Here’s a soft, fragrant, and tender Vanilla Almond Cake — perfect for weddings, birthdays, or any occasion that calls for something elegant yet comforting. This cake features a delicate crumb, warm vanilla, and nutty almond flavors, with the option to frost it simply or lavishly.
🍰 Vanilla Almond Cake
Ingredients:
Dry Ingredients:
-
2 ½ cups all-purpose flour
-
2 ½ tsp baking powder
-
½ tsp salt
Wet Ingredients:
-
1 cup (2 sticks) unsalted butter, softened
-
1 ¾ cups granulated sugar
-
4 large eggs
-
1 tbsp pure vanilla extract
-
1 tsp almond extract
-
1 cup whole milk (room temp) or buttermilk for extra tenderness
🧁 Optional Almond Buttercream Frosting:
-
1 cup (2 sticks) unsalted butter, softened
-
3–4 cups powdered sugar
-
2–3 tbsp heavy cream or milk
-
1 tsp vanilla extract
-
½ tsp almond extract
-
Pinch of salt
👩🍳 Instructions:
1. Prep:
-
Preheat oven to 350°F (175°C).
-
Grease and flour two 8-inch round cake pans (or line with parchment).
2. Mix Dry Ingredients:
-
Whisk together flour, baking powder, and salt in a medium bowl. Set aside.
3. Cream Butter & Sugar:
-
In a large bowl, beat butter and sugar together until light and fluffy (about 3–5 minutes).
4. Add Eggs & Flavoring:
-
Add eggs one at a time, beating well after each.
-
Mix in vanilla and almond extract.
5. Alternate Wet & Dry:
-
Add dry ingredients in 3 parts, alternating with milk in 2 parts. Begin and end with flour. Mix until just combined—don’t overmix.
6. Bake:
-
Divide batter evenly between the pans.
-
Bake for 25–30 minutes, or until a toothpick comes out clean.
-
Cool in pans for 10 minutes, then transfer to wire racks to cool completely.
🧁 Almond Buttercream (Optional):
-
Beat softened butter until creamy.
-
Gradually add powdered sugar, then milk/cream, vanilla, almond extract, and a pinch of salt.
-
Beat for 3–5 minutes until light and fluffy. Adjust thickness with more sugar or milk.
💡 Serving Tips:
-
Garnish with sliced almonds or a dusting of powdered sugar.
-
Pairs beautifully with fresh berries or a raspberry compote.
-
Can also be baked in a bundt pan (adjust baking time to 45–55 minutes).
Would you like a gluten-free, eggless, or sheet-cake version of this?
