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This Burnt Almond Cake tastes just like your favorite bakery’s burnt almond cake! It features fluffy almond cake, almond pastry cream, and almond frosting, covered in candied almond slices.
The city where I grew up, San Jose, doesn’t have a nationally known signature dish. It’s more suburban sprawl than cutting-edge culinary destination. However, there are certain foods that I will always associate with San Jose. During high school I practically lived on falafels from Falafel Drive-In, and to this day I swear their spicy falafels and banana shakes are the best I’ve ever tasted.
In the sweet realm, I can’t talk about San Jose without talking about burnt almond cake, made famous by Dick’s Bakery and Peter’s Bakery.
People tend to divide into two camps—you’re either on Dick’s side, or Peter’s side. There’s no equivocating, and there’s no neutral territory. For myself, I’m a Peter’s Bakery girl. This small hole-in-the-wall bakery was near my house, and I actually had my wedding cake made there, so of course I stay loyal, and would defend the superiority of Peter’s burnt almond cake over Dick’s any day of the week.
I haven’t tasted or thought about burnt almond cake in years, but I recently read something that referenced a different almond cake recipe, and suddenly I couldn’t stop thinking about the cake that reminds me so much of my childhood. I had to make one myself.
If you’re not familiar with burnt almond cake, you may wonder what all the fuss is about. (And also why anyone sane would put the word “burnt” in a cake title in the first place.) Put simply, it’s a fluffy white cake filled with almond pastry cream, frosted with buttercream, and coated with a thick layer of caramelized almonds. My version has almond flavor in every single component, so if you’re an almond fan who’s tired of vanilla or chocolate (or passion fruit!) having all the fun, allow me to introduce you to your new love.
Just to be clear, this is my version of a burnt almond cake, not a recreation of the bakery ones. (I feel like I need this disclaimer so that crazed Dick’s and Peter’s fans don’t track me down chanting “Not the same! Not the same!”) It’s been ages since I’ve tasted the real thing, and I don’t remember the details well enough to be confident of getting things right.
That doesn’t mean that it’s not AWESOME, though. The almond-flavored white cake is moistened by both an almond simple syrup and the creamy almond pastry cream layers. The buttercream is one of those wacky flour-based ones (newly obsessed with them) that has the light texture and flavor of whipped cream but the stability of buttercream. And the homemade caramelized almonds are the crowing touch, adding a great crunch, a bit of chew, and a whole lot of flavor from the deep, darkly caramelized toasted nuts.
No, it’s not the cake of my childhood—but at the risk of boasting, I think it’s even better. And the fact that I can make it in my own kitchen any time I want? That’s the best part of all.
Burnt Almond Cake
Ingredients
For the Almond Cake:
- 4 egg whites, extra-large
- 1 cup milk
- 2 tsp vanilla extract
- 1 1/2 tsp almond extract
- 3 cups cake flour, 10.5 oz
- 1 1/2 cups granulated sugar, 10.5 oz
- 4 tsp baking powder
- 3/4 tsp salt
- 6 oz butter, at room temperature
For the Simple Syrup:
- 1/2 cup water
- 1/2 cup granulated sugar
- 1 tbsp amaretto, or 1 tsp almond extract
For the Almond Pastry Cream:
- 1 tsp unflavored powdered gelatin
- 1 tbsp cold water
- 4 yolks
- 1 whole egg
- 3 tbsp cornstarch
- 2 cups milk
- 1/2 cup granulated sugar
- pinch salt
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 2 tbsp butter
- 1/2 cup heavy cream
- 3 tbsp powdered sugar
For the Almond Buttercream:
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 12 oz butter
- 1 1/2 cups granulated sugar, I used superfine so it dissolved quickly
- 2 tsp vanilla extract
- 1 tsp almond extract
- 1/4 tsp salt
For the Caramelized Almonds:
- 1 1/2 cups sliced almonds, 6 oz
- 2 tbsp water
- 1/2 cup granulated sugar
- 1/2 tsp lemon juice
- 1/2 tsp salt
- 1 tbsp butter
Instructions
To Make the Almond Cake:
- Preheat the oven to 350 F. Line two 9” cake pans with parchment, and spray them with nonstick cooking spray.
