White Almond Wedding Cake

There’s something timeless and elegant about a White Almond Wedding Cake. Its light, fluffy texture, the pure white crumb, and the whisper of almond flavor make it a cherished classic for weddings, anniversaries, or any moment worth celebrating. This cake is layered with a rich almond buttercream that melts in your mouth and delivers a professional-quality dessert with homemade charm. Whether you’re baking for a crowd or just treating yourself, this cake turns any day into an occasion.

Why You’ll Love This Recipe

• Classic wedding cake flavor and texture
• Delicate almond and vanilla notes in every bite
• Perfectly moist and tender layers
• Great for celebrations or as elegant cupcakes
• Beginner-friendly with a professional finish

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
• 1½ teaspoons almond extract
• 1 teaspoon vanilla extract
• 1¼ cups whole milk, room temperature

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
• A pinch of salt

Directions

Step 1: Preheat and Prep

• Preheat the oven to 350°F (175°C).
• Grease and flour two 9-inch round cake pans, or line them with parchment paper to prevent sticking.

Mix Dry Ingredients

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

Cream Butter and Sugar

• In a large bowl, beat the softened butter and granulated sugar with an electric mixer until light and fluffy—about 3–4 minutes.

Add Egg Whites and Extracts

• Add egg whites, one at a time, beating well after each.
• Stir in almond extract and vanilla extract.

Combine with Milk and Flour

• Add the dry ingredients in three parts, alternating with the milk (begin and end with flour mixture).
• Mix until just combined—do not overmix.

Bake

• Divide the batter evenly between the prepared pans.
• Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.

Cool

• Let cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely before frosting.

Make the Frosting

• In a large bowl, beat the butter until creamy (about 2 minutes).
• Gradually add powdered sugar, 1 cup at a time.
• Add cream or milk, almond extract, vanilla extract, and salt.
• Beat on high speed for 3–4 minutes until fluffy and smooth. Adjust consistency as needed.

Assemble

• Place one cake layer on a serving stand.
• Spread frosting evenly over the top.
• Place the second cake layer and frost the top and sides.
• Use an offset spatula to smooth the surface.

Decorate and Serve

• Garnish with sliced almonds, fresh flowers, or edible pearls for a wedding-style finish.
• Slice and serve.

Pro Tips and Variations

• Use clear vanilla to keep the cake pure white.
• For a four-layer cake, double the recipe and use four 9-inch pans.
• Want stronger almond flavor? Increase almond extract to 2 teaspoons.
• Brush layers with simple syrup for added moisture (1:1 sugar and water, boiled then cooled).
• Chill layers before frosting for easier assembly.

Serving Suggestions

• Pair with sparkling wine or chamomile tea
• Add fresh berries or a layer of raspberry jam between layers for a fruity twist
• Serve on a decorative cake stand for presentation impact

Storage/Reheating

• Room Temp: Store covered for up to 2 days
• Fridge: Up to 5 days
• Freezer: Wrap slices individually and freeze for up to 3 months
• To serve from frozen: Thaw overnight in the fridge

FAQs

Can I substitute almond flour?
No, almond flour changes the structure. Use a GF 1:1 blend instead for gluten-free.

Can I use whole eggs?
Yes, but it will slightly yellow the cake and may make it denser.

Can I use Cool Whip instead of frosting?
Not recommended—it won’t hold up like buttercream.

Can this be made ahead?
Yes! Make layers 2 days ahead and frost the day of serving.

How can I thicken the frosting?
Add more powdered sugar, ¼ cup at a time.

Can I skip the almond extract?
You can replace it with more vanilla extract, though the flavor will change.

Conclusion

White Almond Wedding Cake is more than just a dessert—it’s a statement of elegance and taste. With a flawless white crumb, whisper of almond, and rich buttercream frosting, it’s perfect for weddings or any event worth celebrating. Whether you’re a novice or seasoned baker, this cake guarantees smiles with every slice.

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