This heavenly vanilla almond cake recipe starts with a boxed cake mix and is topped with the most dreamy marshmallow almond buttercream icing. This cake is perfect for casual treats or special occasions.
This was so easy to make and was so delicious! - Rose
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Cake mix is a convenient pantry staple that can be transformed into something special, like this Heath bar poke cake or these spice cake mix cookies with maple brown butter frosting.
This vanilla almond cake isn't your ordinary boxed-mix cake. Vanilla and almond extracts enhance the flavor, and the most luxurious marshmallow buttercream is the perfect finishing touch.
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Why This Recipe Works
- Almond extract adds a special touch to any recipe it's added to, like these cornstarch cookies.
- Boxed cake mix is a time-saving pantry staple. Adding extract flavorings and frosting with homemade buttercream gives this easy vanilla almond cake "from scratch" flair.
- No fussy cake decorating skills are required! Single-layer cakes are so easy to frost. Simply spread the buttercream over the top, add a swoosh or two, and voila—a beautifully frosted cake!
- This cake is casual and fancy at the same time. It's equally delicious as a casual snack or a weeknight dessert. It's also ideal for guests and special occasions. You can adorn it with a simple garnish for a special touch.
Ingredient Notes
- Boxed cake mix: This recipe uses white cake mix as the base. You will also need the ingredients listed on the back of the box to prepare it as directed.
- Extracts: Use pure vanilla and almond extracts for the best flavor. Avoid imitation varieties.
- Marshmallow cream or fluff is the secret ingredient in this ultra-creamy frosting, which replaces some of the powdered sugar in traditional buttercream.
See the recipe card for complete instructions and ingredient amounts.
How to Make Vanilla and Almond Cake
Step 1: Spray a 9x13 cake pan with baking spray and line with parchment paper. Set aside. Preheat the oven per the directions on the boxed cake mix.
Step 2: Pour the cake mix into a mixing bowl, along with the ingredients listed on the back of the box. Prepare the cake according to the package directions.
Step 3: Stir in the vanilla and almond extracts.
Step 4: Spread the batter in the prepared pan.
Step 5: Bake per the directions on the cake mix box. Cool completely before frosting.
Step 6: To make the frosting, combine the softened butter and marshmallow cream in the bowl of a stand mixer fitted with a whisk attachment. Blend together until smooth and creamy.
Step 7: Add the powdered sugar, ½ cup at a time, blending until smooth after each addition. Add the almond extract and whisk until light and fluffy. The buttercream should be creamy and spreadable. If necessary, add milk - 1 tablespoon at a time - to reach the desired consistency.
Step 8: Spread the frosting on the cooled cake using an offset spatula. If desired, decorate with berries or sprinkles.
Expert Tips
- Spray the pan with baking spray before lining it with parchment paper. The spray holds the parchment in place while spreading the batter in the pan. The parchment paper can be used to lift the cake out of the pan, which adds ease to frosting, slicing, and serving it.
- Use softened butter when making the buttercream frosting. This ensures a light, smooth, and creamy frosting.
- Sift the powdered sugar before adding it to the frosting. This eliminates any possible lumps in the buttercream.
- Cool the cake completely before frosting.
Serving Suggestions
- Garnish with blackberries, blueberries, or raspberries.
- Add sprinkles for a festive birthday cake.
- Embellish with edible flowers for Mother's Day.
- Add this white almond cake to a spring or holiday buffet alongside this subtly sweet mascarpone dip and puff pastry cherry pie turnovers.
Recipe FAQs
The cake can be stored, covered, at room temperature in a cool, dry place for 3-4 days. This buttercream icing contains enough sugar to stabilize the frosting at room temperature. If stored in the refrigerator, the cake will dry out much faster.
This cake can be baked in round cake pans for a tiered cake or made into cupcakes. Follow the baking directions on the cake mix box.
This cake can be frozen, but it's best to freeze the cake and the frosting separately. Cool the cake completely, wrap it tightly, and freeze it for up to two months. Thaw it overnight in the refrigerator. Freeze the frosting in an airtight container, thaw it in the fridge, and re-whip it before using.
