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Vanilla Almond Cake Batter

Photo: Hector Sanchez; Prop Styling: Buffy Hargett Miller; Food Styling: Marian Cooper Cairnes

Hands-on time 25 mins
Total time 2 hrs

Ingredients

  • 2 cups sugar
  • 1 cup butter, softened
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 3 cups cake flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup milk

How to Make It

  1. Beat sugar and butter at medium speed with a heavy-duty electric stand mixer until creamy and fluffy (about 5 minutes). Add eggs, 1 at a time, beating until yellow disappears after each addition. Beat in vanilla and almond extracts.

  2. Whisk together flour, baking powder, and salt in a small bowl; add to sugar mixture alternately with milk, beginning and ending with flour mixture. Beat at medium-low speed just until blended after each addition. (Batter will be thick.) Use immediately.

  3. For 3 (8-inch) Vanilla Almond Cake Layers: Spoon 1 recipe batter evenly into 3 parchment lined greased and floured 8-inch round cake pans (pans must be 2 inches deep). Bake at 325° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely on wire rack. Wrap and freeze layers up to 1 month.

  4. For 3 (10-inch) Vanilla Almond Cake Layers: Spoon 2 recipes batter evenly into 3 parchment lined greased and floured 10-inch round cake pans (pans must be 2 inches deep). Bake at 325° for 46 to 52 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans, and let cool completely on wire rack. Wrap and freeze layers up to 1 month.