Soft Vanilla Almond Tea Cake

Name: Soft Vanilla Almond Tea Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8 servings
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 4 large eggs; 2 teaspoons vanilla extract; 1 teaspoon almond extract; 2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup milk

Highlighted under: Dessert & Dough

I absolutely adore this Soft Vanilla Almond Tea Cake! It's the perfect treat for afternoon tea or a sweet ending to dinner. The combination of delicate vanilla and rich almond gives each bite a surprising depth of flavor. I love how effortlessly this cake comes together, showcasing a lovely texture that’s both soft and moist. It's deceptively simple yet yields impressive results, and I can't resist sharing it with family and friends. Treat yourself to a slice – I promise, you won't regret it!

Created by

Kayla Monroe

Last updated on 2026-02-16T10:53:36.914Z

When I first tried making this Soft Vanilla Almond Tea Cake, I was amazed at how well the vanilla and almond flavors melded together. The richness of the almond extract beautifully enhances the vanilla, resulting in a cake that is aromatic and inviting. I’ve learned that using high-quality ingredients makes a huge difference, especially when it comes to the extracts.

During my baking trials, I discovered that folding the batter gently ensures it retains its fluffy texture. It’s a small step, but one that elevates the overall structure of the cake, keeping it airy and soft. There’s something comforting about enjoying a slice with a warm cup of tea!

Why You'll Love This Recipe
Delicate vanilla flavor combined with nutty almond essence
Incredibly moist texture that melts in your mouth
Perfectly pairs with tea or coffee for a cozy afternoon treat

Understanding the Ingredients

The key to achieving the perfect texture in your Soft Vanilla Almond Tea Cake lies in the quality of the ingredients you use. Softened unsalted butter creates a rich base that ensures a moist cake, while the combination of granulated sugar not only sweetens the cake but also contributes to its fluffy texture. If you're looking to lighten the cake slightly, you could substitute half the sugar with a combination of honey or maple syrup, adjusting the liquid ingredients accordingly.

Eggs play a crucial role in this recipe, contributing both structure and moisture. The four large eggs will help create a light and airy texture, so make sure to bring them to room temperature before starting to bake. This allows for easier emulsification when they are mixed into the batter. If you're in a pinch, you can replace each egg with a quarter cup of unsweetened applesauce for a vegan version.

Baking Technique Tips

When preparing your cake, ensuring even mixing is essential. Overmixing can lead to a dense texture, while undermixing may leave lumps of flour. As you combine the dry ingredients with the wet mixture, do so until just combined—this should take about 30 seconds. Look for a batter that is smooth and slightly glossy, with no visible dry ingredients. Pay attention to the batter's consistency; it should pour easily but hold its shape slightly.

Cooling the cake before serving is another important step. If you cut into the cake while it's still warm, it may crumble and lose its delicate texture. After cooling for 10 minutes in the pan, carefully transfer it to a wire rack to cool completely. This will allow air to circulate and prevent sogginess. I always recommend letting it sit for at least an hour before slicing for the best results.

Ingredients

Gather these ingredients to make your Soft Vanilla Almond Tea Cake:

Ingredients

1 cup unsalted butter, softened
1 cup granulated sugar
4 large eggs
2 teaspoons vanilla extract
1 teaspoon almond extract
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup milk

Make sure everything is at room temperature for the best results!

Instructions

Follow these steps to create your delicious Soft Vanilla Almond Tea Cake:

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.

Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and sugar together until light and fluffy. This should take about 3-5 minutes.

Add Eggs and Extracts

Beat in the eggs, one at a time, ensuring each is well incorporated before adding the next. Then mix in the vanilla and almond extracts.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until everything is just combined.

Pour and Bake

Pour the batter into the prepared cake pan and smooth the top. Bake for 30 minutes, or until a toothpick comes out clean.

Cool and Serve

Let the cake cool in the pan for 10 minutes before transferring it to a wire rack. Allow it to cool completely before slicing and serving.

Enjoy your delicious cake with a side of tea or coffee!

Pro Tips

For an extra touch, sprinkle powdered sugar on top before serving.

Storage and Make-Ahead Tips

Once baked and cooled, your Soft Vanilla Almond Tea Cake can be stored at room temperature in an airtight container for up to three days. If you’d like to keep it longer, consider freezing it. Slice the cake into individual servings and wrap each piece tightly in plastic wrap before placing them in a freezer-safe bag. It will keep well for up to three months, maintaining its delicious moisture when thawed.

To defrost, simply place the wrapped slices in the refrigerator overnight. This gentle method ensures the cake remains moist and flavorful. You can also microwave a slice for quick reheating—just 15-20 seconds should do the trick!

Serving Suggestions and Variations

This cake pairs beautifully with whipped cream or a light dusting of powdered sugar. For an added touch, consider serving it alongside fresh berries or a homemade fruit compote that complements the soft vanilla and almond flavors. Pairing it with a robust black tea or a smooth coffee will enhance the overall experience during afternoon tea.

For a fun variation, you could incorporate almond slivers or chocolate chips into the batter before baking. This not only adds visual appeal but introduces a delightful crunch and further depth of flavor. If you're feeling adventurous, substituting one cup of almond flour for a portion of the all-purpose flour can create a subtly different texture and enhance the nutty essence of the cake.

Questions About Recipes

→ Can I use whole wheat flour instead of all-purpose flour?

Yes, but the texture may be denser. You may want to blend it with some all-purpose flour for better results.

→ How do I store the cake?

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

→ Can I freeze the cake?

Absolutely! Wrap it tightly in plastic wrap and then in foil. It will last for 2-3 months in the freezer.

→ What can I substitute for almond extract?

You can use extra vanilla extract or a few drops of hazelnut extract for a different flavor.