Dessert

White Almond Wedding Cake Recipe

ByLily Cross November 24, 2025November 24, 2025

Introduction

The White Almond Wedding Cake is a classic, elegant dessert perfect for special occasions. Light, fluffy layers infused with almond and vanilla extracts are complemented by a creamy almond buttercream frosting. This cake’s delicate flavor and beautiful presentation make it a stunning centerpiece for any celebration.

A round cake with smooth white frosting covers the entire cake as the base layer. The top has a swirl of white frosting in the middle, creating a rose shape. Around the edge of the top, there are evenly spaced small swirls of white frosting, each topped with small white sprinkles. The base of the cake is decorated with a neat row of small white frosting dots. The cake sits on a white pedestal cake stand with a slightly flared base, placed on a white marbled textured surface scattered lightly with white crumbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
5 large egg whites, room temperature
1 ½ tsp almond extract
1 tsp vanilla extract
1 ¼ cups whole milk, room temperature

1 cup (2 sticks) unsalted butter, softened (for frosting)
4 cups powdered sugar, sifted
2–3 tbsp heavy cream or milk
1 tsp almond extract (for frosting)
1 tsp vanilla extract (for frosting)
A pinch of salt

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Step 4: Add the egg whites one at a time to the butter-sugar mixture, beating well after each addition. Stir in the almond and vanilla extracts until combined.
Step 5: Gradually add the dry flour mixture to the wet ingredients in three parts, alternating with the milk, beginning and ending with the flour. Mix until just combined; do not overmix.
Step 6: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Step 7: Let the cakes cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
Step 8: To make the almond buttercream frosting, beat the softened butter until creamy, about 2 minutes. Gradually add the powdered sugar, one cup at a time, beating well after each addition.
Step 9: Add the heavy cream (or milk), almond extract, vanilla extract, and a pinch of salt. Beat on high speed for 3-4 minutes until light, fluffy, and smooth. Adjust consistency as needed.
Step 10: Place one cake layer on a serving platter. Spread a generous amount of frosting over the top, add the second layer, and frost the top and sides. Smooth with an offset spatula for a polished look.
Step 11: Decorate with sliced almonds, fresh flowers, or edible pearls as desired. Serve and enjoy!

Tips & Variations

For extra almond flavor, increase almond extract to 2 teaspoons in the batter and frosting.
To keep layers moist, brush them with simple syrup (equal parts sugar and water boiled and cooled) before frosting.
Use clear vanilla extract to keep the cake’s white color bright and pure.
For a four-layer cake, double the ingredients and bake in four 9-inch pans.
Room temperature ingredients help achieve a light and fluffy cake texture.

Storage

Store leftovers covered at room temperature for 2-5 days or in the refrigerator for up to five days. To freeze, wrap individual slices tightly in plastic wrap and place in a freezer-safe bag for up to three months. Thaw overnight in the refrigerator before serving. Bring the cake to room temperature before serving for the best flavor and texture.

How to Serve

A round white cake with smooth white frosting covers the entire surface. The top is decorated with a swirl pattern in the center made from piped white cream, surrounded by eight tall white cream rosettes, each topped with small white sprinkles. Around the base of the cake is a line of small white cream dots. The cake sits on a white pedestal cake stand on a white marbled surface dusted with powdered sugar. Two black knives are placed nearby on the surface. In the blurred background, a white bowl and a stack of white plates are visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can almond flour be used in place of the all-purpose flour?

Almond flour cannot replace all-purpose flour directly as it changes the structure and results in a dense cake rather than a light and fluffy one.

Can this cake be made gluten-free?

Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour to make this cake gluten-free.

Can I make the cake ahead of time?

Absolutely. Bake the cake layers ahead, wrap tightly in plastic wrap, and store in the refrigerator for up to 2 days or freeze for up to 2 months.

What should I use if I don’t have almond extract?

You can substitute an equal amount of vanilla extract if almond extract is not available, but the flavor will be different.

Can we use whole eggs instead of just egg whites?

This recipe is designed to use egg whites only to keep the cake light and white. Using whole eggs may change the texture and color.

Lily Cross