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Vanilla Almond Cake with Creamy Vanilla Buttercream

Moist Vanilla Almond Cake with Creamy Vanilla Buttercream Delight

This Vanilla Almond Cake with Creamy Vanilla Buttercream is a delightful treat that brings elegance and joy to any gathering.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with cake flour for a finer crumb.
  • 1 tablespoon Instant Clearjel Use 3 tablespoons of vanilla instant pudding mix if unavailable.
  • 1 tablespoon Baking Powder
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt Sea salt is preferable.
  • 1 cup Buttermilk Can be substituted with milk and vinegar if needed.
  • 1 cup Water Adds hydration without adding fat.
  • 1 tablespoon Vanilla Extract Opt for pure for the best results.
  • 1 teaspoon Almond Extract Imitation almond extract is fine for allergy-friendly options.
  • 1 teaspoon Apple Cider Vinegar Omit if sensitive to vinegar.
  • 1 cup Sugar
  • 1 cup Salted Butter Recommended for a richer taste.
  • 1/2 cup Vegetable Oil
  • 1/4 cup Light Corn Syrup Avoid high-fructose corn syrup.
  • 3 large Eggs
  • 3 large Egg Whites Whipped and folded in for added lightness.
  • 1/4 teaspoon Cream of Tartar Stabilizes whipped egg whites.
For the Creamy Buttercream
  • 8 ounces Cream Cheese Use extra butter as a substitute for non-cream cheese frosting.
  • 1/2 cup Shortening This is optional.
  • 4 cups Powdered Sugar
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Almond Extract

Equipment

  • stand mixer
  • mixing bowls
  • Parchment Paper
  • Cooking Spray
  • Spatula
  • Wire rack

Method
 

Instructions
  1. Preheat the oven to 325°F (165°C) and prepare the pan with parchment paper and cooking spray.
  2. Sift together flour, Instant Clearjel, baking powder, baking soda, and salt in a large bowl.
  3. In another bowl, combine buttermilk, water, vanilla extract, almond extract, and apple cider vinegar.
  4. Cream softened salted butter and sugar until light and fluffy, then add vegetable oil and corn syrup.
  5. Combine wet and dry ingredients alternately into the butter mixture until just combined.
  6. Whip egg whites with cream of tartar until stiff peaks form, then fold into the batter gently.
  7. Pour batter into prepared pan, smoothing top, and bake for 18 minutes; then lower temperature to 300°F (150°C) and bake for an additional 12-15 minutes.
  8. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. Beat together cream cheese, salted butter, shortening, and powdered sugar until fluffy, then add extracts.
  10. Frost the cooled cake with buttercream and optionally drizzle chocolate ganache on top before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Ensure ingredients are at room temperature for optimal mixing. Weigh flour for accuracy and avoid overmixing to maintain tenderness.

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