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📖 Recipe Card
Vanilla Almond Cake
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Ingredients
Vanilla Almond Cake
- 1 15.25 ounce boxed white cake mix PLUS ingredients listed on the box
- 1 tablespoon pure vanilla extract
- 1 tablespoon pure almond extract
Almond Marshmallow Buttercream
- 1 cup unsalted butter (softened to room temperature)
- 7 ounces marshmallow cream
- 2 cups powdered sugar (sifted)
- 1½ teaspoons pure almond extract
- milk (if needed to achieve desired spreading consistency)
Instructions
- Preheat the oven per the cake mix directions. Line a 9x13 cake pan with parchment paper. (see notes)
- Follow the directions on the box to prepare the cake batter. Add the vanilla and almond extracts and mix to combine. Pour the batter into the prepared pan and spread it into an even layer. Bake according to the directions on the box. Let the cake cool completely before frosting.1 tablespoon pure vanilla extract, 1 tablespoon pure almond extract, 1 15.25 ounce boxed white cake mix PLUS ingredients listed on the box
- Combine the butter and marshmallow cream in the bowl of a stand mixer fitted with a whisk attachment. Whisk for two minutes until fully blended.1 cup unsalted butter, 7 ounces marshmallow cream
- Add the sifted powdered sugar ½ cup at a time, mixing until well incorporated. Add the almond extract and mix to combine. The buttercream should be light, creamy, and spreadable. Add milk, one tablespoon at a time, to achieve the desired spreading consistency.2 cups powdered sugar, 1½ teaspoons pure almond extract, milk
- Using an offset spatula, spread the frosting on the cake. Slice and serve.
Notes
- Spray the pan with baking spray and then line it with parchment paper. The spray holds the parchment in place while spreading the batter in the pan. The parchment lining makes it easy to remove the cake for frosting and serving. Alternatively, spray the pan with baking spray before adding the batter.
- Store the cake, covered, at room temperature for 3-4 days. The buttercream icing contains enough sugar to stabilize the frosting at room temperature. If stored in the refrigerator, the cake will dry out much faster.
- This cake can be made in two round pans for a tiered cake or as cupcakes. Follow the baking directions on the box of cake mix.
- This cake can be frozen, but it's best to freeze the cake and the frosting separately. Cool the cake completely, wrap it tightly, and freeze it for up to two months. Thaw it overnight in the refrigerator. Freeze the frosting in an airtight container, thaw it in the fridge, and re-whip it before using.
Nutrition
Nutritional information is an estimate and will vary depending on the exact amounts and specific ingredients used.
Amie Hojnacke says
Can I freeze this cake and frosting?
Abbey McDermott says
While fresh is always best, the baked cake and frosting can be frozen, however I recommend freezing them separately. For best results, allow the cake to cool completely. Wrap tightly with plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator. For the frosting, freeze it in an airtight container. Thaw in the refrigerator and re-whip it before using.
Neva says
Will this recipe work for cupcakes?
Abbey McDermott says
Hi Neva,
Yes this works for cupcakes. Simply follow the baking directions for cupcakes on the box of cake mix.
Rose Wise says
This was so easy to make and was so delicious!!
Abbey says
I'm so happy you enjoyed the recipe! I love shortcut ingredients!
Laura says
Hi! If I were to use 9" cake pans, would it come out to 2 or 3 layers? Thank you!
Abbey says
Hi Laura,
If using 9" cake pans, you will get 2 layers. Just follow the baking instructions on the box of cake mix for baking time. Thank you!
Laura says
Thank you! Looking forward to it on Christmas!
Abbey says
You're welcome! Enjoy! Merry Christmas!
Cheryl says
Loved this cake recipe! I added crushed almonds and some coconut to the frosting.
Abbey says
Thanks so much, Cheryl! I'm so happy you enjoyed it! Adding almonds and coconut to the frosting is a great idea! Sounds delicious!