Birthdays.
Yes, in a matter of minutes, I will be turning 66. Old, like the U.S. Route of the same name and number.
But this cake isn’t for my birthday. I made this for a friend’s birthday. Me? I would rather have pie for my day. (Markipedia, are you reading this?)
When I made this cake, I didn’t want it to be an average yellow or white cake. I wanted something a little more special. So I added some almond extract to the batter, filled it with a combination of raspberry and violet jams, and added a little almond extract to the icing (along with a drop or two of red food coloring). It was perfect for a special celebration.
~ David
Almond Yellow Cake
To print this recipe, please click the small printer icon below.
Ingredients
- 2 1/2 cups cake flour
- 1 1/4 cup granulated sugar
- 2 tsp baking powder
- pinch salt
- 8 tablespoons unsalted butter, softened
- 1/4 cup canola oil
- 3 eggs
- 2 yolks
- 2 teaspoons vanilla extract
- 1 teaspoon almond extract
- 1 cup buttermilk
- _____________________________
- 1 cup unsalted butter, softened
- 3 to 4 cups confectioners sugar
- 1/4 cup milk
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2 drops red food coloring, optional
- __________________________
- 2/3 cup seedless raspberry jam
- 1/3 cup violet jam (or other favorite flavor)
Instructions
- Preheat oven to 350F°. Butter and flour two 8-inch round pans.
- Whisk together the flour, baking powder, and salt then set aside.
- Cream butter and sugar in a stand mixer using a paddle attachment, or a large bowl if using an electric hand mixer.
- Add the oil, vanilla extract, and almond extract, then mix to combine. Scrape the bowl down. Add the eggs one at a time mixing until incorporated before adding the next. Scrape the bowl and add the egg yolks, then mix for 30 seconds. Scrape the bowl down a final time and mix again.
- Add flour mixture and buttermilk to the butter in three alternating batches while mixing on low.
- Bake at 350°F for 28 minutes or until the centers are set and springy.
- Allow to layers cool in pans for a few minutes then invert onto a wire rack to cool completely.
- To make the frosting, beat the butter on medium speed until creamy and light, about 2 minutes. Add 3 and 1/2 cups confectioners’ sugar, the milk, vanilla and almond extracts, and food coloring, if using. Beat on low speed for 30 seconds, then increase speed until it comes together into a smooth frosting. Add more sugar, if necessary.
- Mix the two jams together or just use raspberry jam, but increase to 1 full cup total.
- To assemble the cake, place one cooled cake later on a platter. Place 4 strips of waxed paper or parchment around the perimeter, slid underneath to create a barrier keeping icing off the platter. Spread the jams evenly over the layer, then top with the other layer, bottom side up. Spread with the icing on the top and sides. Carefully remove the waxed paper/parchment, and get ready to add candles and sing!
- Serves 8-10.
© 2024 Copyright Cocoa & Lavender
Carolyne
August 24, 2024 at 4:27 amHappy (almost) birthday my friend 🥰 That is a lovely cake 🍰
Cocoa & Lavender
August 24, 2024 at 7:42 amAnd Happy Birthday to you, too! Any big plans?
FEL!X
August 24, 2024 at 4:34 amSame for me: I’m baking birthday cakes rather for others!!!
What would be your favourite pie for your 66 birthday? 😜
Happy anniversary then…
Felix from Far-East!
Cocoa & Lavender
August 24, 2024 at 7:44 amThanks for the birthday wishes, Felix! It is much better to make for others, isn’t it?
My absolute favorite pie is cherry-blueberry-peach (my mother’s recipe) but we will have blueberry pie this year.
I hope things are good in the Far-East!
Mimi Rippee
August 24, 2024 at 5:50 amLove it! I’m not a cake eater. If I’m in France I’ll indulge in a chocolate éclair. I don’t even eat cookies. But I’d also have pie over cake. But most importantly, happy birthday! I’m 68. The 60’s have been just fine. 70 sounds weird!!!
Cocoa & Lavender
August 24, 2024 at 7:46 amThanks for the birthday wishes. I am loving the 60s, too, Mimi — 66 seems like a fun rite of passage. Happily, I’m not yet concerned about the 70s. But I watched Markipedia handle it with aplomb.
Mad Dog
August 24, 2024 at 6:05 amThat looks amazing, a bit like cake from my childhood. Many happy returns! I hope you get your pie.
Cocoa & Lavender
August 24, 2024 at 7:46 amThanks, Mad Dog — I am getting my pie. Blueberry!
Barb
August 24, 2024 at 6:32 amBeautiful cake, and it sounds delicious! I’m sure your lucky friend was very pleased. Hope you get your birthday pie and have a delightful day!
Cocoa & Lavender
August 24, 2024 at 7:47 amThanks, Barb. I have ensured that we are having birthday pie, as we scheduled a zoom dinner with family and I put blueberry pie on the menu! (Another trickster tale…)
Denise
August 24, 2024 at 10:03 amHappy Birthday 🎂
We are just home from Iowa.
