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Moist Vanilla Almond Cake Recipe

★★★★★

4.7 from 96 reviews
  • Author: Victor
  • Total Time: 3 hours (including cooling and freezing time)
  • Yield: 8 to 10 servings 1x
  • Diet: Vegetarian

Description

This Moist Vanilla Almond Cake is a beautifully tender and flavorful cake enhanced with pure vanilla and almond extracts. It features a soft crumb achieved by folding whipped egg whites into a rich batter made with butter, oil, and buttermilk, and is finished with a creamy vanilla buttercream frosting, optionally topped with smooth white chocolate ganache. This cake is perfect for celebrations or a special dessert with its balanced sweetness and delicate almond notes.

Ingredients

Scale

Cake 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

Vanilla Buttercream Ingredients

  • 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
  • 1 Tablespoon Instant Clearjel (optional, for thicker frosting)
  • 1 Tablespoon Pure Vanilla Extract
  • 1/4 teaspoon Almond Extract (optional)

White Ganache Ingredients (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 paper and sides of the pan with cooking spray. This ensures easy cake release.
  2. Sift Dry Ingredients: In a bowl, sift together the flour, Instant Clearjel or pudding mix, baking powder, baking soda, and salt. Whisk well to blend evenly.
  3. Combine Wet Ingredients: In a separate bowl or pitcher, whisk together the buttermilk, water, vanilla extract, almond extract, and apple cider vinegar until smooth.
  4. Cream Fat and Sugar: Using a stand mixer or handheld mixer, cream the sugar and room temperature salted butter on medium speed until creamy and fluffy. Add the vegetable oil and corn syrup and mix until fully incorporated. Then, add the whole egg and continue creaming, scraping down bowl sides as needed.
  5. Alternate Mixing Dry and Wet Ingredients: On low speed, gradually add the dry ingredients and wet ingredients alternately to the creamed mixture, starting and ending with the dry. Add about one-third of the dry ingredients, blend, then one-third of the wet, and continue this process until fully combined. Mix just until the batter is smooth—avoid overmixing.
  6. Whip Egg Whites: In a clean bowl with a whip attachment, beat the two egg whites with cream of tartar until stiff peaks form. Ensure equipment is grease-free so whites whip properly.
  7. Fold Egg Whites: Gently fold half the whipped whites into the batter until no streaks remain. Repeat with the remaining whites, folding carefully to maintain the airiness of the mixture.
  8. Prepare for Baking: Pour and spread the batter evenly into the prepared pan using an offset spatula for an even surface.
  9. Bake the Cake: Place the pan on the middle or top rack of the oven, not the bottom. Bake 18 minutes at 325°F, then reduce the oven temperature to 300°F and bake an additional 6–8 minutes. Check doneness by lightly touching the cake; if still jiggly, continue baking 1–6 more minutes. A toothpick inserted should come out mostly clean with a few moist crumbs, but not wet. Let the cake cool completely.
  10. Cut and Freeze: Decide your cake size using cake rings and cut the cake in the pan with a slight sawing motion. Brush lightly with simple syrup if desired. Wrap the cake tightly with parchment and plastic wrap and freeze for at least 2 hours or overnight to make layering easier.
  11. Make Vanilla Buttercream: Whisk powdered sugar and optional Instant Clearjel together and set aside. Beat softened cream cheese in a mixer until smooth. Add room temperature butter and beat well. Add shortening and continue beating until no lumps remain. Gradually add the powdered sugar mixture on low speed. Mix in vanilla and almond extracts, scrape down sides, then beat on high for 2–3 minutes to aerate. The frosting will thicken as it rests for 10 minutes.
  12. Make 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 intervals, whisking vigorously between each heating until smooth and melted, usually 2–3 cycles.
  13. Layer and Frost the Cake: If layering the day before serving, use frozen cake layers; otherwise, use refrigerated layers. Assemble layers using cake rings as guides, filling with about 1/4 inch of buttercream between layers. Apply a thin crumb coat on the outside and freeze for about 10 minutes until firm. Then apply a final outer layer of buttercream and smooth as desired.
  14. Decorate: Drizzle thin warmed ganache down the sides if using. Use remaining buttercream to pipe rosettes or other decorations on top using a pastry bag fitted with a 1M star tip or preferred design.
  15. Serve: Chill the cake until ready to serve, then remove from fridge 1–3 hours before eating to bring to room temperature for best texture and flavor. Enjoy your moist, flavorful Vanilla Almond Cake!

Notes

  • You may omit Instant Clearjel in the frosting, but it helps the buttercream thicken and hold its shape better.
  • For convenience, you can bake the cake ahead of time and freeze it for up to a week, making assembly quicker on the day of serving.
  • Brushing cake layers with simple syrup adds moisture and flavor but is optional.
  • The Baker’s Shortcut involves freezing the whole cake in the pan before cutting and layering to prevent crumbling.
  • Use an offset spatula for smoother frosting application and better control.
  • Ensure egg whites and mixing equipment are clean and grease-free for stiff peaks formation.
  • Prep Time: 30 minutes
  • Cook Time: 26-32 minutes
  • Category: Bakery-Style Cakes
  • Method: Baking
  • Cuisine: American

Keywords: vanilla almond cake, moist cake, vanilla buttercream, white chocolate ganache, layered cake, party cake, birthday cake

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