vanilla cake mix directions

Cup of Yum
1. If using the cake mix, preheat oven to required temperature and prepare the cake according to the box directions, adding the almond extract to the batter. Bake in two 8-inch cake pans greased and lined with a circle of parchment paper at the bottom.
2. Let the cake layers cool before carefully slicing each layer in two, horizontally through the middle. Use a long serrated knife.

homemade vanilla cake directions

1. Preheat oven to 350F. Grease and line two 8-inch cake pans with a circle of parchment paper.
2. In a large bowl, sift together the flour, baking powder, and salt. Set aside.
3. In another large bowl, use an electric mixer to cream the softened butter and sugar until light and fluffy. Beat, scraping down the sides as necessary, for 3 minutes.
4. Add the eggs one at a time, mixing well after each addition. Blend in the vanilla and almond extracts.
5. Add the dry ingredients to the creamed mixture alternately with milk, starting and ending with the flour mixture. Mix until just combined. Do not overmix to keep the cake light and fluffy.
6. Divide the batter evenly between the prepared pans. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
7. Let the cake layers cool before carefully slicing each layer in two, horizontally through the middle. Use a long serrated knife.

Chantilly cream and berries

1. Using a stand mixer with balloon whisk or a bowl with electric beaters begin whipping the cream cheese, then add the cream, powdered sugar, extracts and cream of tartar. Whip until the cream holds peaks, but be careful not to over beat the cream.
2. Place one cake layer, cut side up. Spread about a cup of whipped cream over the surface. Add a layer of berries over the cream. Smaller berries can be left whole, but strawberries should be sliced.
3. Continue layering 2 more layers in the same manner. Place the final cake layer on top.
4. Spread more whipped cream on the sides and top of the cake. Decorate with whole berries. Refrigerate the cake for at least 2 hours before serving.