A simple, rich vanilla cake highlighted with almond. Yield: 1 9-inch cake, or 3 thin 8-inch cakes

Butter Vanilla Almond Cake

Ingredients

• 3 cups all purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup butter, soft but still firm
• 2 cups granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 4 eggs
• 3/4 cup evaporated milk

Procedure

1. 1. Preheat oven to 350 degrees F. Grease and flour 3 8-inch cake pans.
2. Sift together the flour, baking powder and salt and reserve.
3. Place butter in the bowl of a stand-up mixer. Mix with a paddle attachment until smooth. Add in the sugar and cream well together until smooth. Add in the extracts. Beat in the eggs, one at a time, adding another egg after the previous one has been incorporated into the batter.
4. Scrape the bottom of the bowl and the sides and mix a few turns, and then on low speed add in the dry ingredients and the milk alternately, ending with the flour.
5. Transfer the batter into the prepared cake pan or pans and bake until the cake tests done.

Notes

 

Content by Renee Shelton. Recipe from Renee Shelton's recipe files. This recipe was first published on PastrySampler.com on January 10, 2007. It was updated on October 12, 2020.