Vanilla Almond Sandcastle Cake Recipes

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MOIST VANILLA ALMOND CAKE



Moist Vanilla Almond Cake image

This extra-moist bakery-style cake was by far my most popular flavor at Amycakes Bakery. The cake is buttery, moist, and soft with a delicious almond flavor, and is paired with creamy vanilla buttercream frosting.Bake it in a sheet pan using the Cut and Stack Method and cut out the cake in cake rings for a more even-bake and no dark edge. Or choose a different pan size by visiting Double-Batches and Cake Pan Options: Everything You Need to Know.1x batch yields one 6" three-layer cake and a 2x batch yields one 8" three-layer cake cut out with cake rings using the Cut and Stack Method.

Provided by Amy

Categories     Dessert

Number Of Ingredients 27

200 grams (1 1/2 cups) All-Purpose Flour (I use Gold Medal)
2 Tablespoons Instant Clearjel or 3 Tablespoons Vanilla Instant Pudding Mix
1 1/2 teaspoons Baking Powder
1 teaspoon Baking Soda
3/4 teaspoon Salt
3/4 cup Buttermilk
1/4 cup Water
1 1/2 teaspoons Vanilla Extract
1 Tablespoon(s) Almond Extract
1 1/2 teaspoons Apple Cider Vinegar
200 grams (1 cup) Sugar
1 stick (4 oz) Salted Butter (at room temperature)
1/4 cup Vegetable Oil
1/4 cup Light Corn Syrup
1 large Egg(s)
2 Egg Whites
1/4 teaspoon Cream of Tartar
4 ounces Cream Cheese
1 1/2 sticks (6 ounces) Salted Butter (at room temperature)
48 grams (1/4 cup) shortening
455 grams (3 1/2 cups) powdered sugar
(optional) 1 Tablespoon(s) Instant Clearjel (this makes a thicker frosting, but may be omitted, see Note #1)
1 Tablespoon(s) Pure Vanilla Extract
1/4 teaspoon Almond Extract ((optional))
42 grams (1/4 cup) White Chocolate Chips
42 grams (1/4 cup) "Bright White" or "Super White" Candy Melts
2 Tablespoons Heavy Cream

Steps:

  • Preheat Oven to 325 degrees. Line 1/4 Sheet pan with parchment paper, and then spray bottom (on top of the parchment) and sides of the sheet pan with cooking spray.
  • Sift Dry Ingredients in a bowl and then whisk until well blended.
  • Combine and stir Wet Ingredients in a separate bowl or pitcher.
  • With a stand mixer (preferred) or handheld mixer, cream sugar and salted butter together until creamy and fluffy. Add oil and corn syrup and beat until incorporated. Add 1 egg(s) and cream until well blended, scraping sides of the bowl as needed.
  • On low speed, alternate adding Dry ingredients and Wet ingredients to the Creamed Ingredients, a little at a time. I do 1/3 Dry, 1/3 Wet, and so on, adding one-third at a time and blending on low after each addition. Continue to mix just until the batter looks well blended and smooth (avoid overbeating). Scrape sides of the bowl as needed.
  • Using a whip attachment and a clean bowl, whip the 2 egg whites and cream of tartar until stiff peaks form. (Make sure your bowl and beaters are clean and free from grease so that the whites will whip).
  • Carefully fold the Whipped Whites into the cake batter, one half of the whites at a time. The batter is ready when no egg white streaks remain and it should look smooth and uniform.
  • Spread into prepared pan and make sure the batter is evenly distributed. An offset spatula works well for this.
  • Bake on the middle or top rack (avoid bottom rack) of preheated 325-degree oven for 18 minutes, then turn the oven down to 300 degrees. Set the timer for an additional 6-8 minutes. Check the cake at this point. If it is jiggly at all when lightly touching the top of the cake, continue baking for 1-6 more minutes. The cake is done when a paring knife or toothpick comes out mostly clean when stuck quickly in the cake. A couple moist crumbs on your knife are fine, but they shouldn't look wet. Allow to cool completely.
  • Either follow the Baker's Shortcut (Note #4) or choose your round cake size using the Cut and Stack method (Note #2). Leave the cake in the sheet pan, and using a slight sawing motion, cut the cooled cake into your desired cake size with cake rings (You can use a knife and the cake rings as a guide for any halve pieces that you cut.) Brush lightly with simple syrup (optional, Note #3).
  • Wrap thoroughly in plastic wrap and freeze cake in the pan for 2 hours or overnight. (You can even bake the cake up to a week ahead of time and freeze). The cake will be much easier to layer if it is cold or frozen. To wrap the cake, place another sheet of parchment on top of the cake (this will prevent the plastic wrap from sticking to the cake), and wrap the whole pan with plastic wrap. (I pull the plastic wrap out and place the pan on top of it. Then I wrap 2-3 ways horizontally and one way vertically so that there are two layers of wrap on all sides of the pan including the bottom).
  • Whisk the powdered sugar and Instant Clearjel (if using) together until well-blended. Set aside.
  • Using a stand mixer (preferred) or handheld mixer and a large bowl, beat the cream cheese until broken up and softened.
  • Add the room temperature salted butter and continue to beat, scraping the sides of the bowl as needed.
  • Add the shortening and beat and scrape the sides until there are no lumps.
  • While the mixer is on low, slowly add the powdered sugar mixture.
  • Add the pure vanilla and almond extract. Scrape down the sides of the bowl. Then beat the buttercream on high for two-three minutes. This will add air into the buttercream and make it light and fluffy. The Instant Clearjel will cause the buttercream to thicken slightly during the next 10 minutes as it sits.
  • Combine all ganache ingredients and heat in the microwave at 50% power for 20-30 second increments. Whisk for 30 seconds to one minute in between each heat. (It should only take two to three heats in the microwave. Lots of whisking will melt your white chocolate and candy melts faster and prevent them from overcooking in the microwave).
  • The easiest way to layer the cake is to layer the cake from frozen the day before you plan to serve it. If serving the cake the same day you are layering it, use refrigerated cake layers instead of frozen. Piece together the bottom layer, filling in with cake scraps if needed. You can use the cake ring as a guide.
  • Fill the three cake layers with around 1/4 inch of buttercream. I recommend frosting a thin crumb coat of buttercream on the outside of the cake which will catch all the crumby edges, then allow it to set up in the freezer for about 10 minutes until the buttercream is firm. An offset icing spatula (I use the small and medium-size on all my cakes) helps with this. Then spread on the second layer of buttercream and decorate as desired.
  • If using, microwave the reserved ganache on 50% power until thin, and drizzle down the sides of the cake using a spoon or squeeze bottle. There is enough buttercream to frost an extra-tall row of rosettes around the top of the cake using a pastry bag and 1M star tip (or get creative with a different design!).
  • You can let the cake set up in the fridge, but remove it from the fridge 1-3 hours before serving so it can come back to room temperature. This cake has the best texture at room temperature. Enjoy!

