There’s a reason Vanilla Almond Cake is a classic that never fades. It’s not just the delicate aroma or the melt-in-your-mouth crumb—it’s the harmony of flavors that makes it unforgettable.
As a seasoned baker who’s tested countless recipes, I can confidently say this Vanilla Almond Cake strikes the perfect balance of rich almond warmth and smooth vanilla sweetness. It’s elegant enough for a celebration, yet easy enough to whip up on a casual weekend.
The texture? Moist, tender, and bakery-quality. The flavor? Subtly nutty, softly sweet, and absolutely crave-worthy. This Vanilla Almond Cake doesn’t just taste amazing—it feels like comfort in every slice.
Whether you’re planning a family gathering or simply need a midday pick-me-up, this Vanilla Almond Cake is your new go-to. Trust me—your guests will ask for the recipe.
Why This Vanilla Almond Cake Stands Out
This isn’t just another cake—it’s a Vanilla Almond Cake that redefines what a perfect dessert should taste like. With every slice, you get a beautifully balanced flavor: not too sweet, not too rich, just pure, nutty elegance paired with warm vanilla.
What sets this Vanilla Almond Cake apart is its texture. While many almond cakes tend to be overly dense or sugary, this version is light, fluffy, and moist—yet still delivers that bold, unmistakable almond essence.
The inspiration comes from timeless European traditions. In Scandinavia, almond cakes are a cozy coffee-time staple. In France, the almond-rich L’amandier is a showstopper at dinner parties. This Vanilla Almond Cake blends the best of both worlds into one irresistible recipe.
It’s a cake that fits any moment—whether you’re baking for yourself, hosting guests, or planning a celebration. In fact, many bakers use this Vanilla Almond Cake for weddings thanks to its elegant flavor, reliable structure, and undeniable charm.
Simple enough for everyday joy. Sophisticated enough for the most special occasions. That’s the magic of this Vanilla Almond Cake.
Jump to:
Ingredients
For the Cake
- All-purpose flour
- Granulated sugar
- Unsalted butter
- Vegetable oil
- Large eggs
- Buttermilk
- Pure vanilla extract
- Almond extract
- Almond flour
- Baking powder
- Salt
For the Vanilla Almond Glaze
- Powdered sugar
- Milk
- Vanilla extract
- Almond extract
- Sliced almonds
See recipe card for quantities.
Ingredient Substitutions
- Gluten-Free Option: Replace all-purpose flour with a good quality gluten-free flour blend plus ¼ teaspoon xanthan gum
- Dairy-Free Option: Substitute butter with plant-based butter and use almond milk mixed with 1 teaspoon vinegar instead of buttermilk
- Vegan Option: Replace eggs with 4 tablespoons ground flaxseed mixed with 12 tablespoons water (let sit for 15 minutes before using)
- No Almond Flour? You can use finely ground blanched almonds or increase the all-purpose flour by ½ cup
Instructions
Prepare and Mix
- Preheat your oven to 350°F (175°C) and prepare your pan by greasing and flouring it thoroughly.
- Mix all dry ingredients (flour, almond flour, baking powder, and salt) in one bowl.
- In a separate bowl, beat butter, oil, and sugar until light and fluffy, then add eggs one at a time followed by both extracts.
- Combine wet and dry ingredients by alternating additions of the flour mixture and buttermilk, being careful not to overmix.
Bake and Cool
- Pour the batter into your prepared pan and smooth the top with a spatula.
- Bake for 40-45 minutes (or 50-55 minutes for a bundt pan) until a toothpick inserted in the center comes out clean with a few moist crumbs.
- Allow the cake to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.
Glaze and Serve
- Prepare the glaze by whisking together powdered sugar, milk, vanilla extract, and almond extract until smooth.
- Toast the sliced almonds in a dry skillet until golden brown.
- Pour the glaze over the cooled cake and immediately sprinkle with the toasted almonds, then let set for about 20 minutes before serving.
- Prepare and Mix : Combine dry and wet ingredients until smooth and fluffy.
- Bake and Cool : Bake until golden, then cool before glazing.
- Glaze and Serve: Glaze the cooled cake and finish with toasted almonds.
