AHello! I do not have a tried and true white cake recipe and am making a wedding cake for my sister-in-law. I tried the America's Test Kitchen recipe and it tasted great, but there was a funny chemical aftertaste. No unusual ingredients. Called for 1 tsp vanilla (I used vanilla bean paste) and 2 tsp almond extract. Maybe too much almond? Thanks for helping!

Funny chemical aftertaste could be too much baking soda or baking powder. 4 teaspoons baking powder is a lot for that recipe. I'd try 2 teaspoons and increase it if you find the cake too flat/dense.

Also, almonds have a much stronger taste than vanilla.

2 tsp almond extract sounds rather intense. Try reversing/switching the amount of vanilla for almond (1 tsp almond extract and 2 of vanilla).

AI use baking powder without aluminum. Some say they can taste it with the regular kind.

AThank you, Eachna and Sammy09. I'll try those suggestions. I thought 4 tsp of baking powder was a lot, too!

I agree with Eachna and Sammy09 on both counts. The baking powder is excessive for that amount of flour, and the almond extract is quite powerful. I suggest you try it again and cut both ingredients in half. No offense to America's Test Kitchen, but their recipes and advice are not foolproof.

AThank, MimiFix! I liked the taste of the America's Test Kitchen cake, so I stuck with it. Except for the funny aftertaste. I'm remaking it tonight with your suggestions.

AI really appreciate all the help! Made the suggested changes and the cake is DELICIOUS! Thank you!

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