Vanilla Almond Cake with Marshmallow Almond Buttercream

slice of vanilla almond cake on a plate.

4.85 from 26 votes

Vanilla Almond Cake with Marshmallow Almond Buttercream

This heavenly vanilla almond cake starts with boxed cake mix and is topped with the most dreamy marshmallow buttercream frosting infused with almond extract. This cake is perfect for casual treats or special occasions alike.

Prep Time15

Cook Time30

Total Time45

Course: Dessert

Cuisine: American

Servings: -15

Calories: 272kcal

Author: Abbey McDermott

Ingredients

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

Instructions

Cake

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.

Buttercream

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.

Notes

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.

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