Vanilla Almond forever and ever, amen. ❤️ That is what we chose for our wedding and although all the flavors I've had from you are delicious, none beat the simple goodness of Vanilla Almond. Would love to try any of your recipes in my own kitchen!"--Lyndi J.
This Vanilla Almond bakery-style cake is extra-moist and tender, with a buttery, almond flavor. It pairs perfectly with my creamy Vanilla Almond Buttercream. This was by far my most popular cake flavor at Amycakes Bakery and the most requested recipe!
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Vanilla Almond is the perfect wedding cake flavor, but it will also be a true crowd-pleaser for repeat birthday and special event cakes.
I think the surprising part about this cake is the texture--it is soft and light, and yet rich and moist all at the same time. Plus the extra buttery almond flavor really sets it apart from a typical white cake or vanilla cake.
Vanilla Almond Cake Recipe Ingredients
All my cakes have the same core ingredients. Here are a few important vanilla almond cake ingredients that I would not recommend substituting in this cake:
Salted Butter for the best tasting cake. I know that a lot of bakers and chefs recommend unsalted, but a little salt (aka flavor ☺️) never hurt any of my cakes--When you're adding a lot of butter to your cake and buttercreams, you can be comforted knowing it's already going to provide a delicious and flavorful buttery taste.
Unlike unsalted butter, salted butter can be left out at room temperature to soften. I leave my salted butter out the night before I plan to bake with it so that I am never waiting on it to get to room temperature (just make sure it doesn't get too hot on a summer day).
Corn Syrup can sometimes get a bad rap, but I'm not talking about the high fructose kind. Most corn syrups nowadays do not contain high fructose, and that's what I look for when I purchase it. Corn syrup adds sweetness, but I use just enough in my cake recipes to enhance the texture of my cakes and frostings.
Buttermilk is key to a moist cake. I talk about this vital cake ingredient in Seven Secret to Baking Incredibly Moist Cake Every Time. I use buttermilk in all of my cake batters, and I never substitute it. I'm a big fan of Braum's buttermilk as it's A2 milk and I just think it makes the best cakes (I'm not affiliated with them, I just like their products).
Apple Cider Vinegar reacts with baking soda to create more air bubbles in your cake batter. This can add a nice rise to your cakes, and it doesn't affect the flavor.
Cream of Tartar stabilizes the whipped egg whites and amplifies their beaten volume.
Instant Clearjel allows the cake to retain more moisture. Instant Clearjel, my number one favorite secret bakery ingredient is made up of just one ingredient (modified cornstarch). It provides an extra soft and moist texture, and it is also necessary for the structure of the cake. If you're in a pinch you can look into my recommended Instant Clearjel Substitutes.
Vanilla and Almond Extracts
As you'd expect, the Vanilla and Almond extracts you choose for this cake play an important role in making it an extra flavorful and delicious vanilla almond cake.
I use an imitation almond extract, but you can absolutely use Pure Almond Extract if you want to. I started using imitation almond extract because it is not made with nuts and is safe for guests with nut allergies to eat. The one I use is McCormicks Culinary Imitation Almond Extract. I like the flavor, and as a bonus, it's a more affordable option when we're using 1 Tablespoon in this cake!
For the buttercreams frosting, I highly recommend a pure vanilla extract. You just can't beat pure vanilla, especially in items that aren't going to be baked, or recipes that vanilla is the main or only flavor.
Since the price of pure vanilla has skyrocketed in the past few years, I keep a Vanilla Blend (a mix of pure vanilla and vanillin) on hand for cakes or products that will be baked. I've found that my cake recipes are just as delicious with a more affordable vanilla blend in the batter, and I save my pricey Pure Vanilla for my buttercream where you can really taste the difference.*
*One of my favorite extract makers, Olive Nation has provided Amycakes Bakes readers with a coupon code--Use AB20 for 20% off your extract purchases through Olive Nation. Since I go through a lot of extracts, I like to order their extracts in bulk and pour them into Mini Bottles.
Making the Cake Batter
Don't let the number of steps scare you away from making this cake (or the number of pages when you hit "print"…..what can I say? I'm thorough!) It's actually a lot more simple than it first seems.
I've divided the cake batter ingredients into four categories: Wet Ingredients, Dry Ingredients, Creamed Ingredients, and Whipped Ingredients. If you prepare all your ingredients ahead of time it will save a lot of time.
