White Almond Wedding Cake

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There’s something timeless about a white almond wedding cake, the soft crumb, the delicate aroma, the quiet luxury of almond mingling with buttercream. It’s the kind of cake that looks as refined as it tastes, perfect for weddings, anniversaries, or any moment that deserves a touch of celebration.

Whether you’re baking for your own big day, hosting a bridal shower, or simply want to impress your guests, this recipe walks you through every step to create a bakery-quality white almond cake at home, moist, light, and irresistibly elegant.

Ingredients

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 (use clear vanilla for a pure white crumb)
• 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
• Pinch of salt

Instructions

1. Preheat & Prepare

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round pans, or line them with parchment circles. (Tip: A light dusting of flour after greasing prevents sticking and helps the edges rise evenly.)

2. Combine Dry Ingredients

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

3. Cream Butter & Sugar

In a large mixing bowl, beat butter and sugar on medium speed until pale and fluffy — about 3–4 minutes. This step is where air meets butter, giving your cake its soft lift.

4. Add Egg Whites & Extracts

Beat in egg whites one at a time, followed by the almond and vanilla extracts. The batter should look smooth and slightly glossy.

5. Mix Wet & Dry

Alternate adding the dry mixture and milk into the butter mixture — starting and ending with flour. Mix on low speed just until combined; overmixing here can toughen the crumb.

6. Bake

Divide batter evenly between pans, smoothing the tops. Bake for 25–30 minutes, or until a toothpick comes out clean from the center.

7. Cool Completely

Let cakes cool in the pans for 10 minutes, then transfer to a wire rack. Cool completely before frosting — this step ensures your buttercream won’t melt or slide.

8. Make the Almond Buttercream

Beat softened butter for about 2 minutes until creamy. Gradually add powdered sugar, one cup at a time. Add heavy cream, almond extract, vanilla, and salt. Whip on high speed for 3–4 minutes until the frosting becomes airy and smooth. Adjust consistency: more sugar for thicker, more cream for softer.

9. Assemble

Place one cake layer on a stand or plate. Spread frosting evenly across the top. Add the second layer and frost the top and sides. Smooth with an offset spatula for a clean finish — or keep it rustic and swoopy for charm.

10. Decorate

Top with sliced almonds, edible pearls, or delicate flowers. A light dusting of powdered sugar can make it look like it came straight out of a bridal magazine.

Pro Tips for the Perfect White Almond Cake

• Use room temperature ingredients — they mix more evenly and trap more air.
• To enhance moisture, brush each cooled layer with simple syrup (1:1 sugar and water, boiled and cooled).
• For a whiter cake, swap in clear vanilla extract and bleached flour.
• Don’t skip sifting the powdered sugar — it makes the frosting velvety.
• Want a deeper almond aroma? Increase almond extract to 2 teaspoons.

Variations & Substitutions

• Gluten-Free: Use a 1:1 gluten-free baking flour blend.
• Vegan: Substitute butter with plant-based margarine, milk with almond milk, and use aquafaba (chickpea liquid) for egg whites.
• Cupcakes: Fill liners ⅔ full and bake 18–20 minutes at 350°F.
• Layer Lovers: Double the recipe for a stunning 4-layer showstopper.

Common Mistakes to Avoid

• Dense Texture? You might’ve overmixed the batter. Fold gently after adding flour.
• Dry Cake? Overbaking is usually the culprit. Check at the 25-minute mark.
• Sticking to the Pan? Parchment paper is your best friend.
• Frosting Too Soft? Chill it for 15 minutes, then re-whip.

Frequently Asked Questions

Can I use almond flour instead of all-purpose flour?

No — almond flour lacks gluten structure, making the cake dense and crumbly.

Can I make it ahead?

Absolutely. Wrap cooled layers tightly in plastic wrap and refrigerate up to 2 days, or freeze up to 2 months. Thaw before frosting.

Can I use whole eggs instead of egg whites?

Yes, but your cake will be slightly denser and more yellow.

What can I use instead of heavy cream?

Whole milk or half-and-half work fine, though the buttercream will be a bit lighter.

Can I add fruit?

Yes! Fresh raspberries or sliced strawberries between layers add color and tart contrast.

Nutrition Information (per serving)

• Calories: 480
• Fat: 24g
• Carbohydrates: 59g
• Protein: 5g
• Sugar: 44g
• Sodium: 170mg

(Values are approximate.)

A Cake Worth Celebrating

If love had a flavor, it might just taste like almond, soft, floral, and quietly confident. This White Almond Wedding Cake isn’t just a recipe; it’s a celebration of patience, beauty, and sweet simplicity.

Whether you’re cutting into it at your wedding, gifting it to someone you adore, or baking it just because, every slice carries a bit of joy, a bit of tradition, and a whole lot of heart.

So go ahead, bake it, share it, and make it part of your own story.

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