Vanilla Almond Cake
Servingsservings
Prep timeminutes
Cooking timeminutes
Calorieskcal
Ingredients
240 g (2 cups) flour
1 1/2 tablespoons instant clear jel or 3 tablespoons instant vanilla pudding mix
1 1/2 teaspoons baking powder
1 teaspoon baking soda
3/4 teaspoon salt
150 g (3/4 cup) granulated sugar
57 g (1/2 stick, 2 ounces) unsalted butter, at room temperature
180 ml (3/4 cup) buttermilk
60 ml (1/4 cup) water
1 1/2 teaspoons vanilla extract
1 tablespoon almond extract
60 ml (1/4 cup) vegetable oil
60 ml (1/4 cup) light corn syrup
2 large eggs
Directions
- Line a quarter sheet pan with parchment paper and spray bottom and sides with cooking spray or line two 8″ or 9″ round cake pans with parchment paper and spray the bottom and sides with cooking spray. Heat oven to 325 degrees F.
- Sift flour, clear jel/instant vanilla pudding mix, baking powder, baking soda, salt, and sugar together into the bowl of a stand mixer and mix with the paddle attachment until well-combined.
- Whisk buttermilk, water, vanilla extract, vegetable oil, corn syrup, and eggs together until smooth. Set aside.
- Add the butter to the dry ingredients in the stand mixer. Blend on low speed until the butter incorporated and the mixture has the consistency of sand.
- Turn the mixer on to low, and slowly pour the combined wet ingredients. Mix until combined, about 30 seconds. Scrape the sides of the bowl down. Turn the speed to medium and mix until smooth, about 20-30 more seconds.
- Spread evenly into prepared pans. Smooth out top. Bake for 30-35 minutes in 1/4 sheet pan or 9″ cake pans and 35-40 minutes in 8″ cake pans. the cake is ready when a toothpick just comes out clean or (preferred) an instant-read thermometer reads 100-105 degrees F in multiple areas.
Notes
- This recipe is adapted from https://amycakesbakes.com/reverse-creaming-method-vanilla-cake/