Description
This small vanilla almond cake recipe is perfect for intimate events and cozy gatherings. Made with simple ingredients, it yields a moist and tender 6-inch cake that serves 4 to 6 people. The cake is lightly flavored with almond extract and can be topped with a smooth, creamy frosting. Ideal for birthdays, anniversaries, or any special occasion where you want a sweet treat without making a large cake.
Ingredients
Scale
For the Vanilla Almond Cake:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup buttermilk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon almond extract
For the Frosting (Optional):
- 1/2 cup unsalted butter, softened
- 1 1/2 cups powdered sugar
- 1–2 tablespoons milk
- 1/2 teaspoon vanilla or almond extract
- Pinch of salt
Instructions
- Preheat and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 6-inch round cake pan or line it with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly combined.
- Combine Wet Ingredients: In a separate bowl, mix the buttermilk, melted unsalted butter, large egg, vanilla extract, and almond extract thoroughly.
- Combine Wet and Dry Mixtures: Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid overmixing to keep the cake light and tender.
- Pour and Bake: Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Make the Frosting: Beat the softened butter until fluffy. Gradually add powdered sugar, milk (start with 1 tablespoon, add more as needed), vanilla or almond extract, and a pinch of salt. Continue beating until you achieve a light and spreadable consistency.
- Frost and Decorate: Spread the frosting evenly over the cooled cake. Decorate with sprinkles, berries, or slivered almonds if desired for an extra touch.
Notes
- This small cake serves 4–6 and is ideal for intimate celebrations such as birthdays and anniversaries.
- For flavor variations, add lemon zest and replace almond extract with lemon extract for a citrus twist.
- Fold in mini chocolate chips or fresh raspberries into the batter to add texture and flavor.
- Substitute brown sugar for granulated sugar to introduce a caramel-like flavor to the cake.
