very festive!
Well I did a test rum…I mean test run…I used this recipe…and then made the butter rum syrup…to which I added a quarter teaspoon of almond emulsion at the finish…I served it to some people who do not like rum cake…they just could not eat it fast enough
hi just made one i know i taken out to early from the pan, so i have part of it broken, is there anything i could do with it.
i was thinking of breaking it up and do something but at this time i dont know what., i am makeing another one, and keeping till it is cool down, but any suggestion please tell me thank you
Cake pops! You could mix some frosting in with the cake, form them and dip in chocolate or get those candy melts and do different colors with sprinkles. 🙂