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
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.
Sara says
I have tried this recipe for Jumbo cup cakes, but they sink. I baked 18 min at 325 then 14 min at 300. The knife came out clean but they sank in the middle. Any hints to what I’m doing wrong! Flavor is wonderful.
Amy says
Hi Sara! This recipe is best suited for cakes, but I do have a vanilla almond cupcake recipe coming out hopefully next week! While this recipe can be made as delicious standard-sized cupcakes, it doesn't rise as well. I am guessing that the jumbo cupcakes sank because they have so much more batter in them than the vanilla almond cake layers typically do. You could try baking them at 350 degrees for a few minutes in the beginning of baking, to help them rise and bake a little faster. But I will update this comment once I publish the cupcake version of this recipe! 🙂 I'm glad that you enjoyed the flavor!
Chris says
I tried this recipe for cupcakes as well and although they had a great rise in the oven, they sank a few minutes after coming out. I wonder if it just needed more structure from eggs, and adding the yolks from the separated eggs whites would help? Who knows!
Anyways, the cupcakes were ridiculously soft and moist. Oh, and dangerous… since I ate the whole batch in two days. I’ll be visiting again!
Amy says
It's true, cakes made with the whipped whites folded in do not do as well as cupcakes--I'm glad to see that you already tried my new vanilla cupcake version of this recipe! 🙂
Karen Stephanie Vartan says
I have read and re-read your advise and can't wait to make a cake that astounds my guests! My comment is, I am not that fond of almond extract; have you made this cake using any other extract? Or, an equal amount of vanilla and almond extracts?
Amy says
Hi Karen! I haven't made this particular cake with other extracts, but I think if you decreased the almond and upped the amount of vanilla extract, it would still be delicious. I would recommend at least a hint of almond in this cake (like one tsp instead of Tbsp), but I do like the flavor. 🙂 I also have a similar vanilla bean cake and golden cake that have only vanilla extracts if you want to compare ratios! 🙂
Deb says
This recipe is truly delicious! It is now my favorite almond/vanilla cake. I’ve read through the comments regarding this recipe being used for a wedding cake. The cake is moist and tender. My question is whether it is sturdy enough for stacking? I believe so based on the comments, but verifying before I begin baking.
Amy says
I'm so happy to hear you've enjoyed the recipe! We would tier and stack this cake at Amycakes Bakery up to 3 tiers high and didn't have any issues. We used dowels and cake rounds in between the tiers. The tiered cake does need to be refrigerated so that the buttercream stays firm and stable, until about 1-3 hours before serving, then kept in a cool place. 🙂
Melissas says
I made this over the weekend (cupcakes). They were turned out pretty and delicious! My daughter is obsessed with the icing and my grandchildren & co-workers loved them. Thank you so much for the secret.
Amy says
That is so nice to hear, Melissa! I'm so happy that you and your family and coworkers enjoyed them! 🙂
Tasha says
Hi Amy! I happened to stumble on this recipe and I cannot wait to try it out. However I live in a country where instant clearjel is not available to us, and I cannot seem to find vanilla pudding anywhere.
Would the cake still look/taste good and moist if I left the clearjel/pudding out completely?
Thank you for sharing your knowledge and recipe so freely!
Amy says
Hi Tasha, thanks for checking! I haven't tried the following substitutes, but I am hoping I will have time to test them out in the future so that I can recommend something more readily available: Within the cake batter, instead of just leaving it out I would recommend substituting the ICJ with cornstarch or tapioca starch (or even better, modified tapioca starch). I think the cake would still be moist without the ICJ, but I am worried about the stability without it because it does thicken the batter (which contains a lot of moist ingredients). It might be worth a small test batch before you make the whole cake! 🙂
Tasha says
Thank you for your response. I actually went ahead and tested out the recipe without the pudding/ICJ and as you mentioned the cake was quite unstable. The batter was quite runny and it did sink a bit while cooling, but apart from that it really did taste great.
It was ridiculously moist, we all couldn’t stop eating it. I’ll definitely be trying it out again with the substitutes you mentioned while I wait for the ICJ I ordered to arrive.
Thanks again!
Amy says
Thank you for letting me know the results, Tasha! Once I do some more recipe testing, I'll include substitutes in future recipes. I'm glad you were still able to enjoy it! 🙂
Amel says
Hi, is the instant clearjel a gelatin and is it necessary to use this clearjal ingredient? Also, can I cover this cake with a fondant?
Amy says
Hi Amel, the Instant Clearjel is a type of cornstarch--here's a little more info that I wrote about Instant Clearjel. I don't recommend omitting it completely as it does add moisture and stability to the cake batter, but I have tried substituting the 2 Tbsp ICJ with 3 Tbps vanilla instant pudding mix (which contains instant clearjel) in the cake batter (not the frostin). In the frosting, you can leave the ICJ out, and add a little more powdered sugar if needed.
