Celebrate love and elegance with this White Almond Cake—a light, fluffy dessert infused with pure almond flavor and topped with silky buttercream. Whether you’re baking a White Almond Wedding Cake for a special day or need a sweet treat for Valentine’s, this recipe delivers! Made with simple ingredients like white cake mix and almond extract, it’s an easy yet impressive almond cake recipe perfect for weddings, showers, or any festive occasion. This almond wedding cake is rich, moist, and unforgettable—just like the moments it’s made for. Add this dessert recipe to your collection and fall in love with every bite of this timeless white almond cake.
Why You’ll Love This White Almond Cake
The White Almond Cake is a dreamy dessert recipe that combines simplicity with sophistication. Here’s why this cake will become a favorite in your kitchen:
- Light and Fluffy: The moist, airy texture of this cake melts in your mouth with every bite.
- Elegant Flavor: Pure almond extract adds a delicate, nutty sweetness that makes this dessert recipe unforgettable.
- Easy to Make: Starting with a doctored cake mix, thi cake is beginner-friendly yet yields professional results.
- Versatile for Any Occasion: Perfect for weddings, birthdays, or a cozy family dessert, this dessert recipe shines at any event.
- Silky Buttercream: The whipped frosting is light as air, elevating this White Almond Cake to a whole new level of decadence.
Ingredients You’ll Need
For the White Almond Cake:
- 1 (15.25 oz) box white cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¾ tsp salt
- 1 ⅓ cups water, room temperature
- 1 cup sour cream, room temperature
- 2 tbsp vegetable oil (or refined coconut oil)
- 1½ tsp pure almond extract
- 1 tsp pure vanilla extract
- 4 egg whites, room temperature
For the Whipped Buttercream Frosting:
- 1 cup whole milk
- 5 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup (2 sticks) unsalted butter, softened
- 1¼ cups granulated sugar
- ¼ tsp salt
How to Make White Almond Cake
Follow these simple steps to create a stunning White Almond Cake:
For the Cake:
- Preheat and Prep: Preheat your oven to 325°F (165°C). Grease and flour three 8-inch or 9-inch round cake pans (or two for thicker layers). Line with parchment paper for easy removal.
- Mix the Batter: In a stand mixer fitted with a paddle attachment (or using a hand mixer), combine the white cake mix, flour, sugar, and salt. Add the water, sour cream, vegetable oil, almond extract, vanilla extract, and egg whites. Mix on low speed until the ingredients are just combined, scraping down the sides of the bowl as needed. The batter will be runny with some lumps.
- Bake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Whipped Buttercream Frosting:
- Make the Flour Paste: In a medium saucepan, whisk together 1 cup milk and 5 tbsp flour over medium heat. Stir constantly until the mixture thickens to the consistency of thick cake batter (about 2-5 minutes). Remove from heat, stir in 1 tsp vanilla extract, 1 tsp almond extract, and a pinch of salt, and cool completely (refrigerate to speed up cooling).
- Whip the Butter and Sugar: In a stand mixer fitted with a whisk attachment (or using a hand mixer), beat the softened butter and 1 1/4 cups sugar on medium-high speed for 3-4 minutes until light, fluffy, and pale. The sugar should be fully dissolved, though a slight grittiness is okay.
- Combine and Whip: Add the cooled flour paste to the butter mixture. Beat on high speed for 1-2 minutes, scraping down the bowl halfway, until the frosting is light and fluffy, resembling whipped cream.
- Assemble the Cake: Place one cake layer on a serving plate and spread a layer of buttercream on top. Repeat with the remaining layers, then frost the top and sides of the White Almond Cake with the remaining buttercream. Decorate with almond slices, edible flowers, or leave it elegantly simple.
Tips for the Perfect White Almond Cake
- Room-Temperature Ingredients: Use ingredients at room temperature for a smooth batter and frosting in your White Almond Cake.
- Don’t Overmix: Mix the batter just until combined to keep this dessert recipe light and fluffy.
- Cool Completely: Ensure the cakes and flour paste are fully cooled before frosting to prevent melting or curdling.
- Test for Doneness: Use a toothpick to check the center of the cake; it should come out clean for a perfectly baked White Almond Cake.
- Double the Frosting: If you love extra frosting, double the buttercream recipe for a more generous coating.
Creative Variations for White Almond Cake
Make this White Almond Cake your own with these delicious twists:
- Citrus Twist: Swap almond extract for lemon or orange extract for a zesty dessert recipe.
- Berry Bliss: Add a layer of raspberry or strawberry jam between the cake layers for a fruity White Almond Cake.
- Chocolate Accent: Drizzle with melted white chocolate or add chocolate shavings for a decadent dessert recipe.
- Cupcake Option: Turn this White Almond Cake into cupcakes, baking for 15-18 minutes and frosting generously.
- Nutty Crunch: Sprinkle chopped almonds or hazelnuts on top for added texture in this dessert recipe.
Serving and Pairing Suggestions
This White Almond Cake is a versatile dessert recipe that shines at any event. Here are some serving ideas:
- Serve at room temperature on a cake stand, garnished with almond slices or fresh berries for an elegant dessert recipe presentation.
