Table of Contents
For 3 (8-inch) Vanilla Almond Cake Layers: Spoon 1 recipe batter evenly into 3 parchment lined greased and floured 8-inch round cake pans (pans must be 2 inches deep). Bake at 325° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean.
Stir in vanilla extract, almond extract, and yogurt. Combine dry ingredients into wet ingredients, alternating with the almond milk until the mixture is smooth and combined. Be sure to scrape down the sides of the bowl. Pour batter evenly into prepared pans. Give the pans a shake to release air bubbles. Bake for 30 minutes.
Mix in egg whites until the batter is fluffy. Stir in vanilla extract, almond extract, and yogurt. Combine dry ingredients into wet ingredients, alternating with the almond milk until the mixture is smooth and combined. Be sure to scrape down the sides of the bowl.
Once cakes are cooled, frost and top with sprinkles, if using. Notes: All-purpose flour- Measure flour by spooning into a measuring cup and leveling it off. Vanilla extract- Use clear vanilla extract if you prefer the cake to be lighter in color. Imitation vanilla extract will give you the strongest vanilla scent and flavor.
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