Chocolate Almond Cake Recipe

This chocolate almond cake recipe has coffee in and makes for a dark, moist and delicious cake. The filling frosting has a milk and flour base and is creamy and a perfect compliment to the cake.

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2 cups all purpose flour
1 teaspoon salt
1 teaspoon baking powder
2 teaspoons baking soda
3/4 cup unsweetened cocoa powder
2 cups granulated sugar
1 cup vegetable oil
1 cup hot coffee
1 cup milk
2 large eggs
1 teaspoon vanilla

1 cup milk
5 Tablespoons all purpose flour
1 cup butter, at room temperature
1 cup granulated sugar
1 teaspoon vanilla

1 cup slivered almonds
1/2 cup candied orange peel cut into small chunks


Preheat oven to 325F.

Line with parchment paper, grease and lightly flour (3) 8 inch cake pans.

In a large mixing bowl, mix together the dry ingredients.

Add oil, coffee and milk and mix with an electric beater at medium speed for 2 minutes. Add eggs and vanilla and beat 2 more minutes. The batter will be thin.

Divide the batter in the 3 prepared pans and bake for 20-25 minutes.

Test if cakes are done to see if a toothpick into the center of the cake comes out clean.

Cool in pans for about 15 minutes and then turn out onto the racks.


Combine the milk and flour in a saucepan and cook over low heat until thick, whisking constantly. Cover and refrigerate until chilled.

In a medium sized bowl, beat the butter, sugar and vanilla until creamy.

Add chilled milk and flour mixture and beat with the electric mixer on medium for 10 minutes.


Divide the frosting into three portions

Place the first layer of cake onto a cake platter.

Spread a layer of frosting.

Place the second layer of cake.

Spread a layer of frosting.

Place the third layer of cake and spread the remaining frosting, then sprinkle on the slivered almonds and chopped orange peel.

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