Equipment For Vanilla Almond Cake Recipe
- Stand Mixer or Hand Mixer: While you can mix by hand, an electric mixer makes the creaming process much easier and more effective.
- Quality Cake Pan: A heavy-gauge aluminum pan distributes heat most evenly. For this recipe, use either:
- A 9-inch round pan (for layer cakes)
- A 10-cup bundt pan
- Two 8-inch round pans (reduce baking time to 30-35 minutes)
- Offset Spatula: Perfect for smoothing batter and applying frosting if you're making a layer cake.
- Digital Kitchen Scale: For the most accurate measurements, especially for flour.
If you're on a budget, a good hand mixer and a standard 9-inch cake pan will work perfectly fine – no need for specialized equipment to get great results.
Expert Baking Tips
- Room Temperature Ingredients: This is not just a suggestion but a requirement for the best texture. Cold eggs or butter won't incorporate properly.
- Don't Overmix the Batter: Once you add the flour, mix just until combined to avoid developing too much gluten.
- Test for Doneness Properly: Insert a toothpick into the thickest part of the cake. It should come out with a few moist crumbs, not wet batter.
- Prevent Sticking: Use both butter and flour or a good quality baking spray with flour for bundt pans to ensure your cake releases cleanly.
- Almond Extract Caution: This extract is potent – measure carefully as too much can overpower the cake.
- Crumb Coat for Layer Cakes: If making a layer cake version, apply a thin layer of frosting first to seal in crumbs before the final frosting layer.
Delicious Variations
Chocolate Almond Version
Add ⅓ cup unsweetened cocoa powder to the dry ingredients and increase oil to ⅓ cup for a chocolate almond cake that's rich and deeply flavored.
Almond Joy Inspiration
Fold ½ cup shredded coconut into the batter and add a chocolate ganache topping instead of the vanilla glaze for an Almond Joy-inspired dessert.
Almond Cream Cake
Split the cake into layers and fill with a simple almond pastry cream (vanilla pudding mixed with ¼ teaspoon almond extract) for an extra special treat.
Italian Almond Cake Twist
Add 2 tablespoons of Amaretto liqueur to the batter and top with crushed amaretti cookies for an Italian-inspired version.
Almond Tea Cake
Reduce sugar to 1¼ cups and add 2 tablespoons of loose Earl Grey tea leaves to the dry ingredients for a sophisticated tea-time treat.
Storage
Counter Storage
This vanilla almond cake stays moist for 3-4 days stored at room temperature. Place it in an airtight container or cover with plastic wrap to prevent it from drying out.
Refrigerator Storage
If you've made a version with perishable frosting (like cream cheese), refrigerate the cake for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
Freezing Instructions
This cake freezes beautifully:
- For the whole cake: Cool completely, wrap tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months.
- For individual slices: Wrap each slice separately and store in a freezer bag.
- Thaw overnight in the refrigerator or for 2-3 hours at room temperature.
The Overnight Magic Behind My Vanilla Almond Cake
I’ll let you in on a little secret—one that transformed my Vanilla Almond Cake from simply good to completely unforgettable. The first time I made it, I served it fresh out of the oven. Everyone loved it, of course. But the next day? A single leftover slice revealed something unexpected: the flavors had deepened, the almond more nutty and bold, the vanilla sweeter and smoother.
That’s when I discovered the trick I now swear by—make the Vanilla Almond Cake a day ahead. Let it rest, covered, overnight. The flavor develops, settles, and becomes beautifully balanced. It’s still moist and tender, but now it tastes like it was made by a pastry chef who knows exactly what they're doing.
If you have the patience, this little pause turns your Vanilla Almond Cake into something truly next-level. Trust me—some secrets are just too good not to share.
FAQ
Do vanilla and almond go together?
Vanilla and almond create a perfect flavor pairing that's widely celebrated in baking. The sweet, mellow notes of vanilla beautifully complement almond's nutty richness, especially in a Vanilla Almond Cake. This classic combination enhances depth without overwhelming the palate. Professional bakers often use both extracts together to create balanced, sophisticated desserts that appeal to a wide audience. The harmonious blend works in everything from cakes to cookies.
Can I add almond flavoring to a white cake mix?
