Description
A classic wedding cake with a soft, moist texture and delightful almond flavor, perfect for special celebrations.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a bowl, sift together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the almond and vanilla extracts.
- Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, starting and ending with the flour mixture.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove from pans and let cool completely on wire racks.
Notes
For serving, frost with your favorite icing and add fresh fruits or edible flowers for decoration. Store in an airtight container at room temperature for up to three days.
- Prep Time: 15
- Cook Time: 30
- Category: Dessert
- Method: Baking
- Cuisine: American