Moist Vanilla Almond Cake with Creamy Vanilla Buttercream

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"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.

Last Updated on July 21, 2021. This post may contain affiliate links. Please see my Disclosure Policy for more details.

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! 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.

moist vanilla almond cake recipe

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 or Instant Pudding Mix 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 don’t have Instant Clearjel you can substitute Vanilla Instant Pudding mix following the instructions in the recipe–I have tested this recipe with Jello Brand. I think the Instant Clearjel version provides a slightly softer cake, but the pudding version is still very delicious.

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 2 whole Tablespoons 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

moist vanilla almond cake recipe

I prefer to bake my cakes in 1/2 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 three 9″ rounds pans, four 8″ round pans, or a 12×18 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 this 1/2 sheet (for 1x batches) and this 1/4 sheet (for 0.5x 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 12x18 sheet-cake pan (for 1x batches) or a 9x13 sheet-cake pan (for 0.5x 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. 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.

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. ❤️

Amy's Signature
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.  
5 from 26 votes

Moist Vanilla Almond Cake

This extra-moist bakery-style cake was by far my most popular flavor at Amycakes Bakery. The cake is buttery, moist, and soft with a delicious almond flavor, and is paired with creamy vanilla buttercream frosting.
Bake it in a sheet pan and cut out the cake in cake rings for a more even bake and no dark edge. Or choose a different pan size by visiting Half-Batches and Cake Pan Options: Everything You Need to Know.
If you have a kitchen scale, please use it for the grams (g) listed in parenthesis next to each dry ingredient. If you don’t have a scale, no worries!–just be sure to “spoon and level” your dry ingredients.

Watch the Recipe Video:

Servings 14 generous slices
Prep Time 40 mins
Cook Time 28 mins
You may halve the recipe by selecting 0.5x above–Please read Half Batches and Cake Pan Sizes: Everything You Need to Know.
Select “grams” if you have a kitchen scale for more accurate baking.


Dry Ingredients

  • 3 cups All-Purpose Flour (I use Gold Medal)
  • ¼ cup Instant Clearjel (or use Vanilla Instant Pudding Mix) (See Note #1 & #2)
  • 1 Tbsp Baking Powder
  • 2 tsp Baking Soda
  • 1 ½ tsp Salt

Wet Ingredients

  • 1 ½ cup Buttermilk
  • ½ cup Water
  • 1 Tbsp Vanilla Extract
  • 2 Tbsp Almond Extract
  • 1 Tbsp Apple Cider Vinegar

Creamed Ingredients

  • 2 cup Sugar
  • 2 stick (8 oz) Salted Butter at room temperature
  • ½ cup Vegetable Oil
  • ½ cup Light Corn Syrup
  • 2 large Eggs

Whipped Ingredients

  • 4 Egg Whites
  • ½ tsp Cream of Tartar

Vanilla Buttercream Ingredients

White Ganache Drizzle (optional)


Turn Instruction images ON or OFF

Make the Vanilla Almond Cake

  • Preheat Oven to 325 degrees. Line 1/2 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 2 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 1/3 Dry, 1/3 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 4 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 #5) or choose your round cake size using the Cut and Stack method (Note #3). 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 #4).
  • 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 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 corn syrup, 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 1/4 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 for 0.5x batches (some of these won’t apply if you are using the grams measurements):
1/2 Tbsp= 1 + 1/2 tsp
1/8 cup = 2 Tbsp
3/8 cup= 1/4 cup + 2 Tbsp
7/8 cup= 3/4 cup + 2 Tbsp.
  1. 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 added to wet ingredients to avoid clumping.  I have tested this recipe with the following Instant Clearjel brands: Prepared PantryHoosier Hill Farm, and Ingredion. Make sure what you purchase is labeled as “Instant.”  Cooktyle Clearjel is a different product that does not work the same in cakes.  
  2. If you don’t have Instant Clearjel you can substitute 2 Tablespoons (20 g) Jello Vanilla Instant Pudding Mix in a 0.5x batch, or 1/4 cup (40 g) in a 1x batch.  Instant Pudding Mix contains Instant Clearjel (modified cornstarch) as the second ingredient which is why it provides similar results.  Cakes with Instant Pudding mix instead of Instant Clearjel tend to need around 5+ more minutes of baking time.  In the buttercream, if you don’t have Instant Clearjel, just leave it out.  You can add a little bit of extra powdered sugar to get a thicker buttercream if preferred.  
  3. 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 1/2 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.  
  4. 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 Tbsp water and 1 Tbsp 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.
    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 3″ 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.
Tried this recipe?Mention @amycakesbakes and tag #amycakesbakes!
Calories: 1071kcal
Course: Dessert
Cuisine: American
Keyword: almond cake, almond extract, bakery cake, Bakery Wedding Cake, bakery-style, moist cake, Vanilla Almond Cake, Vanilla Cake, Wedding Cake
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Join the Conversation