Nutrition Facts : Calories 1054 kcal, Carbohydrate 118 g, Protein 7 g, Fat 64 g, SaturatedFat 38 g, TransFat 3 g, Cholesterol 156 mg, Sodium 972 mg, Fiber 1 g, Sugar 91 g, UnsaturatedFat 20 g, ServingSize 1 serving

SANDCASTLE CAKE



Sandcastle Cake image

With layers of brown sugar cake, sea salt caramel frosting and "sand" made from graham cracker crumbs, this festive summer dessert is a beach-lover's delight.

Provided by Food Network

Categories     dessert

Time 4h

Yield 20 to 25 servings

Number Of Ingredients 27

Nonstick baking spray with flour
5 cups all-purpose flour
5 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon fine sea salt
1 1/2 cups (3 sticks) unsalted butter, at room temperature
3 cups packed dark brown sugar
6 tablespoons vegetable oil
2 teaspoons pure vanilla extract
8 large eggs, at room temperature
2 1/2 cups buttermilk
2 cups (4 sticks) unsalted butter, at room temperature
One 2-pound bag confectioners' sugar (about 7 1/2 cups)
One 13.4-ounce can prepared dulce de leche
Milk or heavy cream, for thinning the frosting
1 teaspoon fine sea salt
4 cups graham cracker crumbs
4 cake ice cream cones
4 sugar ice cream cones
30 brown sugar cubes
1 tablespoon honey
4 ounces orange candy melting wafers
1 ounce red candy melting wafers
12 ounces white candy melting wafers
1 tablespoon unsweetened cocoa powder
4 ounces semisweet chocolate, melted
4 mini flag cupcake picks

Steps:

