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Moist Vanilla Almond Cake Recipe

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★★★★★

4.7 from 124 reviews

This Moist Vanilla Almond Cake features a tender crumb infused with vanilla and almond extracts and is perfectly layered and frosted with a rich vanilla buttercream. The recipe includes detailed steps for making the cake batter, whipping egg whites for lightness, and optional white chocolate ganache for elegant decoration. Ideal for special occasions or anytime you crave a luscious, moist homemade cake.

Ingredients

Scale

Dry Ingredients

  • 200 grams (1 1/2 cups) All-Purpose Flour (Gold Medal recommended)
  • 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

Wet Ingredients for Cake Batter

  • 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

Other Cake Ingredients

  • 200 grams (1 cup) Sugar
  • 1 stick (4 oz) Salted Butter (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

For Vanilla Buttercream

  • 4 ounces Cream Cheese
  • 1 1/2 sticks (6 ounces) Salted Butter (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)

For White Ganache (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

  1. Make the Vanilla Almond Cake: Preheat your oven to 325°F (163°C). Line a 1/4 sheet pan with parchment paper and spray the bottom and sides with cooking spray.
  2. Sift Dry Ingredients: In a bowl, sift together the flour, Instant Clearjel or pudding mix, baking powder, baking soda, and salt. Whisk to blend thoroughly.
  3. Combine Wet Ingredients: In a separate bowl or pitcher, mix the buttermilk, water, vanilla extract, almond extract, and apple cider vinegar.
  4. Cream Sugar and Butter: Using a stand mixer or handheld mixer, cream the sugar and room temperature salted butter until fluffy and creamy. Add vegetable oil and light corn syrup and mix until incorporated. Then add the large egg and mix well, scraping the sides of the bowl as needed.
  5. Add Dry and Wet Ingredients Alternately: On low speed, alternately add the dry ingredients and wet ingredients to the creamed mixture in thirds. Mix just until the batter is smooth and blended. Avoid overmixing and scrape down the bowl sides as needed.
  6. Whip Egg Whites: Using a clean bowl and whip attachment, beat the two egg whites and cream of tartar until stiff peaks form.
  7. Fold in Egg Whites: Gently fold half of the whipped egg whites into the batter at a time until the batter is uniform and has no streaks.
  8. Pour Batter in Pan: Spread the batter evenly in the prepared sheet pan, using an offset spatula for smoothness.
  9. Bake the Cake: Bake on the middle or upper oven rack for 18 minutes at 325°F, then reduce oven temperature to 300°F and continue baking 6-8 minutes more. If the cake wobbles when touched lightly, bake 1-6 additional minutes. Cake is done when a toothpick inserted comes out mostly clean with a few moist crumbs. Cool completely.
  10. Cut and Freeze: Using the cut and stack method or Baker’s shortcut, cut the cooled cake in the pan into desired round layers with cake rings. Optionally brush with simple syrup. Wrap tightly with parchment and plastic wrap and freeze for at least 2 hours or overnight for easier layering.
  11. Make Vanilla Buttercream: Whisk together powdered sugar and Instant Clearjel (if using). Beat cream cheese until softened, then add room temperature salted butter and continue beating. Add shortening and beat until smooth. With mixer on low, gradually add powdered sugar mixture. Add vanilla and almond extracts, scrape sides, and beat on high for 2-3 minutes until fluffy. Let thicken for 10 minutes before use.
  12. Prepare White Ganache (Optional): Combine white chocolate chips, candy melts, and heavy cream in a microwave-safe bowl. Heat at 50% power in 20-30 second increments, whisking thoroughly between each until smooth and melted.
  13. Frost the Cake: Layer the cake from frozen or refrigerated layers. Fill with about 1/4 inch of buttercream between layers, crumb coat the outside, and chill in freezer for 10 minutes. Apply a final thick layer of buttercream and decorate as desired.
  14. Decorate with Ganache (Optional): Warm ganache until thin and gently drizzle down the cake sides using a spoon or squeeze bottle. Pipe rosettes or other designs with remaining buttercream if desired.
  15. Serve: Chill the cake to set if desired, but bring to room temperature 1-3 hours before serving for best texture. Enjoy your moist, flavorful vanilla almond cake!

Notes

  • Adding Instant Clearjel to the buttercream thickens the frosting and helps stabilize it, but it is optional.
  • The cut and stack method allows customizing your cake diameter by cutting into layers directly in the sheet pan.
  • Brushing the layers with simple syrup keeps the cake moist, but is optional.
  • The Baker’s shortcut refers to freezing and layering without cutting if time is limited.
  • Be sure your mixing bowls and beaters are free from grease to achieve stiff egg white peaks.
  • Allowing the cake to come to room temperature before serving enhances its texture and flavor.

Keywords: vanilla almond cake, moist cake, homemade cake, buttercream frosting, white ganache, layered cake, dessert recipe, baking cake

Find it online: https://freshrecipehub.com/moist-vanilla-almond-cake-recipe/