White Almond Wedding Cake Recipe (Moist & Elegant)
Learn how to make a classic white almond wedding cake — moist, light, and layered with rich almond buttercream. Perfect for weddings and special occasions.
Ingredients
For the Cake:
- 3 cups all-purpose flour
- 1 tbsp baking powder
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 5 large egg whites, room temperature
- 1 ½ tsp almond extract
- 1 tsp 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 tbsp heavy cream or milk
- 1 tsp almond extract
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat & PreparePreheat 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.)
- Combine Dry IngredientsIn a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- Cream Butter & SugarIn 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.
- Add Egg Whites & ExtractsBeat in egg whites one at a time, followed by the almond and vanilla extracts. The batter should look smooth and slightly glossy.
- Mix Wet & DryAlternate 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.
- BakeDivide batter evenly between pans, smoothing the tops. Bake for 25–30 minutes, or until a toothpick comes out clean from the center.
- Cool CompletelyLet 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.
- Make the Almond ButtercreamBeat 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.
- AssemblePlace 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.
- DecorateTop 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.