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.