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Moist Vanilla Almond Cake with Creamy

Moist Vanilla Almond Cake with Creamy Buttercream Bliss

This Moist Vanilla Almond Cake with Creamy captures comfort and elegance, perfect for special gatherings.
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Prep Time 30 minutes
Cook Time 24 minutes
Cooling Time 10 minutes
Total Time 1 hour 4 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Can be substituted with cake flour.
  • 1 cup Buttermilk Substitute with 1 cup milk + 1 tsp vinegar.
  • 1 cup Water
  • 1 tsp Vanilla Extract Use pure for best results.
  • 1 tsp Almond Extract Nut-free imitation almond extract available.
  • 1 tsp Apple Cider Vinegar Can be omitted if preferred.
  • 1 cup Sugar No substitutions recommended.
  • 1 cup Salted Butter Keep at room temperature for creaming.
  • 1/2 cup Vegetable Oil Can substitute with canola or melted coconut oil.
  • 1/4 cup Light Corn Syrup Agave syrup or honey can be used as alternatives.
  • 3 large Eggs No substitutions recommended.
  • 3 large Egg Whites No substitutions recommended.
  • 1/2 tsp Cream of Tartar Can substitute with equal measure of lemon juice.
  • 1 tbsp Instant Clearjel Must be instant; can omit if no substitute is available.
  • 1 tsp Baking Powder No substitutes recommended.
  • 1/2 tsp Baking Soda No substitutes recommended.
  • 1/2 tsp Salt Omit additional salt if using salted butter.
For the Buttercream
  • 1 cup Cream Cheese Room temperature for best mixing.
  • 1/2 cup Salted Butter Room temperature for best mixing.
  • 1/4 cup Shortening Omit for a denser frosting.
  • 4 cups Powdered Sugar Sift before use for smoother texture.
Optional Decoration
  • 1 cup White Ganache More white chocolate chips can be used for color adjustment.

Equipment

  • Oven
  • Mixing bowls
  • Whisk
  • Spatula
  • Parchment Paper
  • cooking spray
  • measuring cups
  • measuring spoons
  • Cake Rings

Method
 

Cake Preparation
  1. Preheat your oven to 325°F (163°C) and prepare a ¼ sheet pan with parchment paper and cooking spray.
  2. In a large mixing bowl, sift together the all-purpose flour, baking powder, baking soda, salt, and Instant Clearjel.
  3. In a separate bowl, mix the buttermilk, water, vanilla extract, almond extract, and apple cider vinegar.
  4. Cream together the granulated sugar and salted butter until light and fluffy, then gradually beat in the eggs.
  5. Gradually add the sifted dry ingredients to the creamed mixture, alternating with the wet ingredients.
  6. Whip the egg whites with cream of tartar until stiff peaks form and fold into the cake batter.
  7. Spread the batter evenly in the prepared pan and bake for 18 minutes, then reduce the temperature and bake for an additional 6-8 minutes.
  8. Cool the cake in the pan for about 10 minutes, then turn out onto a wire rack to cool completely.
Buttercream Preparation
  1. Beat the cream cheese in a bowl until smooth, then add the softened salted butter and mix until creamy.
  2. Blend in the shortening and sifted powdered sugar until the frosting is smooth and spreadable.
Final Assembly
  1. Frost the cooled cake generously with the creamy vanilla buttercream and drizzle with optional white ganache.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 52gProtein: 3gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 400IUCalcium: 30mgIron: 1mg

Notes

Ensure all ingredients are at room temperature before starting and avoid overmixing to maintain a tender cake texture.

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