Stress Baking Series: Easy White Vanilla Almond Cake

My goal with this series wasn’t just to get you in the kitchen baking to take your mind off things. I wanted you to use these baked luxuries to spread some love in these unruly times. All of our celebrations are canceled. No weddings, graduations or birthdays, but that doesn’t mean we still can’t share the love. When I finish baking, I drop these goodies on my neighbor’s porches and text them. I love watching them open the door and smile with delight as I wave from the car. Social distancing doesn’t mean I don’t’ want to see their joy.

Say hello to Grayson. He is my business partner’s son (you’ll meet her later). He turned 18 on Monday and COVID-19 has wiped his senior year off the map. No soccer state play-offs, no senior trip, no prom, no graduation, and no 18th birthday gathering. While we understand that these are small sacrifices in all of life, I am sure it doesn’t feel small to an 18-year-old….though this Eagle Scout would never admit it.

Grayson on his 18th birthday

I made his first birthday cake, and his communion, confirmation and eagle scout cake. Darn it, I wasn’t going to let his 18th go unnoticed. I baked up his favorite vanilla almond cake with vanilla frosting and made arrangements to have it delivered. He was thrilled and said the cake was the highlight of his “quarantine” birthday.

Vanilla Almond Cake with Vanilla Frosting
Happy 18, Grayson!

I’ll bet there is a celebration coming up for someone you love. Don’t be scared off. This cake begins with a mix (shhh…we won’t tell, if you won’t) and bakes up light and tender with perfectly balanced vanilla notes.

Whether you are a beginner baker who isn’t ready for scratch baking or a seasoned pro this cake will have your guests asking for more.  Come on, let’s celebrate with cake!

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Stress Baking Series: Easy White Vanilla Cake


Ingredients

easy_vanilla_cake


Instructions

  1. Preheat oven to 325° Line three 6” pans or two 7” pans with parchment paper and spray with pan release or grease and flour the pans.
  2. In the bowl of a mixer fitted with a paddle attachment, add oil and egg whites mix on medium for 2 minutes.
  3. Add cake mix and mix on medium until just combined.  Add sour cream and buttermilk and continue beating until mixture is combined taking care not to overmix.
  4. Turn off mixer and scrape sides and bottom of bowl.  Add Amaretto and vanilla and mix on medium until incorporated.
  5. Pour batter into pans.  Bake in preheated oven for 25 -30 minutes.
  6. Cakes are done with toothpick inserted into middle comes out clean.  It’s ok to have a few crumbs but toothpick should not be wet.
  7. Let cakes cool in baking pans for 10-15 minutes then run a knife around pan and turn cakes onto a cooling rack to finish cooling.

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