Vanilla Almond Cake
My vanilla almod cake is filled with strawberry puree and frosted with cream cheese buttercream. The batter uses the reverse creaming method, creating a pillowy yet velvety crumb sweet with almond and vanilla. The strawberry puree offers the perfect tartness for the cake and creamy frosting.
The cake recipe creates a 6-inch cake that should serve about 8-10 adults. There are three layers of my vanilla almond white cake with about 1/3 cup of strawberry puree spread between each layer. The outside of the cake is frosted with my Butter Cream Cheese Frosting, a buttercream I invented that is stable for large-layer cakes.
What ingredients go into vanilla almond cake?
Egg whites provide the structure for the cake. Did you know the main reason cakes are yellow is because of egg yolks? Since we're not using yolks in this cake, it will bake up pure white. You can save your yolks for some pastry cream or lemon curd :)
Milk provides moisture for the cake. You can use any fat level of milk - they will all produce a super moist cake.
Vanilla and almond extract are the flavoring components for this cake. Almond extract is super potent, so be sure to measure it carefully. If you prefer to leave it out, just replace it with more vanilla extract, and you'll have a super vanilla-ey cake instead.
Cake flour is milled very fine and uses a particular wheat type with a lower protein content than all-purpose or bread flour. In the US, common brands for home bakers are Softasilk (bleached), Swan's Down (bleached), and King Arthur's Cake Flour (unbleached). All work great.
If you cannot find cake flour, you can use all-purpose flour. The cake will have a coarser crumb, but it will still be incredibly delicious and worth baking.
You can substitute cake flour by removing a tablespoon of all-purpose flour (for every cup) and replacing it with a tablespoon of cornstarch. This works to some extent, and I will cover that in a blog post in the future.
White granulated sugar adds the taste of sweetness to this cake. Sugar also adds moisture! I know it sounds strange because most of the time, we're working with it in solid form - little crystals, right? But sugar melts pretty quickly into a syrup, adding moisture to a cake.
Baking powder provides lift to the cake, containing both an acid and a base. Have you ever done those volcano experiments where you add vinegar to baking soda, and it produces fizzy bubbles? That's very similar to what's happening inside our cakes containing baking powder when we put them in the oven.
Kosher salt adds a salty taste to cakes and enhances the flavor. I always use Diamond Crystal kosher salt for my baking.
Unsalted butter is a primary source of fat in our cakes, and fat ensures a moist cake and prevents it from drying out. I use unsalted (sometimes referred to as "sweet") butter because it gives us complete control over the salt content in our baked goods.
In this recipe, we want to ensure the butter is softened due to the reverse creaming method. It needs to blend pretty thoroughly into the flour, and if the butter is too firm, it won't correctly coat the flour.
Canola oil is another fat that adds moisture to a cake. Why add both butter AND oil? Butter is a different type of fat in that it contains water and remains solid-ish at room temperature.
Oil remains liquid, even down to freezing temps sometimes. The state in which the fat resides during room temp or the temp that we eat our cake will affect the texture, and my cake recipes use both to ensure good moisture levels and flavor.
As for my strawberry puree and the cream cheese frosting, I have whole posts and videos dedicated to those. Feel free to check them out here:
Strawberry Puree for Cakes
Cream Cheese Frosting for Cakes
What is reverse creaming method for mixing cakes?
This method may look a little different than the most popular mixing method we use in the US, which typically starts with "Cream the butter and sugar together." (By the way, that one is sometimes referred to as the "creaming" method or "conventional" method.)
Reverse creaming is different in that we add our dry ingredients to the bowl first (so flour, sugar, baking powder, and salt) and then add in the fats (butter and oil). We mix that until it looks like we're about to make pie dough, and then we add the liquids and eggs at the very end of the process.
The reasoning is that the fats are better able to coat the flour. This is beneficial because that layer of fat is a barrier against the liquid ingredients (eggs and milk). When liquid and flour mix together, they can potentially form gluten, which gives baked goods a chewy texture. This is awesome for pizzas but not so much for cakes. So protecting the flour and working with it as little as possible gives us that super soft crumb we love about cakes.
Step by step:
How to make my Vanilla Almond Cake
Here’s how I make my vanilla cake, but if check out these posts for step-by-step photos of how to make my strawberry puree or Butter Cream Cheese Frosting.
Step 1. Prepare egg mixture.
