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Vanilla Almond Cake with Creamy Vanilla Buttercream

Extra-Moist Vanilla Almond Cake with Creamy Buttercream Magic

Try this Vanilla Almond Cake with Creamy Vanilla Buttercream, perfect for celebrations with its delightful flavors and textures.
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Prep Time 30 minutes
Cook Time 28 minutes
Cooling Time 10 minutes
Total Time 1 hour 8 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Substitute with cake flour for a softer crumb.
  • 1 cup Instant Clearjel or Vanilla Instant Pudding Mix Ensure it’s labeled as INSTANT.
  • 1 tbsp Baking Powder Check for freshness.
  • 0.5 tsp Baking Soda
  • 0.5 tsp Salt Opt for salted butter to boost richness.
  • 1 cup Buttermilk Can substitute with whole milk plus a splash of vinegar.
  • 0.5 cup Water Replace with milk for extra flavor.
  • 2 tsp Vanilla Extract Pure vanilla is best.
  • 1 tsp Almond Extract Use imitation if there are nut allergies.
  • 1 tbsp Apple Cider Vinegar Boosts the cake’s rise without altering taste.
  • 1.5 cups Sugar Granulated sugar is standard.
  • 0.5 cups Salted Butter Make sure it's at room temperature.
  • 0.5 cups Vegetable Oil Can use more butter instead.
  • 0.25 cup Light Corn Syrup
  • 4 large Eggs Ensure at room temperature.
  • 4 large Egg Whites Whip to stiff peaks before folding.
  • 1 tsp Cream of Tartar Use fresh for best effect.
For the Creamy Buttercream
  • 8 oz Cream Cheese Adds richness to the buttercream.
  • 0.5 cups Shortening Substitute with additional butter if preferred.
  • 4 cups Powdered Sugar Remember to sift for a smooth texture.
  • White Ganache Optional, for decoration.

Equipment

  • Oven
  • mixing bowl
  • Stand mixer
  • Cake Pan
  • spatula
  • wire rack

Method
 

Instructions
  1. Preheat your oven to 325°F (163°C) and prepare a ¼ sheet pan with parchment paper and cooking spray.
  2. In a mixing bowl, whisk together the all-purpose flour, Instant Clearjel or vanilla pudding mix, baking powder, baking soda, and salt.
  3. In a separate bowl, whisk together the buttermilk, water, vanilla extract, almond extract, and apple cider vinegar.
  4. Cream together the granulated sugar and salted butter until fluffy, then drizzle in vegetable oil and light corn syrup.
  5. Gradually alternate adding the dry mixture and the wet mixture into the creamed butter and sugar.
  6. Whip the egg whites with cream of tartar until stiff peaks form, then gently fold them into the cake batter.
  7. Spread the batter evenly in the prepared pan and bake for 24 to 28 minutes, until a toothpick comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  9. For the buttercream, beat the softened cream cheese until smooth, then add in the room temperature butter and gradually mix in the sifted powdered sugar.
  10. Add the remaining vanilla and almond extracts to the buttercream and whip until light and fluffy.
  11. Frost the cooled cake generously with the creamy vanilla buttercream, optionally drizzling with white ganache.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 8gCholesterol: 60mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 50mgIron: 0.5mg

Notes

Tips: Use room temperature ingredients, avoid overmixing, check oven temperature, chill for easy frosting, and experiment with flavors.

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