Created with Sketch. ADD YOUR REVIEW 32 Reviews
Prep Time
1 Hour
Bake Time
22 Mins
Cool Time
1 Hour 5 Mins
Freeze Time
1 Hour
Yield
Makes 12 servings
Photo: Jennifer Davick; Styling: Buffy Hargett

How to Make It

Step 1

Preheat oven to 350°. Beat together first 6 ingredients and, if desired, almond extract at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape down bottom and sides of bowl as needed. Pour batter into 3 greased and floured 8-inch round cake pans.

Step 2

Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove from pans to wire racks, and cool completely (about 1 hour). Wrap in plastic wrap, and freeze 1 hour or up to 1 month.

Step 3

Spread Vanilla Buttercream between layers and on top and sides of cake. Garnish, if desired.

Step 4

Note: For testing purposes only, we used Duncan Hines Moist Deluxe Classic White Cake Premium Cake Mix.

Ratings & Reviews