Almond Vanilla Cake Recipe
The almond vanilla cake recipe delivers a delicate, tender texture that melts in the mouth while carrying a gentle almond flavor and rich vanilla notes.The crumb is light but moist, creating a pleasant contrast to the creamy, smooth buttercream frosting. The sweetness is balanced, allowing the natural flavors of almond and vanilla to shine.
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Sifter for flour
- 8-inch cake pan
- parchment paper,
- Cooling rack
Ingredients
For the Cake:
- 6 tablespoons 84 g unsalted butter, softened to room temperature
- ⅔ cup 133 g granulated sugar
- 1¼ cups 150 g all-purpose flour
- 2 tablespoons 28 g neutral oil (vegetable or canola)
- 1 whole egg 56 g, room temperature
- 1¼ teaspoons 5 g almond emulsion or almond extract
- ¾ teaspoon 3 g baking powder
- ¼ teaspoon 1 g baking soda
- 1 egg white 30 g, room temperature
- 1 tablespoon 13 g vanilla extract
- ½ cup 125 g buttermilk, room temperature
- ¼ teaspoon 1.5 g salt
For the Vanilla Buttercream:
- ¼ cup 48 g shortening
- 4 ounces 113 g cream cheese
- 1½ sticks 6 ounces / 170 g salted butter, room temperature
- ¼ teaspoon almond extract
- 3½ cups 455 g powdered sugar
- 1 tablespoon pure vanilla extract
Instructions
Get the Oven and Pan Ready
- Set your oven to 175°C (350°F). Grease an 8-inch cake pan with butter or oil, then place a round of parchment paper at the bottom. This keeps the cake from sticking and makes removal easy.
Combine the Dry Ingredients
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt. This makes the batter lighter and ensures even distribution of leavening agents.
Cream Butter and Sugar
- In a large bowl, use a mixer to beat the softened butter with granulated sugar until pale and fluffy (around 2–3 minutes). This step traps air, helping the cake rise nicely.
Add Eggs and Flavors
- Beat in the whole egg, then the egg white, one at a time, mixing well after each. Add almond emulsion and vanilla extract, and mix until the batter is smooth.
Mix in Oil and Buttermilk
- Pour in the neutral oil slowly while mixing. Then, add the dry ingredients and buttermilk alternately in batches, starting and ending with the dry mix. Stir just until everything is combined over mixing can make the cake dense.
Bake the Cake
- Transfer the batter to the prepared pan, smoothing the top. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for 10 minutes, then carefully move it to a wire rack to cool completely.
Make the Buttercream
- In a large bowl, beat shortening, cream cheese, and butter until smooth. Add almond and vanilla extracts. Gradually sift in powdered sugar, beating until the frosting is fluffy and spreadable.
Frost and Decorate
- Once the cake is fully cooled, spread the buttercream evenly over the top and sides. Add any decorative touches you like sprinkles, nuts, or a drizzle of chocolate work well.
Notes
Special Notes: Make sure all eggs, butter, and buttermilk are at room temperature for a smooth batter. The cake can be made a day ahead and stored in an airtight container. For extra flavor, lightly toast sliced almonds to sprinkle on top.