Introduction

The White Almond Cake is a moist, delicate dessert bursting with subtle almond and vanilla flavors. Its tender crumb paired with a light, fluffy frosting makes it perfect for special occasions or a delightful treat any day.

A slice of three-layer white cake with pale pink frosting between each layer and on the outside shows a soft and fluffy texture. The cake is on a white plate, and a small bit has been taken from the bottom edge. The layers of cake are thick and light, while the pink frosting is smooth and creamy, evenly spread between the layers. The background has a soft white marbled texture and a beige fabric is seen in the back. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup whole milk, room temperature
5 tablespoons all purpose flour
1 teaspoon pure vanilla extract
1 teaspoon pure almond extract
1 cup (2 sticks) unsalted butter, room temperature
1 1/4 cups granulated sugar
1/4 teaspoon salt
1, 15.25 ounce package white cake mix
1 cup all purpose flour
1 cup granulated sugar
3/4 teaspoon salt
1 1/3 cups room temperature water
1 cup sour cream, room temperature
2 tablespoons vegetable oil (or refined coconut oil)
1 1/2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
4 egg whites, room temperature

Instructions

Step 1: Preheat the oven to 325 degrees F. Grease and flour three 8-inch or 9-inch round cake pans and set aside. Alternatively, use two pans for thicker layers.
Step 2: In a stand mixer fitted with a paddle attachment (or using a hand mixer), combine the white cake mix, 1 cup flour, 1 cup sugar, and 3/4 teaspoon salt.
Step 3: Add the water, sour cream, vegetable oil, 1 1/2 teaspoons almond extract, 1 teaspoon vanilla extract, and egg whites. Mix on low speed just until the ingredients are combined and moistened, leaving a few lumps. Scrape the bowl as needed.
Step 4: Divide the batter evenly into the prepared pans. Bake for 25 to 30 minutes, until the tops turn lightly golden. Remove from oven and let cool completely before frosting.
Step 5: For the frosting, whisk together 1 cup milk and 5 tablespoons flour in a medium saucepan. Cook over medium heat, whisking constantly until the mixture thickens to a thick cake batter consistency and begins to sputter. Remove from heat.
Step 6: Stir in 1 teaspoon vanilla extract, 1 teaspoon almond extract, and a pinch of salt into the cooled milk-flour mixture. Set aside to cool completely, refrigerate to speed cooling if desired.
Step 7: In a stand mixer with a whisk attachment (or hand mixer), beat 1 cup (2 sticks) softened butter with 1 1/4 cups sugar on medium-high speed for about 3 minutes, until light, fluffy, and pale. Some grittiness is fine as sugar will dissolve later.
Step 8: Add the cooled milk-flour paste to the butter and sugar mixture. Beat on high speed for 1 minute, scraping the bowl halfway through. The frosting should become as light and fluffy as whipped cream.
Step 9: Frost the completely cooled cake layers and serve.

Tips & Variations

For a deeper almond flavor, lightly toast and finely chop slivered almonds to sprinkle between cake layers or on top of the frosting.
Refined coconut oil can replace vegetable oil to add a subtle coconut undertone and a dairy-free option.
Make sure all ingredients, especially eggs and dairy, are at room temperature for the best cake texture.
If you prefer a thinner frosting, add a tablespoon of milk at a time until desired consistency is reached.

Storage

Store the frosted cake covered tightly at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days. Allow refrigerated cake to come to room temperature before serving. Leftover cake can be frozen, wrapped well, for up to 2 months. Thaw in the refrigerator overnight and bring to room temperature before frosting or serving.

How to Serve

A slice of white cake with three layers is shown on a white plate. Each sponge layer is fluffy and pale, separated by two thin layers of light pink frosting. The top edge of the slice has a thin spread of the same pink frosting, with a small bite taken from the bottom corner. The texture of the cake looks soft and moist, and the frosting appears smooth and creamy. The background has a white marbled texture and a soft light gray fabric is partly visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use egg yolks instead of egg whites in this recipe?

This recipe specifically uses egg whites to create a lighter, fluffier texture. Using egg yolks instead will change the cake’s texture and richness, making it denser.

Is it necessary to use room temperature ingredients?

Yes, using room temperature milk, butter, sour cream, and egg whites helps the ingredients combine smoothly and results in a tender, well-risen cake.