My obsession with almond is borderline ridiculous.
This Almond Vanilla Cake is a quick and easy way to satisfy my deep, deep love of all things almond flavoured and also my sometimes spontaneous and desperate NEED for cake, which is probably more “often” than “sometimes”, but we’re not here to judge me. We’re here to make cake. So let’s.
Self-Indulgent foodie Chatter…
Almond extract is my spirit animal, my soul mate, the love of my life and I’m going to need you to not tell my husband I said that. He is pretty darn amazing, but so is this cake. 😉
Allow me to illustrate… there are always at least two back up bottles of almond extract in my pantry, chocolate covered marzipan is in the treat cupboard 100% of the time and you will not open my fridge without finding a tube of almond paste inside. It is possibly a bit of a problem. I am not seeking recovery at this time.
Also… ever wonder why almond extract tastes nothing like almonds? Me too even though I don’t think it will influence my life in the slightest, but here’s the answer.
almond vanilla cake, the details…
The best thing about this cake, other than the fact that it is dee-lish, is how easy it is to make. This is truly a one-bowl cake wonder that you can whip up in no time.
To make the cake you’ll simply combine the flour, sugar, baking powder, baking soda and salt in a large mixing bowl. Then you’ll add in oil, buttermilk, egg and vanilla & almond extracts. Once that’s all combined you’ll pour in some hot milk and whisk it all up, pour it into your pan and bake.
The beauty of a cake like this is that over-mixing is not a real concern. You want a smooth batter and for some magical reason it’s pretty tough to screw it up. Even with as many cakes as I’ve made in my life, I appreciate that.
Ingredients, Substitutions, Tips, etc.
Flour – I use all purpose flour for this cake, but if you want to use cake flour just make sure to convert it correctly. Here’s how.
Buttermilk – If you don’t have buttermilk you can make your own by adding 1 Tbsp white vinegar or lemon juice to 1 cup of whole milk. I’ve also had success mixing 1/4 cup greek yogurt into 3/4 cup milk.
Almond Extract – There really is no acceptable substitute. Just get some. Join me in the obsession won’t you?
Looking for more yummy cake recipes? Try these…
- Ricotta and Chocolate Crumble Cake
- Chocolate Orange Cake with Cream Cheese Frosting
- Italian Ricotta Almond Cake with Blueberries
Recipe-ish…
Let me know what you think!
Almond Vanilla Cake
Ingredients
For the cake:
- 1 1/4 cup flour
- 3/4 cup sugar
- 1/2 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup buttermilk
- 1/2 cup oil
- 1 egg
- 2 tsp vanilla
- 1 tsp almond
- 1/2 cup hot milk
For the whipped buttercream:
- 1/2 cup butter softened
- 2 cups powdered sugar
- 1 tsp vanilla
- 1/2 tsp almond
- 2 tsp heavy cream
Instructions
To make the cake:
- In a large mixing bowl combine the flour, sugar, baking soda, baking powder and salt. Mix well.
- Add in the buttermilk, oil, egg, vanilla & almond. Whisk all together.
- Pour in the hot milk and whisk until smooth.
- Pour batter into a greased and/or lined 8×8 baking pan.
- Bake at 350 degrees for 28-35 minutes. Remove and cool completely before frosting.
To make the frosting:
- Whip the butter with an electric mixer until light and fluffy, about 5 minutes.
- Add in the powdered sugar, about 1/2 cup at a time, mixing until well combined.
- Add in the vanilla, almond and cream. Mix well.
- Spread frosting on cooled cake. Top with sprinkles, if desired.
Video
If you like this Almond Vanilla Cake Recipe, please go try my Recipe for Almond Brownies. Another one for my fellow almond lovers.
