Introduction

This Moist Vanilla Almond Cake is a delightful treat that combines the soft, tender crumb of vanilla cake with the subtle, fragrant flavor of almond extract. Perfect for celebrations or a special dessert, it’s finished with a creamy vanilla buttercream that adds just the right amount of sweetness.

A white plate with a cut slice of three-layer vanilla cake, each layer separated by a thin layer of white frosting, showing a soft and fluffy texture; the cake slice is in front with a silver fork resting on the plate near it, while the larger remaining cake with similar white frosting and piped decorative edges is on a white cake stand in the background, all placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
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 (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 (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
Optional: 1/4 teaspoon Almond Extract
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

Preheat and prepare: Preheat the oven to 325°F (163°C). Line a 1/4 sheet pan with parchment paper and spray the bottom and sides with cooking spray.
Mix dry ingredients: Sift together flour, Instant Clearjel or pudding mix, baking powder, baking soda, and salt in a bowl. Whisk to blend well.
Combine wet ingredients: In a separate bowl or pitcher, mix buttermilk, water, vanilla extract, almond extract, and apple cider vinegar.
Cream butter and sugar: Using a stand or handheld mixer, beat sugar and 4 oz room temperature salted butter until creamy and fluffy. Add vegetable oil and corn syrup, mixing until incorporated. Beat in the large egg until well blended, scraping the bowl as needed.
Add dry and wet ingredients: On low speed, alternate adding the dry ingredients and wet ingredients to the creamed mixture in thirds, beginning and ending with dry. Mix just until smooth and well blended to avoid overbeating.
Whip egg whites: With a clean whip attachment, beat 2 egg whites and cream of tartar until stiff peaks form, ensuring no grease is present in bowl or beaters.
Fold in egg whites: Gently fold the whipped egg whites into the batter in two additions, mixing until no streaks remain and the batter is smooth.
Bake the cake: Spread the batter evenly in the prepared pan using an offset spatula. Bake on the middle or upper oven rack for 18 minutes, then reduce oven temperature to 300°F (149°C) and bake 6–8 more minutes. Continue baking if the cake is still jiggly until a toothpick comes out mostly clean. Cool completely.
Freeze and prepare for layering: Optionally cut the cooled cake into desired sizes using cake rings. Brush with simple syrup if desired. Place parchment over the cake and wrap the pan tightly with plastic wrap. Freeze for at least 2 hours or overnight to ease layering.
Make the buttercream: Whisk powdered sugar and optional Instant Clearjel. Beat the cream cheese until softened, then add 6 oz room temperature butter and beat until smooth. Add shortening and beat to remove lumps. Slowly add powdered sugar mixture on low, then vanilla and almond extract. Beat on high for 2–3 minutes until light and fluffy.
Optional white ganache: Combine white chocolate chips, candy melts, and heavy cream. Heat in microwave at 50% power in 20–30 second increments, whisking between each until smooth and thin enough to drizzle.
Assemble and frost: Layer frozen or refrigerated cake pieces with about 1/4 inch of buttercream between layers. Apply a thin crumb coat on the outside and chill for 10 minutes. Add a final layer of buttercream and smooth. Drizzle ganache if using. Decorate with buttercream rosettes or desired piping designs.
Serve: Let the cake set in the fridge, then remove 1–3 hours before serving to bring it to room temperature for best texture.

Tips & Variations

Use Instant Clearjel in frosting for a thicker consistency, but it’s optional.
For a richer almond flavor, increase almond extract slightly but avoid overpowering.
Ensure all equipment used for whipping egg whites is grease-free to achieve proper peaks.
Freezing the cake before layering makes slicing and assembly easier and neater.
Try adding a simple syrup glaze brushed on cake layers to keep them extra moist.
Substitute light corn syrup with honey or agave nectar if desired.

Storage

Store the cake tightly covered in the refrigerator for up to 4 days. To preserve moisture, wrap leftover slices in plastic wrap. Before serving, remove from the fridge and allow to come to room temperature for 1–3 hours for the best flavor and texture. The cake can also be frozen for up to one month; thaw overnight in the fridge before serving.

How to Serve

A three-layer slice of vanilla cake with white creamy frosting between each light yellow sponge layer sits on a white plate with a decorative edge. A silver fork rests next to the cake slice. In the background, the rest of the cake with matching frosting and a scalloped frosting edge on top is on a white cake stand. The background shows a blurred brick wall but the surface beneath is a white marbled texture. The slice's creamy frosting has a smooth texture and the cake looks soft and moist. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, but for best results, add 1 1/2 teaspoons of vinegar or lemon juice to 3/4 cup of milk and let it sit for 5 minutes to mimic buttermilk’s acidity, which helps the cake rise and stay moist.

Is it necessary to use both butter and shortening in the frosting?

Butter adds flavor while shortening helps stabilize the frosting and improve its texture, making it smoother and easier to pipe. You can omit shortening, but the frosting may be softer and less stable.