When it comes to baking, the quality of your ingredients can make all the difference, especially when it comes to flour.
Swans Down Cake Flour stands out as a top choice for achieving perfectly tender and fluffy cakes. Its fine texture and low protein content ensure that your baked goods come out light, airy, and delicious.
If you’re looking to explore the diverse world of cake baking with Swans Down Cake Flour, you’ve come to the right place.
In this article, we present over 25 mouth-watering cake recipes that highlight the versatility and exceptional results of using this high-quality flour.
From classic favorites to creative twists, these recipes will inspire your next baking adventure and help you create cakes that are sure to impress.
25+ Delicious Swans Down Cake Flour Cake Recipes to Try Today
Whether you’re a seasoned baker or just starting out, these recipes showcase the flour’s ability to create cakes that are consistently light, fluffy, and full of flavor.
From rich chocolate creations to zesty citrus delights, there’s a cake here for every occasion and taste preference.
Embrace the magic of Swans Down Cake Flour and elevate your baking with these tried-and-true recipes that are sure to become family favorites.
Classic Vanilla Cake
This Classic Vanilla Cake is a timeless favorite that showcases the versatility and smooth texture of Swans Down Cake Flour. With a delicate crumb and a rich vanilla flavor, it’s perfect for any occasion, from birthdays to casual gatherings. This recipe yields a cake that’s both light and moist, making it an ideal base for a variety of frostings and fillings.
Ingredients:
- 2 ½ cups Swans Down Cake Flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar together until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Divide the batter evenly between the prepared pans and smooth the tops with a spatula.
- Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
This Classic Vanilla Cake, made with Swans Down Cake Flour, is a simple yet elegant dessert that never goes out of style. Its tender, fluffy texture and rich vanilla flavor make it an excellent choice for any celebration. Whether you’re serving it plain or dressed up with frosting and decorations, this cake is sure to be a hit with family and friends. Enjoy the process of baking and the delightful results of this timeless recipe!
Lemon Poppy Seed Cake
The Lemon Poppy Seed Cake is a vibrant and refreshing dessert that combines the zesty flavor of lemon with the subtle crunch of poppy seeds. Using Swans Down Cake Flour ensures a soft, airy texture that perfectly complements the bright and tangy flavors. This cake is ideal for spring and summer gatherings or as a delightful treat with afternoon tea.
Ingredients:
- 2 ½ cups Swans Down Cake Flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup sour cream
- 3 large eggs
- 2 tablespoons lemon zest
- ¼ cup lemon juice
- 1 tablespoon poppy seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch bundt pan.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time, then mix in the lemon zest and lemon juice.
- Gradually add the flour mixture to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Stir in the poppy seeds.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.
The Lemon Poppy Seed Cake is a delightful treat that brings a burst of citrus flavor and a touch of sophistication to any occasion. Swans Down Cake Flour provides the perfect texture, making this cake moist and tender. It’s an excellent choice for those who enjoy a balance of sweet and tangy flavors. Serve it with a dusting of powdered sugar or a simple glaze for an added touch of elegance.
Chocolate Ganache Cake
For chocolate lovers, the Chocolate Ganache Cake is an irresistible choice. This decadent cake features a rich, moist crumb and is topped with a glossy chocolate ganache that takes it to the next level. Swans Down Cake Flour helps achieve a perfectly smooth texture, making every bite of this cake a heavenly experience.
Ingredients:
- 2 ½ cups Swans Down Cake Flour
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder
- ½ cup unsalted butter, softened
- 1 cup boiling water
- 1 cup whole milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ teaspoons baking powder
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
For the Ganache:
- 1 cup heavy cream
- 8 ounces semisweet chocolate, chopped
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, sift together the cake flour, cocoa powder, baking powder, baking soda, and salt.
- Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until smooth.
- Carefully stir in the boiling water until the batter is well combined (the batter will be thin).
- Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the Ganache:
- Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Remove from heat and add the chopped chocolate. Let it sit for 5 minutes, then stir until smooth.
- Once the cakes are completely cool, spread a layer of ganache between the cake layers and on top and sides of the cake. Allow the ganache to set before serving.
The Chocolate Ganache Cake is the ultimate indulgence for any chocolate aficionado. The combination of Swans Down Cake Flour and rich ganache creates a dessert that’s both luxurious and comforting. Perfect for special occasions or whenever you need a sweet escape, this cake will surely impress and satisfy. Enjoy the decadent layers and the creamy ganache that make this cake a true chocolate lover’s dream!