- In a small bowl whisk together the egg whites, 1/4 cup milk, and vanilla and almond extracts. Set aside for now.
- In the bowl of a large stand mixer fitted with a paddle attachment, combine the flour, sugar, baking powder, and salt. Mix on low speed for 30 seconds to mix and sift the ingredients. Add the softened butter and the remaining 3/4 cup milk to the bowl, and mix on low speed until the flour is moistened. Raise the speed to medium and beat for 90 seconds.
- Stop the mixer and scrape down the bottom and sides of the bowl. Add the egg white mixture in 3 parts, beating well after each addition. Scrape down the bottom and sides of the bowl once more. Divide the batter evenly between the pans.
- Bake at 350 for about 25 minutes, until the tops spring back lightly when pressed. Let the cakes cool for 15 minutes, then gently invert them out of the pans, invert them again until they’re right-side up, and let them cool completely on a wire rack.
To Make the Simple Syrup:
- Combine the water and sugar in a small saucepan over medium heat. Stir them together until the sugar dissolves, and heat the sugar syrup until it just starts to boil. Remove it from the heat and let it cool to room temperature. Stir in the amaretto or almond extract.
To Make the Almond Pastry Cream:
- Combine the gelatin and cold water in a small bowl and set aside for 5 minutes to let the gelatin absorb the water. Once absorbed, microwave the bowl for 10-15 seconds, until the gelatin is liquid. Set aside for now.
- In a medium bowl, whisk together the yolks, egg, cornstarch, and 1/4 cup of sugar. In a medium saucepan, combine the milk, remaining 1/4 cup sugar, and salt. Heat the milk over a medium burner until it just starts to boil. Start whisking the egg mixture, and while you’re whisking, drizzle a little hot milk into the eggs. Continue to whisk and drizzle until you’ve added about half of the milk. Switch to whisking the milk, then pour the eggs into the milk mixture while whisking.
- Return the pan to the burner and heat the cream, whisking constantly. Use a rubber spatula to periodically scrape the bottom of the pan so it doesn’t scorch. Cook until the pastry cream thickens and starts a very gently bubbling, then cook for about 2 minutes longer. Remove the pan from the heat and whisk in the liquid gelatin, vanilla extract, almond extract, and butter.
- Pour the cream through a wire mesh strainer into a bowl. It will be somewhat thick, so use a spatula to help work it through, straining out any clumps of egg that have developed. Press a layer of cling wrap directly on top of the pastry cream, and refrigerate until cold and firm, at least 2 hours. (To speed the cooling process, the cream can be spread onto a baking sheet and put in the freezer for 15-20 minutes, but don’t forget it in the freezer!)
- Right before you’re ready to use the pastry cream in the cake, whip the heavy cream and powdered sugar together until it forms firm peaks. Gently fold together the pastry cream and whipped cream together.
To Make the Almond Buttercream:
- In a bowl, whisk together the flour and milk. Pour it through a fine wire mesh strainer into a medium saucepan, straining out any flour clumps. Heat the flour mixture over medium heat, whisking constantly, until it thickens. It will go from being a thin liquid to being a very thick paste. It should have the consistency of a very thick pudding when you’re done. Remove the pan from the heat, and let the flour mixture cool completely. To speed this process, I like the fill my sink with an inch or two of cold water, and submerge the bottom of the pan in the water, making sure to not get any in the pan. Stir occasionally while the mixture cools.
- Combine the butter and sugar in the bowl of a large stand mixer fitted with a whisk attachment. Beat the butter and sugar together on medium-high speed until very light and fluffy and no longer gritty, about 5-7 minutes.
- Once the flour mixture is no longer warm at all, and the butter/sugar is light and fluffy, add the flour to the mixing bowl, along with the vanilla extract, almond extract, and salt. Whip together for 2-3 minutes until well-combined, light, and fluffy. If it seems to separate continue to beat it until it comes back together.
To Make the Caramelized Almonds:
- Preheat the oven to 350 F. Cover a baking sheet with foil and spray it with nonstick spray. Place the nuts on the baking sheet and toast them in the oven while you prepare the caramel.
- Combine the water, sugar, lemon juice, and salt in a small saucepan over medium-high heat. Stir until the water dissolves and the mixture comes to a boil. Insert a candy thermometer and boil the sugar until it starts to turn a golden brown and reads between 310-325 on the thermometer.
- Remove the pan from the heat, and add the hot nuts from the oven. Stir until the nuts are coated with caramel. Add the butter and stir, then pour the nuts out onto the foil-lined baking sheet. Use a spatula to spread them into a thin layer without many nuts overlapping.
- Let the nuts cool completely, then break them apart. If they’re in large chunks, chop them coarsely.
To Assemble:
- Using a large serrated knife, cut each cake layer in half. Place one layer on a cake cardboard (or your serving plate) and use a pastry brush to brush it generously with the simple syrup.
- Scoop some buttercream into a pastry bag fitted with a 1/2-inch round tip. Pipe a ring of buttercream all along the edge of the cake round to act as a barrier and hold in the filling. Scoop 1/3 of the pastry cream onto the cake, and spread it in an even layer until it covers the cake and reaches the buttercream ring. Top the cake round with a second round, and repeat the process of brushing it with simple syrup, piping a ring of buttercream, and spreading the pastry cream in the center.
- Repeat with the remaining layers, until you have a 4-layer cake with 3 layers of buttercream. Spread buttercream along the sides and top of the cake. It doesn’t have to be super-smooth since most of the surface will be covered with almonds.
- Press caramelized almonds into the sides of the cake. This is easiest if you use a cardboard cake round—hold the cake in one hand, over the baking sheet full of almonds, and use the other to press almonds into the sides, letting the excess fall back onto the sheet.
- Fit a pastry bag with a large star tip and pipe rosettes along the top of the cake. Decorate them with more caramelized almonds, if desired. The almonds will start to get sticky after about a day, so for optimal texture enjoy it on the day it’s made, but the flavor is still wonderful several days after.
Recipe Notes
MEASURING TIPS
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.
Click here to learn more about baking measurements and conversion.Nutrition
Just came across this entry and hope to try this soon. I live close to Dick’s Bakery so that’s the one I know. I have never even heard of Peter’s Bakery but I think I may just have to check it out! Thanks for the post.
Great! I’d love to hear how it goes if you give it a try!
I am also from san jose currently living in NM I’ve never had dicks or peters but my cousin also from sj moved here near me and today is her bday all she wanted was peters cake. So i looked it up and found you. I have made all components and have a question should this be stored in refrigerator after being put together and the leftover cake?
Hi Ericka, I’m sorry for the belated reply. I’m sure you’ve figured something out by now, but to answer your question, I store this cake in the fridge due to the pastry cream filling. I hope your cousin enjoyed the cake!
Thank you for posting this! I grew up on the east side and went to MP so you know I’m a Peter’s person! These cakes remind of me of birthday parties, and of my grandparents who lived just up the street from Peter’s. They would always stop in for fresh bread or a doughnut. Thank you for posting this recipe. I am very excited to get a taste of home here in Austin!
Heeeey, both of my brothers went to MP! Such a small world. From one Peter’s Bakery girl to another, I hope you enjoy it! Feel free to shoot me an email if you have any questions.
We recently moved to Oklahoma from the San Jose area where we lived for 26 years. We went to both Dick and Peters Bakery for burnt almond cake. I got hungry for it and found this recipe and article on line. Thank you so much and I’m looking forward to making this cake. Michael and Shirley Flowers
Just wondering how many almonds I need. 1 cup=8 ounces, but your recipe says 1 1/2 cups (6 ounces). So is it 1 1/2 cups (12 oz) or 3/4 cup (6 oz)?
Never mind! I guess my measuring cup is just based on liquid measures. I looked it up. 1 1/2 cups=6 oz.
