I didn’t realize until I tried this recipe, how much I like almond flavor. This is based off a classic recipe for wedding cakes.Since starting my journey of blogging, I have found that I am much more of a baker than a chef. I cook most nights of the week and find that making a dessert is more enjoyable.
This recipe has quickly become my go-to recipe for cupcakes. You can pair it with most any flavored frosting. You can also leave out the almond extract if you are looking for a plain vanilla cake. It is a dense but moist cake and very delicious! I find that this recipe helps balance the frosting to cake ratio.