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White Almond Wedding Cake Recipe

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.

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

  1. 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.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.

Nutrition

Keywords: White almond wedding cake, almond cake, almond buttercream, wedding cake recipe, elegant cake, moist almond cake, homemade wedding cake

Find it online: https://messykitchenmagic.com/white-almond-wedding-cake-recipe-2/