White Almond Wedding Cake Recipe

Introduction

The White Almond Wedding Cake is a classic, elegant dessert perfect for special occasions. Its moist almond-flavored layers combined with smooth buttercream make every bite delightful and memorable.

Ingredients

• 3 cups cake flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 ½ teaspoons almond extract
• 1 teaspoon vanilla extract
• 1 ¼ cups whole milk
• For the buttercream frosting:
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 2 teaspoons almond extract
  • 2–3 tablespoons milk

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Step 2: In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
3. Step 3: In a large bowl, beat the butter and sugar until light and fluffy using an electric mixer.
4. Step 4: Add the eggs one at a time, beating well after each addition. Mix in the almond and vanilla extracts.
5. Step 5: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
6. Step 6: Divide the batter evenly among the prepared pans and smooth the tops.
7. Step 7: Bake for 25–30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
8. Step 8: To make the frosting, beat the butter until creamy. Gradually add powdered sugar, almond extract, and enough milk to reach spreading consistency. Beat until smooth.
9. Step 9: Assemble the cake by spreading frosting between layers and coating the top and sides evenly. Chill briefly to set before serving.

Tips & Variations

• For an extra almond boost, toast and finely chop slivered almonds to sprinkle between layers or on top.
• You can substitute whole milk with buttermilk for a slightly tangier flavor and tender crumb.
• Use clear vanilla extract to keep the cake’s white color pristine.

Storage

Store the cake covered in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature before serving for the best taste and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake gluten-free?

Yes, substitute the cake flour with a gluten-free flour blend, but ensure it includes xanthan gum for structure. Baking time may vary slightly.

How far in advance can I bake the cake layers?

You can bake the cake layers up to 2 days ahead. Wrap them tightly in plastic wrap and keep refrigerated, then frost just before serving.

White Almond Wedding Cake Recipe

Print Recipe

★★★★★

4.7 from 71 reviews

This elegant White Almond Wedding Cake is a classic dessert featuring moist layers of almond-flavored white cake paired with rich almond buttercream frosting. Perfect for weddings or special occasions, this cake delivers a delicate nutty aroma balanced with a silky smooth finish, making it both visually stunning and deliciously memorable.

• Author: Sienna
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Cake
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the Cake:

• 3 cups cake flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large egg whites
• 1 tablespoon almond extract
• 1 teaspoon vanilla extract
• 1 cup whole milk

For the Almond Buttercream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar, sifted
• 2 teaspoons almond extract
• 2 tablespoons whole milk
• 1 teaspoon vanilla extract
• Pinch of salt

Optional Garnish:

• Whole or sliced almonds
• White chocolate shavings
• Edible flowers

Instructions

1. Prepare Dry Ingredients: In a medium bowl, sift together cake flour, baking powder, and salt. Set aside to ensure the leavening agents are evenly distributed and the flour is light and aerated.
2. Cream Butter and Sugar: Using a stand mixer or hand mixer, beat the softened butter and granulated sugar on medium speed until light and fluffy, about 3–5 minutes. This incorporates air that gives the cake a tender crumb.
3. Add Egg Whites and Flavors: Slowly add the egg whites one at a time, mixing well after each addition. Then, mix in the almond and vanilla extracts thoroughly for an even nutty aroma.
4. Alternate Adding Dry Ingredients and Milk: Reduce the mixer speed to low. Gradually add the dry ingredient mixture and milk alternately, starting and ending with the dry ingredients. Mix until just combined to avoid overmixing which can toughen the cake.
5. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line with parchment paper for easy removal.
6. Divide and Bake: Divide the batter evenly among the prepared pans. Smooth the tops with a spatula. Bake in the preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean.
7. Cool the Cakes: Allow the cakes to cool in the pans for 10 minutes, then turn them out onto wire racks to cool completely. Cooling is essential before frosting to prevent the buttercream from melting.
8. Make the Almond Buttercream Frosting: Beat the softened butter until creamy. Gradually add powdered sugar, mixing on low speed. Once combined, add almond extract, vanilla extract, milk, and a pinch of salt. Beat on high speed for 3–4 minutes until light and fluffy.
9. Assemble the Cake: Place one cake layer on a serving plate or cake stand. Spread a generous layer of buttercream on top. Repeat with remaining layers. Apply a thin crumb coat over the entire cake and refrigerate for 30 minutes to set.
10. Final Frosting and Decoration: Apply a final thick layer of buttercream frosting smoothly over the cake. Garnish with whole or sliced almonds, white chocolate shavings, or edible flowers as desired to enhance the wedding presentation.

Notes

• Ensure all ingredients are at room temperature for best mixing results.
• Use almond flour or meal in the batter for an extra nutty flavor variation.
• The cake can be made a day ahead and refrigerated; bring to room temperature before serving.
• For a gluten free option, substitute cake flour with a gluten free baking mix.
• Handling egg whites gently and beating to soft peaks can lighten the texture even more if folded in at the end.

Keywords: white almond wedding cake, almond cake, wedding cake recipe, almond buttercream frosting, classic wedding dessert