Almond Flourless Cake
This Almond Flourless Cake is a delectable treat for those who prefer a nutty and naturally gluten-free dessert. Using Swans Down Cake Flour, this recipe ensures a light and airy texture that beautifully complements the almond flavor. Ideal for special occasions or simply as a sophisticated dessert, this cake is both elegant and delicious.
Ingredients:
- 2 cups Swans Down Cake Flour
- 1 cup granulated sugar
- ½ cup almond meal (finely ground almonds)
- 4 large eggs
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- ¼ teaspoon salt
- 1 teaspoon baking powder
- Powdered sugar, for dusting (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
- In a large bowl, whisk together the cake flour, almond meal, baking powder, and salt.
- In another bowl, beat the eggs and sugar until light and fluffy. Add the melted butter, vanilla extract, and almond extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared springform pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Dust with powdered sugar before serving, if desired.
The Almond Flourless Cake is a delightful dessert that highlights the subtle and sophisticated flavor of almonds. Swans Down Cake Flour helps achieve a soft and airy texture that enhances the overall experience. This cake is perfect for those who appreciate a nutty twist on traditional desserts and makes an excellent centerpiece for any special occasion. Serve it with a cup of tea or coffee for a refined treat that’s sure to impress.
Raspberry Swirl Cheesecake
The Raspberry Swirl Cheesecake combines creamy cheesecake with a vibrant raspberry swirl, creating a visually stunning and delicious dessert. Swans Down Cake Flour is used to make a perfectly tender crust that complements the smooth, rich filling. This dessert is perfect for making a statement at any dinner party or family gathering.
Ingredients:
- For the Crust:
- 1 ½ cups Swans Down Cake Flour
- ¼ cup granulated sugar
- ¼ cup unsalted butter, melted
- For the Filling:
- 4 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 cup sour cream
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 2 tablespoons raspberry preserves
Instructions:
- Preheat your oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper.
- For the Crust: In a medium bowl, mix the cake flour, sugar, and melted butter until the mixture resembles coarse crumbs. Press the mixture firmly into the bottom of the prepared pan.
- Bake the crust for 10 minutes, then remove from the oven and let it cool.
- For the Filling: In a large bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and vanilla extract until well combined.
- Pour the cream cheese mixture over the cooled crust.
- In a small bowl, gently mix the raspberries and raspberry preserves. Drop spoonfuls of the raspberry mixture over the cheesecake filling and use a knife or skewer to swirl them into the batter.
- Bake for 55-60 minutes, or until the center is set and the edges are lightly browned.
- Allow the cheesecake to cool completely in the pan, then refrigerate for at least 4 hours or overnight before serving.
The Raspberry Swirl Cheesecake is a visually stunning and delectable dessert that marries the creamy richness of cheesecake with the tartness of fresh raspberries. The use of Swans Down Cake Flour in the crust ensures a perfect base that supports the luscious filling. This cheesecake is sure to be a crowd-pleaser, making it a great choice for celebrations or any time you want to enjoy a truly special treat. Serve it chilled to fully appreciate the balance of flavors and textures.
Cinnamon Swirl Bundt Cake
The Cinnamon Swirl Bundt Cake is a warm, comforting dessert that combines the sweetness of cinnamon with a tender cake base. Swans Down Cake Flour ensures a light and fluffy texture, making each bite a delightful experience. This cake is perfect for enjoying with coffee or tea and is sure to become a favorite in your dessert repertoire.
Ingredients:
- For the Cake:
- 2 ½ cups Swans Down Cake Flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ teaspoon salt
- For the Cinnamon Swirl:
- 1 tablespoon ground cinnamon
- ½ cup granulated sugar
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- For the Cinnamon Swirl: In a small bowl, mix the cinnamon and sugar. Set aside.
- For the Cake: In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
- Gradually add the flour mixture to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until smooth.
- Pour half of the batter into the prepared Bundt pan. Sprinkle half of the cinnamon sugar mixture evenly over the batter. Top with the remaining batter and sprinkle with the remaining cinnamon sugar mixture.
- Use a knife or skewer to gently swirl the cinnamon sugar into the batter.
- Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for 10 minutes before transferring to a wire rack to cool completely.