  • Position the racks in the upper and lower thirds of the oven and preheat to 350 degrees F.
  • For the cakes: Coat two 8-inch round cake pans and two 6-inch round cake pans with nonstick baking spray with flour.
  • Whisk together the flour, baking powder, cinnamon and salt in a large bowl and set aside.
  • Combine the butter, brown sugar, vegetable oil and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat until fluffy and light, about 5 minutes. Add the eggs one at a time, beating well after each addition.
  • Add half the dry ingredients to the butter-sugar mixture and mix on low speed until just incorporated. Add the buttermilk and mix again until combined. Add the remaining flour mixture and mix until just combined. Scrape down the bowl with a rubber spatula, folding in any ingredients that didn't get incorporated. Divide the batter between the prepared pans, filling each no more than 3/4 full.
  • Bake until a toothpick inserted near the center of the cakes comes out clean, about 30 minutes for the 6-inch cakes and 40 to 45 minutes for the 8-inch cakes.
  • Cool in the pans for 5 minutes, then turn the cakes out onto wire racks to cool completely. If necessary, level the cakes with a serrated knife or cake leveler.
  • For the frosting: In the bowl of an electric mixer fitted with the whip attachment, combine the butter and confectioners' sugar. Beat on low speed, gradually increasing to high as the sugar is incorporated and the mixture is light and fluffy. Add the dulce de leche in three additions until thoroughly combined. Beat in milk or cream 1 tablespoon at a time until the mixture is a spreadable consistency, about 2 tablespoons. Beat in the fine sea salt.
  • Transfer 3/4 cup of the frosting to a piping bag and set aside. Cover the remaining frosting with a damp towel so it doesn't dry out.
  • For assembly: Place an 8-inch cake layer on an 8-inch cake board. Top with 1 cup caramel frosting, spreading evenly to the edges. Top with a second layer. Cover the entire cake with a layer of frosting, using a cake smoother or bench scraper to make the frosting as smooth and even as possible. Chill for 20 minutes or until the frosting is firm.
  • Pour half the graham cracker crumbs onto a rimmed baking sheet. Remove the chilled cake from the refrigerator and roll the sides in the crumbs. Cover the top of the cake evenly with crumbs, gently patting them into the frosting. (The crumbs should stick naturally, but if they don't, brush the cake with a light coating of water using a pastry brush and roll again.)
  • Place a 6-inch cake layer on a 6-inch cake board and top with 1/2 cup caramel frosting. Repeat the frosting, chilling and crumb-coating process as before. Place the finished 6-inch tier on top of the 8-inch cake. Anchor the two cakes together using one long cake dowel, if desired. Refrigerate the cake while you prepare the remaining decorations. Reserve the pan of graham cracker crumbs to use later.
  • Make the spires and turrets by frosting the top inner edges of two cake cones with the caramel frosting. Nest a second cake cone inside each frosted one. Coat the outsides of the cones with frosting using a small offset spatula, then roll both cone stacks in the reserved graham cracker crumbs until completely coated.
  • Frost the exterior of two sugar cones with the caramel frosting and roll in the graham crumbs. Snip a small hole at the end of the piping bag and pipe a thick line of caramel frosting on the inside of each cake cone and top with the coated sugar cones so they point upward.
  • Trim away 1 inch from the bottom of one of the remaining sugar cones with a serrated knife using a gentle sawing motion. Cover the cone with caramel frosting and roll in the crumbs. Coat the remaining sugar cone with frosting and roll in the crumbs. Refrigerate all the decorated cones until firm, about 15 minutes.
  • Remove the cake from the refrigerator and position the two assembled cake cone towers on either side of the front of the cake. Anchor each in place using a dot of frosting. Arrange the two remaining decorated sugar cones on top of the cake. Pipe a mound of frosting under each cone to anchor it in place.
  • Put the brown sugar cubes in a large bowl and drizzle with honey. Toss with a fork to coat the cubes with honey, then toss with some of the remaining graham cracker crumbs. Arrange the coated cubes around the top edges of the cake tiers. Use a dot of piped frosting to anchor each cube in place.
  • Use the remaining frosting to cover the serving plate. Generously sprinkle the remaining graham cracker crumbs over the frosting to create a sandy beach appearance. (You may have leftover crumbs.) Refrigerate while you prepare the candy decorations.
  • Make the decorations: Combine the orange and red candy melting wafers in a microwave-safe bowl. Microwave in 30 second intervals, stirring well with a rubber spatula between each, until the candy is melted and smooth. Transfer the candy to a piping bag, snip the end and pipe into the starfish candy mold. Put the candy molds on separate small trays or baking sheets. Rap each pan on the countertop to remove air bubbles and freeze until set, about 20 minutes. Turn the candy out onto a work surface immediately after removing from the freezer.
  • Place the white candy melting wafers in a microwave-safe bowl. Microwave in 30 second intervals, stirring well with a rubber spatula between each, until the candy is melted and smooth. Transfer the candy to a piping bag, snip the end and pipe into the shell and sand dollar molds. Put the candy molds on separate small trays or baking sheets. Rap the pans on the countertop to remove air bubbles and freeze until set, about 20 minutes. Turn the candy out onto a work surface immediately after removing from the freezer. Allow all the candy decorations to come to room temperature.
  • Dip a dry art brush in the cocoa powder and tap off excess. Lightly brush across the white candy pieces to give them dimension. Arrange the candy shells and starfish around the cake tiers as desired.
  • To make the castle doors and windows, put the melted semisweet chocolate in a piping bag and snip a small hole at the end. Put the printed template on a small sheet pan. Cover the template with parchment paper and pipe chocolate onto the paper following the outlines of the shapes on the template. Use a toothpick to spread the chocolate into corners and fill any holes. Freeze the chocolate until firm, about 10 minutes, then turn the pieces over using a toothpick. Handle the pieces as little as possible to avoid melting the chocolate.
  • Pipe caramel frosting on the back of each chocolate piece and attach to the sandcastle.
  • Use a metal skewer or cocktail pick to gently tap a hole into the tip of each sugar cone. Insert the cupcake flags into the sugar cone spires.
  • Bring the cake to room temperature before serving.