Whisk together egg whites, extracts and milk (labeled “for egg mixture”) and set aside.
Step 2. Mix dry ingredients.
Mix flour, sugar, baking powder and salt.
Step 3. Add fats.
Mix in butter and oil.
It will look like small crumbs.
Step 4. Add milk.
Make sure to add the one labeled “for mixing into dry”. Mix for 2 whole minutes.
You should get a thick mixture.
Step 5. Add egg mixture.
Add it in three parts otherwise it won’t mix in properly.
Step 6. Pour into pans.
Divide batter evenly into prepared pans and bake for about 25 mins at 350F/180C.
Step 7. Let it cool in pans.
I let my cakes cool jussst until I can pick up the pan. The cakes are still warm and I wrap them until I need them.
Alright, are you ready to try my Vanilla Almond Cake recipe?
Check out my recipe down below but if you need another pan size or want to make cupcakes with this recipe, I have The Cakeculator, which will do all the conversions for you. Check it out here.
Video
Read this before you begin
Measure by weight, if possible.
Measuring by weight is the best way for you to replicate my recipes. I develop recipes using ingredients (even liquids) measured in grams, which is why you see them listed first in the recipe cards. For measurements under 5 grams, I will typically only list the volumetric measurements (teaspoons, etc.), as most home scales are not precise for such small weights.
In most cases, I have converted grams to volumetric measurements (aka US customary units) for bakers who prefer this method. However, the measurements are not as precise and may have awkward proportions. The recipes should still work, but for the ultimate precision, try to use weight.
This is the OXO scale I use daily. I also purchased this budget version of a good scale, which I keep at my Mom’s house for baking. If you’re interested in other tools I use for my baking, I’ve compiled a list here.
Use room temperature ingredients.
All my ingredients should be used at room temperature, or 65-75 °F/18-24 °C. I will always indicate if you need something outside this range. If no details are given, room temperature is the default.
Pay attention to the ingredient descriptions.
I try not to be brand-specific, but I will always note an interesting result from a type of ingredient, be it negative or positive.
A specific note regarding salt: I use Diamond Crystal Kosher salt for everything on this site except for frostings. In frostings, you want the salt to dissolve more easily, and kosher salt tends to leave granules behind. If you substitute table salt (more finely granulated) for recipes that list kosher salt, you must use half the volume indicated in my recipes.
Substitutions are hard.
That’s not to say they’re impossible, though. For instance, in many cases, substituting reduced fat for whole milk (and thus reducing fat by less than 2%) will probably be fine. Using applesauce for oil or even Greek yogurt when sour cream is listed will definitely alter the fat content and adversely affect the crumb texture and density of the cake.
I experiment for hours to get these recipes to work for us. First, try to make them as written or use one of my tested substitutions, which I often dedicate a section to. Then, if necessary, you can make modifications afterward. Even then I would be pretty cautious, as substitutions are one of the hardest things to investigate in recipe development.
Read all the recipe instructions before beginning.
I’m in the “Pre-read the Chapter before Class Lecture” club... and I invite you to join! Baking new recipes can be intimidating, so let’s set you up for success. I want you to think about timeframes. Most fillings and frostings can be made ahead of time, and give you an extra day for mental space. Also, as you become a more proficient baker, you can anticipate and recognize steps. (“Oh, this has a meringue step, so I’ll need an extra clean bowl…” etc.) Ensure you go down the ingredient list and have everything at the right temperature.
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Vanilla Almond Cake with Strawberry Filling and Cream Cheese Frosting
One recipe of Strawberry puree, link here
vanilla almond cake
- 4 1/2 large (158g) egg whites, room temp
- 3 1/2 tablespoon (54g) milk, any fat (for egg mixture), room temp
- 1 3/4 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)*
- 2 3/4 cups (315g) cake flour**
- 1 1/4 cups (262g) white granulated sugar
- 1 tablespoon baking powder
- 1 teaspoons kosher salt (I use Diamond Crystal)
- 1/2 cups (100g) unsalted butter, softened
- 4 1/2 tablespoons (52g) canola oil
- 9 3/4 tablespoons (147g) whole milk (for mixing into dry), room temp
Butter Cream Cheese Frosting
(Please try to use weights for this recipe. The volume measurements are close estimates but the perfect recipe is in grams.)
