Alpine Almond Cake

This cake takes the best elements of a beloved 1980s chocolate bar and transforms them into pure dessert perfection! If you love the rich combination of vanilla, almond, and white chocolate, this is your dream cake. A tender, delicate sponge is layered with whipped white chocolate ganache and finished with sliced almonds, creating a dessert that just might outshine the classic vanilla cake.

A Brief History of White Chocolate

For years, white chocolate carried a reputation of being “not real chocolate.” As early as the 1930s and 1940s, European journals expressed skepticism toward Swiss snow-white chocolate, and even today, the debate continues. While white chocolate is made from cocoa butter, part of the same cocoa bean used in traditional chocolate, its origins were far from authentic. Early versions were little more than sugary confections, sometimes containing tapioca, Icelandic moss, and Indian arrowroot—far from the creamy, rich flavor we associate with white chocolate today.

It wasn’t until the invention of the Broma process—a method for separating cocoa solids from cocoa butter—that true white chocolate emerged. While Europe saw some early white chocolate treats, full chocolate bars made entirely of white chocolate remained rare until the 1980s.

Enter Nestlé’s Alpine White—the first full-sized white chocolate bar in the U.S., studded with almonds. Though simple in concept, its unique marketing and standout flavor helped it gain recognition, setting it apart from traditional milk and dark chocolate bars.

A Cake Inspired by Alpine White

This Alpine Almond Cake is a tribute to that iconic chocolate bar. Featuring a soft, buttery cake, a layer of whipped white chocolate ganache, and a crunchy almond topping, this recipe turns nostalgia into something truly decadent.

Ingredients

For the Cake:

For the Frosting:

Instructions

For the Cake:

1. Preheat the oven to 310°F (155°C). Grease two 8-inch cake pans with baking spray and line with parchment paper.
2. In a large mixing bowl, sift together the flour, sugar, baking powder, and baking soda.
3. Add cubed butter to the dry ingredients, mixing at low speed until the mixture resembles sand.
4. Beat in eggs, Greek yogurt, vanilla, and almond extract until fully combined.
5. Add milk in three additions, mixing thoroughly between each one.
6. Continue beating for 1-2 minutes until the batter is smooth.
7. Divide evenly between prepared cake pans (about 480g/16.9oz per pan) and spread evenly.
8. Bake for 30 minutes, or until a toothpick inserted in the center comes out clean.
9. Allow cakes to cool in pans for 5 minutes, then transfer to a wire rack to cool completely.

For the Frosting:

1. In a microwave-safe bowl, combine white chocolate and ⅓ cup heavy cream.
2. Microwave in 30-second intervals, whisking between each, until melted and smooth.
3. Stir in the remaining heavy cream, cover with plastic wrap, and refrigerate for at least 3 hours.
4. Once chilled, whip the ganache until doubled in volume. Stir in vanilla and almond extracts.

To Assemble:

1. Carefully level the cake tops with a knife, creating an even surface. Trim edges if needed.
2. Spread a small amount of frosting onto the cake platter or board to anchor the base layer.
3. Place the first cake layer onto the board and spread frosting evenly over the top.
4. Stack the second cake layer on top, then coat the entire cake with remaining frosting.
5. Finish with sliced almonds for an elegant touch.

Enjoy this indulgent, nostalgic cake—it’s truly a slice of history!