MARY TODD LINCOLN'S VANILLA ALMOND CAKE RECIPE - (4.5/5)



Mary Todd Lincoln's Vanilla Almond Cake Recipe - (4.5/5) image

Provided by MJH

Number Of Ingredients 16

Minute Frosting:
1 cup almonds
1 cup butter
1-1/2 cups sugar
2-1/4 cups all-purpose flour
1 tablespoon baking powder
1-1/3 cups milk
6 egg whites
1 teaspoon vanilla extract
Confectioners' sugar
1 1/4 cup sugar
1/3 cup water
1/4 tsp cream of tartar
1 dash salt
2 egg whites
1 tsp vanilla extract

Steps:

  • Preheat the oven to 375F. Grease and flour two 9 inch round layer cake pans or one Bundt cake pan. Use a food processor to grind the almonds into a course flour. Cream the butter and sugar to mix them until fluffy. Sift the flour and baking powder to mix them together, then fold the dry flour mix into the creamed butter and sugar, alternating with milk, until well blended. S tir in the almond powder and mix thoroughly. In a separate bowl, beat the egg whites until they form stiff peaks. Add a pinch of salt for easier stiffening. Add vanilla extract. Gently fold the egg whites into the batter with a rubber spatula. Pour the batter into the pan(s) and bake for 30 minutes or until a toothpick inserted into the center comes out clean. Cool for at least 15 minutes before flipping the cake out out of the pan, and allow it to completely cool before serving. If a layer cake was made, use a jam for filling. Sift confectioners sugar on top for decoration. Or top with Seven Minute Frosting-Recipe as follows: Combine first four ingredients in a saucepan and bring to a boil, then stir until the sugar dissolves. Place two egg whites in a mixing bowl and slowly pour the hot syrup over them, beating constantly for about seven minutes until stiff peaks form. Beat in vanilla extract.

SWEDISH VANILLA AND ALMOND CAKE RECIPE



Swedish vanilla and almond cake recipe image

Make the most of eggs in this delicious dessert which uses fluffy egg whites in the base and rich egg yolks in the custard topping.

Provided by GoodtoKnow

Categories     Dessert

Time 55m

Yield Serves: 12

Number Of Ingredients 4

2tbsp desiccated coconut
5 large egg whites
250g caster sugar
200g pack ground almonds

Steps:

  • Set the oven to 200°C/392°F/Gas Mark 6. Sprinkle the coconut in the tin, so it sticks to the butter.
  • To make the cake: Whisk the egg whites until stiff, then gradually add the sugar while you keep whisking. Fold in the ground almonds. Spoon the mixture into the tin and bake for 20-25 minutes, or until just set. Take out of the oven and leave to cool in the tin, on a wire rack. Take out of the tin.
  • To make the topping: Put the egg yolks, sugar and cream in a pan over a low heat and whisk constantly until the mixture turns into a thick custard. Take the pan off the heat and whisk in the butter and vanilla extract. Pour into a bowl, cover closely with cling film and leave to cool and set.
  • Stir the custard topping, then spread it over the cake. Scatter with flaked almonds. Serve with whipped cream if you like, although it's very rich!

Nutrition Facts : @context https, Calories 409 Kcal, Fat 29 g, SaturatedFat 11.5 g

VANILLA ALMOND GLAZE



Vanilla Almond Glaze image

I would say that this is one of my favorite glazes that is great on almost anything. I use this glaze on my homemade Louisiana Crunch Cake, on homemade doughnuts, and on cinnamon rolls! Delicious!!!

