A few weeks ago I had to come up with an eggless cake recipe. I wasn’t happy with the ones I had found so for some reason I called Betty Crocker to ask if they had any recipes. I struck gold, they sent me several and I thought it may be nice to share them.

Almond Cake


  • 2 cups Gold Medal® all-purpose flour or 2 1/4 cups cake flour
  • 1 cup sugar

  • 1/4 cup shortening, melted

  • 1 cup buttermilk

  • 1 teaspoon salt

  • 1/2 teaspoon baking powder

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon almond extract

  • 1/3 cup sliced almonds

  • 1 tablespoon sugar

  • 2 tablespoons almond-flavored liqueur

  • Almond Fluff (below)


  1. Heat oven to 350°. Grease and flour square pan, 9x9x2 inches. Beat flour, 1 cup sugar, the shortening, buttermilk, salt, baking powder, baking soda and almond extract in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan. Sprinkle batter with almonds. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Sprinkle with 1 tablespoon sugar; drizzle with liqueur. Cool
  2. 10 minutes; remove from pan and cool completely.
  3. Prepare Almond Fluff. Place in decorating bag with large open star tip (#4B). Pipe shell border around base of cake. Serve remaining Almond Fluff with cake. Refrigerate any remaining cake.
  4. 9 to 12 servings.
  5. Almond Fluff: Beat 1 cup whipping (heavy) cream in chilled bowl until stiff. Fold in 2 tablespoons almond-flavored liqueur.
  6. White Cake: Omit almond extract, almonds, 1 tablespoon sugar and the liqueur. Add 1 teaspoon vanilla.
  7. Spice Cake: Follow recipe for White Cake (above)–except stir in 1 teaspoon ground cinnamon,
  8. 1/2 teaspoon ground nutmeg and 1/4 teaspoon ground cloves with the flour mixture.


Marinette Says... 2011-03-20 13:28:17

Do u have IDEA if is posible use soy milk instead buttermilk? Thanks

smm99 Says... 2011-11-14 19:48:04

Thanks for posting. I've been looking for some good vegan cake recipes, so I'm going to try this (substituting the milk, of course). Marinette: buttermilk is acidic, so you'd want to use soy milk mixed with some vinegar. Put about a tablespoon (maybe less) in a measuring cup, then add soy milk up to the 1-cup line. Let it sit and curdle for a few minutes before using.

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