I like to use prep bowls to measure out all my ingredients before I start, but even just having the unmeasured ingredients lined out in order of when you need them will mean you're off to a great start! You can watch me complete every step in the video in my recipe below.
Baking and Decorating the Cake
I prefer to bake my cakes in 1" tall sheet pans and cut cake rounds out of cake rings. This provides a more even bake with less chance of dark edges, doming, and sinking.
By baking and cutting the cake, you'll have some extra cake scraps left over that you can snack on or turn into easy cake truffles, cake pops, or mini cake parfaits.
You can also bake this cake in two 8" rounds pans, four 6" round pans, or a 9x13 sheet cake pan-- you may just need to adjust the baking time. You can choose from other pan options in the chart at the bottom of my article Half-Batches and Cake Pans: Everything You Need to Know.
Troubleshooting Overflowing Sheet Pans-- All my cake recipes are a tight fit in my recommended 1" tall sheet pans. I love baking cakes in these pans, but a couple of readers have had their cake overflow slightly while it bakes in their oven. I'm guessing this has to do with either: 1) Lower oven temps causing the cake to bake slower and not bake as quickly as it rises, therefore overflowing. You can check your oven with an oven thermometer. 2) Uneven spreading or warped or shorter sheet cake pans. The sheet pan I use is and this ¼ sheet (for 1x batches) or this ½ sheet (for 2x batches). 3) Slight Measuring variations when using measuring cups instead of a kitchen scale. If you find this to be a frequent issue, I would recommend baking in a 9x13 sheet-cake pan (for 1x batches) or a 12x18 sheet-cake pan (for 2x batches), which are 2" tall instead of 1" tall. With these pans, you'll still be able to easily cut the cake out with a cake ring, and use the ring as a guide when cutting the two half pieces of cake. The bottom layer may require extra cake scraps--just fill in the middle of the bottom pieced layer of cake with cake scraps as needed.
Creamy Cream Cheese/ Buttercream Blend
At Amycakes we described this Vanilla Almond Buttercream as a "Cream Cheese/ Buttercream Blend." It was also known as our House Vanilla Buttercream. I like to add just a hint of almond extract when pairing it with Vanilla Almond cake to tie it all together.
It's not super cream cheesy and a lot of people may not even realize that cream cheese is an ingredient. But the cream cheese balances the sweetness and makes a wonderful creamy texture that is not gritty or crispy.
Beating it on high for 2-3 minutes will whip in air to make it light and fluffy. If you're using Instant Clearjel, it will thicken the buttercream slightly to help with piping rosettes or other decorations.
There is enough buttercream in this recipe to lightly or fully-ice the cake and top it with some extra-tall buttercream rosettes on top. This buttercream is stable enough that you can use it to pipe and decorate with any design that you choose.
Baker's Shortcut--Mini Vanilla Almond Cakelets
You can follow the Baker's Shortcut in the Notes section of the recipe to make either an easy sheet cake or some adorable Mini Vanilla Almond Cakelets.
I can't wait to hear what you think of this moist vanilla almond cake recipe! Please comment below with any questions or let me know if you've tried it! This is only my second recipe to post, so I'm still figuring out all the details and am open to your feedback!
You can also contact me with any questions or recommendations. If you make this cake, I would love to see it! Snap a photo and tag me @amycakesbakes, or share this recipe using the social share buttons below the recipe. ☺️
Thanks for Reading. ❤️
Serving and Storing Amycakes Bakes Cakes Nearly all of my cakes are best at room temperature! They’ll still taste yummy out of the fridge, but will be firm and a different texture due to all the yummy butter in the cake and buttercream. I want to make sure you enjoy the soft and moist cake texture that is intended by eating the cake at room temperature cake. You can refrigerate the cake after decorating it, but allow it to come back to room temperature 2-3 hours before serving. (Keep in mind the buttercream can melt in warm conditions). I keep my leftover cake out of the fridge for up to 24 hours, but I’ll refrigerate or freeze anything that won’t get eaten within that time.
🎥 Video
Watch the recipe video above or watch it on my Youtube.
