If you love easy cakes and almond flavor then you will love the rich and decadent flavors of our vanilla almond layer cake. Made with vanilla extract, almond syrup, a whipped cream frosting, and topped with toasted almonds, this cake is the perfect dessert for special occasions.

Vanilla almond layer cake on a cake stand with a serving spatula next to it.

Why This Is Our Go-To Cake For Entertaining

I have been making this cake for years. It is made with a combination of almond flour and all-purpose flour for a light and fluffy texture, and it is flavored with almond extract and topped with almond syrup for a perfectly balanced almond flavor. The creamy light whipped cream filling just brings it all together for a light delicious cake that is perfect for any occasion.

We love making this cake for special occasions or holidays because the presentation is so beautiful. Most importantly, it is delicious.

When you serve this cake, people will think it came from a bakery, trust me!

Ingredients you will need

Cake

Almond flour
Vanilla extract
All-purpose flour
Eggs: I use large eggs.
Baking powder: To give the cake rise.
Almond extract
Sour cream: You can also use yogurt.
Vegetable oil
Kosher salt:

Almond Topping

Slivered almonds: Toasted.
Almond syrup: You can find this in the sections where they sell flavored syrups for coffee or drinks. I have also included steps to make your own syrup in the recipe below in case you cannot find it.
Powdered sugar and heavy whipping cream: For the whipped cream frosting.

How To Make Vanilla Almond Layer Cake

The steps to making this vanilla almond cake recipe are so simple. There is no sifting, no mess from lots of bowls and it is fun.

Vanilla almond layer cake preparation including mixing the batter in one bowl and then pouring the batter into prepared cake pans and baking.

Mix all the ingredients in a large bowl: just add the ingredients in one bowl and mix until smooth. You can do this by hand, with a stand mixer and hand mixer.
Add batter to cake pans: Once you have mixed up the vanilla almond cake batter, just pour it into your prepared cake pans for baking. I like to butter and flour the cake pans before adding the cake batter to make sure the cake releases easily after baking.
Bake: Bake the cake in a preheated 350-degree oven for 10-15 minutes. They bake up quickly.

Decorating and assembling the vanilla almond layer cake including brushing on almond syrup then pressing in almonds on top of the syrup for one cake, and adding whipped cream frosting to the the other cake.

Brush on almond syrup: Once the cakes have cooled, the fun part begins! You start with brushing on the almond syrup on one of the cakes which will be the top of the cake.
Press on almonds: Once the almond syrup is brushed on top, you can begin to press in the slivered almonds onto the top. The almond syrup helps those slivered almonds stay in place.
Add whipped cream frosting: The filling for this vanilla and almond cake is a whipped cream filling. It is the perfect light center for this fluffy cake.
Assemble: Stack the cake with almonds on top of the cake with the whipped cream so you have the whipped cream as the filling and the almonds on the top of the layer cake.

I like to dust the top of the cake with a little powdered sugar.

Storing And Tips

Storing: Because this layer cake has a whipped cream center, it can be stored for about 2-3 days in the refrigerator. After that and the whipped cream filling begins to flatten so prepare for that when serving and storing.
Serving: When I make this cake ahead of time, I like to store all the parts of the cake (the two cake layers and whipped cream frosting separately). When you are ready to serve the cake, just add the whipped cream then assemble the cake.
Using a different frosting: If you prefer to have a cake that keeps longer when it is assembled, a simple frosting like what I use for my chocolate cake is perfect.

How to serve

We love making this beautiful cake for the holidays as a dessert to go with our baked ham or prime rib roast with au jus. It really makes a beautiful holiday presentation!

Whether you are looking for a special cake recipe or a holiday recipe, this cake is easy and impressive. Go ahead and give it a try and let me know what you think 🙂

More Cake Recipes

Print Recipe

5 from 4 votes

Vanilla Almond Layer Cake

Prep Time15

Cook Time15

cooling and resting30

Total Time1

Servings: slices

US Customary - Metric

Author: Melissa Oleary

Equipment

two 9 inch round cake pans

Ingredients

1 ½ cups all purpose flour
1 ¼ cups granulated sugar
¾ cup finely ground almond flour Store bought or homemade. If you do not have this then regular all purpose flour will be fine
¾ cup vegetable oil
½ cup sour cream or yogurt
4 large eggs
3 teaspoon baking powder
1 teaspoon almond extract
1 teaspoon vanilla extract
¾ teaspoon salt

For the almond topping

⅛ cup almond syrup
¾ cup powdered sugar plus more for sprinkling
½ cup slivered almonds toasted

For Vanilla Whipped Cream Center

1 pint heavy whipping Cream
1 tablespoon vanilla extract
⅛ cup powdered sugar

Instructions

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. Cook, turning often until they are browned, about 5 minutes.
½ cup slivered almonds
Remove from stove and set aside to cool.
In a large bowl, combine the sour cream, sugar, vanilla and almond extract, and eggs, stirring until well blended.
½ cup sour cream, 1 ¼ cups granulated sugar, 4 large eggs, 1 teaspoon vanilla extract, 1 teaspoon almond extract
To the same bowl add the all-purpose flour, almond flour, baking powder, and salt and stir to combine.
1 ½ cups all purpose flour, ¾ cup finely ground almond flour, 3 teaspoon baking powder, ¾ teaspoon salt
Add the oil and mix well for about 2 minutes until the oil mixes in with the batter.
¾ cup vegetable oil
Pour the batter into prepared pan. Bake for 10-15 minutes, until a cake tester (toothpick) inserted into the center comes out clean. Oven times will vary. Be careful not to over bake.
Cool cakes on a wire rack for 10 minutes; then turn them out of the pan onto the rack so that the top of the cake is now the bottom.
Take one layer of your cake and leave the other layer for later.

Adding the Glaze

While cake is still warm, using a pastry brush, gently brush the almond syrup all over one of the cakes. Keep doing this until all the syrup is gone. (Remember, you are only decorating one layer of your cake. This layer is the top.)
⅛ cup almond syrup
Sprinkle almonds over the top of syrup in a single layer while glaze is wet and pat down gently.
Allow cake to cool completely.

Making the Vanilla Whipped Cream center

In a large bowl, add your whipping cream and vanilla and with a hand mixer, whip for about 2 minutes.
1 pint heavy whipping Cream, 1 tablespoon vanilla extract
Next add your powdered sugar and whip until the sugar is incorporated and the whipped cream is nice and thick.
¾ cup powdered sugar plus more for sprinkling

Assembling

Once both of your cake layers are completely cool, place the non decorated cake on a cake stand or plate.
Next add your whipped cream filling on top of this cake making sure to gently push the whipped cream to the edges of the cake.
Now gently place your almond decorated cake on top of the whipped cream.
Make sure it is centered.
Once your cake is assembled, dust it with powdered sugar.
⅛ cup powdered sugar
Enjoy!

Notes

To make your own almond syrup for the top layer of the cake:

Add ½ cup of sugar and ½ cup of water to a small saucepan. Bring to light simmer until the sugar dissolves then remove from the heat and allow to cool.

Add ½ teaspoon of almond extract to the simple syrup you just made and mix well.

Use where the recipe calls for almond syrup.

Store any remaining almond syrup in the fridge for up to 2 weeks.

Nutrition