- Pair with a cup of coffee, tea, or a glass of sparkling wine to complement the almond flavor.
- Offer at weddings, birthdays, or holidays alongside fresh fruit or a scoop of vanilla ice cream for a complete dessert experience.
- Slice into smaller pieces for a dessert buffet or afternoon tea gathering.
Storage Tips
- Refrigerate: Store White Almond Cake in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving for the best flavor.
- Freeze: Freeze unfrosted cake layers, wrapped tightly in plastic wrap and foil, for up to 3 months. Thaw at room temperature before frosting.
- Store Frosting: Refrigerate leftover buttercream for up to a week; re-whip before using to restore fluffiness.
FAQs
Can I make this dessert recipe ahead of time?
Yes, bake the White Almond Cake layers up to 2 days in advance and store wrapped in the fridge. Frost the day of serving for freshness.
Can I use a different extract?
Absolutely! Swap almond extract for lemon, vanilla, or orange extract to customize this dessert recipe to your taste.
How do I prevent a dense cake?
Use room-temperature ingredients and avoid overmixing the batter to keep your White Almond Cake light and fluffy.
Can I make this dessert recipe gluten-free?
Use a gluten-free white cake mix and gluten-free flour to create a gluten-free White Almond Cake.
Why is my frosting grainy?
Ensure the sugar is fully dissolved when whipping the butter and sugar, and use a cooled flour paste to achieve a smooth buttercream for this dessert recipe.
More Dessert Recipes to Try
Conclusion
This White Almond Cake is the ultimate dessert recipe, offering a light, fluffy texture and delicate almond flavor that’s perfect for any occasion. Whether you’re celebrating a wedding, birthday, or simply craving a sweet treat, this White Almond Cake will delight your guests and leave them asking for more. Try it today and savor the elegance of this classic cake!
White Almond Cake
Celebrate love and elegance with this White Almond Cake—a light, fluffy dessert infused with pure almond flavor and topped with silky buttercream. Whether you're baking a White Almond Wedding Cake for a special day or need a sweet treat for Valentine's, this recipe delivers! Made with simple ingredients like white cake mix and almond extract, it’s an easy yet impressive almond cake recipe perfect for weddings, showers, or any festive occasion. This almond wedding cake is rich, moist, and unforgettable—just like the moments it’s made for. Add this dessert recipe to your collection and fall in love with every bite of this timeless white almond cake.
Ingredients
For the White Almond Cake:
- 1 15.25 oz box white cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¾ tsp salt
- 1 ⅓ cups water room temperature
- 1 cup sour cream room temperature
- 2 tbsp vegetable oil or refined coconut oil
- 1½ tsp pure almond extract
- 1 tsp pure vanilla extract
- 4 egg whites room temperature
For the Whipped Buttercream Frosting:
- 1 cup whole milk
- 5 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup 2 sticks unsalted butter, softened
- 1¼ cups granulated sugar
- ¼ tsp salt
Instructions
For the Cake:
- Preheat and Prep: Preheat your oven to 325°F (165°C). Grease and flour three 8-inch or 9-inch round cake pans (or two for thicker layers). Line with parchment paper for easy removal.
- Mix the Batter: In a stand mixer fitted with a paddle attachment (or using a hand mixer), combine the white cake mix, flour, sugar, and salt. Add the water, sour cream, vegetable oil, almond extract, vanilla extract, and egg whites. Mix on low speed until the ingredients are just combined, scraping down the sides of the bowl as needed. The batter will be runny with some lumps.
- Bake: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
For the Whipped Buttercream Frosting:
- Make the Flour Paste: In a medium saucepan, whisk together 1 cup milk and 5 tbsp flour over medium heat. Stir constantly until the mixture thickens to the consistency of thick cake batter (about 2-5 minutes). Remove from heat, stir in 1 tsp vanilla extract, 1 tsp almond extract, and a pinch of salt, and cool completely (refrigerate to speed up cooling).
- Whip the Butter and Sugar: In a stand mixer fitted with a whisk attachment (or using a hand mixer), beat the softened butter and 1 1/4 cups sugar on medium-high speed for 3-4 minutes until light, fluffy, and pale. The sugar should be fully dissolved, though a slight grittiness is okay.
- Combine and Whip: Add the cooled flour paste to the butter mixture. Beat on high speed for 1-2 minutes, scraping down the bowl halfway, until the frosting is light and fluffy, resembling whipped cream.
- Assemble the Cake: Place one cake layer on a serving plate and spread a layer of buttercream on top. Repeat with the remaining layers, then frost the top and sides of the White Almond Cake with the remaining buttercream. Decorate with almond slices, edible flowers, or leave it elegantly simple.
Notes
- Room-Temperature Ingredients: Use ingredients at room temperature for a smooth batter and frosting in your White Almond Cake.
- Don’t Overmix: Mix the batter just until combined to keep this dessert recipe light and fluffy.
- Cool Completely: Ensure the cakes and flour paste are fully cooled before frosting to prevent melting or curdling.
- Test for Doneness: Use a toothpick to check the center of the cake; it should come out clean for a perfectly baked White Almond Cake.
- Double the Frosting: If you love extra frosting, double the buttercream recipe for a more generous coating.
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