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Moist Vanilla Almond Cake Recipe

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★★★★★

4.5 from 71 reviews

This Moist Vanilla Almond Cake features a tender crumb enhanced with the delicate flavors of vanilla and almond extracts. Baked to perfection and layered with a rich, creamy vanilla almond buttercream, this cake is elegantly finished with an optional white chocolate ganache drizzle. Perfect for celebrations or anytime you want a luscious, homemade dessert that balances moistness and sweetness with a fluffy texture.

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 Almond 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
  • Optional: 1 Tablespoon Instant Clearjel (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. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Line a 1/4 sheet pan with parchment paper, then spray the parchment and sides of the pan with cooking spray to prevent sticking.
  2. Mix Dry Ingredients: Sift together all dry ingredients including flour, Instant Clearjel or pudding mix, baking powder, baking soda, and salt. Whisk until evenly blended and set aside.
  3. Combine Wet Ingredients: In a separate bowl or pitcher, combine buttermilk, water, vanilla extract, almond extract, and apple cider vinegar. Stir to mix thoroughly.
  4. Cream Butter and Sugar: Using a stand or handheld mixer, cream sugar with room temperature salted butter until fluffy and light. Add vegetable oil and light corn syrup, beating until fully incorporated. Add one whole egg and continue to cream until well combined, scraping sides to ensure uniform mixing.
  5. Incorporate Dry and Wet Ingredients: On low speed, alternately add the dry and wet ingredients into the creamed mixture in thirds—start with one-third dry, then one-third wet, and continue until all are combined. Mix just until the batter is smooth without overbeating.
  6. Whip Egg Whites: In a clean grease-free bowl, whip the two egg whites with cream of tartar until stiff peaks form using a whip attachment. This aerates the batter for a lighter cake texture.
  7. Fold in Egg Whites: Gently fold half of the whipped egg whites into the batter until almost blended, then fold in the remainder until no streaks of egg white remain and the batter is uniform in texture.
  8. Pour and Bake: Evenly spread the batter into the prepared sheet pan using an offset spatula. Bake on the middle or top rack for 18 minutes at 325°F, then reduce oven temperature to 300°F and bake for an additional 6–8 minutes. Check doneness with a toothpick ensuring it comes out mostly clean with few moist crumbs.
  9. Cool and Freeze: Allow the cake to cool completely in the pan. Using cake rings or a knife, cut the cake into desired layer sizes while still in the pan. Brush layers lightly with simple syrup if desired, wrap tightly with parchment and plastic wrap, and freeze for at least 2 hours or overnight to ease layering.
  10. Make Vanilla Buttercream: Whisk powdered sugar with Instant Clearjel (if using). In a mixer, beat cream cheese until smooth, add room temperature butter and beat well. Incorporate shortening, then gradually beat in the powdered sugar mix on low speed. Add vanilla and almond extracts and then beat on high speed for 2–3 minutes until light and fluffy.
  11. Prepare 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 increments, whisking between heating until smooth and melted.
  12. Assemble and Frost Cake: Layer the frozen or well-chilled cake layers with about 1/4 inch thick buttercream between each. Apply a thin crumb coat of buttercream to the outside, chill for 10 minutes, then finish frosting with the remaining buttercream. Drizzle melted ganache over the top edges if using, and decorate as desired with rosettes or piping.
  13. Rest Before Serving: Refrigerate the finished cake to firm slightly if desired, but remove it 1–3 hours before serving to allow it to reach room temperature for best texture and flavor.

Notes

  • The use of Instant Clearjel in the frosting helps thicken it, but it can be omitted if a lighter frosting is preferred.
  • The Cut and Stack method for shaping the cake layers allows customization of cake size and easier layering.
  • Brushing the cake layers with simple syrup is optional but adds moisture and flavor.
  • The cake can be baked up to a week ahead and frozen to make assembly easier on the day of serving.

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

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