White Almond Cake

There’s no cake quite like white almond cake. Also known as wedding cake. A light, fluffy and moist white cake is flavored with pure almond extract and frosted with the fluffiest and silkiest buttercream out there. I love this cake so much that I served it at my wedding. I had it made of course. I like to bake, but left that one up to Glorious Desserts in Des Moines. Her almond cake is bad ass. My mom will order one for family celebrations and haul it 5 hours from Des Moines to Chicago for us…she’s the best. But because I love almond cake so much, I had to have a recipe that I could make at home that I equally loved as much as Glorious Desserts.

This is it! I have made this cake plenty of times and no matter what, it’s everyone’s favorite. They actually say I don’t make it enough! My mother-in-law’s best friend made this cake for her wedding! She said it was outstanding. See! This is why I love to blog – sharing recipes and my love for almond cake inspired someone to make it for her wedding! That makes me smile.

This cake could not be any easier to make. It’s very straightforward and starts out with a cake mix that’s doctored up quite a bit. What you’re left with is a runny batter that turns into the lightest, fluffiest and moist cake that there is. The flavor is WONDERFUL. No egg yolks in this one so the cake is totally white and beautiful.

White Almond Cake

Prep time

5 mins

Cook time

35 mins

Total time

40 mins

Recipe type: Cake/Dessert

Serves: 8-10

Ingredients

Cake

1 package white cake mix

1 cup flour

1 cup white sugar

¾ teaspoon salt

1⅓ cups water, room temperature

1 cup sour cream, room temperature

2 tablespoons vegetable oil

1½ teaspoons pure almond extract

1 teaspoon pure vanilla extract

4 egg whites, room temperature

Frosting

1 cup whole milk, room temperature

5 tablespoons flour

1 teaspoon pure vanilla extract

1 teaspoon pure almond extract

1 cup unsalted butter, at room temperature

1¼ cups granulated sugar

pinch of salt

Instructions

Cake

Preheat oven to 325 degrees. Grease and flour 3 round cake pans.

Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain.

Pour the batter into the prepared cake pans, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes-30 minutes. Allow to cool before frosting.

Frosting

In a medium saucepan, whisk one cup of milk with 5 tablespoons of flour. Heat over medium until the mixture begins to sputter, whisking constantly. Continue to stir as the mixture thickens. You will know it’s done when it reaches the consistency of thick cake batter (This took only a couple of minutes for me, but it can take longer). Stir in 1 teaspoon vanilla extract 1 teaspoon almond extract, and a pinch of salt, and set aside to cool completely.

In the bowl of a stand mixer fitted with a whisk attachment, or using a hand-held mixer, beat 2 sticks of softened butter (1 cup) with 1¼ cups of granulated sugar until light, fluffy, and white in color, about 3 solid minutes of beating on medium-high speed. You want the sugar to be totally incorporated and dissolved into the butter.

Be sure that the milk/flour mixture has completely cooled, and add it to the butter/sugar mixture. Beat all ingredients for about 1 minute on high-speed, scraping down the bowl halfway, until they are smooth and well blended. The frosting should be as light and fluffy as whipped cream.

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