Go Back
Easy Almond Cream Cake Recipe with Almond Cream Cheese Frosting

Easy Almond Cream Cake

A moist boxed-mix almond cake enriched with sour cream and vanilla pudding, covered with creamy almond cream-cheese frosting and optional toasted almonds. It is an easy 9 x 13-inch dessert for holidays, birthdays, potlucks, and family gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 1 minute
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Cake
  • 1 box, approximately 15.25 ounces White cake mix
  • 1 package, 3.4 ounces Instant vanilla pudding mix
  • 4 eggs Large eggs
  • 1 cup Full-fat sour cream
  • 1/2 cup Neutral vegetable oil
  • 1/2 cup Water
  • 1 teaspoon Almond extract
  • 1 teaspoon, optional Vanilla extract
Frosting
  • 8 ounces Cream cheese, softened
  • 1/2 cup Unsalted butter, softened
  • 3-4 cups Powdered sugar, sifted
  • 1 teaspoon Almond extract
  • 1/2 teaspoon Vanilla extract
  • 1-2 tablespoons, only as needed Milk or heavy cream
Garnish
  • 1/3-1/2 cup, optional Sliced or chopped almonds

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9 x 13-inch baking pan and line the bottom with parchment paper if desired.
  2. Combine the white cake mix and instant vanilla pudding mix in a large mixing bowl. Add the eggs, sour cream, vegetable oil, water, almond extract, and optional vanilla extract.
  3. Beat the mixture on low speed just until the ingredients are combined, then beat on medium speed for about 1–2 minutes. Stop as soon as the batter is smooth to avoid overmixing.
  4. Spread the batter evenly in the prepared pan. Bake for approximately 30–40 minutes, until the center springs back lightly and a toothpick comes out clean or with a few moist crumbs.
  5. Cool the cake completely in the pan before frosting. A warm cake can soften or melt the frosting.
  6. Beat the softened cream cheese and butter until smooth. Gradually add the sifted powdered sugar, then beat in the almond extract and vanilla extract.
  7. Add milk or heavy cream a teaspoon at a time only if the frosting needs loosening. Spread the frosting over the cooled cake and finish with sliced or chopped almonds.

Notes

For deeper flavor, toast the garnish almonds at 350°F for 5–8 minutes and cool them before sprinkling over the frosting. Refrigerate the frosted cake if it will not be served within a few hours.