  1. Can you make this as a cupcake? And what changes would be needed?

    1. Yes, you can! I’ll be sharing the cupcake version in a couple of weeks after I have a chance to do extensive testing in my residential oven. But, in the meantime, I’d recommend a 2-oz scoop (1/4 cup of batter) per cupcake, and bake at 350 for 8 minutes, then turn the oven down to 300 for the remaining 6-8+ minutes. 🙂

  2. Renee Brown says:

    5 stars
    I know this is a recipe I will be making for special occasions for the rest of my life. Thank you so much for sharing them with us, Amy!

    1. So happy to hear that, thank you!! 🙂

  3. I made this cake in about half size. I made it to make the 4th of July parfaits. I had leftover cake, so I made some frosting. I had one issue that it took much longer to bake in my oven. I always thought my oven was hot in one corner, but I still had to bake it quite some time over the suggested time. The one complaint from those who ate the leftover cake that I frosted was that the almond flavor was too strong. So I will likely cut it down next time. It made a delicious cake though. I’m learning new tricks from Amy, so I hope the next cake I bake is better! I forgot to use the freezer trick! I won’t next time because moving cake and frosting are not my gift!!

    1. Thanks for your comment, Dana! Good to know about the baking time–were you baking in a 18x13x1″ sheet pan or a different size? Various oven temps are always the trickiest part–my old oven baked 25 degrees low! Adjusting the almond extract to your taste is a great idea. I hope you enjoy the next recipe! 🙂

  4. 5 stars
    This recipe was easy to follow, explained how to do each step, and turned out great! I can’t wait to bake my way through AmyCakes catalog of recipes!

    1. That’s so nice to hear, thank you Lyndi! So glad you enjoyed the recipe! 🙂

  5. 5 stars
    I made this cake this weekend, and it turned out amazing! Everything went as planned, until it started spilling over in my oven. Note to self: read the tips! I assume my oven temperature was not the same. Once that fiasco was done, the cake was amazing and so was the frosting! Thank you so much for sharing your amazing recipes!

    1. I’m so glad you enjoyed the recipe, Amber, thank you for commenting! Various oven temps have been the trickiest part! I’m going to link my Troubleshooting Overflowing Sheet Pans here in case others reading this have the same issue. 🙂

  6. I made a vanilla almond cake for my son’s birthday in November, hoping it would be as good as AmyCakes but it just wasn’t the same. I’m excited to try this recipe!

    1. I hope you enjoy this one! Thanks Audra!

  7. 5 stars
    We made this cake for the 4th of July and it was a huge hit 🙂

    1. So happy to hear that, thank you! 🙂

  8. Christy Welty says:

    Sounds Yummy! I can’t wait to try it.

    1. Thank you, I hope you enjoy it! 🙂

  9. Lisa Wakefield says:

    5 stars
    This cake was a huge hit with my family! It’s so delicious and moist! I have a feeling it’s going to be requested again and again. Thanks for your easy to follow directions and suggestions.

    1. That’s wonderful to hear, thank you! So happy that you enjoyed the recipe! 🙂

  10. 5 stars
    Best cake I’ve ever eaten!!! Very moist and delicious.

