This heavenly vanilla almond cake recipe starts with boxed cake mix and is topped with the most dreamy marshmallow almond buttercream icing. This cake is perfect for casual treats or special occasions alike.
Why you will love this
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 required! Single layer cakes are so easy to frost. Simply spread the buttercream over the top and add a swoosh or two, and voila - a beautifully frosted cake!
This cake is casual and fancy at the same time. This cake is delicious as a casual snack or weeknight dessert. But it's also ideal for guests and special occasions. You can adorn with a simple garnish for a special touch.
Cake mix is also a great shortcut for making cookies. Try my Spice Cake Mix Cookies with Maple Brown Butter Frosting.
- Boxed cake mix - White cake mix is the base for this recipe. You will also need the ingredients listed on the back of the box to prepare as directed.
- Extracts - Vanilla and almond extract give this cake homemade taste.
- Marshmallow cream - This is the secret ingredient in this ultra creamy frosting. The marshmallow cream replaces some of the powdered sugar in traditional buttercream.
- Line the cake pan with parchment paper. This makes it easy to lift the cake out of the pan for easier frosting, slicing, and serving. PRO TIP: Spray the pan with baking spray before lining with parchment paper. The spray holds the parchment in place while spreading the batter in the pan.
- Use softened butter when making the buttercream frosting. This ensures a light, smooth, and creamy frosting.
- Sift the powdered sugar before adding to the frosting. This eliminates any possible lumps in the buttercream.
- Cool the cake completely before frosting.
This white almond cake recipe is delicious served as is. But, you can also embellish the cake with rainbow or seasonal sprinkles, fresh berries, or edible flowers.
- 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.
- Pour the cake mix into a mixing bowl. Prepare the cake according to the package directions.
- Stir in the vanilla and almond extracts.
- Spread the batter in the prepared pan.
- Bake per the directions on the cake mix box. Cool completely before frosting.
- For 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.
- 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 desired consistency.
- Spread the frosting on the cooled cake using an offset spatula.
- If desired, decorate with rainbow or seasonal sprinkles. Or top each slice with your favorite berries.
The cake can be stored at room temperature and keeps well for 3-4 days. Store the cake covered in a cool, dry place. 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 than if stored at room temperature.
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Vanilla Almond Cake with Marshmallow Almond Buttercream
Vanilla Almond Cake
- 1 15.25 ounce boxed white cake mix PLUS ingredients listed on the box
- 1 tablespoon vanilla extract
- 1 tablespoon almond extract
Almond Marshmallow Buttercream
- 1 cup unsalted butter (2 sticks) softened to room temperature
- 7 ounces marshmallow cream
- 2 cups powdered sugar sifted
- 1 ½ teaspoons almond extract
- milk if needed to achieve desired spreading consistency
- Preheat the oven per the cake mix directions. Line a 9x13 cake pan with parchment paper. (Note 1)
- Prepare the cake batter according to the directions on the box. Add the vanilla and almond extracts. Mix to combine.
- Transfer the batter to the prepared pan and spread into an even layer. Bake per the directions on the box. Cool completely before frosting.
- In the bowl of a stand mixer fitted with a whisk attachment, combine the softened butter and marshmallow cream. Whisk until fully incorporated and light and creamy, approx. 2 minutes.
- Add the sifted powdered sugar ½ cup at a time, mixing until well incorporated. Add the almond extract, mixing to combine. The buttercream should be light and creamy and spreadable. If necessary, add milk - 1 tablespoon at a time - to achieve the desired spreading consistency.
- Using an offset spatula, spread the frosting on the cake. Slice and serve.
- Spray the pan with baking spray and then line with parchment paper. The spray holds the parchment in place. The parchment paper lining makes it easy to remove the cake for frosting and serving, if desired. Alternatively, simply spray the pan with baking spray before adding the batter.
- The cake can be stored at room temperature and keeps well for 3-4 days. Store the cake covered in a cool, dry place. 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 than if stored at room temperature.
Nutritional information is an estimate and will vary depending upon the exact amounts and specific ingredients used.