Sometimes you have to live a little and enjoy the sweet things in life. Slice-of-Life Cake is the perfect way to do just that! This moist, decadent, sour cream, vanilla, and almond-infused chocolate cake is topped with a buttery, creamy, smooth frosting and then finished with fresh, crunchy almonds to give it just the right amount of flavor and the look of simple elegance. Don’t let life get you down… let Slice-of-Life Cake be a sweet indulgence and see how life-changing it really can be!
Ingredients
For the cake:
- 3/4 cup butter, softened
- 1 2/3 cups granulated sugar
- 2 large eggs
- 3/4 cup sour cream
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 cups all-purpose flour
- 2/3 cup baking cocoa
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
For the frosting:
- 5 tablespoons butter, softened
- 2 1/2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 3 tablespoons whole milk, plus more, to taste
- almonds, toasted, sliced, to taste, for topping
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Grease a 10-inch fluted tube pan.
Step 3 –In a large bowl with an electric hand mixer, add 3/4 cup of the butter and the granulated sugar and beat until well-combined.
Step 4 –One at a time, add the eggs to the butter mixture, beating well after each addition.
Step 5 –Add the sour cream, 1 teaspoon of the vanilla extract, and 1 teaspoon of the almond extract and beat until well-combined.
Step 6 –In a medium bowl, add the flour, the cocoa, the baking soda, and the salt and whisk to combine.
Step 7 –Add the flour mixture and the buttermilk to the sour cream mixture, alternating between the two and beating well after each addition.
Step 8 –Evenly transfer the cake batter into the prepared fluted tube pan and bake until a toothpick inserted into the center comes out clean, about 50-55 minutes.
Step 9 –Transfer the cake from the oven to a wire rack and let it cool, about 10 minutes.
Step 10 –After the cake has cooled slightly, transfer the cake from the fluted tube pan directly to the wire rack and allow it cool completely, about 2-3 hours.
Step 11 –In a large bowl with an electric hand mixer, add the remaining butter, the confectioners’ sugar, the remaining vanilla extract, and the remaining almond extract and beat until smooth.
Step 12 –Add 3 tablespoons of the whole milk to the butter mixture, a little at a time, until the frosting has reached a spreadable consistency. Add more of the milk as needed until you reach the desired consistency.
Step 13 –Evenly spread the frosting on the top of the cake and sprinkle it with the toasted almonds.
Step 14 –With a sharp knife, cut the cake into serving-size pieces and serve.
