Introduction

This Moist Vanilla Almond Cake is a delightful treat combining rich vanilla flavor with a subtle hint of almond. Perfect for special occasions or whenever you crave a tender, flavorful cake with a luscious buttercream frosting.

A tall, round cake with four thick layers of light yellow sponge separated by thin layers of white frosting sits on a white cake stand with a gold-trimmed edge, against a white marbled texture background. The outside of the cake is covered smoothly in white frosting with vertical piped lines running down the side, and the top is decorated with white frosting rosettes. In front of the cake stand, one slice of the cake is placed on a white plate, showing the four sponge layers and thin frosting layers clearly. The light in the image is soft, highlighting the creamy texture of the frosting and the moist cake layers. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 grams (1 1/2 cups) All-Purpose Flour (I use Gold Medal)
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 (at 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 (at 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

Step 1: Preheat the oven to 325°F (163°C). Line a 1/4 sheet pan with parchment paper, then spray the bottom (on top of the parchment) and sides with cooking spray.
Step 2: Sift together the flour, Instant Clearjel or pudding mix, baking powder, baking soda, and salt in a bowl. Whisk to blend evenly.
Step 3: In a separate bowl or pitcher, combine the buttermilk, water, vanilla extract, almond extract, and apple cider vinegar. Stir well.
Step 4: Using a stand mixer or handheld mixer, cream the sugar and room temperature salted butter together until creamy and fluffy. Add vegetable oil and corn syrup, beating until incorporated. Add the whole egg and beat until well blended, scraping the bowl as needed.
Step 5: On low speed, alternate adding the dry ingredients and wet ingredients to the creamed mixture in thirds (1/3 dry, 1/3 wet, repeat), mixing just until smooth and blended. Avoid overmixing. Scrape the bowl as necessary.
Step 6: In a clean bowl, whip the egg whites with cream of tartar until stiff peaks form, ensuring no grease is present on beaters or bowl.
Step 7: Gently fold half the whipped egg whites into the batter, then fold in the remaining whites until no streaks remain and the batter is smooth and uniform.
Step 8: 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 the oven temperature to 300°F (149°C) and bake for another 6–8 minutes. Check doneness by inserting a toothpick or knife; it should come out mostly clean with a few moist crumbs, but not wet. Cool completely.
Step 9: (Optional) Choose to either follow the baker’s shortcut for shaping or use the cut and stack method. Leave the cake in the pan, cut using cake rings or a knife, brush layers lightly with simple syrup if desired. Wrap tightly with plastic wrap and freeze for at least 2 hours or overnight to firm up for easier layering.
Step 10: For the buttercream, whisk together powdered sugar and optional Instant Clearjel. Beat cream cheese in a large bowl until softened. Add room temperature butter and beat until smooth. Mix in shortening and scrape bowl to remove lumps. On low speed, slowly add powdered sugar mixture. Stir in vanilla and optional almond extract. Beat on high for 2–3 minutes to incorporate air and achieve fluffy texture. Let rest 10 minutes to thicken slightly.
Step 11: For the 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 well between heats until smooth and thin enough to drizzle.
Step 12: To assemble, layer the cake from frozen or refrigerated. Spread about 1/4 inch of buttercream between each layer. Apply a thin crumb coat on the outside and chill for 10 minutes until firm. Finish frosting with a second layer of buttercream. Decorate with piped rosettes or your preferred design. Drizzle ganache down the sides if desired.
Step 13: Allow the cake to set in the refrigerator, then bring to room temperature 1–3 hours before serving for the best texture. Enjoy!

Tips & Variations

Use Instant Clearjel in the frosting for a thicker consistency, especially helpful in warmer climates.
Make sure egg whites are whipped in a clean, grease-free bowl for volume and stability.
Freezing the cake before layering makes it much easier to cut and assemble without crumbling.
For a more intense almond flavor, add a little extra almond extract but use sparingly as it can quickly overpower.
Try adding toasted almond slices between layers or on top for added texture and flavor.

Storage

Store the cake covered in the refrigerator for up to 3 days. To maintain moisture, keep it wrapped tightly in plastic wrap or in an airtight container. Before serving, remove from the fridge and let it come to room temperature for 1–3 hours. Leftover cake can be frozen wrapped tightly for up to one month; thaw in the refrigerator before bringing to room temperature and serving.

How to Serve

A slice of light yellow vanilla layer cake with three thick layers separated by thin white frosting lines sits on a white plate with a decorative pattern around the edge. The frosting covering the cake is smooth and creamy white. Behind the slice, the full round cake with the same three layers and white frosting is displayed on a tall white cake stand with a gold-colored base plate. A silver fork rests next to the cake slice on the plate. The setting has a wooden surface and a blurred brick wall background, changed to a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of all-purpose flour?

All-purpose flour is recommended for the best texture, but if you only have cake flour, you can substitute by using more cake flour with a little added cornstarch to mimic all-purpose flour’s protein content.

What if I don’t have Instant Clearjel or vanilla pudding mix?

The Instant Clearjel or pudding mix helps keep the cake moist and tender, but you can omit it if needed. The cake will still be delicious, though the texture may be slightly different.