    1. Thank you so much! 🙂

  11. Amy Hines says:

    5 stars
    I’m so excited to start making these cakes! Thanks Amy

    1. Thank you, I hope you enjoy them! 🙂

  12. 5 stars
    Can’t wait to try making this for my mom. She loves strawberry cakes.

    1. Accidentally posted on the wrong recipe. This one though is my absolute favorite and what we had for our wedding cake. I was so sad when I didn’t get one last taste before Amycakes closed, but now I’m excited to try making it myself.

      1. Thank you Michelle, I hope you enjoy the recipe! 🙂

  13. Gianna Gregory says:

    5 stars
    Absolutely delicious. Love it.

    1. Thank you so much, so glad you enjoyed the recipe! 🙂

  14. 5 stars
    The perfect amount of flavor and moisture all in one cake!

    1. Thank you, I’m so glad you enjoyed the recipe! 🙂

  15. Amanda Shepard says:

    This is my absolute favorite flavor of Amycakes!!!! 😋😋😋

    1. Thank you Amanda! 🙂

  16. 5 stars
    Literally THE best cake you’ll ever make + taste! AmyCakes has been my go to bakery ever since my husband and I got married almost 8 years and I was crushed to see her close. It’s a dream come true that she has opened up her bakery to all of us in our own homes ✨

    1. That’s so sweet, thank you so much Sam! 🙂

  17. Thank you so much for the recipe!!! My favorite!

    1. Thank you, I hope you enjoy it! 🙂

  18. Vanilla Almond will be one of the first cakes I try. It was delicious from Amycakes!

    1. Oh good, I hope you enjoy the recipe! 🙂

  19. This was always one of my favorite flavors of your cake!!!

    1. Thank you so much! 🙂

  20. Alvina Broz says:

    5 stars
    My ABSOLUTE FAVORITE!!! This is my next one to try!!!

    1. Yay, let me know what you think! 🙂

  21. I just made this! I don’t think mine came out as good as Amy cakes, but I’m going to keep practicing! Unfortunately I got the bubbling over in the front while it was baking while It was cooked at the back of the pan. Next time I may try round pans. Any suggestions?

    1. Thanks for checking! We can troubleshoot and rule a few things out first (is your sheet pan 18″x13″x1″ and flat/not warped, is your oven rack flat, was the batter spread evenly, is your instant clearjel labeled as Instant? Was it in a regular (non-convection/ no convection setting) oven? If all those are “yes”, then it could be the oven temperature (you can check it with an oven thermometer). If your oven bakes lower than mine, for instance, it might not bake as quickly as it rises and have a higher chance of overflowing. If you’d still like to cut out future cakes using cake rings, you can use a 2″ tall 12×18 sheet-cake pan instead (or a 9×13 2″ tall sheet-cake pan for a 1/2 recipe). With these pans you’ll just need to fill in the middle of bottom cake layer tightly with extra cake. I hope it still tasted delicious for you! Let me know if you have any other questions! 🙂

  22. April Scott says:

    5 stars
    I made this recipe this week! It is delicious! I didn’t have clear gel so I used the pudding mix. I’ll be assembling the cake tomorrow morning for my daughter’s birthday. The icing is made and tastes delicious!

    1. So happy you enjoyed the recipe, thank you! 🙂

  23. Cara Eichenberger says:

    5 stars
    I can’t wait to try this!!! Amy, do you add icing to your truffles?

    1. Thank you, I hope you enjoy it! I don’t usually add buttercream to my truffles because the cake is already so moist. I just smash the cake together when it is room temp and it comes together easily. If I’m dipping them, I’ll ball them and refrigerate overnight. They dip a lot easier when cold. 🙂

  24. Amy McGee says:

    5 stars
    This cake was a selection for a family wedding back when Amycakes was in business locally. I also chose it for my 50th birthday cake. I’m thrilled to be able to bake it at home now. Thank you!!

