If you have ever dreamed of a cake that feels like a warm, loving hug wrapped in delicate flavors, then you are going to adore the White Almond Wedding Cake. This classic dessert combines the tender crumb of a perfectly baked white cake with the nutty, fragrant elegance of almond extract. It’s incredibly moist, subtly sweet, and topped with a luscious almond buttercream frosting that melts in your mouth. Whether it’s a special celebration or a treat to brighten an ordinary day, the White Almond Wedding Cake is a timeless crowd-pleaser that feels both luxurious and comfortingly familiar.

White Almond Wedding Cake Recipe - Recipe Image

Ingredients You’ll Need

The magic of this White Almond Wedding Cake lies in its simplicity. Each ingredient plays a key role in building the perfect balance of flavor, texture, and color. From the soft butter that lends richness, to the almond and vanilla extracts that give the cake its signature aroma, these essentials come together beautifully and are easy to source.

All-purpose flour: The foundation for a tender and light crumb.
Baking powder: Ensures the cake rises beautifully and stays fluffy.
Salt: Enhances all the flavors without overpowering.
Unsalted butter: Brings moisture and richness, especially when softened for creaming.
Granulated sugar: Sweetens while helping to create a light texture.
Egg whites: Provide structure and lighten the batter.
Almond extract: The star flavor that gives this cake its unmistakable elegance.
Vanilla extract: Adds warmth and depth to complement the almond.
Whole milk: Keeps the batter smooth and tender, balancing the dryness of flour.
Powdered sugar: Essential for a silky, sweet almond buttercream frosting.
Heavy cream or milk: Adjusts frosting consistency and adds richness.
Pinch of salt: Balances the sweetness in the frosting perfectly.

How to Make White Almond Wedding Cake

Step 1: Preheat the Oven and Prepare the Pans

Starting right, preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper. This ensures your beautifully baked layers come out with ease and remain intact.

Step 2: Mix the Dry Ingredients

Combine the all-purpose flour, baking powder, and salt in a medium bowl, whisking until evenly distributed. This step is key for lifting power and consistent flavor throughout the cake.

Step 3: Cream the Butter and Sugar

Using an electric mixer, beat the softened unsalted butter and granulated sugar on medium speed until the mixture turns light and fluffy, about 3 to 4 minutes. This creaming step traps air and sets the stage for a soft, airy cake.

Step 4: Add Egg Whites and Extracts

Incorporate the egg whites one by one, beating thoroughly after each addition. Then stir in the almond and vanilla extracts, which infuse the batter with that signature White Almond Wedding Cake fragrance.

Step 5: Combine Wet and Dry Ingredients

Add the dry ingredients in three parts, alternating with the milk, starting and ending with the dry mix. Be gentle with your mixing — just combine until smooth to maintain the tender crumb.

Step 6: Bake the Cake Layers

Divide the batter evenly between the two prepared pans. Smooth the tops with a spatula and bake for 25 to 30 minutes. You’ll know they’re ready when a toothpick inserted in the center comes out clean.

Step 7: Cool the Cake Layers

Allow the cake layers to rest in their pans for 10 minutes before transferring them onto a wire rack. Fully cool before frosting, ensuring your buttercream stays smooth and doesn’t melt.

Step 8: Prepare the Almond Buttercream Frosting

Start by beating the softened butter until creamy, then gradually add sifted powdered sugar, beating after each addition. Mix in the heavy cream, almond and vanilla extracts, and a pinch of salt. Beat on high until the frosting is light, fluffy, and perfectly spreadable.

Step 9: Assemble the Cake

Set one cake layer on your serving plate and generously frost the top. Place the second layer on top and cover the entire cake with the remaining almond buttercream. Smooth it out for a polished finish that’s as elegant as it is inviting.

Step 10: Decorate and Serve

For a gorgeous touch, adorn with sliced almonds, fresh flowers, or edible pearls. Then slice, serve, and savor the classic charm of your White Almond Wedding Cake.

How to Serve White Almond Wedding Cake

Garnishes

A light sprinkle of toasted sliced almonds adds delightful texture and enhances the nutty essence. Fresh edible flowers or delicate sugar pearls elevate the cake’s elegance, making it perfect for celebrations or just because.

Side Dishes

Pair your cake with fresh berries or a simple fruit compote to add a tangy contrast. A dollop of whipped cream or a scoop of vanilla bean ice cream turns every bite into a party for your taste buds.

