Vanilla Almond Cake with Caramel Buttercream
Because a freshly baked cake can put a smile on anyone’s face.
2 1/2 cups + 3 tbsp all purpose flour
1 stick (8 tbsp) softened butter
5 large eggs, brought to room temperature
1/2 cup whole milk + 1/2 cup almond milk (or 1 full cup of either)
1 1/2 tsp baking soda + 1 tsp cornstarch
1 1/2 tsp vanilla extract
1/2 cup whole almonds, processed
Preheat your oven to 350 degrees Fahrenheit.
Grease and flour two round cake pans and set aside.
In a standing mixer fitted with a paddle attachment (or a large bowl using a whisk/hand mixer), cream together the butter and sugar for 5 minutes until creamed.
One at a time, add in the eggs, incorporating them into the batter.
Add in the vanilla and oil, mix and set aside.
In a large bowl, sift together the dry ingredients.
Alternating between the egg mixture and milk, combine the wet ingredients with the wet -- until the batter has come together.
Evenly divide the batter into the two cake pans and bake for 35-40 minutes or until the centers are produce clean crumbs when stuck with a toothpick.
Once the cakes are finished baking, remove from oven and allow to rest for 15 minutes.
After 15 minutes, remove cakes from pan and allow to cool completely on a wire rack.
Ingredients for Caramel Buttercream
Additional half and half (if necessary to thin frosting)
Directions for Caramel Buttercream
In a small sauce pan over low heat, melt together the butter, sugar and half & half while gently stirring.
Once the brown sugar dissolves, increase the heat to medium-high and allow the mixture to bubble until it turns an amber color.
Once the caramel has turned an amber color, remove it from the heat, stir in the vanilla extract and salt and set aside to cool to room temperature.
Once cooled, mix the caramel with the powdered sugar until the desired consistency is reached.
Frost the cake as desired.
Top the cake with the pulverized almonds.
