Description

This Moist Vanilla Almond Cake is a tender, flavorful sheet cake featuring a delicate almond and vanilla combination. It is made with a blend of all-purpose flour, buttermilk, and a mix of extracts for enhanced aroma. Topped with creamy vanilla buttercream and optional white chocolate ganache, this cake is perfect for celebrations or any special occasion.

Ingredients

Scale

Cake

200 grams (1 1/2 cups) All-Purpose Flour (Gold Medal recommended)
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

Vanilla Buttercream

4 ounces Cream Cheese
1 1/2 sticks (6 ounces) Salted Butter (at room temperature)
48 grams (1/4 cup) Shortening
455 grams (3 1/2 cups) Powdered Sugar
1 Tablespoon Instant Clearjel (optional, for thicker frosting)
1 Tablespoon Pure Vanilla Extract
1/4 teaspoon Almond Extract (optional)

White Ganache (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

Prepare the Cake Pan: Preheat oven to 325°F (163°C). Line a 1/4 sheet pan with parchment paper, then spray the bottom on top of the parchment and the sides of the pan with cooking spray to prevent sticking.
Sift Dry Ingredients: In a medium bowl, sift together all-purpose flour, Instant Clearjel or instant pudding mix, baking powder, baking soda, and salt. Whisk to blend evenly.
Combine Wet Ingredients: In a separate bowl or pitcher, stir together buttermilk, water, vanilla extract, almond extract, and apple cider vinegar until well mixed.
Cream Butter and Sugar: Using a stand or handheld mixer, cream together the sugar and room temperature salted butter until light and fluffy. Add vegetable oil and corn syrup and beat until incorporated. Add one large egg and mix until fully blended, scraping sides of bowl as necessary.
Alternate Adding Dry and Wet Ingredients: On low speed, gradually add dry ingredients and wet ingredients alternately to the creamed butter mixture, about one-third at a time. Mix just until smooth to avoid overbeating. Scrape bowl sides as needed.
Whip Egg Whites: Using a clean bowl and whip attachment, whip egg whites and cream of tartar until stiff peaks form. Ensure no grease is in the bowl or on beaters to achieve good volume.
Fold in Egg Whites: Gently fold the whipped egg whites into the cake batter in two additions, carefully mixing to maintain the airy texture. Batter should be smooth and uniform without streaks.
Pour Batter and Bake: Spread batter evenly in prepared sheet pan using an offset spatula. Bake on middle or top rack for 18 minutes. Reduce oven temperature to 300°F (149°C) and bake an additional 6-8 minutes. Check doneness by inserting a toothpick or paring knife; it should come out mostly clean with a few moist crumbs allowed. Cool completely.
Cut and Freeze Cake: Using cake rings or a knife guided by cake rings, cut the cooled cake into desired round sizes while in the sheet pan. Optionally brush lightly with simple syrup for moisture. Cover with a sheet of parchment and wrap tightly in plastic. Freeze for at least 2 hours or overnight to make layering easier.
Prepare Vanilla Buttercream: Whisk powdered sugar and optional Instant Clearjel in a large bowl until blended. Beat softened cream cheese until smooth, then add room temperature butter and beat until creamy. Add shortening and beat until no lumps remain. Slowly add powdered sugar mixture on low speed. Add pure vanilla and optional almond extracts. Beat on high for 2-3 minutes to aerate and lighten the frosting. Let sit 10 minutes to thicken.
Make White Ganache (Optional): Combine white chocolate chips, candy melts, and heavy cream in a microwave-safe bowl. Heat at 50% power in 20-30 second increments, whisking for 30 seconds to a minute between each heating until smooth and melted, about 2-3 cycles.
Assemble and Frost Cake: Layer frozen cake pieces using cake rings as a guide. Spread about 1/4 inch of buttercream between layers. Apply a thin crumb coat on the outside of the cake to seal in crumbs. Chill in freezer about 10 minutes to firm. Apply second full coat of buttercream and smooth with an offset spatula. Optionally, drizzle warmed white ganache over the top edges for decoration. Use remaining buttercream to pipe rosettes or other decorations with a pastry bag and star tip if desired.
Set and Serve: Chill assembled cake if desired, then bring to room temperature 1-3 hours before serving for optimal texture and flavor. Enjoy the moist, tender cake with creamy vanilla-almond buttercream!

Notes

The Instant Clearjel in frosting is optional but helps to thicken and stabilize the buttercream slightly.
You can cut and stack the cake into rounds or use the baker’s shortcut mentioned for an even easier approach.
Brushing cake layers with simple syrup before frosting helps to keep the cake moist.
You can bake the cake up to a week in advance and freeze it tightly wrapped for convenient make-ahead dessert preparation.

Prep Time: 25 minutes
Cook Time: 26 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: vanilla almond cake, moist vanilla cake, almond extract cake, vanilla buttercream frosting, white chocolate ganache, sheet cake recipe