White Almond Cakes start the party here — light, pillowy layers scented with pure almond extract and frosted with the silkiest buttercream you can imagine. Think wedding-cake elegance without the meltdown drama. Ready to dive in?
Brief introduction to the White Almond Cakes recipe
This is a reliable, show-stopping Almond Cake Recipe you can actually make at home. The crumb stays pale because we skip yolks, and the almond extract gives it that unmistakable, nutty perfume. Top it with a stable, flour-based Cake Frosting and you’ve got a cake that slices like a dream and photographs like a pro. Want to impress? This is your fast track.
Why you’ll love this recipe
Why does this cake deserve a spot on your table?
- It tastes classic and delicate — not overly sweet, just elegantly almond-forward.
- The texture stays moist and airy, so every forkful feels indulgent without being heavy.
- It scales beautifully for layer cakes, sheet cakes for a Dessert Bar, or individual Torte Cupcake versions.
- The frosting holds up well at room temp, so you can skip panicked refrigeration runs mid-party.
Bold tip: Use a high-quality almond extract — cheap stuff will make the cake taste fake. Trust me.
The story behind the recipe
I bring this cake out for big days. It was my wedding cake vibe (I had professionals do that one — shoutout to Glorious Desserts), but I tested and perfected a home version that gets the same reaction. Friends request this for birthdays, my mom ships slabs across states, and a friend even used it at her wedding — full circle, right? Baking this feels like sharing a tiny celebration every time.
Ingredients breakdown — short descriptive blurbs
Here’s what goes into each element and why it matters.
- Cake flour or sifted all-purpose — keeps the crumb tender and pale.
- Granulated sugar — sweetness without weight.
- Egg whites — we use whites only for that pristine, white crumb.
- Almond extract — the star aromatic; use real, natural extract for depth.
- Butter — provides richness and mouthfeel. Unsalted lets you control salt.
- Buttermilk or milk — adds moisture and a gentle tang that balances almond flavor.
- Baking powder — lift and lightness.
- Salt — small amount sharpens the flavors.
- Flour for the frosting — yes, the best stable buttercream uses a cooked-flour base for silky texture.
Bold note: Room-temperature ingredients mix more evenly. Don’t rush this.
How to make it — step-by-step
This is the clean, home-friendly workflow. Expect reliable results.
- Prep: Preheat oven to 350°F (175°C). Grease and flour pans, or line with parchment circles. Have ingredients weighed and ready.
- Dry mix: Whisk flour, baking powder, and salt in a bowl until combined. Set aside.
- Cream butter & sugar: Beat butter and sugar until pale and fluffy — about 3–4 minutes. This traps air for lift.
- Add whites & extracts: Add the egg whites one at a time, mixing thoroughly after each. Stir in vanilla and 1–2 teaspoons almond extract (adjust to taste; don’t overdo it).
- Alternate milk & dry: Add dry mix in thirds, alternating with buttermilk, starting and ending with dry ingredients. Mix just until combined — overmixing tightens the crumb.
- Bake: Divide batter into pans. Bake until a toothpick comes out clean and the tops spring back. Typical times: 20–25 minutes for 8-inch layers, adjust for your oven.
- Cool: Let cakes cool in pans 10 minutes, then flip onto racks to cool completely before frosting.
- Frosting: Prepare the cooked-flour buttercream (see below). Spread between layers and around the outside in a smooth finish.
Bold tip: Don’t frost a warm cake. The frosting will melt and slide. Chill layers briefly for tidy assembly.
The best cake frosting — why this one rocks
I use a flour-cooked buttercream because it tastes velvety and holds its shape. It’s less sweet than American buttercream and more stable than whipped cream — perfect for classic Almond Cakes and party Food Cakes.
Quick process: whisk equal parts flour and milk in a saucepan, cook until thick, cool completely, then beat with butter and powdered sugar until smooth. Add vanilla and a dab of almond extract for continuity. The result: cloudlike Cake Frosting that spreads like a dream and pipes beautifully.
Bold tip: Cool the flour mixture completely before adding butter — warm paste will melt the butter and ruin the emulsion.
Pro tips for perfect results
- Measure accurately. Baking isn’t the time for eyeballing. Use a scale if you can.
- Sift dry ingredients. This reduces lumps and keeps the cake bright white.
- Use pasteurised egg whites if you’re nervous about raw whites — they whip cleanly.
- Rotate pans halfway if your oven has hotspots.
- Chill the cake briefly before final smoothing for a professional finish.
IMO, the biggest game-changer? Freshly ground almond meal folded into part of the flour for a subtle, authentic almond depth. Not overpowering, just whispering.
Variations to try
Want to remix this classic? Go for it.
- Raspberry layer: Add a thin raspberry jam smear between layers for a tart counterpoint — classic wedding-cake vibe.
- Citrus lift: Add lemon zest to batter for a bright twist.
- Torte Cupcake version: Bake in cupcake tins, pipe frosting and top with sliced almonds — portable party bites that read like mini Torte Cupcake marvels.
- Almond-pudding twist: Fold in a spoonful of chilled almond puddings (or make an almond pastry cream) as a decadent layer. (Yes, you can be that extra.)
- Chocolate-almond: Add a ribbon of ganache between layers for drama.
Bold tip: Keep variations subtle; the almond base is delicate — don’t drown it in competing flavors.
Best ways to serve
How to plate and pair for maximum applause?
- For a Dessert Bar, slice into uniform squares and offer small forks. People love variety, so pair with mini tarts and fruit.
- At weddings or showers, present as full layers with pale pink or white frosting for an elegant, classic look.
- For casual gatherings, make sheet-pan Food Cakes and cut into squares — zero-fuss serving.
- Want to encourage guests to Eat Dessert first? Put the cake front and center with good lighting and small plates.
Serving tip: warm a slice very briefly in the oven (200°F for 5 minutes) to revive freshness if cake sat for a day.
Quick tips for storage and leftovers
- Room temp: Store cut cake covered for 1–2 days if your frosting is sugar-based and not perishable.
- Refrigerate: If your frosting contains dairy or pastry cream, refrigerate and bring to room temp before serving.
- Freeze: Wrap layers in plastic, then foil. Freeze for up to 2 months. Thaw overnight in the fridge.
- Make-ahead: Bake layers up to three days in advance or freeze single layers for ease.
Bold reminder: Keep the cake loosely covered to avoid crusting; you want soft slices, not a dried-out monument.
FAQs
Can I make this gluten-free?
Yes. Use a 1:1 gluten-free flour blend and add 1/4 tsp xanthan gum for structure. Bake times may vary slightly.
Is almond extract necessary?
Yes for that signature flavor, but you can reduce it if you prefer a subtler note. Real almond extract tastes best; avoid imitation.
Can I use whole eggs?
Whole eggs add color and richness; we prefer whites for the pure white crumb. If you must use yolks, expect a slightly off-white shade and denser texture.
How do I get even layers?
Use a kitchen scale to divide batter evenly, and level batter in pans with an offset spatula. Bake, then trim domes with a serrated knife.
Will this cake work as a tiered wedding cake?
Absolutely — it’s stable and photographs beautifully when stacked with dowels and proper support.
Final thoughts — the celebration cake you’ll make again and again
If you love White Almond Cakes — and who wouldn’t — this recipe earns a permanent place in your baking folder. It blends nostalgia with reliability: light, nutty flavor, and frosting that behaves like it belongs on a magazine cover. Whether you want a tray of squares at a Dessert Bar, delicate Torte Cupcake conversions, or a show-stopping wedding layer, this cake delivers.
Bold last tip: Practice makes perfect — the first is always a test, but the second will be show-ready. Now preheat that oven; there’s an almond-scented celebration waiting.
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Irresistible White Almond Cakes — The Ultimate Almond Cake Recipe For Elegant Dessert Bar
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
Description
A tender, pale almond-flavored cake layered with an airy, flour-stabilized buttercream. It stays moist, slices cleanly, and the frosting whips up super light — perfect for celebrations.
Ingredients
For the cake
- 1 (15.25 oz) package white cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¾ teaspoon salt
- 1 ⅓ cups water, room temperature
- 1 cup sour cream, room temperature
- 2 tablespoons vegetable oil (or refined coconut oil)
- 1½ teaspoons pure almond extract
- 1 teaspoon pure vanilla extract
- 4 egg whites, at room temperature
For the whipped buttercream
- 1 cup whole milk, room temperature
- 5 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 1¼ cups granulated sugar
- ¼ teaspoon salt
Instructions
1. Prep the pans and oven
Heat your oven to 325°F (163°C). Grease and lightly flour three 8- or 9-inch round cake pans (or use two pans for thicker layers). Line with parchment if you prefer.
2. Mix the dry base
In the bowl of a stand mixer (or a large bowl if using a hand mixer), combine the white cake mix, the extra cup of flour, the sugar, and the salt. Stir briefly to blend.
3. Add the wet ingredients
Pour in the water, sour cream, oil, almond and vanilla extracts, then add the egg whites. Beat on low until the ingredients come together; a few small lumps are fine. Scrape the bowl as needed to ensure everything is incorporated.
4. Bake
Distribute the batter evenly among the prepared pans. Bake 25–30 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean. Remove pans to a rack and let them cool 10 minutes in the pans, then turn cakes out to cool completely.
5. Make the flour-cooked milk (base for frosting)
Whisk the milk and flour in a small saucepan until smooth. Cook over medium heat, whisking constantly, until the mixture thickens to the consistency of heavy batter. This usually only takes a couple of minutes. Remove from heat, stir in the vanilla, almond extract, and a pinch of salt, then chill this paste thoroughly (refrigerate to speed cooling).
6. Whip the butter and sugar
In a clean mixer bowl fitted with the whisk or paddle, beat the softened butter with the 1¼ cups sugar and ¼ tsp salt on medium-high until pale, very light, and fluffy (about 3 minutes). The sugar should mostly be dissolved into the butter.
7. Finish the frosting
Add the chilled milk-flour paste to the whipped butter and sugar. Beat on high for about 1 minute, scraping down the bowl midway. The final frosting should feel cloud-light and spreadable.
8. Assemble and frost
Level the cooled cake layers if needed. Place one layer on a serving plate, spread a generous portion of frosting, stack the next layer, and repeat. Smooth the sides and top with the remaining buttercream.
Notes
- Quick tips & notes
- Room-temperature ingredients produce the smoothest batter and creamiest frosting.
- Don’t frost warm cake — let layers cool completely or chill briefly before assembling.
- If the sugar in the buttercream feels slightly gritty at first, it will smooth out as you continue whipping.
- This cake stores up to 3 days at room temperature in an airtight container, or up to 5 days refrigerated. Bring to room temp before serving for best texture.
- Unfrosted layers freeze well for up to 3 months; wrap tightly.
- Cupcake adaptation
- Spoon batter into lined muffin tins and bake about 15 minutes; test with a toothpick. Cool, then pipe the buttercream on top. This recipe yields roughly 24 standard cupcakes. If you want extra frosting, double the buttercream ingredients.