📖 Recipe & Step-by-Step Instructions
Moist Vanilla Almond Cake
Ingredients
Dry Ingredients
- 200 grams (1 ½ cups) All-Purpose Flour (I use Gold Medal)
- 2 Tablespoons Instant Clearjel or 3 Tablespoons Vanilla Instant Pudding Mix (please make sure it's labeled as INSTANT, see Note #1)
- 1 ½ teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ¾ teaspoon Salt
Wet Ingredients
- ¾ cup Buttermilk
- ¼ cup Water
- 1 ½ teaspoons Vanilla Extract
- 1 Tablespoon(s) Almond Extract
- 1 ½ teaspoons Apple Cider Vinegar
Creamed Ingredients
- 200 grams (1 cup) Sugar
- 1 stick (4 oz) Salted Butter (at room temperature)
- ¼ cup Vegetable Oil
- ¼ cup Light Corn Syrup
- 1 large Egg(s)
Whipped Ingredients
- 2 Egg Whites
- ¼ teaspoon Cream of Tartar
Vanilla Buttercream Ingredients
- 4 ounces Cream Cheese
- 1 ½ sticks (6 ounces) Salted Butter (at room temperature)
- 48 grams (¼ cup) shortening
- 455 grams (3 ½ cups) powdered sugar
- (optional) 1 Tablespoon(s) Instant Clearjel (this makes a thicker frosting, but may be omitted, see Note #1)
- 1 Tablespoon(s) Pure Vanilla Extract
- ¼ teaspoon Almond Extract ((optional))
White Ganache Drizzle (optional)
- 42 grams (¼ cup) White Chocolate Chips
- 42 grams (¼ cup) "Bright White" or "Super White" Candy Melts (or substitute with more white chocolate chips-it just will be ivory in color)
- 2 Tablespoons Heavy Cream
Instructions
Make the Vanilla Almond Cake
- Preheat Oven to 325 degrees. Line ¼ Sheet pan with parchment paper, and then spray bottom (on top of the parchment) and sides of the sheet pan with cooking spray.
- Sift Dry Ingredients in a bowl and then whisk until well blended.
- Combine and stir Wet Ingredients in a separate bowl or pitcher.
- With a stand mixer (preferred) or handheld mixer, cream sugar and salted butter together until creamy and fluffy. Add oil and corn syrup and beat until incorporated. Add 1 egg(s) and cream until well blended, scraping sides of the bowl as needed.
- On low speed, alternate adding Dry ingredients and Wet ingredients to the Creamed Ingredients, a little at a time. I do ⅓ Dry, ⅓ Wet, and so on, adding one-third at a time and blending on low after each addition. Continue to mix just until the batter looks well blended and smooth (avoid overbeating). Scrape sides of the bowl as needed.
- Using a whip attachment and a clean bowl, whip the 2 egg whites and cream of tartar until stiff peaks form. (Make sure your bowl and beaters are clean and free from grease so that the whites will whip).
- Carefully fold the Whipped Whites into the cake batter, one half of the whites at a time. The batter is ready when no egg white streaks remain and it should look smooth and uniform.
- Spread into prepared pan and make sure the batter is evenly distributed. An offset spatula works well for this.
- Bake on the middle or top rack (avoid bottom rack) of preheated 325-degree oven for 18 minutes, then turn the oven down to 300 degrees. Set the timer for an additional 6-8 minutes. Check the cake at this point. If it is jiggly at all when lightly touching the top of the cake, continue baking for 1-6 more minutes. The cake is done when a paring knife or toothpick comes out mostly clean when stuck quickly in the cake. A couple moist crumbs on your knife are fine, but they shouldn't look wet. Allow to cool completely.
- Either follow the Baker's Shortcut (Note #4) or choose your round cake size using the Cut and Stack method (Note #2). Leave the cake in the sheet pan, and using a slight sawing motion, cut the cooled cake into your desired cake size with cake rings (You can use a knife and the cake rings as a guide for any halve pieces that you cut.) Brush lightly with simple syrup (optional, Note #3).
- Wrap thoroughly in plastic wrap and freeze cake in the pan for 2 hours or overnight. (You can even bake the cake up to a week ahead of time and freeze). The cake will be much easier to layer if it is cold or frozen. To wrap the cake, place another sheet of parchment on top of the cake (this will prevent the plastic wrap from sticking to the cake), and wrap the whole pan with plastic wrap. (I pull the plastic wrap out and place the pan on top of it. Then I wrap 2-3 ways horizontally and one way vertically so that there are two layers of wrap on all sides of the pan including the bottom).
