Vanilla Almond Cake

4.85 from 26 votes

This heavenly almond-flavored cake starts with a boxed cake mix and is topped with the dreamiest marshmallow buttercream frosting. It is perfect for both casual treats and special occasions.

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 softened to room temperature
7 ounces marshmallow cream
2 cups powdered sugar sifted
1½ teaspoons 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 vanilla extract, 1 tablespoon 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 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.

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