Moist Vanilla Almond Cake
A soft almond-flavored sheet cake lightened with whipped whites and decorated with a creamy vanilla finish.
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.