Vanilla Almond Flour Yellow Cake Recipe
Prep Time
30 mins
Cook Time
35 mins
Total Time
1 hr 5 mins
Make this Vanilla Almond Flour Yellow Cake Recipe for a gluten-free delight that's as moist and irresistibly delicious as traditional cakes.
Servings: 8 people
Ingredients
- 5 large egg whites , at room temperature
- 1 whole egg , at room temperature
- 1 cup (8 fl oz/240 ml) whole milk
- 2 ¼ teaspoons pure vanilla extract
- 3 cups (12 oz/340 g) Almond Flour Baking Mix
- 2 cups (16 oz/450 g) granulated sugar
- 4 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (6 oz/170 g) unsalted butter, cold and diced
- 1 recipe Vanilla Buttercream Frosting
- Sprinkles , for decorating
Instructions
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Bake the cake layers: Heat oven to 350°F (180°C). Butter and line three 6-inch cake pans with parchment paper and set aside.
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In a large jug whisk together the egg whites, whole egg, milk, and vanilla extract. Set aside.
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In the bowl of a stand mixer fitted with the paddle attachment (or with a medium bowl and a handheld electric mixer), combine the Almond Flour Baking Mix, sugar, baking powder and salt together at low speed for 1 minute.
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Add the cold butter and continue to mix on low until the mixture is a fine crumbly texture.
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Turn the mixer up to medium speed and add the liquid mixture in 2 increments, making sure to scrape the sides and bottom before and after each batch, until fully blended.
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Divide the batter evenly into the prepared pans and bake until a cake tester inserted in the center comes out clean or with a few crumbs attached, about 25-35 minutes.
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Let the cakes cool in the pans for 20 minutes before removing them from the tins and transferring to wire racks to cool completely
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Assemble the Cake: If the cake layers are domed, use a serrated knife to cut flat, even tops.
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Place the bottom cake layer on a serving plate or cake turntable.
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Spread about ½ cup of buttercream frosting on top with a small offset spatula. Gently place the 2nd cake layer face down on top. Place another ½ cup of frosting on top of this layer and spread out.
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Gently add the 3rd cake layer. Add on a generous scoop of frosting and spread evenly over the top and sides until you have a very thin layer of frosting over the entire cake. This is called the “crumb coat”. Chill until the frosting is set, about 30 minutes.
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Remove from the refrigerator and apply a thick, final layer of frosting over the crumb coat. Decorate all over with sprinkles. Just keep on applying them until they stick all over.
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Store at room temperature for up to 1 day. For longer storage, refrigerate, well covered, for up to 3 days. Before serving let it rest at room temperature for 30 minutes and then enjoy!
Recipe Notes
- Be very careful not to overbake this cake. Check it at 25 minutes to see how it is doing, and judge the timing from there.
- Almond flour makes this cake delicate. Let the cake layers cool for a full 20 minutes before removing them from the pan.
- Be sure that your cake layers are thoroughly cooled before frosting them.
- To emphasize the almond flavor in the cake, you can replace the vanilla extract with 1½ teaspoons of almond extract.