A White Almond Wedding Cake is a timeless classic known for its soft, fluffy texture, delicate almond flavor, and elegant white appearance. Whether you’re celebrating a wedding, anniversary, birthday, or any special occasion, this cake is sure to impress your guests. This recipe combines a moist white cake base with a hint of almond, layered with a rich buttercream frosting that melts in your mouth. Perfect for beginner bakers and seasoned pros alike, this cake is easy to make and absolutely delicious. Let’s dive into the steps to create this beautiful and delicious 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
- Serve the cake at room temperature for the best flavor and texture.
- Store leftovers in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days.
- To freeze, wrap individual cake slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw in the refrigerator overnight.
Helpful Notes
- For a whiter cake, use clear vanilla extract.
- To create a multi-layer cake, double the recipe and bake in four 9-inch pans.
- If you want an even more pronounced almond flavor, increase the almond extract to 2 tsp.
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 I use almond flour instead of all-purpose flour?
No, almond flour will not provide the same structure as all-purpose flour and can lead to a dense cake.
How can I make this cake gluten-free?
Use a 1:1 gluten-free flour blend in place of all-purpose flour.
Can I make this cake ahead of time?
Yes, bake the cake layers ahead and wrap them tightly in plastic wrap. Store them in the refrigerator for up to 2 days or freeze for up to 2 months.
What if I don’t have almond extract?
You can substitute almond extract with an equal amount of vanilla extract, though it will change the flavor profile.
Can I use whole eggs instead of just egg whites?
Yes, but the cake will have a slightly denser texture and a more yellow color.
How do I prevent the cake from sticking to the pans?
Grease and flour the pans or line them with parchment paper for easy removal.
Can I make cupcakes with this recipe?
Yes, fill cupcake liners about 2/3 full and bake at 350°F (175°C) for 18-20 minutes.
How do I make the frosting thicker?
Add more powdered sugar, ¼ cup at a time, until the desired consistency is reached.
What can I use instead of heavy cream in the frosting?
Whole milk or half-and-half can be used, but the frosting will be slightly less rich.
Can I add fruit to the cake?
Yes, fresh berries or sliced fruit can be added between layers or on top of the cake for a beautiful presentation.
Enjoy your White Almond Wedding Cake—an elegant, flavorful dessert that’s perfect for any special occasion!
