Gluten-Free Almond Vanilla Cake

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5 from 2 votes

Bring a burst of color and sweetness into the new year with this festive and vibrant Gluten-Free Almond Vanilla cake.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Keyword: Sugar cookie cake

Servings:

Calories: 512kcal

Author: Nicole Kendrick

Equipment

Ingredients

Cake

2 ½ cups Gluten Free 1:1 Flour
2 teaspoon Baking Powder
½ teaspoon salt
½ teaspoon Baking Soda
3 eggs room temperature
¾ cup butter softened
1 ⅓ cup sugar
1 ½ teaspoon Vanilla Extract
½ teaspoon OliveNation Almond Extract
½ cup sour cream room temperature
½ cup milk room temperature
¾ cup sprinkles of choice

Buttercream

1 ½ cups butter room temperature
5 cups Powdered Sugar
1 teaspoon Vanilla Extract
¼ cup milk or heavy cream

Instructions

Cake

In a medium bowl, combined the flour, baking soda, salt, and baking powder.
Preheat oven to 350 ℉.
Lightly coat 2 8 inch baking pans. I also like to use 8 inch parchment rounds.
Then, in a mixer bowl, cream butter on medium high for 2 minutes until light and fluffy.
Next, add the sugar and mix for three minutes until creamy.
Then, add the vanilla and almond extract.
Add eggs one at a time mixing for just 10 seconds after each one.Slowly add half of your dry ingredients.
Mix on medium low until combined.
Then add half of the milk and half of the sour cream.
Mix on medium until combined. Then add the remaining dry ingredients, along with the milk and remaining sour cream.
Mix on medium until just combined. Be careful not to mix. Using a rubber spatula, fold in your sprinkles.
Lastly, divide the batter evenly into your cake pans.
Bake for 28 to 38 minutes until a toothpick comes out clean. Remove from the oven and allow them to cool completely.

Buttercream

Using a stand mixer, beat the butter with the paddle attachment for two minutes until light and fluffy.
Add powdered sugar, one cup at a time until 2 cups and mix on low after each one.
Then add in the vanilla extract and half of the milk.
Mix on medium until combined.
Then add the remaining powdered sugar and remaining milk and mix on medium high until desired consistency has been met.

Assembly

To assemble the cake, place frosting between the two layers, then coat the outside of the cake. I used a 1M tip to decorate the edges of the cake, then finished with Christmas sprinkles.

Notes

Top Tips:

Make sure that all of your ingredients for both the cake and the frosting are at room temperature. This will allow everything to come together smoothly without over-mixing. This includes the eggs, milk, and sour cream.
Using a parchment paper round to line your cake pans will make it easy to release them from the pans and also make for easier clean up.
Be gentle when folding in the sprinkles so they don’t break up and so you don’t overwork the cake batter.
Have fun making this cake year-round. Swap out the color of the sprinkles to fit the holiday or even your favorite sports teams.

Nutrition:

Nutrition information is automatically calculated and should only be used as an approximation. The owner of this site is not responsible for nutrition facts.

Nutrition