Yes, adding almond extract to white cake mix creates a delicious Vanilla Almond Cake with minimal effort. Start with ¼-½ teaspoon almond extract alongside the vanilla called for in the package directions. Almond flavoring transforms basic white cake into something special with its distinctive nutty aroma. For best results, combine with quality vanilla extract for that perfect flavor balance. Many bakeries use this simple enhancement technique.
What was Julia Child's favorite cake?
Julia Child's favorite cake was reportedly a classic French almond cake called "Reine de Saba" (Queen of Sheba). While not specifically a Vanilla Almond Cake, it showcased her love for almond-flavored desserts. This chocolate-almond creation featured a rich texture similar to modern almond cakes. Julia appreciated the sophisticated flavor profile of almond in desserts, often incorporating both vanilla and almond extracts in her recipes.
What is the secret ingredient for moist cake?
The secret ingredient for a moist Vanilla Almond Cake is often vegetable oil alongside butter. Oil creates tenderness while butter provides flavor. Other moisture-boosting additions include buttermilk, sour cream, or yogurt, which add tenderness through their acidity. Almond flour itself contributes moisture and keeps cakes fresh longer. Professional bakers sometimes add a simple syrup soak after baking for ultimate moistness that lasts for days.
Final Thoughts on This Vanilla Almond Cake Recipe
This Vanilla Almond Cake is more than just a dessert—it’s a slice of comfort wrapped in elegance. With its soft, tender crumb, delicate almond aroma, and sweet vanilla warmth, it’s the kind of cake that brings people together, whether you're hosting a festive celebration or enjoying a quiet afternoon at home.
What makes this recipe shine is its versatility. Keep it beautifully simple with a light glaze, or elevate it with whipped frosting and fresh fruit for birthdays, bridal showers, or even weddings. It’s no wonder this Vanilla Almond Cake Recipe has quickly become a reader favorite!
If you loved this, you might also enjoy our Heavenly Coconut Cloud Cake Recipe—a dreamy, tropical treat that melts in your mouth—or the ultra-moist and decadent Best Tres Leches Cake Recipe, perfect for soaking in those special moments.
🎂 I’d love to hear how your Vanilla Almond Cake turned out! Did you make any fun twists to the recipe? Leave a comment below, rate the recipe to help fellow bakers, and don’t forget to upload a photo—we might feature your bake in our next roundup!
Happy baking and see you in the next delicious recipe adventure!
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Vanilla Almond Cake Recipe
Equipment
- Stand or hand mixer For creaming butter, sugar, and mixing batter
- Cake Pan 9" round, or 10-cup bundt, or two 8" pans
- Offset spatula Optional, for smoothing batter or frosting
- Wire rack For cooling the cake
- Mixing bowls At least two: one for wet, one for dry
- Measuring cups/spoons For accurate ingredients
- Digital kitchen scale Highly recommended for flour & sugar
Ingredients
- 2 cups All-purpose flour
- 1 cup Almond flour Or finely ground blanched almonds
- 1½ teaspoon Baking powder
- ½ teaspoon Salt
- 1 cup Granulated sugar
- ½ cup Unsalted butter Softened
- ¼ cup Vegetable oil
- 3 Large eggs Room temperature
- 1 cup Buttermilk Or almond milk + 1 teaspoon vinegar DF option
- 1 teaspoon Vanilla extract Pure recommended
- ½ teaspoon Almond extract Use carefully—strong flavor
- 1½ cups Powdered sugar For glaze
- 3–4 tbsp Milk For glaze
- ¼ teaspoon Vanilla extract For glaze
- ⅛ teaspoon Almond extract For glaze
- ¼ cup Sliced almonds Toasted for topping
Instructions
- Preheat oven to 350°F (175°C), grease and flour pan
- Whisk flour, almond flour, baking powder, and salt together
- Beat butter, oil, and sugar until fluffy
- Add eggs one at a time, then stir in extracts
- Alternately mix in dry ingredients and buttermilk, do not overmix
- Pour batter into pan and bake 40–45 mins (50–55 for bundt)
- Cool 15 mins in pan, then on rack until completely cool
- Mix glaze ingredients, pour over cake, and top with toasted almonds
- Let glaze set 20 minutes before serving
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