Heavenly Vanilla Almond Cake
Discover the delightful blend of vanilla and almond in this moist and fluffy cake. Perfect for any occasion, this cake is easy to make and will impress your guests with its rich flavors and soft texture.
Prep time: 15 minutesCook time: 35 minutesServes: 12
Ingredients
2 cups all-purpose flour
1 1/2 cups granulated sugar
1/2 cup unsalted butter, softened
1 cup whole milk
3 large eggs
1 tbsp vanilla extract
1 tsp almond extract
1 tbsp baking powder
1/2 tsp salt
1/2 cup sliced almonds, toasted
1/2 cup heavy cream
1/4 cup powdered sugar
Instructions
1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla and almond extracts.
4. In another bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the flour mixture to the wet ingredients alternately with the milk, starting and ending with the flour mixture.
6. Pour the batter into the prepared pan and smooth the top.
7. Sprinkle the toasted almonds evenly over the batter.
8. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan on a wire rack.
10. While the cake is cooling, whip the heavy cream with the powdered sugar until soft peaks form.
11. Spread the whipped cream over the cooled cake before serving.
Storage
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 5 days.
Reheating
Allow the cake to come to room temperature, then reheat individual slices in the microwave for 10-15 seconds.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
