Introduction

This Moist Vanilla Almond Cake is a tender, flavorful dessert perfect for any special occasion or just to satisfy your sweet tooth. Infused with both vanilla and almond extracts, it offers a delicate, fragrant taste paired beautifully with creamy vanilla buttercream frosting. Whether you’re an experienced baker or trying it for the first time, this recipe guides you through every step for a stunning result.

There is a tall cake with three layers of light beige sponge and thin white cream between each layer. The outside has smooth white frosting with vertical lines making a drip effect near the top. The top of the cake is decorated with white flower shapes made from frosting. A slice from the cake is placed in front on a white plate, showing the three layers clearly. The whole setup is on a white marbled surface with a wooden table below and a brick wall in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

200 grams (1 1/2 cups) All-Purpose Flour (I use Gold Medal)
2 Tablespoons Instant Clearjel or 3 Tablespoons Vanilla Instant Pudding Mix
1 1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
3/4 teaspoon Salt
3/4 cup Buttermilk
1/4 cup Water
1 1/2 teaspoons Vanilla Extract
1 Tablespoon Almond Extract
1 1/2 teaspoons Apple Cider Vinegar
200 grams (1 cup) Sugar
1 stick (4 oz) Salted Butter (at room temperature)
1/4 cup Vegetable Oil
1/4 cup Light Corn Syrup
1 large Egg
2 Egg Whites
1/4 teaspoon Cream of Tartar
4 ounces Cream Cheese
1 1/2 sticks (6 ounces) Salted Butter (at room temperature) for frosting
48 grams (1/4 cup) Shortening
455 grams (3 1/2 cups) Powdered Sugar
(optional) 1 Tablespoon Instant Clearjel for frosting
1 Tablespoon Pure Vanilla Extract
1/4 teaspoon Almond Extract (optional)
42 grams (1/4 cup) White Chocolate Chips
42 grams (1/4 cup) “Bright White” or “Super White” Candy Melts
2 Tablespoons Heavy Cream

Instructions

Step 1: Preheat your oven to 325°F (163°C). Line a 1/4 sheet pan with parchment paper and spray the parchment and sides with cooking spray.
Step 2: Sift together all dry ingredients in a bowl and whisk until evenly blended.
Step 3: In a separate bowl or pitcher, combine and stir all the wet ingredients.
Step 4: Using a stand mixer or handheld mixer, cream sugar and 4 oz salted butter until fluffy. Add vegetable oil and corn syrup, blend to combine. Add the large egg and cream until smooth, scraping the bowl as needed.
Step 5: On low speed, alternate adding the dry ingredients and wet ingredients to the creamed mixture in thirds, mixing just until smooth after each addition. Avoid overmixing.
Step 6: In a clean bowl with a whip attachment, beat egg whites with cream of tartar until stiff peaks form.
Step 7: Gently fold half of the whipped egg whites into the batter, then fold in the remaining whites until no streaks remain and the batter is smooth.
Step 8: Pour and spread batter evenly in the prepared pan, smoothing the top with an offset spatula.
Step 9: Bake on the upper or middle oven rack for 18 minutes at 325°F, then reduce oven temperature to 300°F and bake an additional 6-8 minutes. Check doneness by inserting a toothpick; it should come out mostly clean with a few moist crumbs. Cool completely.
Step 10: Once cooled, cut the cake to your preferred size using cake rings or a knife. Brush lightly with simple syrup if desired.
Step 11: Wrap the cake in parchment and plastic wrap and freeze in the pan for at least 2 hours or overnight to firm up before layering.
Step 12: To make the buttercream, whisk powdered sugar and optional Instant Clearjel together. Beat softened cream cheese, then add butter and shortening, mixing until smooth.
Step 13: Slowly add the powdered sugar mixture while mixing on low, then add vanilla and almond extracts. Beat on high for 2-3 minutes until light and fluffy.
Step 14: For white ganache (optional), combine white chocolate chips, candy melts, and heavy cream. Heat in the microwave at 50% power in 20-30 second intervals, whisking between until smooth.
Step 15: Assemble the cake from frozen or refrigerated layers, filling each with about 1/4 inch of buttercream. Apply a thin crumb coat, chill to set, then frost and decorate as desired.
Step 16: Drizzle cooled white ganache over the cake if using, and optionally pipe buttercream rosettes along the top edge.
Step 17: Chill the finished cake if desired. Before serving, remove from the fridge 1-3 hours early to let it come to room temperature for best texture. Enjoy!

Tips & Variations

Using Instant Clearjel in both cake and frosting helps to improve texture and stability, but it can be omitted if unavailable or undesired.
For a more intense almond flavor, increase almond extract slightly, but avoid overpowering the vanilla notes.
Freezing the cake layers before assembling makes slicing and layering easier and reduces crumbs while frosting.
Decorate with extra white chocolate chips or candy melts for a festive, elegant finish.

Storage

Store the layered cake covered in the refrigerator for up to 4 days. To maintain the best taste and texture, remove the cake from the fridge 1 to 3 hours before serving so it can warm to room temperature. You can also freeze assembled cake for up to a month; thaw overnight in the refrigerator before bringing to room temperature.

How to Serve

The image shows a layered vanilla cake with four light golden sponge layers separated by thin white cream layers. The cake's outside is covered with smooth white frosting that has vertical drip lines running down the sides, topped with white flower-shaped frosting decorations. A large slice is placed on a white plate in front, showing the clear layers and soft texture of the cake. Both the whole cake and the slice are set on a wooden table with a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pudding mix instead of Instant Clearjel?

Yes, vanilla instant pudding mix works well as a substitute for Instant Clearjel in this recipe and helps maintain moisture and structure.

Is it necessary to whip the egg whites separately?

Whipping the egg whites adds lightness and volume to the cake, resulting in a moister, fluffier texture. Skipping this step may produce a denser cake.