White Almond Cake with Bavarian Cream Filling and White Truffle Icing

Oh wow,  I think I just gained 5 pounds from reading the title of this cake out loud…add another five pounds to that from looking at the pictures, and maybe a few more on top for eating a big slice of this rich yumminess.  Yep, fat and happy now!  It’s so worth it.  I can’t even describe how good this cake smelled baking in the oven…and cooling on the cooling racks…and just standing near it.  I couldn’t wait to get my hands (well, taste buds) all over this cake.

A friend’s mom e-mailed me and asked if I had a recipe for this cake.  She recently traveled up north, and had the pleasure of eating a slice of cake like this.  I did add a layer to the cake though, because she described it as a two layer cake with one layer of filling.  Well, if it’s good, might as well add another layer, right?  Absolutely.  Her experience with this wonderful cake sparked my curiosity…and since I was just asking myself the other day What am I going to make this week?  the timing couldn’t have been more perfect.

The first Bavarian Cream recipe I tried was a flop.  I’m not that experienced with custard yet…the taste wasn’t bad, but the texture took forever to set, and since I made the cake at night, time was an issue.  This morning, the cream was already set, so trying to spread it out on a layer of cake was…well, interesting.  I ended up scraping off the chunks of so-called cream off the cake and decided to try something else.  So, I researched another Bavarian Cream recipe and found something that’s really simple, and the ingredients combined are just as delicious.  I was very happy with this outcome!

While experimenting with the icing, I had to keep adding this, adding that and then some in order to get the consistency and flavor that I wanted…and honestly, this is the best icing that has ever come out of my kitchen.  I wanted to eat it all by itself…which tells me that making a cupcake version with strawberry mousse in the center may be something that needs to be done.  With the intention of only taking one bite of the cake to test it out, it was so good…four bites later, I took the slice away from myself and stuck it in the fridge.  This kind of thing is just trouble.

White Almond Cake Recipe:

1 box Duncan Hines white cake mix

1 cup flour

1 cup white sugar

1/2 cup oil

3/4 cup water

8 oz. sour cream

4 egg whites

2 teaspoons almond extract

3/4 teaspoon salt

Combine all ingredients in medium mixing bowl and beat with electric mixer at medium speed for 2-4 minutes.  Grease and flour (3) 9 inch cake pans and distribute cake batter evenly between both pans.  Bake at 325 degrees for approximately 30 minutes, until top is light brown and sides have started to pull away from pan.  Set on cooling racks in pans for 10-15 minutes.  Turn out on cooling racks and cool completely.

Easy Bavarian Cream Recipe:

8 oz. cream cheese, softened

2 (3.5 oz.) packages instant vanilla pudding

1 cup milk

8 oz.  Cool Whip, thawed

Mix together cream cheese and dry pudding mix on medium speed, using electric mixer.  Add the milk and continue beating until lumps have smoothed out.  Add cool whip and mix on low, chill a couple of hours before using.  Pipe a perimeter of icing around edge of cake layers before adding filling to keep it from oozing out the sides.  Store in refrigerator in airtight container.

White Truffle Icing Recipe:

1 lb. powdered sugar

1 stick butter, softened

1/2 cup white chocolate chips

1/4 cup heavy cream

Combine heavy cream and chocolate chips in bowl and microwave in 30 second intervals, stirring in between intervals until completely melted.  Let stand to cool slightly for about five minutes.   Beat butter at medium speed until creamy, add powdered sugar, melted chocolate, and continue mixing at medium speed for approximately 5 minutes.  Spread on top and sides of cake, store cake in refrigerator.

Like this?  Try these!

Oreo Truffles

White Chocolate Caramel Latte Cupcakes

Chocolate Eclairs


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10 thoughts on “White Almond Cake with Bavarian Cream Filling and White Truffle Icing

    1. Oh no!!! I just read over the icing recipe and rewrote it. Please let me know if that helps, I’m learning a lot about writing recipes in culinary school, and when I just now read it, I’m sitting there shaking my head at myself and saying, “That doesn’t make a lot of sense.” I hope the new instructions help!!

  1. well, I’m gonna stick with my homemade cakes …I prefer them that way :p But! I am going to definitely try the cream AND icing because for me, finding a great and easy icing recipe that I truly love isn’t so easy lol, and your’s sounds oh so bittersweet 😉 I sure do like baking and the awesome outcome of the sweet ensemble for hearts and taste buds alike <3 mmm…I feel so excited, hungry and ill all at the same time :p C'est La Vie <3

  2. The cake looks amazing. I have use a similar recipe using a box mix….it is so moist and wonderful no one realizes it came from a box. I am curious what happens to the 4th layer? there are only 3 in the picture…or am I not seeing it. also is there enough white truffle icing to do the sides? it would appear so, but the directions only state to frost the top.

    1. I apologize for the mistake in the recipe directions! It has been corrected…this cake was baked in (3) 9 inch round cake pans. There is definitely enough icing to frost the entire cake. 🙂

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