How To Make Vanilla Almond Cake Recipe | Almond And Vanilla Cake | Almond Meal Vanilla Cake

How To Make Vanilla Almond Cake Recipe | Almond And Vanilla Cake | Almond Meal Vanilla Cake

How To Make Vanilla Almond Cake Recipe | Almond And Vanilla Cake | Almond Meal Vanilla Cake

Vanilla almond cake is a light, flavorful dessert perfect for many occasions, combining the sweet floral essence of vanilla with the rich nutty flavor of almonds. It is typically a soft, moist cake that balances the sweetness of vanilla with the depth and richness of almonds in both  the batter and  frosting. 

Ingredients 

For the cake 

2 1/2 cups (315 g) all-purpose flour 

1 1/2 teaspoons baking powder 

1/2 teaspoon baking soda 

1/2 teaspoon salt 

1 cup (227 g) unsalted butter, softened 

1 1/2 cups (300 g) granulated sugar 

4 large eggs, room temperature 

1 teaspoon vanilla extract 

1 teaspoon almond extract 

1 cup (240 ml) buttermilk, room temperature 

1/2 cup (60 g) slivered almonds (optional  topping)  

For the vanilla almond buttercream 

1 cup (227 g) unsalted butter, softened 

4 cups (480 g) powdered sugar, sifted 

1 teaspoon vanilla extract 

1 teaspoon almond extract 

2-3 tablespoons heavy cream or milk (adjust for desired consistency) 

Instructions 

1. Prepare the cake. Preheat the oven to 175°C (350°F). Grease  two 20cm round cake tins and either flour them or line them with baking paper. Combine flour, baking powder, baking soda, and salt in a medium bowl. 

In a large bowl, beat  softened butter and sugar  until  fluffy (about 3 to 4 minutes). 

Add eggs one at a time, beating well after each egg. Add vanilla and almond extract and mix. 

Add dry ingredients in 3 additions, alternating with  buttermilk, beginning and ending with  dry ingredients. Mix until well combined (do not overmix). 

Divide  batter evenly between 2 prepared cake pans. Smooth  tops and sprinkle with flaked almonds, if desired. 

Bake for 25 to 30 minutes or until a toothpick inserted in  center comes out clean. 

Allow cakes to cool in  pans for 10 minutes, then transfer to a wire rack to cool completely.  2. Prepare the buttercream: 

In a large bowl, beat the softened butter until creamy. 

Add the powdered sugar, 1 cup at a time, mixing on low speed until well combined. 

Add the vanilla and almond extract and mix. Add 2 to 3 tablespoons of  cream or milk and beat until mixture is smooth and foamy. Add more cream or powdered sugar to adjust the consistency, if needed. 

3. Assemble the cake 

 

Once the cakes are completely cool, spread a layer of buttercream on top of one cake layer. 

Place the second cake layer on top and brush the top and sides with the remaining buttercream. 

If desired, garnish the top with additional flaked almonds. Serve and enjoy! Allow the cake to rest for 15-20 minutes before slicing to allow the flavors to meld. Serve and enjoy! 

 Optional Additions 

Add a handful of fresh berries or  berry compote between  layers for a fruity touch. 

For a more pronounced almond flavor, use almond flour instead of some of the all-purpose flour. 

This cake also pairs great with  tea or coffee!