Creative Ways to Present

Try stacking mini individual cakes topped with a single almond slice for adorable servings or layer thinly sliced strawberries between cake layers for a fresh twist. Clear cake stands or glass domes show off the beauty of the White Almond Wedding Cake while keeping it moist.

Make Ahead and Storage

Storing Leftovers

Keep your cake fresh by storing leftovers in an airtight container at room temperature for up to 2-3 days. If kept in the fridge, it stays good for about five days but bring it back to room temperature before serving for the best flavor.

Freezing

You can freeze the White Almond Wedding Cake by wrapping each slice tightly in plastic wrap and placing them in a freezer-safe bag. It will stay wonderful for up to three months. Thaw overnight in the fridge, then bring to room temperature before enjoying.

Reheating

While this cake is best served fresh or at room temperature, if you prefer a warm slice, gently heat it in the microwave for 10 to 15 seconds. Be careful not to overheat as that can dry it out.

FAQs

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

Unfortunately, almond flour cannot substitute all-purpose flour in this recipe because the texture will turn out dense and the structure will be very different. This cake relies on the gluten from all-purpose flour for its classic lightness.

Can this cake be made gluten-free?

Yes! Use a 1:1 gluten-free flour blend in place of regular all-purpose flour to keep the texture close to the original while making the cake accessible for gluten-sensitive friends.

Can I make the cake ahead of time?

Absolutely! You can bake the cake layers a day or two in advance. Wrap them tightly in plastic wrap and store them in the refrigerator, or freeze for up to two months to save time on busy days.

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

If you’re out of almond extract, substitute equal amounts of vanilla extract. While the flavor won’t be the same signature almond taste, it will still yield a deliciously fragrant cake.

Can we put whole eggs instead of just egg whites?

Yes, whole eggs can be used, but expect the cake to be a little denser and have a slightly yellow hue. The egg whites contribute to the light, fluffy texture in this recipe.

Final Thoughts

There is something truly magical about the White Almond Wedding Cake — it’s both timeless and inviting, perfect for sharing with loved ones at any celebration or whenever you want to treat yourself. From the tender crumb to the dreamy almond buttercream, it’s a dessert that delights every sense. Give this recipe a go and let your kitchen fill with the warm, enticing aroma of one of my all-time favorites. I promise, you’ll love every bite.

White Almond Wedding Cake Recipe

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★★★★★

4.8 from 6 reviews

This elegant White Almond Wedding Cake features tender, moist layers infused with subtle almond and vanilla flavors, topped with a smooth and fluffy almond buttercream frosting. Perfect for weddings or special occasions, this recipe delivers a light, airy texture and a delicate nutty aroma that will delight your guests.

Author: Maya
Prep Time: 20 minutes
Cook Time: 25-30 minutes
Total Time: 1 hour 10 minutes
Yield: 10–12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Cake:

3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
5 large egg whites, room temperature
1 ½ teaspoons almond extract
1 teaspoon 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 tablespoons heavy cream or milk
1 teaspoon almond extract
1 teaspoon 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 all-purpose 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 helps create 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. Then 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 to avoid overmixing.
Bake the Cake Layers: Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center 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: Beat the softened butter until creamy, about 2 minutes. Gradually add the sifted powdered sugar, one cup at a time, beating well after each addition. Add 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.
Assemble the Cake: Place one cake layer on a serving platter. Spread a generous amount of almond buttercream over the top. Place the second layer on top and frost the top and sides of the cake. Smooth with an offset spatula for a polished finish.
Decorate and Serve: Decorate with sliced almonds, fresh flowers, or edible pearls. Serve and enjoy!

Notes

Use clear vanilla extract for a pure white cake.
For a four-layer cake, double the ingredients and bake in four 9-inch pans.
For a stronger almond flavor, increase almond extract to 2 teaspoons.
Store leftover cake in airtight containers at room temperature for 2-5 days or in the refrigerator for up to 5 days.
Freeze individual slices wrapped in plastic wrap and placed in freezer bags for up to three months; thaw overnight in the fridge.
Room temperature ingredients yield the best batter texture and cake rise.
Brush cake layers with simple syrup to maintain moisture.
Substitute almond extract with vanilla extract if unavailable, but flavor will differ.
You can use whole eggs instead of just egg whites, but the cake will be denser and less white in color.