Sweet Almond Layer Cake
Fluffy white cake layers flavored with aromatic almond extract and topped with a classic, almond-flavored American buttercream. This sweet cake is bursting with almond extract flavor and can be made with plant-based or regular butter.
Sweet Almond Layer Cake
Almond extract is a longtime favorite flavor of mine, and this Sweet Almond Layer Cake is a recipe I’ve wanted to get onto the blog for months now. It’s a classic, two-layer cake flavored with tons of almond extract. Of course I’ve added an almond-flavored American buttercream, because I like my cakes sweet. If you love almond extract and sweet cakes then I have no doubt you’ll love this cake. Top it with your favorite fruit, or leave as-is with just frosting; however you like it, I’m confident you’ll enjoy every bite.
Why You’ll Love This Cake
- Classic, homemade taste
- Fluffy cake texture
- Satisfying almond extract flavor
- Top it with your favorite fruit or leave it as-is
Some of the Star Ingredients
Almond extract makes this an almond cake, of course. I recommend a pure almond extract, like this one here (which is readily available at most grocery stores).
Plant-based butter gives the cake and buttercream that classic buttery flavor without any milk. I like to use Country Crock Plant Butter Sticks as I find they’re readily available/affordable, and the sticks have a more authentic buttery taste than other brands I’ve tried.
Egg whites create a fluffier cake and help the cake layers stay lighter in color. Not sure what to do with the extra egg yolks? Make these Egg Yolk Chocolate Chip Cookie Bars 😉
Clear vanilla extract is added to the cake layers for flavor. Feel free to omit it or replace it with more almond extract.
Almond milk & white vinegar are mixed together to create a “buttermilk”, which creates a more tender cake crumb and helps the cake rise.
Frequently Asked Questions
Can I bake this ahead of time? Yes! Bake the cake layers as-written in the instructions. Once the cakes are totally cool, wrap them snuggly in plastic wrap and chill in the refrigerator overnight until you’re ready to add frosting.
Will this make enough frosting to cover the whole cake? Yes, if you prefer a more classic frosting style, this recipe makes enough frosting to cover the whole cake. Just make sure your middle layer of frosting is thinner than what’s pictured, so you’ll have enough frosting for the whole outside of the cake.
Will regular butter and milk work? Yes, regular butter and milk with work in place of the plant-based butter and almond milk. Just replace 1:1.
Sweet Almond Layer Cake
Fluffy white cake layers flavored with almond extract and topped with a sweet almond buttercream frosting.
Ingredients
Almond Cake Layers
- 2 2/3 cups (347g) all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- 1 1/2 cups almond milk, warm
- 1 tsp white vinegar
- 3/4 cup (170g) plant-based butter (or regular butter), softened
- 1 cup (200g) white granulated sugar
- 3/4 cup (175g) egg whites (5-6 large eggs)
- 2 tsp almond extract
- 1 tsp clear vanilla extract (optional)
Almond Buttercream
- 1 cup (226g) plant-based butter (or regular butter), softened
- 1 Tbsp almond extract
- 2 tsp clear vanilla extract (optional)
- 6 cups (720g) powdered sugar
- ~ 1 1/2 Tbsp almond milk
Instructions
Bake the Cake Layers
- Preheat your oven to 350°F and prepare two 8" round cake pans with non-stick spray. Line the bottom of each pan with a parchment paper round, cut to fit.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt; set aside.
- Prepare the almond milk by warming until just warm to the touch. Stir in the white vinegar; set aside.
- In a large bowl, beat together the softened butter and sugar. Beat in the egg whites, 1/4 cup at a time, beating after each addition. Add the extracts and beat.
- Add a third of the dry ingredients to the large bowl and beat. Add half of the milk/vinegar and beat. Repeat. Finally, beat in the remaining third of the dry ingredients until totally combined.
- Divide the batter evenly into your prepared cake pans. I like to weigh my batter using a kitchen scale. If using cake strips, add them to the outside of your pans (this makes for more level cakes and keeps the outsides of the cakes from over-browning).
- Bake the cakes (side by side) at 350° for 30-40 minutes or until a toothpick inserted into the middle of the cake comes out with a few crumbs.
- Allow the cakes to cool in the pans for 10 minutes before gently turning out onto a cooling rack to cool completely. Once cool, remove the parchment paper circles.
Frost the Cake
- Once your cake layers are completely cool to the touch, you can prepare the frosting.
- In a large bowl, beat together the butter and extracts. Beat in half of the powdered sugar. Beat in the remaining powdered sugar. Add the almond milk and beat until combined. If the frosting seems to thick, add a little more almond milk.
- Place a cake layer bottom-side down on your serving platter or cake stand. Add half of the frosting and use an off-set icing spatula to smooth and swirl the frosting over the cake layer, pushing the frosting just to the edge.
- Add the second cake layer bottom-side up (so the flat side is facing up). Add the remaining frosting and push and swirl it over the surface of the cake.
- Top the cake with fresh fruit or sliced almonds, or leave it as-is. Serve and enjoy!
- Store leftover cake in an airtight container at room temperature. If your storage area is especially hot or humid, cake can be stored in the refrigerator instead; for best taste, thaw to room temperature before enjoying.
Notes
- Butter: I used Country Crock Plant Butter Sticks with Olive Oil for both the cake and frosting.
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Did you make this cake? I would love to see!
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