Introduction

This Moist Vanilla Almond Cake is a delightful treat that combines the classic flavors of vanilla and almond in a tender, fluffy cake. Perfect for any celebration, it’s layered with a creamy vanilla buttercream and topped with optional white ganache for an elegant finish.

A slice of three-layer vanilla cake sits on a white decorative plate in the foreground, with soft, light yellow sponge layers separated by thin layers of white frosting. The cake’s outside is coated in smooth white frosting with vertical drip details visible on the full cake in the background, which rests on a white cake stand with a gold base covering. The setting includes a white marbled texture underneath, enhancing the clean and light appearance of the cake. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 grams (1 1/2 cups) All-Purpose Flour (I use Gold Medal)
2 Tablespoons Instant Clearjel or 3 Tablespoons Vanilla Instant Pudding Mix
1 1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
3/4 teaspoon Salt
3/4 cup Buttermilk
1/4 cup Water
1 1/2 teaspoons Vanilla Extract
1 Tablespoon Almond Extract
1 1/2 teaspoons Apple Cider Vinegar
200 grams (1 cup) Sugar
1 stick (4 oz) Salted Butter (at room temperature)
1/4 cup Vegetable Oil
1/4 cup Light Corn Syrup
1 large Egg
2 Egg Whites
1/4 teaspoon Cream of Tartar
4 ounces Cream Cheese
1 1/2 sticks (6 ounces) Salted Butter (at room temperature)
48 grams (1/4 cup) Shortening
455 grams (3 1/2 cups) Powdered Sugar
(optional) 1 Tablespoon Instant Clearjel (for thicker frosting)
1 Tablespoon Pure Vanilla Extract
1/4 teaspoon Almond Extract (optional)
42 grams (1/4 cup) White Chocolate Chips
42 grams (1/4 cup) “Bright White” or “Super White” Candy Melts
2 Tablespoons Heavy Cream

Instructions

Step 1: Preheat your oven to 325°F. Line a quarter sheet pan with parchment paper, then spray the bottom (on top of the parchment) and sides with cooking spray.
Step 2: Sift together the flour, Instant Clearjel or pudding mix, baking powder, baking soda, and salt in a bowl. Whisk until well blended.
Step 3: In a separate bowl or pitcher, combine buttermilk, water, vanilla extract, almond extract, and apple cider vinegar. Stir gently to mix.
Step 4: Using a stand mixer or handheld mixer, cream together sugar and 4 oz room temperature salted butter until fluffy. Add vegetable oil and corn syrup, beating until combined. Add the whole egg and mix well, scraping the sides of the bowl as needed.
Step 5: On low speed, alternate adding the dry ingredients and wet ingredients to the creamed mixture, about one-third at a time. Mix just until smooth and well blended. Avoid overmixing and scrape the bowl sides as needed.
Step 6: Using a clean bowl and whip attachment, beat the 2 egg whites and cream of tartar until stiff peaks form. Make sure no grease is present for best results.
Step 7: Gently fold half the whipped whites into the batter, then fold in the rest until no white streaks remain and the mixture is smooth.
Step 8: Spread the batter evenly into the prepared pan, using an offset spatula for smoothness.
Step 9: Bake on the middle or top rack of the oven at 325°F for 18 minutes. Reduce heat to 300°F and bake an additional 6-8 minutes. Check doneness by inserting a toothpick or paring knife; it should come out mostly clean with a few moist crumbs. Cool completely.
Step 10: Using a cake ring or knife, cut the cooled cake into your desired round size right in the pan. Brush lightly with simple syrup if desired, then cover with parchment and tightly wrap the pan with plastic wrap. Freeze for at least 2 hours or overnight to make layering easier.
Step 11: To make the vanilla buttercream, sift powdered sugar and optional Instant Clearjel together and set aside.
Step 12: Beat cream cheese in a large bowl until softened. Add 6 oz room temperature salted butter and continue to beat, scraping the bowl sides. Add shortening and beat until smooth.
Step 13: On low speed, gradually add the powdered sugar mixture to the bowl. Mix in vanilla and almond extracts. Beat on high for 2-3 minutes until light and fluffy.
Step 14: For the optional white ganache, combine white chocolate chips, candy melts, and heavy cream in a microwave-safe bowl. Heat at 50% power in 20-30 second increments, whisking between each until smooth and melted.
Step 15: To frost, layer the frozen cake pieces on a cake board or plate. Spread a thin 1/4 inch layer of buttercream between layers and crumb coat the outside. Chill for 10 minutes to set.
Step 16: Apply a final layer of buttercream and decorate as desired. Drizzle the warmed ganache over the cake sides if using.
Step 17: Chill the finished cake, then remove from the refrigerator 1-3 hours before serving to allow it to reach room temperature for the best texture.

Tips & Variations

Use Instant Clearjel in the frosting to create a thicker, more stable buttercream perfect for piping.
For a different flavor twist, try swapping almond extract with orange or lemon extract.
Allowing the cake to freeze before layering makes clean, even layers much easier to achieve.
Use an offset spatula for smooth frosting application and to help spread the batter evenly in the pan.

Storage

Store the frosted cake covered in the refrigerator for up to 4 days. Before serving, remove the cake and let it come to room temperature for 1 to 3 hours to enhance the flavor and texture. You can freeze unfrosted cake layers for up to a week, wrapped tightly in plastic wrap and foil.

How to Serve

A slice of three-layer light yellow cake with thin white frosting between each layer sits on a white decorative plate in the foreground. The cake layers look soft and moist with a smooth texture. In the background, the rest of the cake is on a white cake stand with a gold board under it, covered with thick white frosting that has vertical smooth streaks running down the sides. The surface below is a white marbled texture, and the background is blurry with warm brick tones. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pudding mix instead of Instant Clearjel?

Yes, you can use vanilla instant pudding mix as a substitute for Instant Clearjel. It adds moisture and can help with the cake’s texture, but avoid adding extra liquid to maintain the right batter consistency.

What’s the best way to get stiff egg whites for folding into the batter?

Make sure your bowl and beaters are completely clean and free of grease. Use room temperature egg whites and add cream of tartar before whipping. Beat until the peaks hold their shape firmly without drooping.