Vanilla Semi-Naked Cake
Prep
30 mins
Cook
40 mins
Servings
6
Difficulty
Easy
A moist and delicious cake with a hint of vanilla, topped with a crunchy almond streusel and fresh berries.
Ella x
Ingredients
- 250all-purpose flour
- 150 ggranulated sugar
- 100 gunsalted butter
- 2large eggs
- 5 mlvanilla extract
- 100 mlalmond milk
- 5 gbaking powder
- 2 gsalt
- 50 galmond flour
- 50 gchopped almonds
- 150 gfresh berries
Detail level
Instructions
- 1
Preheat the oven to 180°C. Grease two 8-inch round cake pans and line the bottoms with parchment paper.
Tip: Use non-stick pans for easier cake release.
- 2
In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
Tip: Sift the dry ingredients to remove any lumps.
- 3
In a large bowl, whisk together the butter, eggs, and vanilla extract.
Tip: Use room temperature ingredients for a lighter cake.
- 4
Gradually add the dry ingredients to the wet ingredients, alternating with the almond milk, beginning and ending with the dry ingredients.
Tip: Scrape down the sides of the bowl to ensure all ingredients are well combined.
- 5
Divide the batter evenly between the prepared pans.
Tip: Smooth the tops for an even bake.
- 6
Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Tip: Don't overbake, as the cake will continue to cook after removal from the oven.
- 7
While the cakes are baking, prepare the streusel topping.
Tip: Mix the streusel topping just before using for the best texture.
- 8
To assemble the cake, place one cake layer on a serving plate, top with a layer of whipped cream and a sprinkle of chopped almonds.
Tip: Use a serrated knife to level the cake layers, if necessary.
- 9
Repeat the layers with the remaining cake and whipped cream.
Tip: Decorate with fresh berries and a drizzle of honey, if desired.
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