- 3 cups (682g) unsalted butter, cold from the fridge
- 4 3/4 tablespoons (24g) dried milk powder
- 2 tablespoon (28g) water
- 24 tablespoons (340g) cream cheese, full fat***
- 1 1/2 cups (300g) white granulated sugar
- 3 tablespoons (18g) dried egg white powder or Wiltons meringue powder
- 1 teaspoons (2g) lemon juice (optional but recommended)****
One recipe of Strawberry puree, link here
vanilla almond cake
- 4 1/2 large (158g) egg whites, room temp
- 3 1/2 tablespoon (54g) milk, any fat (for egg mixture), room temp
- 1 3/4 teaspoons vanilla extract
- 1/2 teaspoon almond extract (optional)*
- 2 3/4 cups (315g) cake flour**
- 1 1/4 cups (262g) white granulated sugar
- 1 tablespoon baking powder
- 1 teaspoons kosher salt (I use Diamond Crystal)
- 1/2 cups (100g) unsalted butter, softened
- 4 1/2 tablespoons (52g) canola oil
- 9 3/4 tablespoons (147g) whole milk (for mixing into dry), room temp
Butter Cream Cheese Frosting
(Please try to use weights for this recipe. The volume measurements are close estimates but the perfect recipe is in grams.)
- 3 cups (682g) unsalted butter, cold from the fridge
- 4 3/4 tablespoons (24g) dried milk powder
- 2 tablespoon (28g) water
- 24 tablespoons (340g) cream cheese, full fat***
- 1 1/2 cups (300g) white granulated sugar
- 3 tablespoons (18g) dried egg white powder or Wiltons meringue powder
- 1 teaspoons (2g) lemon juice (optional but recommended)****
Make the Cake
- Place an oven rack in the middle and preheat to 350°F (180°C).
- Butter the insides of three 6" cake pans and line the bottoms with a circle of parchment paper. Dust a very light coating of flour around the sides of the pans.
- In a bowl or measuring cup, with a fork whisk together egg whites, milk (make sure to add the one labeled: "for egg mixture"), vanilla extract, and almond extract (optional) until egg is slightly loosened and the milk is mixed in. Set that aside for now.
- To a large mixing bowl or the bowl of a stand mixer with the paddle attachment, add cake flour, white sugar, baking powder, and salt. Mix on low speed for about 30 seconds.
- To those dry ingredients, add your softened butter and oil and mix on medium-low speed just to combine, about 30 seconds.Add the milk (make sure to add the one labeled: "for mixing into dry") and mix on medium speed for 2 minutes. You'll have a thick batter at this point. Scrape the bowl down.
- Pour the egg white-milk-extract mixture into the thick batter in 3 additions. Mix on medium-low speed for a about 20 seconds after each addition, then scrape the bowl. (If you try to do it all at once, the egg whites have a harder time mixing in properly.)
- Evenly distribute the batter into the prepared pans.
- Bake for about 23-28 mins. (Start checking at 20 mins.) You can bake each layer individually, or all 3 at once if you have three pans.
- Move the pan to a cooling rack and allow the cake to cool slightly.
- Loosen the edges of the cakes using an offset spatula or butter knife, and flip the cakes out onto a cooling rack so you can peel off the parchment bottom. Make sure they are completely cool before assembling and/or frosting.
Make the Buttercream (can be done days ahead and kept chilled in the fridge. Let it warm slightly before mixing and using.)
- Remove your cold butter from the fridge and cut into large 1 inch chunks. (I like to pile mine on top of a plate.) Place the butter back into the fridge. We'll need it to stay cool for later on when we add it in.
- In a small bowl, add your water to the milk powder to hydrate. Stir to get rid of all the big lumps. The smaller lumps should dissolve by the time we need this. It should look like a thick paste. Set the bowl aside.
- Set up a double boiler that allows the bowl of your stand mixer to sit on top of the steam. Bring that to a boil.
Meanwhile, add your cream cheese (cold from the fridge is fine) and white granulated sugar the bowl of your stand mixer. Using the whisk attachment, whisk on medium speed until the sugar is completely incorporated, at least 2 minutes. The cream cheese will turn more yellow, start to loosen up, and be grainy from the sugar.
Set aside until your water heats up, at least 5 minutes.
- Once you see a good amount of fog rising from the pot, place your stand mixer bowl on top. Using a spatula, stir this mixture periodically, scraping the sides.
