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Easy Vanilla Almond Cake Recipe

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Description

This easy vanilla almond cake recipe is perfect for those who love the combination of vanilla and almond flavors. The cake is moist, fluffy, and filled with rich flavors that will leave you wanting more. It's a great dessert for any occasion, from birthdays to holidays to casual gatherings.

Prep Time

The prep time for this vanilla almond cake recipe is approximately 15-20 minutes.

Cook Time

The cook time for this vanilla almond cake recipe is approximately 30-35 minutes.

Ingredients

  • 1 1/2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup milk

Equipment

  • 9-inch cake pan
  • Mixing bowl
  • Electric mixer
  • Measuring cups and spoons

Method

  1. Preheat the oven to 350°F.
  2. Grease and flour a 9-inch cake pan.
  3. In a mixing bowl, whisk together the flour, baking powder, and salt.
  4. In another mixing bowl, cream together the butter and sugar until light and fluffy.
  5. Add the eggs one at a time, beating well after each addition.
  6. Stir in the vanilla and almond extracts.
  7. Add the dry ingredients to the butter mixture in three parts, alternating with the milk, beginning and ending with the dry ingredients.
  8. Pour the batter into the prepared pan and smooth the top with a spatula.
  9. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  10. Remove the cake from the oven and let it cool in the pan for 10 minutes.
  11. Remove the cake from the pan and let it cool completely on a wire rack.

Notes

  • This cake can be stored in an airtight container at room temperature for up to three days.
  • If you want to make this cake ahead of time, you can freeze it for up to one month. To thaw, simply remove it from the freezer and let it sit at room temperature for a few hours.

Nutrition Info

  • Serving Size: 1 slice
  • Calories: 280
  • Total Fat: 12g
  • Saturated Fat: 7g
  • Cholesterol: 70mg
  • Sodium: 110mg
  • Total Carbohydrates: 39g
  • Dietary Fiber: 1g
  • Sugars: 27g
  • Protein: 4g

Recipes FAQ

Can I use almond flour instead of all-purpose flour?

Almond flour can be used instead of all-purpose flour, but the texture of the cake will be different. Almond flour is denser and will result in a denser cake.

Can I use other extracts instead of vanilla and almond?

Yes, you can use other extracts instead of vanilla and almond. Some good options include lemon, orange, or even peppermint extract.

Can I use a different size cake pan?

Using a different size cake pan will affect the baking time and the thickness of the cake. If you use a smaller pan, you may need to increase the baking time, and if you use a larger pan, you may need to decrease the baking time.

Recipe Tips

  • Make sure the butter is at room temperature before mixing it with the sugar. This will ensure that the mixture is light and fluffy.
  • When adding the dry ingredients to the butter mixture, be careful not to overmix. Overmixing can result in a tough cake.
  • Let the cake cool completely before frosting it. If the cake is warm, the frosting will melt and slide off.

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