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anilla Almond Cake

Moist Vanilla Almond Cake That Brings Bakery Bliss Home

This Moist Vanilla Almond Cake, enriched with almond flavor, brings bakery-style elegance to your celebrations, making it a must-try for all occasions.
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Prep Time 30 minutes
Cook Time 24 minutes
Cooling Time 10 minutes
Total Time 1 hour 4 minutes
Servings: 12 slices
Course: Cakes
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Feel free to swap with cake flour for an even lighter texture.
  • ¼ cup Instant Clearjel Can substitute with vanilla instant pudding mix.
  • 1 tbsp Baking Powder
  • 1 tsp Baking Soda
  • ½ tsp Salt Enhances overall flavor.
  • 1 cup Buttermilk Do not substitute, but can make a quick version with milk and vinegar.
  • ½ cup Water Assists in achieving the right batter consistency.
  • 1 tbsp Vanilla Extract Consider using vanilla bean paste for richer taste.
  • 1 tsp Almond Extract Use imitation extract if nut allergies are a concern.
  • 1 tbsp Apple Cider Vinegar Helps with leavening; optional but boosts texture.
  • 1 ½ cups Sugar
  • ½ cup Salted Butter Use unsalted butter and adjust salt if preferred.
  • ⅓ cup Vegetable Oil Melted coconut oil can also be used.
  • ¼ cup Light Corn Syrup Optional, may affect texture if skipped.
  • 3 large Eggs Use room temperature for best results.
  • 2 large Egg Whites Necessary for structure and leavening.
  • ½ tsp Cream of Tartar Stabilizes whipped egg whites; substitute with vinegar or lemon juice.
For the Buttercream
  • 4 oz Cream Cheese Avoid low-fat options for best texture.
  • ½ cup Salted Butter
  • 2 cups Powdered Sugar Adjust for desired sweetness.
  • 1 tbsp Pure Vanilla Extract A blend can be used for cost-effectiveness.
Optional Toppings
  • ¾ cup White Chocolate Chips For ganache drizzle; can substitute with other chocolates.
  • ½ cup Heavy Cream Can use half-and-half instead.

Equipment

  • stand mixer
  • ¼ Sheet Pan
  • Mixing bowls
  • Spatula
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (164°C) and line a ¼ sheet pan with parchment paper.
  2. Sift together flour, Instant Clearjel, baking powder, baking soda, and salt in a medium bowl.
  3. In another bowl, whisk together buttermilk, water, vanilla extract, almond extract, and apple cider vinegar.
  4. Cream the salted butter and sugar on medium speed until light and fluffy, about 3-4 minutes. Add vegetable oil and corn syrup, mixing until combined.
  5. Add eggs one at a time, beating well after each addition. Alternate mixing in dry and wet ingredients, finishing with dry.
  6. Beat egg whites with cream of tartar until stiff peaks form and gently fold into batter.
  7. Pour batter into prepared pan and bake for 18 minutes, then reduce temperature to 300°F (149°C) and bake for an additional 6-8 minutes until a toothpick comes out clean.
  8. Cool the cake in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
  9. Beat cream cheese and salted butter until smooth, add powdered sugar and vanilla extract, mixing until fluffy.
  10. Assemble the cake by spreading buttercream between layers and on top, optionally drizzle with ganache.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 50mgSodium: 250mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 200IUCalcium: 50mgIron: 1mg

Notes

Measure accurately and ensure all ingredients are at room temperature for best results. Store properly for maximum freshness.

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