Description
A timeless vanilla cake with almond extract and buttery frosting, perfect for any celebration.
Ingredients
Scale
- 2 ½ cups (300 g) all-purpose flour
- 1 ¾ cups (350 g) granulated sugar
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (226 g) unsalted butter, softened
- 4 large eggs, room temperature
- 1 cup (240 ml) whole milk, room temperature
- 2 teaspoons vanilla extract
- ¼ to ½ teaspoon almond extract (adjust to taste)
- ½ cup (50 g) sliced almonds, toasted
- 3–4 cups buttercream frosting (see notes)
- White chocolate shards (optional)
- Edible gold leaf (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper and grease the sides.
- In a medium bowl, whisk together 2 ½ cups flour, 2 ½ teaspoons baking powder, and ½ teaspoon salt. Set aside.
- In a separate large bowl, cream 1 cup softened unsalted butter with 1 ¾ cups granulated sugar until light and fluffy, about 3–4 minutes.
- Beat in the 4 eggs one at a time, scraping down the sides after each addition. Add 2 teaspoons vanilla extract and ¼–½ teaspoon almond extract; mix until combined.
- Add the dry flour mixture alternately with 1 cup whole milk in three additions, beginning and ending with the dry ingredients. Mix on low speed and stir just until combined — avoid overmixing.
- Divide the batter evenly between the two prepared pans and smooth the tops with a spatula.
- Bake for 25–30 minutes, rotating pans halfway through, or until a toothpick inserted comes out clean.
- Cool the cakes in pans for 10 minutes, then invert onto a wire rack to cool completely before frosting.
- Once cooled, level the cakes if needed. Spread a thin layer of buttercream between layers, stack, then apply remaining buttercream to the top and sides.
- Decorate with toasted sliced almonds, white chocolate shards, and edible gold leaf if using. Slice and serve at room temperature.
Notes
For a lighter crumb, substitute ¾ cup buttermilk + ¼ cup milk for the whole milk. For a dairy-free version, use vegan butter and plant milk.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 660
- Sugar: 60g
- Sodium: 200mg
- Fat: 39g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 74g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 150mg