Make Vanilla Buttercream
- Whisk the powdered sugar and Instant Clearjel (if using) together until well-blended. Set aside.
- Using a stand mixer (preferred) or handheld mixer and a large bowl, beat the cream cheese until broken up and softened.
- Add the room temperature salted butter and continue to beat, scraping the sides of the bowl as needed.
- Add the shortening and beat and scrape the sides until there are no lumps.
- While the mixer is on low, slowly add the powdered sugar mixture.
- Add the pure vanilla and almond extract. Scrape down the sides of the bowl. Then beat the buttercream on high for two-three minutes. This will add air into the buttercream and make it light and fluffy. The Instant Clearjel will cause the buttercream to thicken slightly during the next 10 minutes as it sits.
Make White Ganache (optional)
- Combine all ganache ingredients and heat in the microwave at 50% power for 20-30 second increments. Whisk for 30 seconds to one minute in between each heat. (It should only take two to three heats in the microwave. Lots of whisking will melt your white chocolate and candy melts faster and prevent them from overcooking in the microwave).
Frost the Cake
- The easiest way to layer the cake is to layer the cake from frozen the day before you plan to serve it. If serving the cake the same day you are layering it, use refrigerated cake layers instead of frozen. Piece together the bottom layer, filling in with cake scraps if needed. You can use the cake ring as a guide.
- Fill the three cake layers with around ¼ inch of buttercream. I recommend frosting a thin crumb coat of buttercream on the outside of the cake which will catch all the crumby edges, then allow it to set up in the freezer for about 10 minutes until the buttercream is firm. An offset icing spatula (I use the small and medium-size on all my cakes) helps with this. Then spread on the second layer of buttercream and decorate as desired.
- If using, microwave the reserved ganache on 50% power until thin, and drizzle down the sides of the cake using a spoon or squeeze bottle. There is enough buttercream to frost an extra-tall row of rosettes around the top of the cake using a pastry bag and 1M star tip (or get creative with a different design!).
- You can let the cake set up in the fridge, but remove it from the fridge 1-3 hours before serving so it can come back to room temperature. This cake has the best texture at room temperature. Enjoy!
Notes
1 + ½ tsp=½ Tbsp
2 Tbsp=⅛ cup
- Read my article Instant Clearjel: a Magical Little-Known Bakery Ingredient to see why I think this ingredient is worth having in your pantry. Instant Clearjel must always be whisked thoroughly with other dry ingredients before being added to wet ingredients to avoid clumping. If you need to substitute, please use vanilla instant pudding mix in the cake batter as described within the recipe, and simply leave it out in the frosting.
- When baking cakes in a sheet pan, the cake bakes more evenly (flatter on top and with no dark edges), and you get to choose your cake size after baking! With a 1x batch in a ¼ Sheet Pan you can make a three-layer 6″ cake (two full rounds, one pieced round from two half-circles) or several little cakelets. With a 2x batch in a ½ Sheet Pan you can make a three-layer 8″ cake (two full rounds, one pieced round from two half-circles), an extra tall six-layer 6″ cake (5 full rounds, one pieced round from two half-circles), TWO 3-layer 6″ cakes (eat one now and freeze one for later. 🙂 Or have a baking party with a friend and you each get a cake!) or several little Cakelets using a 4″ cake ring or 3″ or 2″ round cookie cutters. You can also choose to bake in sheet-cake pans or round pans. View the pan chart in the article Half-Batches and Cake Pans: Everything You Need to Know.
- Simple Syrup is optional, but I use it to seal in the moisture for cakes that will be refrigerated or frozen. While the cake cools, make a simple syrup by combining 1 tablespoon water and 1 tablespoon sugar in a small microwave-safe bowl. Microwave until the sugar is dissolved after whisking, about 20-30 seconds. You can also make a larger batch of this (1 part sugar to 1 part water) and keep it in the fridge if you're doing a lot of cake baking. Always cut the cake with cake rings before brushing the cake brush simple syrup, to avoid the cake being too sticky when cut.
- BAKER'S SHORTCUT:
1). Make a sheet cake or little Cakelets instead! Once the cake is fully cooled, spread the buttercream on top and top with sprinkles for an easy sheet-pan cake. (You won't need as much buttercream for a sheet cake and can do a 0.5x batch of buttercream). For Cakelets, cut the cake into 4" or smaller rounds using cake rings or cookie cutters. Stack two cakelets together with a layer of buttercream in between and on top (I use a piping bag and 1M star tip for this). The cake will be soft and delicate when at room temperature, so if you have the time I recommend that after it cools, stick the cake in the freezer 10 minutes before cutting your Cakelets. Serve at room temperature.
9-16-21: The original recipe was for an 8" cake made in a ½ sheet pan. All my recipes now start with small batches, so it is now a 6" cake made in a ¼ sheet pan. Press the "2x" if you'd like to double the recipe for an 8" cake in a ½ sheet pan.
Michele says
This recipe is absolutely amazing!! I took it to work and everyone raved about it! If you haven’t tried this cake yet, you’re missing out!
Amy says
Thank you so much for your comment! I'm so happy you enjoyed the Vanilla Almond cake! 🙂
Karen Speis says
This cake is wonderfully delicious. The almond aroma seeped through the neighborhood and everyone was envious. LOL. I can certainly understand why it is the choice for most wedding cakes. Thank you for sharing your perfect cake recipes. This is the second one I have tried and can’t wait to try more!
Kate says
Amazing! I made a ½ sheet and a ¼ sheet for a tiered cake (8” and 6”) and it was amazing. I made it with the buttercream and the raspberry filling. Everyone asked for the recipe so I will certainly be sharing it!!
Heidi says
Hi! I am really excited to try your recipe, because I can't seem to make a vanilla/almond cake that is amazing! I would prefer to bake the cake in rounds, and I only have 9" round pans. Will this recipe have enough batter for 2 9" rounds? I feel like it will, but might be a little on the thin side? Thanks for your help!
Amy says
Hi Heidi, two 9" pans in a 1x batch will be on the thinner side and make a very short layer cake (I usually recommend 3 9" pans for a 2x batch), but it would still taste delicious--you'd just want to keep an eye on the cakes in the oven since the baking time will be different. 🙂
Lindsey says
Amazing!! Moist & great flavor. I made it for my daughters birthday. I quadrupled the recipe to make 2 (13x18 inch) cakes with a layer of buttercream in the middle. I did have to double the buttercream for this recipe as well. All the guests raved about it. Would definitely make again!
Amy says
That's awesome, thank you Lindsey! It sounds like a really impressive cake size! So glad you and your guests enjoyed the recipe. 🙂
Monica Behnen says
My family loves your Almond cake recipe and the cream cheese frosting. They request it when we need a birthday cake!!!!
Amy says
I'm so happy to hear that. Thank you for your comment, Monica! 🙂
Mary Hair says
Can you leave out the almond flavor due to allergies? Does it make a difference to the cake itself other than the flavor? If so, what should I use as a replacement?
Amy says
I'd recommend using a nut-free imitation almond extract if it is a nut allergy. The one I use (and used in my bakery) is linked in the recipe card. (Though it's always best to double-check with the manufacturer for allergies). If you'd prefer to not use almond, you can substitute the almond extract with vanilla extract for a vanilla cake flavor, similar to my vanilla bean cake or golden vanilla cake. 🙂
Rosie Miller says
If I have pre-made pudding can I substitute that for some of the liquid and gel?
Amy says
I have never tried that! I wouldn't expect it to work the same, since the instant clearjel allows the vanilla almond cake to contain more moisture without getting heavy, so it adds stability to the cake.
David says
Hi Amy,
I'm going to be trying this recipe for making a large number of cakelets. In doing so, I'll need to make 2, 1/2 sheet pan cakes in order to get the number of cakelets I need. With that, I see you recommend freezing the cake in the pan. This may be a stupid question but will I get the same results freezing out of the pan. I need to take this approach because I have limited space in my freezer and the pan won't fit but the cake will.
One last question, if I chose not to use cream cheese, how would you adjust the frosting?
Thanks in advance for any advice you can provide!
Amy says
Hi David! You can remove the cake from the pans before freezing, but it will be delicate at room temperature. Perhaps you can let it get cold in the fridge, and then cut the cake in half and freeze those 1/4 sheet-size cakes. Once the cake is frozen, you can cut the rounds for the cakelets and keep them in an airtight container--that's what I did with my mini red velvet cakes! 🙂 I haven't tried my bakery buttercream recipe without cream cheese in it, I'm sorry! You might like the buttercream in my decorated sugar cookies, which is delicious, does not contain cream cheese, and can be left out of the fridge for longer than the vanilla bakery buttercream. Hope that helps! 🙂
shelby mccrary says
Is this something that can be completely made in 2 hours by someone who is not a very experienced baker?
Thank you!
Amy says
Hi Shelby! It can be baked in under 2 hours, though cooling and layering will take longer. For quicker bakes, you might like some of my two-bowl method cakes. 🙂
Cheryl says
I’ve been so intrigued by your recipes and am thankful for your detailed instructions. I’m not a huge fan of almond but am curious if I could substitute coconut emulsion to flavor the cake?
Amy says
Thank you Cheryl, so glad you've enjoyed the recipes! I haven't tried this with a coconut substitute, but I have tried it with extra vanilla. I think adding the emulsion to taste sounds like it could be delicious! If you have luck with it, let me know! 🙂
Samantha says
hello Amy.
this flavor and cake is wonderful! I wanted thicker layered cake so I used a 8x3 in round cake pan instead of 8x2 in. I used 2 8x3 pans but the center never seemed to bake correct and it sunk a little. it was also very dense and looked soggy on the bottom. since going to a 8x3 in should I reduce the recipe? and make it into 1 cake?
Amy says
Hi Samantha! Thanks for checking! With my cake recipes (because they are so moist), they bake more evenly (and less likely to sink) with less batter in each cake pan. If you were doing a 2x batch, I recommend in my cake pan chart dividing that into four 8" cake pans. I layer my 3 & 4 layer cakes with less buttercream in between each layer to make a similar cake/frosting ratio to thicker 2-layer cakes. Hope that helps!
Rose says
I love the taste! The only thing is I forgot the apple cider vinegar ….I also couldn’t find cream of tarter so I substituted it with baking powder.the cake is SUPER moist. How would have the apple cider vinegar changed the texture of the cake?
Amy says
Hi Rose! The apple cider vinegar enhances the rise of the cake. Extra Baking powder might affect the cake texture as well, but I haven't tried that! 🙂
Tammy says
This cake was absolutely amazing. My sister and I made this cake for a graduation and we were all amazed how wonderful it tasted. We followed the directions and did not change one thing. The cake was moist and had a wonderful flavor. It is definitely a keeper and I would make it again.
Amy says
That is awesome, thank you for your comment Tammy! 🙂
Shirin says
I have been following you since the beginning and I’m so grateful for sharing your amazing recipes. This cake is next level. I’ve been baking for 20;years and while very good. I always felt that there was this secret club that professional bakers had and no matter how many recipes they shared there was a secret they weren’t giving to us home bakers. And you let us in! Lol. Lastly, one question. I love the texture of cakes made with cake flour. Can I sub all or part for the ap flour? Thanks in advance and please don’t ever stop! And I love your shorts videos, but I love love listening to you when you make videos step by step explaining everything too! ( like you have nothing else to do but make lengthy videos for me ) hahaha. Thanks again for elevating my baking 🥰
Amy says
Thank you so much for your comment, Shirin! I'm so happy to hear that you enjoyed the vanilla almond cake recipe! I haven't tried this recipe with cake flour, but it might work out fine to substitute. This cake flour article has some recommendations, including adding 2 Tbsp extra cake flour per cup when substituting. If you have any luck with it, let me know! 🙂
Brooke says
Hi Amy!
Would I still use the ganache if I’m making a 9x13 version of this cake and not layering it?
Amy says
Hi Brooke, the white chocolate ganache is just for drizzling down the edges for decoration, so you can leave it out on a sheet cake version!
Ashley Rupp says
My family loves this and I have made it several times. My 1 year old loves it and I’m making it for his birthday. If I make a cake in advance how long can it stay frosted in the fridge?
Amy says
So glad you've enjoyed the recipe! 🙂 I usually like to serve the thawed vanilla almond cake within 2 days, but I often freeze the cake a week or two in advance using the Cut and Stack method.
Susan says
I made this for a birthday. Everyone raved about it. Thank you so much for sharing your tips and tricks! My family appreciates it!
Amy says
That's wonderful to hear, thank you Susan! So glad you and your family enjoyed the Vanilla Almond cake recipe! 🙂
Keri K. -Arlington, Wa says
Let me start by saying, Wow. I mean, Wow. To be upfront, I was searching for a pineapple upside down cake recipe. It was important to me that it be very moist. I read over your recipe and I thought I would try it. I love how you explain the importance of being delicate on putting all the ingredients together very carefully because it really matters. You gave knowledgeable advice that helped me out. -Placing my oven rack up a little higher and baking at 325° instead of 350°. This will be my go-to cake recipe. Thank you so much!
Amy says
Thank you so much for your comment, Keri! So glad you enjoyed the recipe and that the instructions were helpful. 🙂
JoDee says
This cake is EXCELLENT. Truly a bakery cake that is so special for a celebration. Everyone at my birthday party was raving about the cake. Thank you so much for sharing! I’m thrilled to be able to make such an incredible cake at home!
I have a friend who is gluten free- have you ever tried making this cake with a gluten free flour blend? Or do you have a gluten free cake recipe?
Amy says
Thank you so much, JoDee! So happy to hear you enjoyed the vanilla almond recipe! 🙂 Unfortunately, I haven't perfected a gluten-free cake recipe or version yet--it's something I'd love to be able to provide in the future!
Rebecca says
I made this cake for my 3 year old’s birthday party. Everything about it was perfect. The moistness. The almond flavor. I see vanilla bean paste in the icing and the seeds were beautiful. This was the BEST cake I have ever had. I’ve spent $100+ on custom cakes before and this by far was so much BETTER and made at home, in the middle of the night after the kids went to bed. Super easy. Wonderful ingredients. I’d never used a sheet pan and cake rings before but I can’t imagine ever doing it another way again! Thank you Amy and I cannot wait to try more recipes of yours!!!
Amy says
Thank you for your wonderful comment, Rebecca! So happy to hear you enjoyed the recipe and liked the cut and stack method with the vanilla almond cake! It's been such a game-changer in my baking! 🙂
Chrissy says
Hi Amy- thank you for posting your cakes!! I am about to try my first one but had a question. I was comparing the cook times for the single and double batches and I noticed that they are the same. Is that correct?
Amy says
Hi Chrissy! That's correct, the range of time is meant to cover both sizes (The double batch typically just takes about 3 minutes longer for me). Some have said that their cakes take a bit longer in their ovens than my oven, so I always recommend checking the cake frequently towards the end of baking and adjusting as needed, and checking several areas of the cake for doneness with the toothpick/paring knife test. 🙂
Elise says
I made this cake for my 3 year old’s birthday. I subbed buttermilk with almond milk and apple cider vinegar and used the instant vanilla pudding. We added sprinkles to the batter of course. And baked in a tractor shaped cake tin. It needed a few extra minutes of cooking time. Turned out beautifully! Moist with great flavor and color. Amy always has consistently amazing cakes! My “sweets hater” in the family had 2 pieces!
Amy says
That's wonderful to hear! Thanks so much, Elise! So glad you enjoyed the recipe. 🙂
Michelle says
LOVE!! your cake recipes! The first one I made was the chocolate and I couldn't stop eating the scraps...and I'm not normally a chocolate cake fan. I also made this almond cake...I'm curious about the Apple Cider Vinegar. I could taste it in the cake...no one else could but I'm a little sensitive to it. Is there a substitute for this?
Amy says
Thank you, so glad you enjoyed the chocolate cake recipe! 🙂 The apple cider vinegar shouldn't add any flavor to this vanilla almond cake, and is just used to boost the rise slightly. Since you are sensitive to it, I'd recommend just leaving it out. 🙂
Amy says
This cake is amazing!!!
Amy says
Thank you so much for your comment, Amy! I'm so happy that you enjoyed the recipe! 🙂
MarlyDar says
Such a great recipe! My cake was a little on the mushy side on the bottom after being frozen (I followed the directions of sprayed parchment). Any ideas as to why? I'm wondering if it wasn't completely cooled when I put it in the freezer. Thanks for sharing your recipes!!
Amy says
I'm glad you enjoyed it! I'm not sure why it would be mushy on the bottom--it could be that it was slightly underdone (I like to check my sheet pan by poking with a paring knife on several areas to make sure it's done throughout). Or yes I could see it being affected if it was warm when wrapping and freezing. I don't think the sprayed parchment would affect it as I do that with all my cakes (I do a very light spray on the bottom, so I'll add that note in my future recipes). 🙂
Niki says
Hi again!