Provided by TwinGodesses

Categories     Dessert

Time 3m

Yield 1 cup glaze

Number Of Ingredients 5

2 cups confectioners' sugar
1/4 cup butter, melted
1/4 cup evaporated milk
1/2 teaspoon pure vanilla extract
1/2 teaspoon almond extract

Steps:

  • In a medium sized bowl mix all ingredients together until smooth. Add more milk for desired consistency. You may also use regular milk, but I must say that evaporated milk gives a WAY better taste!
  • Drizzle over desired desserts.

Nutrition Facts : Calories 1437, Fat 50.8, SaturatedFat 32, Cholesterol 140.3, Sodium 477.1, Carbohydrate 246.3, Sugar 235.3, Protein 4.8

FAMILY FUN'S SAND CASTLE CAKE C/O --TASTY DISH--



Family Fun's Sand Castle Cake C/O --tasty Dish-- image

My most elaborated recipe posted yet! While I was waiting in the lobby for my aromatherapy session, I spotted this cake recipe in Family Fun magazine. Fun is right! Lots of possibilities with this one! I want Mommy to make this cake and give it a Tinkerbell sprinkling of fairy dusty! Not tested yet.

Provided by COOKGIRl

Categories     Dessert

Time 1h30m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 9

1 (8 inch) round prepared yellow cake layer
1 (9 inch) square prepared yellow cake layer
2 (12 ounce) cans whipped vanilla frosting (colored with food dye if desired)
1 (12 ounce) box vanilla wafers
4 large ice cream cups (jumbo size)
2 small ice cream cups
6 sugar ice cream cones
graham cracker sticks (we used Nabisco Honey Maid Grahams Honey Sticks)
candy, seashells and rocks (optional-for a beach themed cake)

Steps:

  • Notes and tips: I read through the recipe reviews on the Family Fun site and they are worth noting here. One reviewer stated that the cake does not transport well, another added fruit roll up shaped like flags to the tops of the turrrets.
  • Use a long serrated knife to trim the top of the round cake flat, if needed. Cut a 5 1/2-inch and a 3 1/2-inch circle from the square cake, as shown, then stack all three pieces, spreading vanilla frosting between the layers. Frost the stack.
  • Use a rolling pin or food processor to crumble the wafers. With your hands, press the crumbs into the frosting, completely coating the cake. Spread frosting on the bottom of each ice-cream cup, then set them around the cake. With a serrated knife, carefully trim 1 1/2 inches from the top of 2 of the sugar cones. Set all 6 cones into the cups to complete the turrets, spreading a bit of frosting around the rims to hold them if needed.
  • Press 2 graham cracker-stick doors into the middle cake layer and rim the rest of the cake with graham cracker-stick halves. Sprinkle the remaining crumbs around the base and add a scattering of candy seashells and rocks, if using.
  • Servings estimated.

FRENCH VANILLA CAKE WITH FRENCH VANILLA BUTTERCREAM FROSTING



French Vanilla Cake with French Vanilla Buttercream Frosting image

The difference between French vanilla flavor and traditional vanilla flavor resides in the fact that French vanilla is said to resemble the flavor of a rich French vanilla custard. This cake uses similar ingredients to that custard to achieve a true French vanilla flavor without artificial ingredients.

Provided by Kim

Categories     Yellow Cake

Time 2h30m

Yield 10

Number Of Ingredients 18

2 cups all-purpose flour
2 teaspoons baking powder
¾ teaspoon salt
⅛ teaspoon ground nutmeg
1 ¼ cups white sugar
¾ cup unsalted butter, softened
3 large egg yolks, at room temperature
2 large eggs, at room temperature
1 (7 inch) vanilla bean
2 teaspoons pure vanilla extract
¼ teaspoon almond extract
¾ cup whole milk, at room temperature
½ cup sour cream, at room temperature
⅓ cup heavy cream
1 cup unsalted butter, softened
4 cups sifted powdered sugar
1 teaspoon vanilla extract
⅛ teaspoon salt