The Cinnamon Swirl Bundt Cake is a delightful combination of sweet and spicy flavors, perfect for cozy gatherings or a comforting treat. Swans Down Cake Flour provides a light and fluffy texture that enhances the cake’s overall appeal. This cake is sure to fill your kitchen with a wonderful aroma and provide a satisfying, flavorful dessert. Enjoy it with a cup of coffee or tea for a truly enjoyable experience.
Carrot Cake with Cream Cheese Frosting
This Carrot Cake with Cream Cheese Frosting is a classic dessert that combines the natural sweetness of carrots with the rich flavor of cream cheese frosting. Using Swans Down Cake Flour ensures a moist and tender crumb, while the cream cheese frosting adds a luscious finishing touch. This cake is perfect for celebrations or as a special treat for any occasion.
Ingredients:
- For the Cake:
- 2 cups Swans Down Cake Flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 cup vegetable oil
- 4 large eggs
- 2 cups finely grated carrots
- ½ cup crushed pineapple, drained
- 1 cup chopped walnuts or pecans (optional)
- For the Cream Cheese Frosting:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
- In a large bowl, beat the oil and sugar together until well combined. Add the eggs one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the grated carrots, pineapple, and nuts if using.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the Cream Cheese Frosting:
- In a large bowl, beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, beating until the frosting is light and fluffy. Mix in the vanilla extract.
- Once the cakes are completely cooled, frost with the cream cheese frosting and garnish with additional chopped nuts if desired.
This Carrot Cake with Cream Cheese Frosting is a timeless favorite that brings together the flavors of fresh carrots and warm spices with a creamy, indulgent frosting. The Swans Down Cake Flour ensures a tender, moist crumb that complements the rich frosting perfectly. Whether for a special occasion or a simple dessert, this cake is sure to be a hit with anyone who enjoys a classic, comforting treat.
Pumpkin Spice Cake
The Pumpkin Spice Cake is a seasonal delight that combines the warmth of pumpkin with fragrant spices. Made with Swans Down Cake Flour, this cake achieves a light and moist texture that pairs beautifully with a simple glaze or cream cheese frosting. It’s a wonderful choice for autumn gatherings or whenever you want to enjoy the comforting flavors of fall.
Ingredients:
- 2 cups Swans Down Cake Flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
For the Glaze (optional):
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, salt, cinnamon, ginger, and cloves.
- In a large bowl, mix the pumpkin puree, sugar, oil, eggs, and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
For the Glaze:
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cake.
The Pumpkin Spice Cake is a delightful way to enjoy the flavors of fall with its warm spices and moist texture. Swans Down Cake Flour ensures that the cake remains light and fluffy, while the optional glaze adds a touch of sweetness. Perfect for autumnal gatherings or as a cozy treat, this cake is sure to become a seasonal favorite. Enjoy it with a cup of tea or coffee for a comforting and delicious experience.
Berry Lemon Drizzle Cake
The Berry Lemon Drizzle Cake is a refreshing and vibrant dessert that combines the tartness of lemon with the sweetness of mixed berries. Using Swans Down Cake Flour helps achieve a light, tender crumb that perfectly complements the zesty lemon flavor and juicy berries. This cake is ideal for a summer gathering or as a delightful treat any time of the year.
Ingredients:
- For the Cake:
- 2 ½ cups Swans Down Cake Flour
- 1 ½ cups granulated sugar
- ½ cup unsalted butter, softened
- 1 cup whole milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup mixed berries (blueberries, raspberries, strawberries), fresh or frozen
- For the Lemon Drizzle:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
- In a medium bowl, sift together the cake flour, baking powder, and salt.
- In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract and lemon zest.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined. Gently fold in the mixed berries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely in the pan.
For the Lemon Drizzle:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
The Berry Lemon Drizzle Cake is a delightful fusion of tart lemon and sweet berries, creating a refreshing dessert that’s perfect for any occasion. Swans Down Cake Flour ensures a light and fluffy texture that enhances the vibrant flavors of the cake. Whether enjoyed on its own or served with a scoop of vanilla ice cream, this cake is sure to bring a burst of joy to your taste buds. It’s a wonderful choice for summer gatherings or any time you crave a sweet, fruity treat.
