Almond Cake

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.

Comments (2)


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.