Photo: Hector Sanchez; Prop Styling: Buffy Hargett Miller; Food Styling: Marian Cooper Cairnes
Hands-on Time
25 Mins
Total Time
2 Hours

How to Make It

Step 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.

Step 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.

Step 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.

Step 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.

You May Like

Ratings & Reviews