Simple Vanilla Almond Cake
Servings 8
This simple but elegant white cake is inspired by a classic wedding cake. It's an incredibly light, fluffy, and moist vanilla almond cake that's frosted with a whipped vanilla buttercream. Perfect for any special occasion!
Equipment
- 3 6-inch round cake pans
Ingredients
Vanilla Almond Cake
- ¾ cup unsalted butter, softened
- 1¼ cup granulated cane sugar
- 3 large egg whites, at room temperature
- 1½ tsp vanilla extract
- ½ tsp almond extract
- 1 cup buttermilk
- 2 tbsp whole milk
- 2¼ cups cake flour
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp fine sea salt
Whipped Vanilla Buttercream
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ½ tsp vanilla extract
- 5 tbsp heavy whipping cream
- ¼ tsp fine sea salt
Instructions
Cake Layers
- Preheat your oven to 350°F. Grease three 6" round cake pans (or two 8" round cake pans), and/or line them with round parchment cake liners.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy--about 3-4 minutes.
- Add the egg whites, one at a time, followed by the vanilla and continue beating until creamy. Pause to scrape down the sides of the bowl as needed.
- In a microwave safe bowl or glass, whisk the buttermilk and milk together. Microwave them for 20 seconds, or until no longer cold to the touch.
- In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
- While running the mixer on low speed, add half of the flour mixer to the bowl, followed by all of the milk, and then the remaining flour. Pause the mixer and use a flexible spatula to finish folding the ingredients together until the flour is just combined.
- Divide the batter evenly between the three cake pans. Use a measuring cup to help portion it out evenly.
- Bake for 25-30 minutes, or until the cakes are set and a toothpick comes out clean.
- Let the cakes cool completely in the pan. Then, remove them, gently wrap them with plastic wrap, and place them into the freezer to chill for at least an hour (or overnight).
Buttercream
- In the bowl of an electric mixer, beat the butter, sugar, vanilla, and salt together. Start on low speed and gradually increase it to medium-high once you are confident that powdered sugar won't go flying everywhere.
- As the buttercream starts to come together, start adding the heavy whipping cream, one tablespoon at a time. Wait around 10-15 seconds between each addition.
- Continue whipping the frosting for around 3-5 minutes, or until very light and fluffy. Be careful not to overwhip, or the cream may curdle.
Assemble the Cake
- Once the cake layers are chilled, you can begin assembling the cake. Start by horizontally trimming off the tops of the cakes to remove any domes. You should now have nice, even, flat layers.
- Place the bottom layer onto a cake stand or flat surface. Spread an even, ½ inch thick layer of buttercream on top. Add the second cake layer on top and repeat. Lastly, add the third cake layer.
- Frost the tops and sides of the cake. Use an icing scraper or offset spatula to smooth out the top and sides.
- Decorate with sprinkles, more buttercream swirls, cake toppers, whatever you'd like. Then cut into it and enjoy!
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