Yep. 1 cup is 8 fluid oz, but the standard measure for nuts is 4 ounces per cup. Glad you got it sorted!
Hi:
I grew up with Dick’s Bakery Burnt Almond cakes at all significant “lifetime milestones”….. We lived near Dick’s Bakery, so it was a “no brainer”…..
I graduated from Mitty & my brothers graduated from Bellarmine.
Sadly, as of 5/28/16, Dick’s Bakery has burnt down. The owners plan to rebuild but no timeframe as yet.
Just discovered via Google that Peters Bakery makes this cake too (since my name is also Peters, I wonder if they will give me a discount?).
This recipe looks wonderful & I can’t wait to try it for my Mom’s 80th birthday celebration!!!
My BIG ?: How do I make a chocolate version of this cake (& cupcakes)?
Please advise.
Thank you VERY much
Wow, that is very sad news! I hope that Dick’s is able to rebuild soon–San Jose just isn’t the same without it! You should definitely try Peter’s, and see what you think!
Rather than try to modify this recipe, I would suggest starting with a chocolate cake recipe and adding almond extract to that. I think that’s all you’d need to do, but you COULD make a chocolate pastry cream as well–but I rather think that might make it too chocolatey? Your call. Feel free to send me an email (elizabeth@sugarhero.com) for specific recipe suggestions–it’s a bit long to type out in a blog comment! Cheers.
Hi Elizabeth.
Do you have any recommendations on how to use this recipe for cupcakes?
Hi Rebecca! I haven’t tried these as cupcakes. I’m sure they’d be delicious–you could stuff the cupcakes with the almond cream by poking a hole in the top and squeezing the cream inside, then topping with the buttercream and a few slivered almonds on top. Let me know how they go if you give it a try!
We recently went back to my husband’s home town and had Peter’s burnt almond cake for a memorial service. It was so delicious! I totally get the hype about Peter’s and Dick’s (which I have not been fortunate enough to try yet)!
I made this cake for a 2 layer 11 inch birthday cake for my son. We live in Denver, so I did the standard altitude correction only for the cake part. I increased the cake and buttercream recipe by 50% and left the rest. I read through all the comments and loved reading the ones where something did not turn out quiet right because I could learn from it. I made this cake over 2 days. 1st day, almonds, sugar syrup and almond pastry cream. the 2nd day I did the cake and buttercream.
Yes, this cake is not exactly like Peter’s. But oh it was so delicious! I impressed all the guests and everybody loved it! Everything did turn out just right too! I did have a bunch of buttercream left. Will definitively make this again.
From scratch birthday cakes are kind of a big deal to me. I have only made from scratch cakes for my kids. My son really liked this … so I do apologize to any future daughter in law who may have to make this cake one day for him! lol
Dick’s is gone now, sorry to say.
Definitely going to be giving this a shot, it looks terrific and it’s something I’ve wanted to try for a while. Oh, and I’m pretty sure they aren’t using prepackaged mixes, scratch is HOW you make money, mixes cost two or three times as much. Custard’s no big deal, and you can pre-mix huge batches of cake mix yourself. That eliminates any chance of a product changing and thus affecting your finished product too… one company goes down and drags you with it. Or they discontinue the product.
Great! Let me know how it goes for you if you give it a try! And I always love to see pics of the finished product. 🙂
Hi Elizabeth,
Looks delicious. Looking forward to trying it out.
Are the egg whites just briefly whisked to combine with the milk and extracts or are they beaten until foamy or soft peak stage?
Thanks.
Hi Marc, No need to beat–just whisk them briefly to combine them with the milk. Let me know how it turns out for you!
Can you say how thick the batter should be? Maybe my eggs whites are two small but both times I’ve tried it, it gets much thicker (harder) than in other cakes that I’ve made and almost doesn’t inflate when baked. The second time I added an extra egg and some more milk to make it thick liquid as it would be with the few other recipes I make. Otherwise the rest, especially the cream turns great, as a whole fantastic recipe! I am not giving up, it could be that mu cups of flour are too big…
Greetings from Europe!