I am making a cupcake cake, the one with the separate top and bottom. it recommends to use a more dense cake so the top stays in place and together better. do you have any recommendations on how to use your vanilla cake recipe for this? Will it work as is?
Thanks!
Love using your recipe
Niki
Amy says
Thank you Niki! So glad you've enjoyed it! 🙂 I believe it really depends on the size of your pan (if you're talking about a cupcake-shaped pan). I like to keep my cake batter more shallow so they bake more evenly--sometimes deeper pans take a lot longer to bake which can cause the cake to sink and edges to darken, but baking at a lower temp for longer can help with this! As for if it is dense enough for a cupcake-shaped cake, I would think so (I have sculpted cakes with this vanilla almond cake before), but I would definitely recommend assembling and crumb coating the cake from frozen to help with stability, as it is a delicate cake! 🙂
Niki says
I love your wedding cake! I have been using it and all your delicious cake recipes! I am wondering about funfetti cake? Can I just mix in sprinkles? Thanks!! I have been using clearjel in so many aspects of baking now!!
Amy says
Yay, I'm so glad you've enjoyed the recipes and instant clearjel!! 🙂 Yes, for funfetti cake you can fold jimmy sprinkles into the vanilla almond cake batter right before you spread it into the pan (otherwise sprinkles left in the batter for a while and then stirred will bleed). Then I like to sprinkle a few more sprinkles on top of the cake batter before placing the pan in the oven. 🙂
Erica says
We had this cake on our wedding day and it’s our favorite cake! It’s so generous of you to share your recipes with us! We have made this as a sheet cake twice to celebrate birthdays, and they’ve both turned out delicious. Your recipe is so flavorful and moist. We are excited to try other cake recipes of yours for upcoming celebrations!
Amy says
That's wonderful to hear, thank you Erica! I love that you had it for your wedding cake and you are still enjoying it now. Thanks for taking the time to comment! 🙂
Trish says
One of the best tasting and frosted cakes I have ever made and I have been baking for over 30 years. Clearjel and buttermilk are game changers for a moist, delicious cake. Amy, thanks for sharing your recipes and baker's secrets. I am on a mission to bake all of your recipes!
Amy says
This comment made my day! It's always exciting to see others love these ingredients, too. Thank you so much! 🙂
Jen says
Hi Amy! I may be over thinking this... but any reason why I don't get a Clearjel option when following the grams version of the recipe? I was planning to weigh everything, however I prefer to use the instant Clearjel... **I could only get the EZ gel to me in time. Do I use this type differently than the instant Clearjel in your recipe?
Amy says
Hi Jen! Sorry about that, I am in the process of switching up my recipe cards so that the grams and cups are on the same line and easier to choose from--you'll want to do 2 Tbsp Instant Clerjel in a 1x batch (when under 1/4 cup, I am now recommending Tablespoons instead of grams). As for the EZ gel, it's a little different than instant clerajel. It works great in my whipped cream recipe with a 2x ratio, but I haven't tested it in extensively in cakes yet, I'm sorry (and I don't recommend using EZ gel in place of the ICJ in frosting, because it takes longer to dissolve). It might work out great in the cake batter, but feel more comfortable recommending the instant pudding mix in the cake batter, just because I have tested that. If you do have luck with the EZ gel in the cake, please let me know! 🙂
Krystal Ray says
Thank you for sharing your recipes and for taking your time to create this space. - I made my first cake today and was very pleased; the recipe and instructions were great!
Amy says
I'm so happy to hear that you enjoyed the vanilla almond cake! Thank you for taking the time to comment! 🙂
Amy Adkisson says
I’ve made this cake recipe twice and it’s delicious and wonderfully moist. I do, however, have a question about cook time. I made the cake in three 8 in. pans and had to cook them approx.10 minutes longer than the max suggested times in recipe. Although cake was not dry, it was more brown on the bottom and edges (the cake itself was brown toward the outside edge, obvious when the cake is cut). Do you have a suggestion?.
Amy says
Hi Amy, thanks for checking! I'd recommend trying the cake in 4 8" rounds instead of 3 (in a 2x batch). While I have had readers tell me they had success with 3 pans, 4 is what I recommend in my cake pan chart. The cakes tend to bake more quickly and evenly with less batter in each pan. That should help with browning too! 🙂