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White Almond Wedding Cake Recipe

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★★★★★

4.9 from 101 reviews

The White Almond Wedding Cake is an elegant and classic cake featuring a tender crumb with a delicate almond flavor and a rich almond butter cream frosting. Perfect for weddings, anniversaries, and special celebrations, this cake combines a light, fluffy texture with a smooth, creamy frosting to create a memorable dessert that impresses guests with both its taste and presentation.

Ingredients

Scale

For the Cake:

  • 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

For the Almond Butter Cream Frosting:

  • 3 cups confectioners sugar
  • 1/3 cup unsalted butter, room temperature
  • 1 teaspoon clear vanilla flavoring
  • 1/2 teaspoon almond extract
  • 1 to 2 tablespoons whole milk

Instructions

  1. Preheat the Oven: Preheat your oven to 325°F (165°C). Grease and flour two 8-inch round cake pans to ensure easy removal after baking.
  2. Combine Dry Ingredients: In a large bowl, thoroughly mix the white cake mix, all-purpose flour, sugar, and salt for even ingredient distribution.
  3. Add Wet Ingredients: Pour in water, sour cream, vegetable oil, almond extract, and clear vanilla flavoring. Mix the batter to incorporate these ingredients uniformly.
  4. Incorporate Egg Whites: Add the egg whites to the mixture. Using an electric mixer on low speed, beat the batter for about 4 minutes until fully combined and lightened.
  5. Divide and Bake: Evenly pour the batter into the prepared pans. Bake for 45 to 55 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
  6. Cool the Cakes: Let the cakes cool in pans for 10 minutes before removing them onto a wire rack to cool completely, preventing breakage and helping them set.
  7. Prepare the Frosting: In a large bowl, beat confectioners sugar and room temperature unsalted butter until creamy and smooth.
  8. Add Flavorings and Milk: Mix in clear vanilla flavoring, almond extract, and 1 tablespoon milk. Beat on high speed for 5 minutes until fluffy. Add more milk if needed to reach desired consistency.
  9. Level the Cakes: Once cakes are fully cooled, level the tops if necessary to ensure a stable and even layer.
  10. Apply a Crumb Coat: Spread a thin layer of frosting over the entire cake to trap crumbs. Refrigerate for 15 minutes to set this layer.
  11. Frost the Cake: Apply a thicker layer of frosting smoothly with a spatula. Use remaining frosting for decorative piping or rosettes as desired.
  12. Store the Cake: Store the assembled cake in the refrigerator if prepared under warm or humid conditions to keep the frosting firm; otherwise, it can be kept at room temperature.

Notes

  • For additional frosting and decorations, increase the frosting recipe by 50%.
  • Store the cake in the refrigerator in warm, humid climates to maintain frosting consistency.
  • To make this cake gluten-free, substitute the all-purpose flour and white cake mix with gluten-free versions.
  • For a dairy-free alternative, use dairy-free sour cream and milk substitutes such as almond or coconut milk.
  • Experiment with flavor variations by replacing almond extract with lemon, orange, or coconut extract for unique twists.
  • Decorate with fresh flowers, edible pearls, or white chocolate drizzle to enhance presentation and match occasion themes.

Keywords: White Almond Wedding Cake, almond cake, wedding cake, buttercream frosting, almond extract cake, elegant dessert

Find it online: https://cookwithlea.com/white-almond-wedding-cake-recipe/