Recipe summary

Hands-on time:
15 mins. to 25 mins.
Baking time:
23 mins. to 30 mins.
Total time:
38 mins. to 55 mins.
Yield:
Two 8" or 9" round layers; one 9"x 13" x 2" sheet cake, or 20 to 24 cupcakes.
The ultimate tender, moist cake perfect for birthdays and special occasions, yet simple enough for everyday cupcakes. Vanilla and almond flavors combine to give you smooth, mellow flavors reminiscent of your favorite bakery cakes. This recipe uses King Arthur Unbleached Cake Flour Blend, which results in a high rising cake with a moist, tender crumb. The cake also uses the paste method, so no need to cream the butter and sugar. We do recommend a stand mixer for this cake, or a sturdy hand mixer.

Read our blog about this cake, with additional photos, at Flourish.
Volume Ounces Grams

Cake

Directions

  1. 1) Preheat the oven to 350F. Prepare two 8" x 2" or 9" x 2" round pans; a 9" x 13" pan; or 2 standard cupcake pans (20 to 24 cupcakes) by greasing and flouring; or lining with parchment, then greasing the parchment. Note: Make sure your 8" round pans are at least 2" deep; if they're not, use one of the other pan options.
  2. 2) Mix all of the dry ingredients on slow speed to blend. Add the soft butter and mix until evenly crumbly, like fine damp sand. It may form a paste, depending on the temperature of the butter, how much it's mixed, and granulation of the sugar used.
  3. 3) Add the egg whites one at a time, then the whole egg, beating well after each addition to begin building the structure of the cake. Scrape down the sides and bottom of the bowl after each addition.
  4. 4) In a small bowl, whisk the yogurt (or milk) with the vanilla and almond extracts. Add this mixture, 1/3 at a time, to the batter. Beat 1 to 2 minutes after each addition, until fluffy. Be sure to scrape down the sides and bottom of the bowl.
  5. 5) Pour the batter into the prepared pans. Bake for 25 to 30 minutes for 8" or 9" rounds; 23 to 26 minutes for a 9" x 13" x 2" sheet cake; or 20 minutes for cupcakes. A toothpick or cake tester inserted into the center will come out clean when done. Remove from the oven, remove from the pan, if desired (not advisable for a 9" x 13" sheet cake), cool on a rack, and frost.
  6. Yield: Two 8" or 9" round layers; one 9"x 13" x 2" sheet cake, or 20 to 24 cupcakes.

Tips from our bakers

  • To make the raspberry cake pictured above, ice with your favorite butter cream, fill with raspberry jam, and arrange one pint of raspberries on top. You can find complete photos and instructions at our Bakers' Banter blog.
  • To make a classic yellow cake, use 3 whole eggs and 2 egg whites instead of 4 egg whites and one large egg. Delicious with rich chocolate icing!
  • This cake is very tender. We advise handling layers with care when turning them out of the pans; and if you've made a 9" x 13" sheet cake, it's best served straight from the pan, to avoid crumbling.