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Vanilla Almond Cake with Creamy Vanilla Buttercream

Moist Vanilla Almond Cake with Creamy Vanilla Buttercream Delight

Indulge in this Vanilla Almond Cake with Creamy Vanilla Buttercream, a moist and flavorful treat perfect for any occasion.
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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: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vanilla Almond Cake Ingredients
  • 2 cups All-Purpose Flour Can substitute with cake flour.
  • 1 cup Instant Clearjel Can substitute with vanilla instant pudding mix.
  • 1 tbsp Baking Powder Ensure it's fresh.
  • 1 tsp Baking Soda Ensure it's fresh.
  • 1 tsp Salt A pinch can go a long way.
  • 1 cup Buttermilk Regular milk mixed with vinegar is a good alternative.
  • ½ cup Water Milk can be used for richer flavor.
  • 2 tbsp Vanilla Extract Use pure vanilla for the best taste.
  • 1 tbsp Almond Extract Imitation works if allergies are a concern.
  • 1 tbsp Apple Cider Vinegar Can be omitted.
  • 1 cup Sugar Brown sugar adds moisture.
  • ½ cup Salted Butter Unsalted butter can be used with added salt.
  • ½ cup Vegetable Oil Coconut oil can be used for unique flavor.
  • ½ cup Light Corn Syrup Honey or more sugar may serve as substitutes.
  • 4 large Eggs
  • 2 tblsp Egg Whites
  • ½ tsp Cream of Tartar Can swap with lemon juice.
Frosting Ingredients
  • 8 oz Cream Cheese Can replace with additional butter.
  • 4 cups Powdered Sugar Sift for a smooth finish.
  • ½ cup Shortening Can be omitted.
  • ½ cup Heavy Cream Milk can lighten the mix.

Equipment

  • Oven
  • mixing bowls
  • Stand Mixer or Hand Mixer
  • spatula
  • Parchment paper
  • ¼ Sheet Pan

Method
 

Cake Preparation
  1. Preheat your oven to 325°F (163°C) and prepare a ¼ sheet pan with parchment.
  2. Sift together flour, Instant Clearjel, baking powder, baking soda, and salt in a mixing bowl.
  3. Whisk together buttermilk, water, vanilla extract, almond extract, and apple cider vinegar in another bowl.
  4. Cream together salted butter and sugar in a large bowl until light and fluffy, then mix in oil and corn syrup.
  5. Add eggs one at a time to the butter mixture, mixing well after each addition.
  6. Gradually add dry mixture to wet mixture, alternating, mixing until just combined.
  7. Beat egg whites with cream of tartar until stiff peaks form, then fold into the batter.
  8. Pour batter into prepared pan, level top, and bake for 18 minutes at 325°F, then 6-8 minutes at 300°F until done.
  9. Allow cake to cool in the pan for 10 minutes before transferring to a wire rack.
  10. Beat softened cream cheese and butter until smooth, add shortening, powdered sugar, and vanilla extract.
  11. Once the cake is cooled, frost it evenly with the buttercream.
  12. Slice and serve the cake at room temperature.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 55mgSodium: 200mgPotassium: 120mgFiber: 1gSugar: 30gVitamin A: 400IUCalcium: 20mgIron: 0.5mg

Notes

Serve with coffee or tea for a delightful pairing.

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