This Italian cake is a delightful treat that boasts a rich, moist texture and a flavor profile that’s both sweet and subtly aromatic. Perfect for celebrations or as a cozy dessert after dinner, this cake features a delicate balance of vanilla and almond, making it a true Italian classic. Whether topped with a dusting of powdered sugar or adorned with a fruit glaze, it’s sure to impress your guests and become a beloved staple in your dessert repertoire.
Ingredients
- Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- Wet Ingredients:
- 12 tablespoons unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon almond extract
- 1 cup whole milk
- For Serving (optional):
- Powdered sugar for dusting
- Fresh fruit (like berries or citrus slices)
- Fruit preserves or glaze
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or two 9-inch round cake pans.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter with the granulated sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add Eggs and Extracts: Add the eggs one at a time, mixing well after each addition. Then, add the vanilla and almond extracts, mixing until fully incorporated.
- Combine Ingredients: Gradually add the dry mixture to the wet mixture, alternating with the milk. Start and end with the dry ingredients (flour mixture → milk → flour mixture → milk). Mix until just combined; do not overmix.
- Bake the Cake: Pour the batter into the prepared baking pan(s) and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes for round pans or 40-45 minutes for a rectangular pan, or until a toothpick inserted into the center comes out clean.
- Cool the Cake: Once baked, remove the cake from the oven and allow it to cool in the pan for 10 minutes. Then, transfer it to a wire rack to cool completely.
- Serve: Once cooled, dust with powdered sugar or top with fresh fruit or fruit preserves if desired. Slice and serve as a delightful dessert for any occasion!
Tips for the Perfect Cake
- Room Temperature Ingredients: Make sure your butter, eggs, and milk are at room temperature for better mixing and texture.
- Flavor Variations: Consider adding lemon zest for a citrus twist or experimenting with other extracts.
- Storage: Keep the cake covered at room temperature for up to 3 days or refrigerate for up to a week.