Hi, Elizabeth
I think I did something wrong when I was making the buttercream because it never came together. Is there another way of making it? or do you have a video or pics as to demonstrating how you made the buttercream?
Thank you
Hi! I am so sorry to hear that. I don’t have a video or pictures of how I make mine (sorry!), and everyone makes theirs a little differently, but here is a video of someone making theirs: https://www.youtube.com/watch?v=fGowiS-b4vM
And a step-by-step from another blog: https://thetoughcookie.com/2015/06/07/how-to-make-flour-buttercream-or-ermine-buttercream-the-battle-of-the-buttercreams-2-0/
Also, just as a side note, it’s often referred to as Ermine Buttercream if you are trying to Google search it! Hopefully these are good places to start troubleshooting! Let me know if you have any other questions.
Omg….well I too am a S.J. Girl and just found this receipe…I am from the east side so that would make me team Peters….I could never decide which came i liked better, the burnt almond or the lemon…you don’t have a lemon receipe in your Catalog Do You? I do have A question, do you Think a Gluten free Flour would work?
Oh man, I loved their lemon cake! I do have some lemon cake variations in the archives you can check out here:
https://www.sugarhero.com/?s=lemon+cake&lang=en
I don’t have much experience baking gluten-free, unfortunately! I wish I could say either way but I’d feel terrible giving you a bad recommendation!
I have a quick question. The amaretto, is it the extract or the liqueur? I cannot find the extract anywhere. I do have almond, but I always try new recipes exactly like they are written.
I meant the liqueur but if you have the almond extract you can use that instead! Let me know how turns out, thank you so much!
OMGoodness, I cannot wait to try your recipe! I’m a San Jose native myself moved from the Bay Area to Las Vegas about 8 years ago and miss Peter’s Bakery so much. They have THE BEST Burnt Almond cake I have EVER had! Never heard of Dick’s tho..hehehe. I know you said this is not a remake of their’s but knowing that you have the same love, respect and loyalty to Peter’s fills my heart and can’t wait to try your version. Burnt Almond is my Mom’s favorite and I will be trying out this recipe this weekend!!
I grew up near Peters Bakery. My grandparents were even friends with Mr Peters. And everyone of my Relatives favorite cake is/was the Burnt Almond Cake. Every birthday, Easter, Baby Shower – you name it. You can’t believe how incredibly happy this makes me to come across this recipe especially now that I have been Gluten Free since 2013 and haven’t had this cake since AND live in the Tahoe Area of Nevada!! I am gonna see if gluten free flour will bring back my favorite cake to my life!! Thanks again!
I just came across this recipe and I can’t wait to try it! We always had burnt almond cakes from Peter’s Bakery, for our birthdays, when we were growing up. It was everybody’s favorite . And, of course, having attended James Lick h.s., going to peters bakery for donuts in the morning was weekly ritual.
Good old James Lick! I lived not too far from there myself. 🙂 RIP Peter’s, but I’m so glad we can still enjoy a taste of it now.
It’s been about 5 years living in San Jose and of course I was introduced to the burnt almond cake made by Dicks and Peter’s Bakery! One of the best cakes I’ve ever had! So when I decided to make a cake for my friends I thought of that cake but didn’t think that anyone had a recipe even close to theirs, but I searched anyway. BAM! I can’t believe I found it on your website and you’re a San Jose native! I made the cake for the Super Bowl and my friends loved it! They were going for a second serving! the almond pastry cream is probably my favorite part of the cake. Great job on the recipe! I will definitely be making this more than once.
Daniel, this is so great to hear!! Always great to meet another San Jose native. 🙂 And I’m thrilled that the cake worked out for you and that your friends enjoyed it too!
I haven’t tried the cake before but, I was wondering does this cake taste like the toasted almond ice cream bar?
Hi Keaira, I haven’t tried the toasted almond ice cream bar, so I can’t quite say. It sounds delicious, though!