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
  • Whisk together flour, baking powder, salt, and nutmeg in a bowl until well combined.
  • Cream together white sugar and butter in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add in egg yolks and beat until incorporated. Add in whole eggs, 1 at a time, beating well after each addition. Beat mixture on medium-high speed until very fluffy, and mixture has lightened in color, 3 to 5 minutes more.
  • Slice vanilla bean in half lengthwise. Use the back of a knife to scrape seeds out of both halves, and add seeds to the butter mixture. Set vanilla bean pod aside to use for the frosting. Mix vanilla bean seeds into the butter mixture on low speed until incorporated.
  • Add vanilla and almond extracts to the batter and mix on low speed until incorporated. Pour in half of the dry ingredients and mix until combined. Add milk and sour cream and mix until combined. Pour in remaining dry ingredients and mix until just combined. Divide batter evenly between the cake pans and smooth into even layers.
  • Place pans into the preheated oven and bake until centers of the cakes spring back lightly when touched, 30 to 35 minutes. Remove from oven and allow cakes to cool in pans for 15 minutes before running a knife carefully around the edges of the pans to loosen. Transfer cakes to a wire rack to cool completely.
  • While cakes are in the oven, begin making the frosting. Add reserved vanilla bean pod to a small saucepan and pour in heavy cream. Place pan over low heat and cook until mixture is just warm, about 5 minutes. Remove pan from heat and allow mixture to sit at room temperature for about 30 minutes before placing into the refrigerator until chilled, about 30 minutes more.
  • When heavy cream mixture is chilled, finish the frosting. Place 1 cup butter into a large bowl and beat on high speed until smooth and creamy, about 3 minutes. Mix in powdered sugar gradually, 1 cup at a time, mixing well after each addition.
  • Remove vanilla bean pod from chilled heavy cream. Discard vanilla bean pod. Pour heavy cream into the butter-powdered sugar mixture. Add in vanilla extract and salt. Beat mixture on low speed until cream is incorporated, then turn mixer speed up to medium-high and continue to beat until frosting is light and fluffy, about 3 to 5 minutes more.
  • Pipe a layer of frosting to the top of one of the cakes and set 2nd cake on top. Frost cake as desired with remaining frosting.

Nutrition Facts : Calories 766.5 calories, Carbohydrate 96.6 g, Cholesterol 201.7 mg, Fat 40.7 g, Fiber 0.7 g, Protein 6.1 g, SaturatedFat 24.9 g, Sodium 307 mg

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RECIPE: VERY VANILLA CAKE | BLUE DIAMOND
Cool cakes in pans for 7 to 8 minutes before removing from the pans and placing on a cooling rack. Let cool completely. 6. Beat butter in a large bowl on medium speed until smooth and creamy. Gradually add 6 cups of powdered sugar, mixing until smooth. 7. Add vanilla extract and milk and continuing mixing until smooth.
From bluediamond.com
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MINI LAYERED ALMOND VANILLA CAKE | FOODTALK
2022-02-10 Instructions. Preheat the oven to 375 degrees F. Line 1, 11x15 -inch baking pan, with parchment paper and grease with baking spray or vegetable oil. In the bowl of a stand mixer (or in a large mixing bowl with a hand mixer), combine the all-purpose flour, sugar, baking powder, and salt. Cut up the butter into small chunks and add into the dry ...
From foodtalkdaily.com
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BEST EVER ALMOND CREAM CAKE - THE BUSY BAKER
2019-08-30 Add it to a large bowl with a hand mixer, or to the bowl of your stand mixer, and mix on medium-high speed until smooth. Add the butter and mix on medium-high speed until the mixture is very smooth. Add the powdered sugar about 1/2 cup at a time, along with the salt and the almond extract.
From thebusybaker.ca
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VANILLA ALMOND LAYER CAKE - KEEPING IT SIMPLE BLOG
2020-12-01 Preheat the oven to 350˚F (175˚C). Spray 2, 9-inch round cake pans with baking spray. Line the bottom of pans with parchment paper and spray parchment paper lightly. Set aside. Place almonds in a pan on the stove over medium low heat. Spread to a single layer.
From keepingitsimpleblog.com
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VANILLA BIRTHDAY CAKE - KING ARTHUR BAKING
Instructions. Preheat the oven to 350°F. Lightly grease two 8" or 9" round pans. For extra protection against sticking, dust the pans with flour or line the bottoms with parchment and grease the parchment. Note: Make sure your 8" pans are at least 2" deep; if they're not, use 9" round pans or another of the pan options listed in "tips," below.
From kingarthurbaking.com
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HOW TO MAKE A SANDCASTLE CAKE - A BEAUTIFUL MESS
2019-08-03 2 tablespoons (or more) of butter or shortening. Step One: Microwave marshmallows for 1 minute to begin melting them. Step Two: Stir in the water and vanilla extract while marshmallows are hot. Step Three: Transfer the hot mixture to a stand mixer and gradually mix in 2 pounds of powdered sugar.
From abeautifulmess.com
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VANILLA ALMOND CAKE WITH MARSHMALLOW ALMOND BUTTERCREAM
2021-09-24 Buttercream. In the bowl of a stand mixer fitted with a whisk attachment, combine the softened butter and marshmallow cream. Whisk until fully incorporated and light and creamy, approx. 2 minutes. Add the sifted powdered sugar ½ cup at a time, mixing until well incorporated. Add the almond extract, mixing to combine.
From mycasualpantry.com
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VANILLA ALMOND POUND CAKE • NOW COOK THIS!
2019-07-07 Preheat the oven to 350°F. Grease and flour a tube pan (the size I use is 9½ x 4 inches – a similar-sized Bundt pan can also be used). In a large bowl using a hand mixer or in the bowl of an electric stand mixer, beat the butter, sugar, eggs, vanilla extract, and almond extract on medium speed for 5 minutes.
From nowcookthis.com
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GLAZED ALMOND VANILLA BUNDT CAKE - ILONA'S PASSION
2019-03-25 Vanilla Bundt Cake. Preheat oven to 350 F. Smear with butter 9" or smaller bundt cake pan. Sprinkle some flour. In a medium bowl combine all-purpose flour, almond flour and baking powder. Set aside. In a separate large bowl mix with electric mixer butter and sugar until smooth. Add eggs, each at a time and mixing all the time.
From ilonaspassion.com
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ALMOND CAKES — SANDRA LEE SEMI-HOMEMADE
2019-06-12 1 box French vanilla cake mix. 3 large eggs. 1 cup almond milk. 1∕3 cup almond meal/flour. 1∕3 cup vegetable oil. 1 tablespoon almond extract. 8 ounces cream cheese, at room temperature. 8 tablespoons (1 stick) butter, at room temperature. 1 box (4-serving size) instant pistachio pudding mix. 16 ounces powdered sugar. 2 tablespoons milk ...
From sandralee.com
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THIS MONTH'S RECIPES | ANNA OLSON
Preheat the oven to 350°F (180°C). Grease two 9-inch (23 cm) or three 8-inch (20 cm) cake pans (see note). Line the bottom of the pans with parchment paper and dust the sides with flour, tapping out any excess. Sift the flour, sugar, baking powder, baking soda and salt into a large bowl or into the bowl of a stand mixer fitted with the paddle ...
From annaolson.ca
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EASY WHITE VANILLA ALMOND BOX CAKE RECIPE | STRESS BAKING SERIES
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. In the bowl of a mixer fitted with a paddle attachment, add oil and egg whites mix on medium for 2 minutes. Add …
From minetterushing.com
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VANILLA ALMOND FLOUR POUND CAKE - LITTLE BITS OF...
2021-06-04 Preheat the oven to 350 degrees and line a loaf pan with parchment paper. In a bowl combine almond flour, arrowroot flour, baking soda, baking powder, salt and coconut sugar and whisk to combine.
From littlebitsof.com
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MARY TODD LINCOLN'S VANILLA-ALMOND CAKE RECIPE
2004-12-26 1 1/2 c Sugar 1 c Butter 1 ts Vanilla 2 3/4 c Sifted cake flour 1 tb Baking powder 1 1/3 c Milk 1 c Finely chopped almonds 6 Stiffly beaten egg whites White Frosting. Cream together sugar, butter, & vanilla. Stir together the cake flour & baking powder; add to creamed mixture alternately with milk. Stir in almonds. Gently fold in the egg whites. Pour into two greased & …
From bakerrecipes.com
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VANILLA ORANGE ALMOND CAKE RECIPE - THE SUGAR COATED COTTAGE