The goal is to dissolve all the sugar and loosen the stabilizers in the cream cheese and there's two ways you can go about this:
1. Thermometer method (most reliable): Use a thermometer and steam your cream cheese mixture until it reaches 180F or 82C. All the sugar will be dissolved and it will be borderline too hot to touch.
2. Timing method (less reliable): You can feel the cream cheese mixture until all the sugar has dissolved. Once that occurs, you want to just keep cooking the mixture for an additional 7 minutes (for frosting amounts if you selected: cupcakes, 6 inch 2 or 3 layers, mini cakes, or 8 inch 1 or 2 layers or half sheet pan), otherwise for all other cakes you will need to cook for an additional 10 minutes. The mixture won't boil if it's not sitting directly in the water but it will get hot enough at that point.
Now no matter what method you chose, to know you can move onto the next step you'll want to feel the mixture with your fingers. It will be hot so please be careful and take a small amount off of the spatula. When you slide the mixture between your fingers, you should feel no lumps or grains of sugar. (If so, you need to continue cooking.) When it's done, to me it kinda feels like Vaseline moisturizer - very slick. It will look like a yellow mixture thickened with cornstarch.
- Carefully remove the hot bowl from the double boiler and stir your powdered egg whites and the milk powder paste.
Run the mixer with the whisk attachment for 5 minutes on high speed. At the end of this step, the cream cheese will still be yellow but have the thick texture of an Elmer's glue.
- With the mixer on medium speed, drop in your chunks of cold butter. You'll still see large bits of butter in the mixture and that's fine, but once you've added all the butter, turn the mixer up to high and mix until it just comes together. The timing will depend on the quantity and power of your mixer but it should be anywhere from 1 to 5 minutes.
This is the emulsification step - so you're going to see a yellow mess of chunks in your bowl gradually turn to a creamy off white color as the butter takes in the cream cheese.
At the end of this step, your frosting will have come together, be lighter in color, but will be full of big air pockets because we were using the whisk.
- Now let's flavor and smooth out our buttercream. Switch over to the paddle attachment. Add your lemon juice if using (it's so good, I highly suggest it if you love a tangy cream cheese.) Let the mixer run on low speed to smooth out all the air pockets - about a minute.
If at this point your frosting is too soft (or at any point during the decoration process for that matter) place your bowl with the frosting in it, in the fridge for about 5 minutes to put a chill on the bowl. Then, mix on low speed with the paddle attachment until it's smooth. Remember, this is an emulsion, so it may look liquid when too hot or look like it has tiny curds when it's too cold. Just keep mixing until the butter brings in the cream cheese, it will come together.
I've tested storing the frosting in the fridge overnight, letting it come to room temp, re-smoothing with the paddle attachment and it worked very well. My baking community on Instagram has also told me that you can freeze and use this buttercream as well.
If you find that the finished cream cheese frosting is overly soft, you can add more softened butter, a tablespoon at a time until it becomes a little easier to work with. This is particularly useful when frosting a very large layer cake, less so for piping on top of cupcakes)
Assembly
- Level your cakes with a long serrated knife so they'll sit flat.
- Lay down one cake layer and spread a thin layer of buttercream.
- Make a slight well and add roughly 1/3 cup of strawberry puree. Place another cake layer on top.
- Repeat.
- Do a thin coat of buttercream all around the sides and top of the cake. Allow to chill in the fridge for at least 20 minutes.
- Do a thicker top coat of buttercream, scraping the sides with a cake scraper to smooth out the frosting.
- Scrape the top flat and pipe with leftover frosting if desired.
Recipe Card - Adriana's Notes
*Almond flavoring is beautiful in this cake but is optional. Just add more vanilla extract in its place.
**Cake flour really is best for this cake as all-purpose flour just tends to weigh down the crumb into a denser cake. I usually buy King Arthur Flour's unbleached cake flour, since it's readily available at my local Target, but Swan's down or Softasilk will work just as well.
***The cream cheese brands that I’ve tested: Lucerne, Walmart's Great Value (my favorite), or Target's Good and Gather, Trader Joe's, Philadelphia block or tub
****The citric acid contained in lemon juice increases the acidity or "tanginess" of cream cheese without adding a lemon flavor. It's delicious if you love a cream cheese flavor - you can sub vanilla extract, but it does add an extra flavor element on top of the cream cheese instead of enhancing it like lemon juice.
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