Dessertsbiggerbolderbaking5.0
Vanilla Almond Flour Yellow Cake Recipe
Make this Vanilla Almond Flour Yellow Cake Recipe for a gluten-free delight that's as moist and irresistibly delicious as traditional cakes.
👥 8 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 30 min🔥 Cook: 35 min👤 Gemma Stafford📖 biggerbolderbaking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- oven
- whisk
- bowl
- knife
- spatula
📝 Preparation Steps
1
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.
2
In a large jug whisk together the egg whites, whole egg, milk, and vanilla extract. Set aside.
large egg whites (, at room temperature)5(8 fl oz/240 ml) whole milk1 cup(12 oz/340 g) Almond Flour Baking Mix3 cups(16 oz/450 g) granulated sugar2 cupswhole egg (, at room temperature)1
3
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.
(8 fl oz/240 ml) whole milk1 cup(12 oz/340 g) Almond Flour Baking Mix3 cups(16 oz/450 g) granulated sugar2 cupsbaking powder4 teaspoons
4
Add the cold butter and continue to mix on low until the mixture is a fine crumbly texture.
5
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.
6
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.
7
Let the cakes cool in the pans for ⏱️ 20 minutes before removing them from the tins and transferring to wire racks to cool completely
8
Assemble the Cake: If the cake layers are domed, use a serrated knife to cut flat, even tops.
9
Place the bottom cake layer on a serving plate or cake turntable.
10
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.
11
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.
12
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.
(8 fl oz/240 ml) whole milk1 cup(12 oz/340 g) Almond Flour Baking Mix3 cups(16 oz/450 g) granulated sugar2 cupsSprinkles (, for decorating)
13
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!
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