Vanilla Almond Cake—an Extra-Moist Secret Bakery Recipe

almonds

🥗Healthier: ground walnuts

💰Cheaper: sunflower seeds

Ground walnuts provide a similar texture with fewer calories.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor while being dairy-free.

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. 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.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens