Description
This moist, tender vanilla almond cake is a scratch-made delight that balances floral vanilla and nutty almond notes perfectly. Developed for a velvety, soft crumb using high-quality butter and buttermilk, this cake is an easy, reliable recipe that is perfect for both casual weeknight treats and festive holiday gatherings. It serves as a beautiful, customizable canvas for your favorite glazes or frostings.
Ingredients
2 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp fine sea salt
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
4 large eggs, room temperature
1 Tbsp pure vanilla extract
1 1/2 tsp almond extract
1 cup buttermilk
Instructions
Preheat your oven to 350°F and grease a 9×13-inch baking pan or two 9-inch round pans.
Whisk the flour, baking powder, and salt together in a medium mixing bowl.
Beat the softened butter and granulated sugar in a stand mixer for 3 minutes until pale and fluffy.
Add the eggs one at a time, ensuring each is fully incorporated.
Stir in the vanilla extract and almond extract.
Gradually add the flour mixture and buttermilk, alternating between the two, starting and ending with the flour mixture.
Mix until just combined, being careful not to overmix.
Pour the batter into the prepared pan(s) and smooth the top.
Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Notes
Ensure all dairy and egg ingredients are at room temperature to ensure a smooth, emulsion-based batter. Store the cake in an airtight container at room temperature for up to 3 days. For a denser, even moister cake, you may substitute one egg with an extra egg yolk.
- Prep Time: 20
- Cook Time: 35
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg