White Almond Cake Recipe
This White Almond Cake is a moist and tender dessert perfect for celebrations or any special occasion. Featuring a delicate almond and vanilla-flavored sponge, it’s layered with a creamy, homemade almond vanilla buttercream frosting that is light and fluffy. The cake is simple to prepare with common ingredients and uses a stand mixer for easy mixing. It bakes at a low temperature to ensure a soft crumb and an evenly baked cake.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 8 to 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cake Batter
- 1 package (15.25 ounces) 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
Frosting
- 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
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325°F (163°C). Grease and flour three 8-inch or 9-inch round cake pans, or two pans for thicker layers. Set them aside.
- Mix Dry Ingredients: Using a stand mixer fitted with a paddle attachment (or a hand-held mixer), combine the white cake mix, flour, sugar, and salt until well incorporated.
- Add Wet Ingredients: Pour in the water, sour cream, vegetable oil, almond extract, vanilla extract, and egg whites. Mix on low speed until the batter is moistened but still slightly lumpy. Scrape the sides down as necessary to ensure everything is evenly mixed.
- Bake the Cake: Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean. Remove from oven and let cakes cool completely before frosting.
- Make the Frosting Base: In a medium saucepan, whisk together the milk and flour. Place over medium heat, whisking constantly until the mixture begins to sputter and thickens to a consistency similar to thick cake batter, usually a few minutes. Remove from heat and stir in vanilla extract, almond extract, and a pinch of salt. Allow this to cool completely; refrigerate to speed cooling if desired.
- Beat Butter and Sugar: In a stand mixer fitted with a whisk attachment (or with a hand mixer), beat the softened butter and granulated sugar on medium-high speed for about 3 minutes until the mixture is light, fluffy, and white in color. The sugar should begin to dissolve for a smooth frosting texture.
- Combine and Finish Frosting: Add the cooled milk and flour paste to the butter and sugar mixture. Beat on high speed for 1 minute, scraping down the bowl halfway through. The frosting will become light and airy, similar to whipped cream.
- Frost the Cake: Once the cake layers have fully cooled, spread the frosting evenly between layers and over the top and sides of the cake. Enjoy your delicious White Almond Cake!
Notes
- Ensure all ingredients, especially eggs, milk, and butter, are at room temperature for best mixing results.
- Use refined coconut oil as a substitute for vegetable oil for a subtle coconut note and dairy-free option.
- Cooling the flour-milk paste completely before adding to butter is crucial to prevent melting or curdling the frosting.
- This cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.
- If using 2 pans instead of 3, baking time may increase slightly; check doneness with a toothpick.
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Find it online: https://dailysimplerecipe.com/white-almond-cake-recipe/
