This White Almond Wedding Cake is perfect for weddings, celebrations, or any occasion that calls for a special touch. The combination of almond and vanilla flavors in both the cake and frosting creates a harmonious and memorable taste. The cake is moist, tender, and perfect for layering with rich, fluffy almond buttercream. Serve this elegant cake to impress guests with its soft crumb and delightful almond flavor. Enjoy!
Why You’ll Love It:
Wedding-Worthy Quality: This cake has a professional finish and flavor that’s ideal for special occasions, yet it’s simple enough for home bakers.
Moist and Tender: The addition of sour cream and oil keeps the cake moist and tender, with a soft crumb that’s perfect for layering.
Distinct Almond Flavor: The almond extract adds a sophisticated twist that elevates this cake from a classic white cake to something special.
Versatile: Dress it up with piped flowers or keep it simple for an elegant look that can fit any theme or event.
Key Ingredients:
White Cake Mix: Choose a high-quality boxed cake mix for a reliable base. Adding flour and sugar elevates its texture and structure.
Sour Cream: Full-fat sour cream is best for achieving a rich, moist cake. Low-fat versions work but may slightly alter the texture.
Almond Extract: Ensure you use pure almond extract for the most authentic flavor. Clear vanilla flavoring is preferred to keep the cake’s color pristine white.
Egg Whites: Separate the whites carefully to avoid any yolk contamination, which can affect the cake’s fluffiness and pure color.
Confectioners’ Sugar: Sift the sugar before using it in the frosting to ensure a smooth, lump-free result.
Complete list of ingredients with quantities and instructions is located in the recipe card below
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Instructions:
Preparing the Cake
Preheat and Prep Pans:
Preheat your oven to 325°F (165°C).
Grease and flour two 8-inch round cake pans to ensure the cakes release easily after baking.
Mix Dry Ingredients:
In a large bowl, combine white cake mix, flour, sugar, and salt. Stir until well mixed for an even batter base.
Add Wet Ingredients:
Pour in water, sour cream, vegetable oil, almond extract, and vanilla flavoring. Beat the mixture until just combined. The sour cream will add moisture, and the extracts will infuse the batter with their distinct flavors.
Incorporate Egg Whites:
Add the egg whites and beat on low speed using an electric mixer for about 4 minutes until everything is combined. This step helps lighten the batter for a fluffy texture.
Divide and Bake:
Evenly distribute the batter between the prepared cake pans.
Bake in the preheated oven for 45 to 55 minutes, or until the tops are light golden brown and a toothpick inserted into the center comes out clean.
Cool the Cakes:
Let the cakes cool in the pans for 10 minutes before turning them out onto a wire rack to cool completely.
Preparing the Almond Butter Cream Frosting
Beat Butter and Sugar:
In a large mixing bowl, beat together confectioners’ sugar and room temperature unsalted butter until creamy.
Add Flavorings and Milk:
Mix in clear vanilla flavoring, almond extract, and 1 tablespoon of milk. Beat at high speed for 5 minutes until the frosting becomes light and fluffy.
If needed, add more milk a little at a time until the desired consistency is reached.
Adjust for Quantity:
Prepare 1.5 times the frosting recipe to ensure enough for the cake and decorations.
Assembling the Cake
Level the Cakes:
Once the cakes have cooled, trim the tops as necessary to make them level.
Apply a Crumb Coat:
Spread a thin layer of frosting over the entire cake to trap crumbs. Chill the cake in the refrigerator for 15 minutes to set the crumb coat.
Frost the Cake:
Apply a thicker layer of frosting and smooth it with a spatula. Use any extra frosting for decorative touches like piping borders or adding rosettes.
Store the Cake:
Store the cake in the refrigerator, especially if made on a warm, humid day, to keep the frosting firm. In cooler, drier climates, it can be kept at room temperature.
Serving Suggestions:
Present your White Almond Wedding Cake with these enhancements:
Cake Topper: Decorate with edible flowers or a custom cake topper for a beautiful finishing touch.
Pair with Fruit: Serve slices with a side of fresh raspberries or strawberries to add a pop of color and a hint of tartness.
Elegant Drinks: Pair with a glass of champagne, sparkling wine, or a delicate white tea for a sophisticated accompaniment.
Plating: Drizzle a light raspberry coulis on the plate before placing the cake slice for an extra layer of flavor and visual appeal.
Storage and Meal Prep Tips:
Keep your cake looking and tasting its best with these storage pointers:
Refrigeration: Store the assembled cake in an airtight container in the refrigerator for up to 3 days. Let it sit at room temperature for 30 minutes before serving to soften the frosting.
Freezing: For longer storage, freeze individual cake layers wrapped in plastic wrap and aluminum foil for up to 2 months. Thaw overnight in the refrigerator before assembling.
Make-Ahead Tips: Bake the cake layers up to 2 days in advance. Store them tightly wrapped at room temperature, then assemble and frost on the day of serving.
Variations:
Customize your White Almond Wedding Cake to suit your taste or event theme:
Lemon Almond Cake: Add a tablespoon of fresh lemon zest to the batter for a light citrus twist that complements the almond flavor.
Coconut Variation: Substitute ½ cup of the water with unsweetened coconut milk and add shredded coconut between the layers for a tropical feel.
Chocolate Almond Cake: Mix mini chocolate chips into the batter or add a thin layer of chocolate ganache between cake layers for a more indulgent version.
Berry Layers: Spread a layer of raspberry or strawberry preserves between the cake layers before frosting for added flavor and moisture.
Almond Cream Filling: Add a layer of almond-flavored pastry cream between the cake layers for an extra luxurious touch.
Conclusion:
This White Almond Wedding Cake is a blend of classic flavors and modern elegance. The tender crumb combined with the rich, subtly sweet almond buttercream makes it a centerpiece that tastes as good as it looks. Whether for a wedding, anniversary, or just because, this cake brings a touch 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.