Description
This exquisite vanilla almond cake recipe delivers a perfectly balanced flavor profile and an irresistibly moist, tender crumb. It’s a showstopper for any occasion, yet simple enough for an everyday treat.
Ingredients
- 1 ½ cups (180g) all-purpose flour
- ½ cup (50g) almond flour
- 1 ½ cups (300g) granulated sugar分成两份，一份用于干性材料，一份用于湿性材料
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup (170g) unsalted butter, softened
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- ½ tsp almond extract
- 1 cup (240ml) whole milk, room temperature
- Optional: ½ cup sliced almonds, for garnish
Instructions
- 1. Preheat oven to 350°F (175°C). Grease and flour two 8-inch round cake pans or line with parchment paper.
- 2. In a large bowl, whisk together all-purpose flour, almond flour, 1 cup of granulated sugar, baking powder, baking soda, and salt.
- 3. In a separate large bowl, cream together the softened butter and the remaining ½ cup of granulated sugar until light and fluffy.
- 4. Beat in the eggs one at a time, mixing well after each. Stir in the vanilla extract and almond extract.
- 5. Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined.
- 6. Divide batter evenly between prepared pans. Bake for 28-32 minutes, or until a wooden skewer comes out clean.
- 7. Cool cakes in pans for 10-15 minutes, then invert onto a wire rack to cool completely before frosting or serving.
- Prep Time: 20 mins
- Cook Time: 30 mins