Save This Recipe
We'll email this post to you, so you can come back to it later!
There is an old and well-loved cake recipe called the White Almond Wedding Cake. The White Almond Wedding Cake is a sure hit because it’s so light and moist with a delicate almond taste and an impressive white look. This can be an ice-breaker in your wedding anniversary, birthdays, or in celebrating any other special occasion. Imagine a very moist white cake with a little almond flavor, layered with delicious rich buttercream frosting that just melts in your mouth! This is the recipe that striding beginners and perfectionists will both appreciate. Because the cake is just right in sweetness and almond flavor, once you learn this, you can say bye-bye to ready mix. Let us walk through the steps one by one and make an attempt to come up with this enchanting, delicious cake called White Almond Wedding Cake.
Ingredients
For the Cake:
- All-purpose flour (3 cups)
- Baking powder (1 tbsp)
- Salt (½ tsp)
- Unsalted butter (1 cup or 2 sticks, softened)
- Granulated sugar (2 cups)
- Egg whites (5 large, room temperature)
- Almond extract (1 ½ tsp)
- Vanilla extract (1 tsp)
- Whole milk (1 ¼ cups, room temperature)
For the Almond Buttercream Frosting:
- Unsalted butter (1 cup or 2 sticks, softened)
- Powdered sugar (4 cups, sifted)
- Heavy cream or milk (2-3 tbsp)
- Almond extract (1 tsp)
- Vanilla extract (1 tsp)
- A pinch of salt
Instructions
Step 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.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 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 step is crucial for a light and airy cake texture.
Step 4: 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.
Step 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—do not overmix.
Step 6: 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.
Step 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.
Step 8: 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.
Step 9: 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.
Step 10: 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!
Serving and Storage Tips
Bring to room temperature and serve for better flavor and texture.
Stash leftovers in closed containers at room temperature for 2-5 days, in the fridge, for five days.
Freeze by wrapping each slice separately with plastic wrap placed in a freezer-safe bag for about three months. Thaw overnight by placing in the fridge.
Helpful Notes
For a white cake, you can utilize clear vanilla.
For a four-layer cake, double the ingredients and bake in four 9-inch pans.
In the case you want it all to have a very noticeable almond flavor, bring it up to 2 tsp of almond extract.
Tips from Well-Known Chefs
Martha Stewart recommends adding a few drops of almond extract to the frosting for a more intense almond flavor.
Mary Berry suggests brushing the cake layers with simple syrup (equal parts sugar and water boiled until dissolved) to keep them moist.
Ina Garten advises using room-temperature ingredients for a better-emulsified batter, resulting in a lighter, fluffier cake.
Frequently Asked Questions
Can almond flour be used in place of the all-purpose flour?
Sorry, just simply cannot replace almond flour for all-purpose flour since the structure will come out very differently, and thus the cake will be dense.
Can this cake be made gluten-free?
Use 1:1 GF flour blend in place of the all-purpose flour.
Can I make the cake ahead of time?
Yes, make the cake layer in advance and cover very tightly with plastic wrap, store it in the refrigerator for up to 2 days or dip it in a freezing jar for up to 2 months.
What should I use if I don’t have almond extract?
An equal amount of vanilla extract can be substituted for almond extract, but the flavor profile would be different.
Can we put whole eggs instead of just egg whites?
Yes, but the cake will not become a little dense and look a bit more yellow in comparison.
How to stop the cake from sticking to the pans?
Grease, flour the pans, or line them with parchment paper for easier removal.
Can I use this recipe to make cupcakes?
Fill the liners about 2/3 full with batter and bake at 350°F for 18-20 minutes.
How do I make the icing thicker?
Add more powdered sugar, 1/4 cup at a time, until thickened to desired consistency.
What else can I use instead of heavy cream in the icing?
Whole milk or half-and-half can be used, but the overall richness of the topping will be less.
Can I put fruits on the cake?
Yes, fresh berries, or sliced fruits can be used between the layers or on the cake top for a beautiful presentation.
So go ahead, enjoy your White Almond Wedding Cake – an elegant, tasty treat at any occasion!
White Almond Wedding Cake
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 egg whites room temperature
- 1 tsp vanilla extract
- 1 tsp almond extract
- 3 cups cake flour sifted
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 1/4 cups whole milk room temperature
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg whites one at a time, then stir in the vanilla and almond extracts.
- In a separate bowl, combine cake flour, baking powder, and salt.
- Add the dry ingredients to the butter mixture alternately with milk, beginning and ending with the dry ingredients. Mix until just combined.
- Divide batter evenly between prepared pans and smooth the tops.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then turn out onto wire racks to cool completely before frosting.