Craving for Burnt Almond Cake and came across your recipe. I was raised on the Eastside of San Jose and went to Overfelt HS. Now living in Alaska! Was raised to know Burnt Almond Cake from Peters Bakery. Have gone to Dicks as well but stayed true to Peters! Came across your recipe and it seems a lil intimidating and may take your advice and do a two thing. Looking forward to making this cake to bring back those Memories! Thank you for your post.
Hi Elizabeth! When I made the cakes, for some reason they came out about half the size so I’m only able to do a double layer cake instead of four. None of my ingredients were old so I’m not sure what happened. I also did what you said and split the recipe into two days. I made the cake, pastry cream, simple syrup, and buttercream today. Can all of that be refrigerated? How should I go about doing that?
Firstly, thank you for stating that this is your own creation and you are not claiming for it to be equivalent to Dick’s and Peter’s Bakery….:) Now I’m compelled to try your recipe 🙂 I can’t wait to see how your recipe turns out. Thank you 🙂
Haha, I could NEVER compete with the magic of Dick’s and Peter’s! 😀 Please let me know what you think if you give it a try!
I am a San Jose native that grew up on Dick’s burnt almond cake. I just read on a neighborhood Facebook group that Dick’s is not going to reopen after all. Devastating! I did try Peter’s once but their nuts aren’t as caramelized. So here I am searching for a replacement. I will be trying this.
Hi Cami, Thanks so much, I hope this works out for you. Please let me know how it turned out.
CAN’T WAIT TO TRY THIS!!!!
I had a slice of Burnt Almond Cake (Peters Bakery) for a coworkers b-day and it was the BEST thing I’ve ever ate!! Been looking for recipes on YouTube for eveeer and had no luck. Until now. Thank you. Can’t wait to try your version!
I hope it works out! This one is definitely yummy! I’m glad you found it, and you’ll have to let me know if you try it!
Just stopped at Peters and picked up one!! 5 yrs since we’ve had one. Hubby grew up in SJ as well…cant wait to try your recipe.
Can i use this recipe for cupcakes?
Hey Sophia, Absolutely!!! Let me know how it goes!
I made this and it was delicious…made a few errors but no one knew but me…I am making is Sat for my daughter’s birthday and want it to be perfect….. can you tell me what the best way to get the carmilized almonds on to the sides of the cake and have them look as attractive as the picture on you recipe?
Hey Patricia, I’m not sure if you are asking about how to make them if so let me know and I can clarify as for putting them on the side of the cake these are my tips! To put things on the side of the cake I make sure the buttercream isn’t to cold so that it can adhere nicely, another thing is I will hold the cake over a sheet with one hand, and use my other hand to cup up an amount of almonds for example and pat it onto the side, moving up from the bottom to the top of the cake. That way the extra almonds that don’t stick can fall into a place where I can continue to use them. I hope that helped, if you need more clarification let me know! Thanks!
First, this cake is delish! I did decide to make it all in one day and it took far longer than 3.5 hours for me. I would block off more like 5 hours. The only thing that wasn’t great was the frosting. Ultimately the taste was good, but the structure wasn’t. I had trouble with it separating (I did re-whip) and I found it to be runny. Also trying to wait until the butter and sugar weren’t “gritty” was fruitless. In the end, once you added the milk/flour it was fine. Any suggestions on different frosting options?
Hey Amanda, so thrilled to hear it worked out and you loved it! Next time I would suggest trying this frosting and just add some almond extract. I think you would really love it! https://www.sugarhero.com/the-easiest-swiss-meringue-buttercream/ I would love to hear how it goes!
I followed this recipe a T and it came out perfect!!! I made it for my sons 28 birthday and it was a hit. My only question is does it need to stay refrigerated? Thanks so much.
Hey Robin, I would leave it at room temperature if you are going to be serving it withing a day. If you are going to wait any longer than that to serve it, then yes I would refrigerate it! Thanks so much, I am so glad to hear it was enjoyed!
I too am from San Jose. I just wanted to let you know that Dick’s Bakery closed down due to a fire. It has been years since it was open! I miss it very very much! I have been to both Pete’s and Dick’s Bakeries. You know they are related right?