    1. Thanks so much, let me know what you think of the recipe! 🙂

  25. Kayla Skelton says:

    5 stars
    I loved this cake as two of my three layers of my wedding cake. I also loved it for my bridal shower cake. The flavor was a huge hit with my friends and family. I can’t wait to make this at home to share with anyone who hasn’t had one of Amy’s cakes.

    1. Thank you so much! 🙂

  26. Clancey Mills says:

    5 stars
    Ridiculously delicious! I can already tell while just making the batter how amazing the cake is going to be!

    1. Thank you Clancey! I’m so happy that you enjoyed the recipe! 🙂

  27. mary powell says:

    Not my husband’s favorite, so I get to eat the entire cake! Win/win.

    1. Haha, more for you! 🙂

  28. Oh yay, my favorite Amycake!! 🙂 Can’t wait to try this with the chocolate buttercream frosting.

    1. Pairing it with my chocolate buttercream is a delicious idea! 🙂

  29. Shari Ennes says:

    I love your vanilla almond! Can’t wait to make it! Thanks for the recipe!

    1. Thank you so much! I hope you enjoy the recipe!

  30. 5 stars
    Love this cake and so glad to have the recipe! We had this as our wedding cake and we were heartbroken that the bakery closed and we wouldn’t have it ever again. Now that we have the recipe we can have it as a special reminder whenever we want.

    1. Thank you so much, I hope you enjoy it! 🙂

  31. Megan Henslee says:

    5 stars
    This recipe was amazing! I made it for my moms birthday cake and it was a big hit! Your website made it so easy to customize it to our needs as well. It was simple thanks to your detailed instructions! So happy with the result! Thanks for sharing 💗

    1. I’m so happy to hear that you enjoyed the recipe! Thank you so much!

  32. 5 stars
    So, I tried my hand at making my favorite Amycake It was time consuming for my first try, and batter overflowed just a little bit. The cake batter didn’t taste that great and the cake itself was okay on a taste test right out of the oven. The buttercream has a lot of ingredients, but didn’t take too long as I forged ahead. Then the whole thing comes together, and like a miracle you have the best cake ever. I went from -will I ever make this again to when can I make this again? Plan ahead and freeze the cake overnight to pace yourself.
    Thank you!!

    1. I’m glad you powered through and enjoyed the recipe!! I bet each time you make it, it will go a little faster and easier. 🙂

  33. I’m a little scared to ask this….is the calorie count per slice?

    1. Don’t look at the calories Melissa! 🤣🤣 Yes but they are generous slices and it’s calculating when every drop of buttercream is used too. 🙂

    2. Lindsey Yocum says:

      5 stars
      haha that is too funny^

  34. I’ve been hunting for an oven thermometer but most of the reviews on amazon complain about the thermometers not being accurate, can you tell me what brand you use?

    1. I own this one. So far I haven’t had any trouble with it!

      1. Thank you 🙂 We are going to try and turn this into a 4th of July cake with cherry and blueberry filling! Do you have any tips on how to keep the filling from soaking into the cake layers?

        1. That sounds delicious! 🙂 You can do a very thin coat of buttercream on top of the cake before you layer the filling. Some may still soak through, but it does help. We used to do that with our berry fillings to prevent them from discoloring the cake as much. We didn’t find it necessary to do that with our strawberry filling because it didn’t affect the color of the cake. Enjoy your Fourth of July cake, I hope you take pics! 🙂

          1. Thanks for the tip 🙂 Did you make your own fillings? If so I would love the recipe(s) 🙂 And we will send you some pictures for sure!

          2. I usually use homemade fruit compotes in our cakes! I don’t have the compote recipes quite ready to go yet, but you can use the fruit filling recipes in the Red White and Blueberry cake parfaits that would make a yummy cake filling too. 🙂

  35. 5 stars
    My daughter and I are very excited to try this!! I really appreciate the gram measurements 🙂

    1. Yay, thank you! 🙂

  36. Karen Scott says:

    Our entire family is so excited to try the vanilla almond. Now the pressure is on to try to get it as good as yours! Thanks!

    1. Thanks so much Karen! You’ll do great! Let me know if you have any questions along the way. 🙂

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