In medium bowl add the flour, salt, baking powder, stir, set aside. In bowl of mixer cream the butter and sugar until light and fluffy. Slowly stream in the oil and continue to mix until well combined about 3 minutes scraping the bowl as needed. Add in the eggs 2 at a time, continue mixing.
From thesugarcoatedcottage.com
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MARY TODD LINCOLNS VANILLA-ALMOND CAKE - BIGOVEN
Stir in almonds. Gently fold in the egg whites. Pour into two greased and lightly floured 9x1-1/2 inch round baking pans. Bake at 375 degrees for 28 to 30 minutes. Cool 10 minutes; remove from pans. Fill and frost with white frosting. WHITE FROSTING: In a saucepan, combine sugar, water, cream of tartar, and salt.
From bigoven.com
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VANILLA SANDCASTLE CAKE | WILLIAMS SONOMA
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From williams-sonoma.ca
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BEST VANILLA CAKE EVER -THE ONLY RECIPE YOU NEED!
2022-01-09 Preheat oven to 350 F. Grease and lightly flour two round 9-inch cake pans. Set aside. In a large bowl sift together flour, baking powder, baking soda, and salt. Set aside. In a large bowl cream together shortening, oil and sugar with a hand mixer until creamy. Mix in egg whites until the batter is fluffy.
From divascancook.com
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ALMOND SHEET CAKE RECIPE - TASTES BETTER FROM SCRATCH
2018-01-13 Instructions. Preheat oven to 350 degrees F and grease a jelly roll pan (around 13x18'' or 15x11 will work well). Mix together the flour, sugar, baking soda and salt. In another small bowl mix together the sour cream, eggs and almond extract. Add sour cream/egg mixture to the flour mixture and mix just until combined.
From tastesbetterfromscratch.com
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THE BEST VANILLA ALMOND POUNDCAKE RECIPE
Preheat oven to 350 degrees. In an electric mixer with the paddle attachment, cream the shortening and butter together until well combined. Add the sugar and cream for about 5-7 minutes. (mixture will double in size and be a pale yellow color) **Important do not scrimp on time on this step. Add vanilla and almond extracts and combine.
From everafterinthewoods.com
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SCANDINAVIAN ALMOND CAKE WITH CUSTARD CREAM - YOUR ... - YOUR …
2020-01-25 Whip the eggs white till firm. Add the sugar and keep whipping to maintain the firmed foam. Gently add the grated almonds mixing them by hand, making sure the egg whites remain firm. Pour into a round oven pan which has been buttered and floured. Cook in the oven for 45 minutes at 355 F - 180 C.
From yourguardianchef.com
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VANILLA ALMOND CAKE - BE GOOD ORGANICS
2021-11-11 Instructions. Preheat oven to 160°C (320° F) regular bake and line or lightly grease the base of a 19 cm (7 ½ in) cake tin. Sift dry ingredients into a large bowl. Blend milk and vinegar in a blender and let sit for a few minutes (so the milk curdles and goes slightly tangy).
From begoodorganics.com
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GOLDEN VANILLA CAKE | KING ARTHUR BAKING
In a large mixing bowl, whisk together the sugar, flour, baking powder, and salt. Add the butter and beat with an electric mixer at low speed, until the mixture looks sandy. Combine the milk and vanilla and add, all at once. Mix at low speed for 30 seconds, then increase the speed to medium and beat for 30 seconds.
From kingarthurbaking.com
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MARY TODD LINCOLN'S VANILLA-ALMOND CAKE RECIPE - BAKER RECIPES®
Cream together sugar, butter, and vanilla. Stir together the cake flour and. baking powder; add to creamed mixture alternately with milk. Stir in. almonds. Gently fold in the egg whites. Pour into two greased and lightly. floured 9×1-1/2 inch round baking pans. Bake at 375 degrees for 28 to 30.
From bakerrecipes.com
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CHOCOLATE ALMOND CELEBRATION CAKE | JACQUES TORRES | RECIPE
Preparation. Preheat the oven to 350°F. Line a sheet pan with parchment paper and place a 9-inch ring in the center. For the almond sponge cake, mix the egg yolks and butter in a medium bowl with a whisk and set aside. In the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and gradually add the sugar to make a meringue.
From rachaelrayshow.com
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EASY, LIGHT, AND TENDER HONEY-VANILLA ALMOND CAKE RECIPE
2020-04-03 4 large eggs at room temperature, yolks and whites separated. 1/2 cup plus 2 tablespoons honey, divided. Scraped seeds from 1/2 of a split vanilla bean pod. 1/2 teaspoon baking soda. 1 teaspoon kosher salt. 2-3 drops juice from 1 lemon. Sliced almonds, for decorating (optional) Nutrition Facts (per serving) 186.
From seriouseats.com
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VANILLA ALMOND CAKE | SUGAROLOGIE
Instructions. Place an oven rack in the middle and preheat to 350°F (180°C). ‍. Butter the insides of three 6" cake pans and line the bottoms with a circle of parchment paper. Dust a very light coating of flour around the sides of the pans.
From sugarologie.com
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Top Asked Questions

How do you bake a cake in a sandcastle Pan?
Position a rack in the lower third of an oven and preheat to 325°F. Grease and flour a sandcastle Bundt pan; tap out excess flour. To make the cake, over a sheet of waxed paper, sift together the flour, baking powder and salt; set aside.
How do you decorate a vanilla Sandcastle cake?
Vanilla Sandcastle Cake is rated 4.5 out of 5 by 4 . To decorate the cake, place 3 hulled strawberries in the center, then fill the center with alternating layers of pastry cream and sliced strawberries. Pipe whipped cream on top of each turret and top with a strawberry.
How long to bake vanilla almond cake?
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.
What flavor is vanilla almond cake?
This Vanilla Almond bakery-style cake is extra-moist and tender, with a buttery, almond flavor. It pairs perfectly with my creamy Vanilla Almond Buttercream.

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