Hi Tiffany, That is sad news! Thanks for letting me know! I moved away from San Jose and haven’t been back to visit in awhile, but I’m sad to hear that.
How many days in advance can I make the cake layers? Is it ok to freeze them?
i just found your website and am very interested in several of your cakes. I have a question about the Burnt Almond cake. How much baking powder should be used in the cake. The recipe shows 1 tbsp then on the same line, it indicates 1 tbsp + 1 tsp. Which is correct?
Hey Margaret, sorry for the confusion! There is some weirdness with the way the recipe card originally showed it. The recipe calls for 1tbsp + 1tsp which is equivalent to 4 tsp which is now what the recipe card calls for. Thanks so much!
I have made this cake four times now, each time the cake is delicious, BUT, the cake layers are not rising in the pan?!!? I proceed with splitting each layer so I have 4 but they are SOOOO thin! what am I doing wrong? My Baking powder is not old, but maybe I should get a new can anyway? My cake is not looking like yours because they 4 layers are almost paper thin
Found this on a whim. What a treat to see it’s from a SJ girl! I’m team Peter’s. We still get my grandma’s birthday cake there and she’s in her late 80’s. Can’t wait to try this recipe.
Hey Natalie, Your comment made me so happy!! I am so glad you found it as well, I cannot wait for you to try it out. Please let me know how you like it!
1. I followed the recipe to the T but the pastry cream was a little runny after I added the whipped heavy milk, so I’d suggest cutting that by half or add it in increments.
2. The frosting was perfect when I first whipped it up (followed the recipe exactly as written) but then the next day when I took it out of the refrigerator and let it sit out for some time, the butter that had started to melt didn’t blend in. I tried whipping it again but it was runny and looked like cottage cheese. So not sure what happened there.
Hi Marina! As far as the pastry cream, you can definitely reduce the whipped cream if you’d like. (And you did use heavy cream and not milk, right? Just checking since you wrote whipped milk 🙂 ) Because the pastry cream has a bit of gelatin in it, it does still set up nicely in the cake layers, even if it seems a bit runny, but there is certainly no harm in adjusting it to your texture preference!
And for the ermine frosting, I’m not sure what you mean by “the butter that had started to melt didn’t blend in.” Was the frosting in a warm place, and did it start to melt? If it is exposed to significant heat then yes, it will probably separate and be difficult to work with. The description of cottage cheese definitely sounds like the fat separating out of the frosting. Can you clarify what you mean about the butter?
FYI, Peters and Dicks bakeries are owned by the same family. Identical recipes! Too cool!
So I was recently tasked with making a Burnt Almond Cake for my mother in law’s birthday coming up in two weeks. She is from San Jose and loves Peter’s cake- every year. But she has moved out of state and though I still live in California it would be too challenging for me to drive the two hours to San Jose, pick up a Peter’s cake and then drive another 4-5 hours to her new home. Being that I was the Sous Chef at the Campbell House Restaurant for many years and with over 26 years in the culinary realm I am up to the task for making one myself. I cannot express the joy, luck and gratitude I have after finding this recipe! Thank you. I will upload photos upon creation later in the next week(s) and share this recipe with her.
I was reading the ingredients and the only step that requires room temperature butter is the cake correct?
OMG – I grew up in San Jose also and actually babysat for the Peter’s grandchildren. I really miss this cake and look forward to trying yours. It’s on the menu for Easter dessert! Thanks
That is so cool!! This cake is a project but one I am always happy to make–I hope you enjoy it too. Please feel free to reach out if you have any questions, and I’d love to hear how it turns out!
My daughter’s bday is tomorrow & I asked her what kind of cake she wanted. She said a Peter’s bakery burnt almond cake. We are from San Jose but live in Tahoe. To my surprise I found this recipe and my daughter & I are extremely stoked that this recipe is offered by someone who knows what a fantastic burnt almond cake tastes like. Recipe is amazing! You saved the day!!!
Oh my gosh I’m so thrilled to hear that! Thank you so much and please wish your daughter a very happy birthday!