Description

This Classic Vanilla Cake with Almond Note is a moist, tender, and flavorful dessert perfect for any occasion. Enhanced with a subtle almond extract and topped with sliced almonds and optional white chocolate shards, this cake features a classic vanilla flavor infused with a delicate nutty aroma. Finished with rich buttercream frosting and elegant edible gold leaf decoration, it offers both taste and visual appeal.

Ingredients

Scale

Dry Ingredients

2 ½ cups all-purpose flour
1 ¾ cups granulated sugar
2 ½ teaspoons baking powder
½ teaspoon salt

Wet Ingredients

1 cup unsalted butter, softened
4 large eggs
1 cup whole milk
2 teaspoons vanilla extract
¼ to ½ teaspoon almond extract

Toppings and Frosting

½ cup sliced almonds
3–4 cups buttercream frosting
White chocolate shards (optional)
Edible gold leaf (optional)

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Instructions

Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two 8-inch cake pans with parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps incorporate air for a tender cake texture.
Add Eggs and Extracts: Add the eggs one at a time to the creamed mixture, beating well after each addition. Stir in the vanilla and almond extracts to infuse the batter with classic and nutty flavors.
Combine Dry and Wet Ingredients: Alternate adding the dry flour mixture (flour, baking powder, salt) and the whole milk into the wet mixture. Begin and end with the dry ingredients, mixing each addition just until combined to avoid overworking the batter.
Divide Batter and Bake: Evenly divide the batter between the prepared cake pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool Cakes: Remove the cakes from the oven and let them cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely before frosting.
Frost and Decorate: Once cooled, spread 3 to 4 cups of buttercream frosting evenly over the cake layers. Decorate the top with sliced almonds, white chocolate shards if desired, and add edible gold leaf for an elegant touch.

Notes

Do not overmix the batter to keep the cake light and fluffy.
The almond extract is potent; adjust the quantity according to your preference but do not exceed ½ teaspoon.
Ensure butter and eggs are at room temperature for better mixing.
Use parchment paper in the cake pans for easy removal and clean edges.
Allow the cake to cool completely before applying frosting to prevent melting.
The edible gold leaf is optional but adds a luxurious visual appeal.