Description

This White Almond Wedding Cake is a light and fluffy layered cake featuring delicate almond and vanilla flavors. Made with egg whites for an airy texture and frosted with a creamy almond buttercream, this elegant cake is perfect for weddings or special occasions. The recipe includes tips for achieving perfect layers, flavor variations, and suggestions for storage and serving.

Ingredients

Scale

For the Cake:

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

For the Almond Buttercream Frosting:

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

Instructions

Preheat the Oven and Prepare the Pans: 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.
Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream the Butter and Sugar: 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. This step is crucial for a light and airy cake texture.
Add Egg Whites and Extracts: Add the egg whites one at a time to the butter-sugar mixture, beating well after each addition. Add the almond and vanilla extracts and mix until combined.
Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients in three parts, alternating with the milk, starting and ending with the flour mixture. Mix until just combined—do not overmix.
Bake the Cake Layers: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Cool the Cake Layers: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely before frosting.
Prepare the Almond Buttercream Frosting: In a large mixing bowl, beat the softened butter until creamy, about 2 minutes. Gradually add the powdered sugar, 1 cup at a time, beating well after each addition. Add the heavy cream (or milk), almond extract, vanilla extract, and a pinch of salt. Beat on high speed for 3-4 minutes until the frosting is light, fluffy, and smooth. Adjust the consistency with more cream or powdered sugar as needed.
Assemble the Cake: Place one cake layer on a serving platter or cake stand. Spread a generous amount of almond buttercream frosting over the top. Place the second layer on top and frost the top and sides of the cake with the remaining buttercream. Smooth with an offset spatula for a polished look.
Decorate and Serve: Decorate the cake with sliced almonds, fresh flowers, or edible pearls for an elegant finish. Serve and enjoy this delicious White Almond Wedding Cake!

Notes

For a white cake, you can utilize clear vanilla extract instead of regular vanilla.
For a four-layer cake, double the ingredients and bake in four 9-inch pans.
To intensify the almond flavor, increase almond extract to 2 teaspoons.
Bring cake to room temperature before serving for best flavor and texture.
Store leftovers in airtight containers at room temperature for 2-5 days or refrigerate for up to 5 days.
Freeze individual slices wrapped in plastic wrap and placed in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator.
Brush cake layers with simple syrup (equal parts sugar and water boiled until dissolved) to keep cake moist.
Use room-temperature ingredients for better emulsification and lighter texture.

Prep Time: 20 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: White Almond Wedding Cake, Almond Cake, Buttercream Frosting, Wedding Cake Recipe, Almond Buttercream, Vanilla Almond Cake