Chocolate Hazelnut Cake
The Chocolate Hazelnut Cake is a rich and decadent dessert that combines the deep flavors of chocolate with the nutty crunch of hazelnuts. Swans Down Cake Flour ensures a moist and tender crumb, while the chocolate and hazelnuts create a luxurious treat that is perfect for special occasions or a delightful indulgence.
Ingredients:
- For the Cake:
- 1 ½ cups Swans Down Cake Flour
- 1 cup granulated sugar
- ½ cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- ½ cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ½ cup finely chopped hazelnuts
- For the Ganache:
- 1 cup heavy cream
- 8 ounces semi-sweet chocolate, chopped
- 2 tablespoons unsalted butter
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the cake flour, cocoa powder, baking powder, baking soda, and salt.
- In a large bowl, beat the sugar and oil until well combined. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in the chopped hazelnuts.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
For the Ganache:
- In a small saucepan, heat the heavy cream until it just begins to simmer.
- Remove from heat and add the chopped chocolate. Let sit for 2 minutes, then stir until smooth. Mix in the butter until fully combined.
- Pour the ganache over the cooled cakes, allowing it to drip down the sides.
The Chocolate Hazelnut Cake is an indulgent dessert that blends the rich taste of chocolate with the distinctive crunch of hazelnuts. Using Swans Down Cake Flour helps achieve a soft, moist texture that complements the creamy ganache perfectly. This cake is ideal for celebrating special occasions or simply enjoying a luxurious treat. Pair it with a glass of milk or a cup of coffee for an extra touch of decadence.
Lemon Blueberry Bundt Cake
The Lemon Blueberry Bundt Cake is a delightful dessert that pairs tangy lemon with sweet blueberries, creating a burst of flavor in every bite. The Swans Down Cake Flour ensures a light and tender crumb, while the lemon glaze adds a zesty finish. This cake is perfect for summer gatherings or any time you want a fresh and fruity treat.
Ingredients:
- For the Cake:
- 2 ½ cups Swans Down Cake Flour
- 1 ½ cups granulated sugar
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ cup unsalted butter, softened
- 1 cup sour cream
- 3 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1 cup fresh blueberries (tossed with a bit of flour to prevent sinking)
- For the Lemon Glaze:
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- In a medium bowl, sift together the cake flour, salt, and baking powder.
- In a large bowl, cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the lemon zest and lemon juice.
- Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, beginning and ending with the flour mixture. Gently fold in the blueberries.
- Pour the batter into the prepared Bundt pan and smooth the top.
- Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
For the Lemon Glaze:
- In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Drizzle over the cooled cake.
The Lemon Blueberry Bundt Cake is a refreshing and flavorful dessert that brings together the bright flavors of lemon and the sweetness of blueberries. Swans Down Cake Flour contributes to a light and fluffy texture, making each bite a delightful experience. The lemon glaze adds a tangy touch that enhances the cake’s overall flavor. Perfect for summer picnics or as a treat any time of the year, this cake is sure to be a favorite among family and friends.
Vanilla Almond Cupcakes
Vanilla Almond Cupcakes are a charming and flavorful treat that combines classic vanilla with a hint of almond. Using Swans Down Cake Flour ensures a light, airy texture, while the almond extract adds a subtle, nutty flavor. These cupcakes are perfect for any occasion, from casual gatherings to formal celebrations.
Ingredients:
- For the Cupcakes:
- 1 ½ cups Swans Down Cake Flour
- 1 cup granulated sugar
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- ½ cup unsalted butter, softened
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- For the Almond Frosting:
- ½ cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk
- ½ teaspoon almond extract
Instructions:
- Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a medium bowl, sift together the cake flour, salt, and baking powder.
- In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly among the cupcake liners and smooth the tops.
- Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cupcakes to cool completely before frosting.
For the Almond Frosting:
- In a medium bowl, beat the butter until creamy. Gradually add the powdered sugar, beating until smooth.
- Mix in the milk and almond extract until the frosting is light and fluffy.
- Frost the cooled cupcakes with the almond frosting and garnish with sliced almonds if desired.
Vanilla Almond Cupcakes offer a delightful blend of classic vanilla flavor with a hint of almond. Swans Down Cake Flour helps achieve a light and airy texture, making these cupcakes perfect for any occasion. The almond frosting adds a rich and nutty finish that complements the vanilla base beautifully. Whether you’re celebrating a special event or simply indulging in a sweet treat, these cupcakes are sure to be a hit.
Note: More recipes are coming soon!