Kristen says
This looks fabulous and I want to use the recipe for a cake for a bridal shower. The desired "look" for the cake is "naked" style, with the cake showing through the frosting on the sides. Do you think this would work if I used the baking method of baking in a sheet pan and cutting with the cake ring? Or would it be better to bake in round pans for that type of cake so that the sides would be smoother? Thanks for your help!
Amy says
Hi Kristen! Thanks for asking--you can really go both ways, depending on the look you are going for! The style we often did at Amycakes Bakery was semi-iced, and we still used the cut-and-stack method with this style--here's an example of this style of cake that we made. When frosting semi-iced I recommend cutting out the cake when it is very frozen to get really crisp edges (you can use potholders if it hurts your hand when cutting out the cake). If you like the look of more cake showing, like this cake, then I would recommend baking the cake in 4 round pans (4 6" pans for a 1x batch, and 4 8" pans for a 2x batch.)--they may not take as much time in the oven. Both of these options make around 4" tall cakes, if you'd like a taller cake, you can double the recipe or do more than one batch with more layers. I hope you enjoy the recipe! 🙂
Felicia Schmidly says
Amy!
Love the flavor of this cake! I was hoping you could help me out. I cannot seem to get my cake to rise any higher than 1/2”. My baking soda and powder are both good. What am I doing wrong??
Amy says
Hi Felicia! Thanks for checking--I hope we can figure this out! Can you tell me the dimensions of your cake pan(s)? And about how tall is the cake batter in the pan before it goes in the oven? Are you making a 1x batch? Thank you! 🙂
Janet Bergman says
Hi Amy. My cake seems to be taking longer to bake than the recipe says. I am wondering if I should be using the convection option on my oven. I used the greater number of minutes that you suggested in the recipe and it is still jiggly. It has a nice rise to it and has not cooked out in the oven so far! Thanks for your help!
Amy says
Hi Janet! I don't have a convection on my residential oven so I recommend the normal setting. 🙂 Your oven and mine probably just have different temps and it sounds like your cake just needs more time in the oven--my old oven baked 25 degrees less than my current oven! I recommend an external oven thermometer if want to double check the temp. Different cake pan sizes also could affect the batter height and cooking time as well. I hope the rest of the baking went well and that you enjoyed the recipe!
Jackie Rybeck says
Have you ever made this into cupcakes? If so how many would a single batch make and baking times...there is NOTHING better than almond in a wedding cake!! Thanks
Amy says
I agree, almond wedding cake is the best! This recipe can make delicious cupcakes, but it is best for layer cakes and tends to shrink a little bit in cupcake form. I have a cupcake variation that we used at Amycakes, but I still need to do more test batches in my residential oven before posting it–it uses the two-bowl method like my Coconut Cream cupcakes, whereas the beater method with folded in egg whites do tend to shrink as cupcakes. 🙂 If you still want to make them, I recommend baking at 350 degrees for 8 minutes, then turning the oven down to 300 degrees for 6-8+ minutes. With a 2 oz scoop of batter I believe it makes around 19 cupcakes.
Jessica says
Any tips for cupcakes with this recipe? I have made them twice and they deflate a bit instead a pretty dome. I baked at 350 for 8 and 300 until done (about 10). I don't think I overmixed.. my leavenings are fresh. Didn't know of another reason.
Amy says
Hi Jessica! Thanks for checking! It sounds like you are doing everything right--while this recipe can make delicious cupcakes, it is best for layer cakes and does tend to shrink a little bit in cupcake form. I have a cupcake variation that we used at Amycakes, but I still need to do more test batches in my residential oven before posting it--it uses the two-bowl method like my Coconut Cream cupcakes, whereas the beater method with folded in egg whites do tend to shrink as cupcakes. 🙂
Jessica says
Thank you! I will be anxiously awaiting the cupcake version!
Malena T. says
Hi, I enjoyed baking your cake, however I am worried that when we cut into it at room temperature tomorrow after it is thawed it will fall apart (i tasted the scraps and the texture was extremely delicate and soft) I ve never experienced this before when baking. The structure in the cake just doesnt seem like it will hold. Did I do something wrong? Or will it be okay after it is frozen? I know the cake was done. It has a nice golden color up top and the fork came out clean when I tested it.
Amy says
Hi Malena! My cakes are extra soft and moist, but they do hold their shape. The cake photos of the sliced cake in this blog post are from room temperature cake. :). I’m going to shoot you an email so I can ask you some more questions and help you troubleshoot!
Amy Adkisson says
Do you have a recommended brand of all purpose? I use White Lily flour in my kitchen for most everything, but I do know it’s a super soft flour and did t know if it will be good for the Vanilla Almond Cake.
Amy says
Hi Amy! I use Gold Medal All Purpose Flour. I haven’t tried it with White Lily before—but based on it being a super light flour, I’d recommend going with a more traditional all-purpose flour for the best results, since there are other ingredients in this cake that make it soft like the vegetable oil and instant clearjel. 🙂
Cory Jennings says
You made this cake for my wedding and now we can enjoy it all the time!
Amy says
Yay, I love hearing that, I hope you enjoy it!!
Alicyn says
Can you make this as a cupcake? And what changes would be needed?
Amy says
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. 🙂
Renee Brown says
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!
Amy says
So happy to hear that, thank you!! 🙂
Dana says
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!!
Amy says
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! 🙂
Amber says
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!
Amy says
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. 🙂
Audra says
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!
Amy says
I hope you enjoy this one! Thanks Audra!
Melissa says
We made this cake for the 4th of July and it was a huge hit 🙂
Amy says
So happy to hear that, thank you! 🙂
Christy Welty says
Sounds Yummy! I can't wait to try it.
Amy says
Thank you, I hope you enjoy it! 🙂
Lisa Wakefield says
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.
Amy says
That's wonderful to hear, thank you! So happy that you enjoyed the recipe! 🙂
Merideth says
Best cake I've ever eaten!!! Very moist and delicious.
Amy says
Thank you so much! 🙂
Amy Hines says
I’m so excited to start making these cakes! Thanks Amy
Amy says
Thank you, I hope you enjoy them! 🙂
Michelle says
Can’t wait to try making this for my mom. She loves strawberry cakes.
Michelle says
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.
Amy says
Thank you Michelle, I hope you enjoy the recipe! 🙂
Gianna Gregory says
Absolutely delicious. Love it.
Amy says
Thank you so much, so glad you enjoyed the recipe! 🙂
KK says
The perfect amount of flavor and moisture all in one cake!
Amy says
Thank you, I'm so glad you enjoyed the recipe! 🙂
Amanda Shepard says
This is my absolute favorite flavor of Amycakes!!!! 😋😋😋
Amy says
Thank you Amanda! 🙂
Sam C says
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 ✨
Amy says
That's so sweet, thank you so much Sam! 🙂
Emily says
Thank you so much for the recipe!!! My favorite!
Amy says
Thank you, I hope you enjoy it! 🙂
Joan says
Vanilla Almond will be one of the first cakes I try. It was delicious from Amycakes!
Amy says
Oh good, I hope you enjoy the recipe! 🙂
Angelah says
This was always one of my favorite flavors of your cake!!!
Amy says
Thank you so much! 🙂
Alvina Broz says
My ABSOLUTE FAVORITE!!! This is my next one to try!!!
Amy says
Yay, let me know what you think! 🙂
RT says
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?
Amy says
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 12x18 sheet-cake pan instead (or a 9x13 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! 🙂
April Scott says
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!
Amy says
So happy you enjoyed the recipe, thank you! 🙂
Cara Eichenberger says
I can’t wait to try this!!! Amy, do you add icing to your truffles?
Thanks!
Amy says
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. 🙂
Amy McGee says
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!!
Amy says
Thanks so much, let me know what you think of the recipe! 🙂
Kayla Skelton says
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.
Amy says
Thank you so much! 🙂
Clancey Mills says
Ridiculously delicious! I can already tell while just making the batter how amazing the cake is going to be!
Amy says
Thank you Clancey! I'm so happy that you enjoyed the recipe! 🙂
mary powell says
Not my husband's favorite, so I get to eat the entire cake! Win/win.
Amy says
Haha, more for you! 🙂
Cassy says
Oh yay, my favorite Amycake!! 🙂 Can't wait to try this with the chocolate buttercream frosting.
Amy says
Pairing it with my chocolate buttercream is a delicious idea! 🙂
Shari Ennes says
I love your vanilla almond! Can’t wait to make it! Thanks for the recipe!
Amy says
Thank you so much! I hope you enjoy the recipe!
K R says
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.
Amy says
Thank you so much, I hope you enjoy it! 🙂
Megan Henslee says
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 💗
Amy says
I'm so happy to hear that you enjoyed the recipe! Thank you so much!
Rex says
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!!
Amy says
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. 🙂
Melissa says
I'm a little scared to ask this....is the calorie count per slice?
Amy says
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. 🙂
Melissa says
😉
Lindsey Yocum says
haha that is too funny^
Melissa says
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?
Amy says
I own this one. So far I haven't had any trouble with it!
Melissa says
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?
Amy says
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! 🙂
Melissa says
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!
Amy says
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. 🙂
Melissa says
My daughter and I are very excited to try this!! I really appreciate the gram measurements 🙂
Amy says
Yay, thank you! 🙂
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!
Amy says
Thanks so much Karen! You'll do great! Let me know if you have any questions along the way. 🙂
Amy says
That's so nice to hear, thank you Lyndi! So glad you enjoyed the recipe! 🙂