Vanilla almond cake is a soft, buttery cake with a pronounced almond flavor and creamy vanilla frosting. This version uses a sheet pan, whipped egg whites, and an optional white-chocolate drizzle, then cuts into twelve dessert portions.
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Why This Recipe Works
Butter contributes flavor, while oil and corn syrup help keep the crumb soft. Whipped whites lighten the batter after the main mixing is complete. Instant Clearjel or instant pudding mix adds body, and a gentle folding motion preserves the air in the whites.
Ingredients
A kitchen scale is useful for the flour, sugar, shortening, and frosting sugar. Use instant Clearjel, not the cook-type product; the specified instant vanilla pudding alternative is for the cake. The frosting’s Clearjel is optional and can simply be omitted. Keep the whole egg separate from the two whites that are whipped.
Dry Cake Ingredients
- 200 grams all-purpose flour
- 2 tablespoons instant Clearjel, or 3 tablespoons instant vanilla pudding mix
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
Wet Cake Ingredients
- 3/4 cup buttermilk
- 1/4 cup water
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon almond extract
- 1 1/2 teaspoons apple cider vinegar
Creamed Cake Ingredients
- 200 grams granulated sugar
- 4 ounces salted butter, softened
- 1/4 cup vegetable oil
- 1/4 cup light corn syrup
- 1 large egg
Whipped Whites
- 2 egg whites
- 1/4 teaspoon cream of tartar
Vanilla Buttercream
- 4 ounces cream cheese, softened
- 6 ounces salted butter, softened
- 48 grams shortening
- 455 grams powdered sugar
- 1 tablespoon instant Clearjel, optional
- 1 tablespoon vanilla extract
- 1/4 teaspoon almond extract, optional
Optional White Ganache
- 42 grams white chocolate chips
- 42 grams white candy melts
- 2 tablespoons heavy cream
Pan Preparation
- Cooking spray, as needed
How to Make Vanilla Almond Cake
1. Set up the mixtures. Heat the oven to 325°F and line a nine-by-thirteen-inch rimmed quarter-sheet pan with parchment, lightly greasing the parchment and sides. Blend the flour, cake thickener, baking powder, baking soda, and salt in one bowl. Combine the buttermilk, water, cake vanilla, almond extract, and vinegar in another. Separate bowls make it easier to add the liquids evenly later.
2. Build the butter base. Beat the cake butter and granulated sugar on medium until creamy and lighter, about three minutes. Mix in the vegetable oil and corn syrup, then the whole egg. Scrape the bowl so the fats and sugar at the base do not stay unmixed. Use low speed to alternate the dry and wet mixtures in thirds, stopping as soon as the batter is uniform.
3. Fold in the whites. In a clean, grease-free bowl, whip the two egg whites with cream of tartar until stiff peaks hold when the beater lifts. Fold half into the batter to lighten it, then fold in the remainder. Sweep the spatula down and up through the batter rather than beating; stop once no pale streaks remain.
4. Bake with the lower finish. Spread evenly in the pan and bake for eighteen minutes at 325°F. Lower the oven to 300°F and check after another six to eight minutes; add up to six more minutes if the center still jiggles. A tester should show a few moist crumbs but no wet batter. Let the cake cool completely, allowing about an hour, before frosting.
5. Make a smooth frosting. While the cake cools, beat the cream cheese until smooth, then mix in the frosting butter and shortening. Blend the powdered sugar with the optional frosting Clearjel first, then add gradually on low speed. Add the frosting extracts and beat for two to three minutes until fluffy. Matching the softness of the fats helps prevent little cold lumps.
6. Decorate the cooled cake. Spread half the frosting across the sheet cake and use the other half for piped borders or dollops. For the optional drizzle, heat the chips, candy melts, and cream at half microwave power in short bursts, whisking between each until smooth. Let it cool to lukewarm before drizzling so it does not melt the frosting. Cut three rows in one direction and four in the other.
How to Serve
Serve in small rectangles with coffee, tea, or fresh berries. Let refrigerated portions soften briefly before eating for a less firm crumb. The almond extract is already prominent, so a plain vanilla frosting balances the cake without another strong flavor.
Storage
Because the frosting contains cream cheese, keep the finished cake covered in the refrigerator and use within three to four days. Bring out only the portions you need, keeping time outside the refrigerator under two hours. Wrap unfrosted cake tightly and freeze for up to two months; thaw covered before decorating. See Extension guidance on cream-cheese frosting storage.
Tips and Variations
- Weigh flour instead of packing it into a measuring cup.
- Do not add optional frosting Clearjel directly to wet ingredients; blend it through the sugar first.
- Use instant pudding only at the listed cake substitution amount, and leave the optional frosting thickener out if you have no instant Clearjel.
Frequently Asked Questions
Is this made with almond flour?
No, the cake uses all-purpose flour. Almond extract supplies the flavor.
Are the egg whites extra?
Yes, use one whole egg in the butter mixture and two separate whites for whipping. The yolks from those two eggs can be saved for another recipe.
Can I skip the white drizzle?
Yes, it is an optional finish. The cake and frosting are complete without it.
Do I need to cut round layers?
No, this method serves the cake directly from its sheet pan. Cut twelve rectangles after decorating.
Can I add more almond extract?
A tablespoon in the cake gives a distinct flavor already. Taste the frosting before choosing its optional smaller addition.
More Recipe Ideas
Moist Vanilla Almond Cake
Ingredients
Dry Cake Ingredients
- 200 grams all-purpose flour
- 2 tablespoons instant Clearjel or 3 tablespoons instant vanilla pudding mix
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 teaspoon salt
Wet Cake Ingredients
- 3/4 cup buttermilk
- 1/4 cup water
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon almond extract
- 1 1/2 teaspoons apple cider vinegar
Creamed Cake Ingredients
- 200 grams granulated sugar
- 4 ounces salted butter softened
- 1/4 cup vegetable oil
- 1/4 cup light corn syrup
- 1 large egg
Whipped Whites
- 2 egg whites
- 1/4 teaspoon cream of tartar
Vanilla Buttercream
- 4 ounces cream cheese softened
- 6 ounces salted butter softened
- 48 grams shortening
- 455 grams powdered sugar
- 1 tablespoon instant Clearjel optional
- 1 tablespoon vanilla extract
- 1/4 teaspoon almond extract optional
Optional White Ganache
- 42 grams white chocolate chips
- 42 grams white candy melts
- 2 tablespoons heavy cream
Pan Preparation
- Cooking spray as needed
Instructions
Make the Cake
- Preheat to 325°F. Line and lightly grease a 9-by-13-inch rimmed quarter-sheet pan.
- Whisk all dry cake ingredients together. In another bowl, combine the buttermilk, water, cake vanilla, cake almond extract, and vinegar.
- Beat cake butter and granulated sugar on medium for about 3 minutes until creamy. Add the whole egg after incorporating the oil and corn syrup.
- On low speed, add dry and wet mixtures alternately in thirds, mixing just until smooth.
- Beat the 2 egg whites with cream of tartar in a clean bowl until stiff peaks hold. Fold into the batter in 2 additions, then spread evenly in the pan.
- Bake for 18 minutes at 325°F, then lower to 300°F and bake for 6–8 minutes more. Add 1–6 minutes if needed, until the center is set and a tester shows moist crumbs without wet batter.
- Cool the cake completely before decorating, allowing about 1 hour.
Frost and Decorate
- Beat cream cheese until smooth, then blend in frosting butter and shortening. Mix powdered sugar with optional frosting Clearjel and add gradually on low; add frosting extracts and beat for 2–3 minutes until fluffy.
- For optional ganache, microwave white chips, candy melts, and cream at 50% power in 20–30-second bursts, whisking between bursts until smooth. Cool to lukewarm.
- Spread half the frosting over the cake and pipe or dollop the remaining half on top. Add optional drizzle and cut into a 3-by-4 grid of 12 portions.
Notes
- Refrigerate the covered frosted cake for 3–4 days.
- Limit serving time outside refrigeration to 2 hours.
- Freeze wrapped unfrosted cake for up to 2 months.
