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12-inch Cake Almond Layer ➤ For Weddings

By popular demand (and with a little baking pressure), here is the recipe for the 12-inch version of my famous Almond Layer Cake. Mind you, this is just the cake, without the icing. Why? Because you’ll probably be using it for a wedding cake and, let’s be honest, everyone has their own style… I mean, an icing idea. Let’s get to work!

Top 12-Inch Round Cake Tins on Amazon UK (The one I use)

Top 12-Inch Round Cake Tins on Amazon UK 12 inch Cake Almond Layer

Amazon UK: Offers a variety of 12-inch round cake tins, including the MasterClass 30 cm Springform Cake Tin and the PME RND123 Anodised Aluminium Round Cake Pan.


12 Inch Almond Layer Cake

The 12-inch version of my almond layer cake, ideal as the sturdy and delicious base for a wedding cake! This recipe yields two 12-inch cakes, ready to be made into an epic sandwich with whatever filling your imagination (or love) dictates.
Prep Time 40 minutes
Cook Time 1 hour
Total Time 1 hour 40 minutes
Course Cakes
Cuisine Americana, British
Servings 45 People
Calories 275 kcal

Equipment

  • 2 12-inch round cake pans
  • 1 Small bowl
  • 1 Wire mesh

Ingredients
  

  • 8 unit Eggs
  • 3 tbsp Vanilla extract
  • tbsp Almond extract (good quality)
  • 185 ml Milk
  • 600 ml Sour cream
  • 750 gr Plain or all-purpose flour
  • 50 gr Cornflour or cornstarch
  • 750 gr Caster sugar (US granulated sugar)
  • tbsp Baking powder
  • 1 tbsp Salt
  • 450 gr Unsalted butter, softened

Instructions
 

  • Preheat the oven to 180 °C / 355 °F (or 160 °C if using a fan). Grease and line the bottom of two 12-inch round cake tins. Leave them ready as if they're waiting for a big date. Only have one cake tin? Don't worry, my notes below are ready to rescue you.
  • In a small bowl or jug, mix the eggs, vanilla, almond extract, milk, and sour cream together thoroughly. Use a fork to combine everything—it might look strange and a bit lumpy, but don't stress. That’s perfectly normal. Once mixed, set it aside until you need it.
  • Sieve the flour, cornflour, and baking powder directly into the mixer bowl. Add the sugar and salt, and give them a little stir together. Turn the mixer to medium-low (or medium-low speed, because we're not in a dragon's kitchen) and add the cubed butter, one at a time. Keep beating until all the flour hugs the butter and the mixture looks like breadcrumbs. Don't forget to scrape the sides of the bowl, nobody gets left behind here.
  • Turn the mixer to low speed and, with the patience of a saint, gradually add half of the sour cream mixture. Turn the speed-up to medium and let everything blend until smooth and undramatic, about a minute or so. Scrape the edges of the bowl (again, because yes, there is always a stubborn ingredient), lower the speed and add the rest of the sour cream mixture. Give it another 30 seconds on low speed, just enough to mix it all together properly.
  • Divide the batter by eye between the two tins and bake for 50–60 minutes, or until a toothpick comes out clean in the centre, like a triumphant hero. Make sure it's well done before you take it out, because a sunken, moist cake doesn't make anyone happy. Leave them to cool in the tins on a wire rack. Once they are cool enough not to burn your fingers, carefully take them out and let them cool completely. Then fill and top with the icing of your heart's desire.

Video

Notes

  1. This two-layer cake should reach a majestic 10 cm in height once assembled, enough to impress anyone.
 
  1. If you only have a 12-inch pan, bake in two batches. Leaving half the dough waiting is like forgetting someone on a date: it doesn’t end well.
 
  1. Since it’s a big cake, consider using a heated base or flour nails to bake it evenly. No one wants a cake with an uneven ‘personality’
Keyword 12 Inch Almond Layer Cake

We invite you to read this article: Almond Cake With Buttercream Frosting ➤ Wedding Anniversary

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