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Caramelized Vanilla Milk chips form a candy-like layer that becomes the top of this light and luscious almond flavored cake.

Yield: 16 servings
Working Time: 30 minutes
This recipe contains: Tree Nuts, Gluten, Eggs, Dairy


1 cup [227g] butter, softened

1 2/3 cup [232g] sugar, divided

2 teaspoons almond extract

5 large eggs, separated

1 3/4 cups [266g] unsifted all-purpose flour

1/2 cup [118g] whole milk

1/2 cup [55g] slivered almonds

2 cups [340g] Guittard Choc-au-Lait Milk Chocolate Chips


Adjust rack so center of cake will be at center of oven. Preheat oven to 350ºF. Generously grease and flour 10-inch tube pan with removable bottom.

Cream butter and 1 1/3 cup sugar in large bowl until very light and fluffy. Beat in almond extract then egg yolks, one at a time. Add flour and milk alternately in 3 additions, beginning and ending with flour and beating after each addition just until combined.

Beat egg whites in clean bowl with clean beaters until foamy. Gradually add remaining 1/3 cup sugar, beating until soft peaks form. Gently fold into batter. Turn into prepared pan. Evenly sprinkle almonds and vanilla milk chips over top of batter.

Bake 60-65 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes. Loosen cake from sides of pan with a small spatula or knife. Turn out onto cooling rack. Cool before cutting.