Moist Vanilla Almond Cake by Amycakes Bakes

Preheat Oven to 325 degrees. Line 1/4 Sheet pan with parchment paper, and then spray bottom (on top of the parchment) and sides of the sheet pan with cooking spray.

Sift Dry Ingredients in a bowl and then whisk until well blended.

Combine and stir Wet Ingredients in a separate bowl or pitcher.

With a stand mixer (preferred) or handheld mixer, cream sugar and salted butter together until creamy and fluffy. Add oil and corn syrup and beat until incorporated. Add 1 egg and cream until well blended, scraping sides of the bowl as needed.

On low speed, alternate adding Dry ingredients and Wet ingredients to the Creamed Ingredients, a little at a time. Continue to mix just until the batter looks well blended and smooth (avoid overbeating). Scrape sides of the bowl as needed.

Using a whip attachment and a clean bowl, whip the 2 egg whites and cream of tartar until stiff peaks form.

Carefully fold the Whipped Whites into the cake batter, one half of the whites at a time. The batter is ready when no egg white streaks remain and it should look smooth and uniform.

Spread into prepared pan and make sure the batter is evenly distributed.

Bake on the middle or top rack of preheated 325-degree oven for 18 minutes, then turn the oven down to 300 degrees. Set the timer for an additional 6-8 minutes. Check the cake at this point. The cake is done when a paring knife or toothpick comes out mostly clean when stuck quickly in the cake. Allow to cool completely.

Either follow the Baker's Shortcut or choose your round cake size using the Cut and Stack method. Wrap thoroughly in plastic wrap and freeze cake in the pan for 2 hours or overnight.

Whisk the powdered sugar and Instant Clearjel together until well-blended. Set aside.

Using a stand mixer (preferred) or handheld mixer and a large bowl, beat the cream cheese until broken up and softened.

Add the room temperature salted butter and continue to beat, scraping the sides of the bowl as needed.

Add the shortening and beat and scrape the sides until there are no lumps.

While the mixer is on low, slowly add the powdered sugar mixture.

Add the pure vanilla and almond extract. Beat the buttercream on high for two-three minutes.

Equipment Needed

Spice Level:

Allergens