Introduction

The White Almond Wedding Cake is a classic, elegant dessert perfect for special occasions. With its tender crumb, delicate almond flavor, and rich, creamy frosting, this cake is sure to impress guests and create lasting memories. Ideal for weddings, anniversaries, or any celebration.

A tall slice of four-layer white almond wedding cake sits on a white plate with a thin gold rim, placed on a white marbled surface. Each layer consists of light golden cake separated by creamy white frosting, which also covers the top and sides smoothly. The top layer is decorated with five evenly spaced swirls of white frosting, and thin almond slices are scattered around the base and atop the cake. A small gold fork rests beside the slice on the plate, and soft white roses are blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (18.25 oz.) package white cake mix
1 cup all-purpose flour
1 cup sugar
3/4 teaspoon salt
1-1/3 cups water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon clear vanilla flavoring
4 egg whites
3 cups confectioners sugar (for frosting)
1/3 cup unsalted butter, room temperature (for frosting)
1 teaspoon clear vanilla flavoring (for frosting)
1/2 teaspoon almond extract (for frosting)
1 to 2 tablespoons whole milk (for frosting)

Instructions

Step 1: Preheat your oven to 325°F (165°C). Grease and flour two 8-inch round cake pans to prevent sticking.
Step 2: In a large bowl, stir together the white cake mix, all-purpose flour, sugar, and salt until well combined.
Step 3: Add the water, sour cream, vegetable oil, almond extract, and clear vanilla flavoring. Mix until combined.
Step 4: Add the egg whites. Using an electric mixer on low speed, beat the batter for about four minutes until smooth and well incorporated.
Step 5: Divide the batter evenly between the prepared pans. Bake for 45 to 55 minutes, or until the tops are light golden brown and a toothpick inserted in the center comes out clean.
Step 6: Let the cakes cool in the pans for 10 minutes. Then turn them out onto wire racks to cool completely.
Step 7: To make the frosting, beat together the confectioners sugar and butter in a large bowl until creamy.
Step 8: Add the clear vanilla flavoring, almond extract, and 1 tablespoon of milk. Beat on high speed for 5 minutes until light and fluffy. Add more milk if needed to reach desired consistency.
Step 9: Once cakes are cooled, level the tops if necessary to ensure even stacking.
Step 10: Spread a thin crumb coat of frosting over the entire cake and refrigerate for 15 minutes to set.
Step 11: Apply a thicker layer of frosting, smoothing it carefully. Use any remaining frosting for decoration as desired.
Step 12: Store the cake in the refrigerator if in warm or humid conditions to keep the frosting firm. Otherwise, it can be kept at room temperature for a few hours before serving.

Tips & Variations

For a gluten-free option, substitute the flour and cake mix with gluten-free versions.
Use dairy-free sour cream and milk alternatives like almond or coconut milk for a dairy-free cake.
Try replacing almond extract with lemon, orange, or coconut extract for a different flavor twist.
Decorate with fresh flowers, edible pearls, or a drizzle of white chocolate for an elegant finish.
Make 1.5 times the frosting recipe to ensure enough for both layering and decorations.

Storage

Store the cake covered in the refrigerator, especially if the ambient temperature is warm or humid, to keep the frosting firm. The cake will keep well for up to 3 days. Before serving, you can let it sit at room temperature for 30 minutes to soften slightly. If stored properly, leftovers can be frozen wrapped tightly for up to one month; thaw in the refrigerator before frosting or serving.

How to Serve

A slice of white almond wedding cake with four layers is shown on a white plate with a gold rim, placed on a wooden slice. Each cake layer is light beige with thin, smooth white cream filling between them. The top layer is covered with thick white frosting, decorated with five swirled dollops of white cream and scattered almond slices. Around the slice on the plate, there are more almond slices, and beside it is a gold fork. The background includes a blurry white rose and glass, set against a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Using whole eggs will make the cake less white and slightly denser. Egg whites help keep the cake light and pure white, which is ideal for this recipe.

How do I prevent the cake from drying out?

Ensure not to overbake the cake, and cool it properly before frosting. The sour cream and oil in the batter help keep it moist. Storing the cake covered also prevents it from drying out.