Denise and Don ❤️
Cocoa & Lavender
August 24, 2024 at 10:42 amHi Don and Denise! Thanks for the birthday wishes. I hope you had a wonderful time back home!
Gerlinde de Broekert
August 24, 2024 at 3:28 pmHappy birthday David, enjoy the sixties. I am well into my seventies and it is a little scary. Your cake looks amazing.
Cocoa & Lavender
August 24, 2024 at 3:52 pmThanks, Gerlinde! You look wonderful! I should look half as good at my age!
sherry
August 24, 2024 at 3:50 pmHappy happy birthday David! Mr P. and myself both turned 66 this year! It’s a great year. Violet jam? Oh my word that sounds bloody fabulous. I love violet creams in dark chocolate but they are so hard to obtain. Okay let me whinge here – and forgive me! but tablespoons of butter? Oh no … Weights please… Your cake looks so pretty tho :=)
Cocoa & Lavender
August 24, 2024 at 3:55 pm66 will be wonderful! I’m joining a good group! Sherry, I will always use tablespoons because that is what my mother did and her mother and her mother’s mother (if she even measured anything!). It’s also what most people in the U.S. do. Remember, every time I read your weights, I need to translate. 🙂
Melissa
August 24, 2024 at 5:03 pmHappy birthday, David! Since I beat you to 66 by five months I can assure you that the water’s fine. C’mon in!
Cocoa & Lavender
August 24, 2024 at 5:23 pmSuch a relief, Missy. To be honest, things seem to get better every year (except for the aches and pains…).
Jill W Becker
August 24, 2024 at 9:46 pmLooks delicious. Happy Birthday dear friend. Enjoy your pie. My birthday favorite is angel food with strawberries with whipped cream – have not had in years. As for a pie – I make a delicious lemon meringue any time.
David Scott Allen
August 25, 2024 at 9:49 amThanks, Jill! Pie (this evening) will be a delicious gateway into 66. I’ll make a note of your favorite… you never know when one might show up.
Ronit Penso
August 25, 2024 at 10:18 amI’m all for pie for birthday, but looking at this beautiful cake, I can’t help but wanting a slice as well. Adding almond aroma to it only makes it better! 🙂
Cocoa & Lavender
August 28, 2024 at 10:38 pmI’m not very embarrassed to admit that I had to have both, Ronit! I feel very successful in celebrating my birthday.
Ronit
August 29, 2024 at 10:56 amGlad to hear! Happy Birthday! 🙂
Jeff the Chef
August 27, 2024 at 7:05 amWhat a gorgeous cake! The crumb looks absolutely perfect. I love that it’s an oil cake, and that it uses buttermilk. In fact, I’ve been toying with the idea of making a from-scratch yellow cake, and now I have a feeling that I don’t need to: I think this one is it!
Cocoa & Lavender
August 28, 2024 at 10:38 pmThanks, Jeff. Even though I told Mark he had to make me a blueberry pie for my birthday, I made this one again without the almond extract and use chocolate frosting. It was outstanding!
angiesrecipes
August 31, 2024 at 5:32 amThe cake has such a tender and smooth crumb that I really appreciate. A lovely cake for any celebration!
The-FoodTrotter
September 2, 2024 at 8:52 pmThe almond extract is exactly what it needs to turn a seemingly simple cake into a much more sophisticated dessert! I guess it tastes wonderful with a nice cup of tea 🙂
Marcelle
September 3, 2024 at 8:02 amHappy Birthday, David!! I’m glad to read in the comments that you got a blueberry pie to celebrate! I wish you the happiest year ahead, my friend. Also, I want this cake for my birthday next month!! 😁 It’s so lovely 🩷
Ben | Havocinthekitchen
September 3, 2024 at 4:19 pmHappy belated birthday, David! I’m not a huge cake maker (eater, yes), so I’ve only made a cake for my birthdays for a couple of times. And never for Andrew – for him the best cake is a huge plate of pasta 🙂 Your blueberry BH pie sounds delightful, and I love this simple yet tasty cake, too. Violet jam? Sounds great ! Never seen – only Violet liquor and sugared petals.
Velva-Evening With A Sandwich
September 5, 2024 at 6:49 amHappy Birthday David! Sixty-Six, is the new thirty-six!! I know you prefer Pie, and I hope Mark mad you one (smile) but this cake would be top of my list.
V.
Raymund Macaalay
September 5, 2024 at 7:21 pmYour cake sounds like it was a real treat for your friend’s birthday. It’s always nice to go the extra mile for a special occasion. And pie for your birthday? I totally get that; sometimes you just gotta stick with what you love. Happy Birthday David!
2pots2cook
September 6, 2024 at 6:21 amAmazing! I vote for violet jam !
Pauline McNee
September 6, 2024 at 4:53 pmThis cake looks very special David, and I love cake for birthdays. It’s also really nice to make one for a friend’s birthday. Happy birthday to you, I’m sure Mark will look after you beautifully with a pie.
Valentina
September 12, 2024 at 2:53 pmI want to know what kind of pie will be served on your birthday!
Love the combination of jam flavors you layered this cake with. Delicious and fun. 🙂 ~Valentina