Best White Almond Wedding Cake You’ll ever have for wedding, party, special occasion. It is almond vanilla goodness, through, and through. The moist and tender cake is ideal for layering with an almond buttercream that is rich yet fluffy. Serve it to guests to impress with its soft crumb and sweet almond flavor in an elegant little slice. Enjoy!
Why You’ll Love It:
Wedding-Worthy Quality: The cake has a professional finish and a flavor that’s perfect for a special occasion, but the process is simple enough for home bakers.
Moist and Tender: The sour cream and oil in this cake keep it moist and tender, the crumb soft enough for layering.
Almond Flavor: The almond extract gives this cake a lovely, sophisticated note that takes it from a plain white cake to something special.
Versatile: Your outfit can be formal, with piped flowers, or simple for casual, elegant look that will match any theme or event.
Key Ingredients:
Cake Mix: Use a nice box of white cake mix for a solid foundation. The addition of flour and sugar gives its texture and structure a step up.
Sour Cream: For a rich, moist cake, use full-fat sour cream. Low-fat versions work, but they may change the texture a little.
Almond Extract: Use only pure almond extract for the best flavor. Use clear vanilla flavoring to keep the cake pristine white in color.
Egg whites: Be sure to separate the whites carefully so they don’t come into contact with the yolks, which can both affect the fluffiness of the cake and its pure color.
Confectioners’ Sugar: Sift the sugar before you use it in the frosting to help achieve a smooth and lump-free incorporation.
Ingredients with quantities and instructions are listed in the recipe card at the bottom
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Instructions:
Preparing the Cake
Preheat and Prep Pans:
1 Preheat the oven to 325°F (165°C).
Grease and flour two 8-inch round cake pans so the cakes release after baking.
Mix Dry Ingredients:
Mix everything until well incorporated for a uniform batter mix.
Add Wet Ingredients:
In goes the water, sour cream, vegetable oil, almond extract, and vanilla flavoring. 6 Beat the mixture until combined. The sour cream will provide moisture, and the extracts will suffuse the batter with their particular flavors.
Incorporate Egg Whites:
Add the egg whites and beat on low speed with an electric mixer for about 4 minutes, until combined. This gives the batter a flying start toward fluffiness.
Divide and Bake:
Divide the batter evenly between the prepared cake pans.
Bake in the prepared oven until the tops are light golden brown and a toothpick inserted in the center comes out clean, 45 to 55 minutes.
Cool the Cakes:
Leave the cakes in the pans to cool for 10 minutes, then turn out onto a wire rack to cool completely.
For the Almond Butter Cream Frosting
Beat Butter and Sugar:
In a large mixing bowl, cream confectioners’ sugar and room temperature unsalted butter.
Add Flavorings and Milk:
Add clear vanilla flavoring, almond extract and 1 tablespoon milk. Whisk on a high speed for 5 minutes until the frosting is light and fluffy.
Add additional milk a bit at the time if required until you achieve the as desired consistency.
Adjust for Quantity:
You will for sure need 1.5x frosting recipe (to have enough for the cake and to decorate it, too).
Assembling the Cake
Level the Cakes:
When the cakes have cooled, trim the tops as needed so they’re level.
Apply a Crumb Coat:
Apply a thin layer of frosting to the whole cake to catch crumbs. Refrigerate the cake for 15 minutes to firm the crumb coat.
Frost the Cake:
Spread a thicker layer of frosting and smooth it with a spatula. Use any remaining frosting for decoration touches, such as piping borders or adding rosettes.
Store the Cake:
Refrigerate the cake, particularly if you made it on a hot, humid day, to keep the frosting firm. In cooler, drier climates, it can be stored at room temperature.
Serving Suggestions:
Here are some ideas to take your White Almond Wedding Cake to the next level:
Cake Topper: Optional, to decorate the top of the cake add edible flowers or cake topper of your choice.
Serve With Fruit: The slices also play well with fresh raspberries, strawberries or golden raspberries served alongside for a little color and tang.
Drinks: Perfect with a glass of champagne, sparkling wine or a dry white tea.
Plating: For more flavor and visual appeal, dollop a small raspberry coulis rippling it on the plate, and place the cake slice on top of the coulis.
Storage and Meal Prep Tips:
Here’s how to keep your cake looking and tasting its best:
Refrigerate: Wrapped up in a tight container, the assembled whole cake will keep in the fridge for 3 days. Let sit at room temperature for 30 minutes before serving, for the frosting to soften.
Freezing: For storage longer than that, wrap individual cake layers firmly in plastic wrap and aluminum foil and freeze for up to 2 months. Thaw overnight in the refrigerator before assembly.
Make-Ahead Tips: The cake layers can be baked 2 days ahead. Wrap them well and hold at room temperature, then assemble and frost the day you serve them.
Variations:
Make your White Almond Wedding Cake your own by adapting it to your taste or occasion:
Lemon Almond Cake: Mix in a tablespoon of fresh lemon zest in the batter for a bright citrus note that enhances the almond flavor in an unexpected way.
Coconut Variation: Use ½ cup less water, replacing it with unsweetened coconut milk, and sprinkle shredded coconut in between the layers of cake for a tropical twist.
Chocolate Almond Cake: Fold mini chocolate chips directly into the batter, or, to go a little more decadent, spread a thin layer of rich chocolate ganache between the layers.
Berry Layers: To up the flavor and moisture level, spread raspberry or strawberry preserves between the cake layers before frosting.
Almond Cream Filling: Add another layer of luxuriousness by filling your cake with almond pastry cream.
Conclusion:
This white almond wedding cake is a marriage of tradition and modern elegance. Tender crumb meets rich, faintly sweet almond buttercream, and together they make a showpiece that is delicious as well as good-looking. For a wedding or an anniversary or just because, this cake would lend an air of sophistication to any celebration.
White Almond Wedding Cake
Ingredients
- 1 package white cake mix 18.25 oz
- 1 cup all-purpose flour
- 1 cup sugar
- 3/4 tsp salt
- 1 1/3 cups water
- 1 cup sour cream
- 2 tbsp vegetable oil
- 1 tsp almond extract
- 1 tsp clear vanilla flavoring
- 4 egg whites
- 3 cups confectioners' sugar
- 1/3 cup unsalted butter room temperature
- 1 tsp clear vanilla flavoring
- 1/2 tsp almond extract
- 1-2 tbsp whole milk
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, combine the white cake mix, flour, sugar, and salt. Stir to mix.
- Add water, sour cream, vegetable oil, almond extract, and vanilla flavoring. Beat until combined.
- Add egg whites and beat on low speed for about 4 minutes.
- Divide the batter evenly between the prepared cake pans and bake for 45-55 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together confectioners' sugar and butter until creamy.
- Add clear vanilla flavoring, almond extract, and 1 tablespoon of milk. Beat for 5 minutes until light and fluffy, adding more milk if needed for consistency.
- Level the cooled cakes and apply a crumb coat of frosting. Chill for 15 minutes.
- Apply the final layer of frosting and decorate as desired.