This tender, moist and delicious vanilla cake has a light almond taste which brings the flavour to another level! You can adjust the amount of almond flavour by adding more or even less almond extract. If you are new to using almond extract, stick with the recipe! Too much almond extract can ruin the whole cake!
Are we eating this vanilla cake, or what?
Occasion Cakes are just a center-piece not really meant for eating, right? I always go into the project with big plans. It has to look nice and it has to taste great! When it’s served, I want everyone to love the flavours and be wowed by the design. But what do you do with the leftover cake? I toss mine! No one needs that extra cake laying around. (I prefer healthy baking, can you tell?!) If it were chocolate I do suppose it might not get thrown out, but otherwise, I don’t really like junk food laying around! I should probably just make the cake smaller to begin with, I suppose. ANYWAY, moving on!
I had big plans for this cake. It was going to be super candy themed. I bought a huge amount of candy to be incorporated on the top of the cake. I had seen this candy land cake and was going to decorate it similarly. Then I decided to collaborate with my creative 12 year old. She had other ideas so I let her take charge of decorations. She pointed out that a cake full of various candies would be disgusting and I agreed! It would be a show stopper, but it would be too much. The cake we made was a bit much too, to be honest, that’s why I think occasion cakes are just for the appearance!
Choose the Right Frosting!
Before I had my cake plans finalized, I created one of the frostings. I thought it was brilliant. I chose a raspberry strawberry frosting to go between the layers. For this cake, it was way too sweet. I created a vanilla-almond buttercream for frosting the top of the cake, however, and it was perfect! Overall, it produced a pretty looking cake, but I also could have gotten that result with a pink gel dye!
This recipe makes four 9 inch layers. For this occasion, I made 3 layers, 14 cupcakes and 12 mini cupcakes. You can adjust the recipe as needed, or divide the recipe in half for two layers or 24 cupcakes.
- stand mixer
- kitchen scale
- 1 tbsp lemon juice fresh squeezed if possible!
- 460 grams whole milk room temperature
- 6 large eggs room temperature
- 4.5 tsp baking powder
- 565 grams all purpose flour
- 340 grams unsalted butter room temperature
- 1.75 tsp sea salt
- 600 grams granulated white sugar superfine works best
- 2.5 tsp pure vanilla extract
- .5 tsp almond extract add an extra .5 tsp if you want a deeper almond flavour!
- Preheat the oven to 350. Grease four 9 inch round pans lightly (I always use butter!) and line the bottoms with parchment paper.
- Whisk the flour, baking powder and salt in a large bowl.
- Mix the milk with the lemon juice and set aside.
- Cream the butter and sugar in a large bowl of a stand mixer until it is light and fluffy, on medium-med-high speed.
- Turn mixer down to low-med speed and add each egg one at a time. Fully incorporate before adding the next. Then add the vanilla and almond extracts.
- Now add the lemon-milk mixture and fully incorporate.
- *If you are adding food dyes, add now, before you start incorporating the flour. I like to use gel food colouring, but liquid colouring works as well!
- Take turns adding flour and milk, each addition after the previous one is fully incorporated.
- Bake for 18-24 minutes. Start checking at the 18 minute mark as some ovens run hotter! Check with a cake tester or a toothpick to ensure the cake is fully cooked.
- Remove from oven and cool in the pan for 10 minutes before turning the cakes out on a wire rack to cool completely.
- Frost and decorated as you please, once fully cooled!
- You can make four 9 inch layers with this recipe, or make 48 cupcakes. I made 3 layers, 14 cupcakes and 12 mini cupcakes.