White Almond Wedding Cake Recipe

Introduction

The White Almond Wedding Cake is a classic, elegant dessert perfect for celebrations and special occasions. Its delicate almond flavor pairs beautifully with rich buttercream frosting, making it a timeless favorite that guests will love.

Ingredients

• 3 cups cake flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 5 large egg whites
• 1 tablespoon almond extract
• 1 cup whole milk
• 1 cup sliced almonds, toasted
• Buttercream frosting (enough to cover and fill the cake)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. Step 2: In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
3. Step 3: In a large bowl, cream the softened butter and sugar together until light and fluffy, about 3-5 minutes.
4. Step 4: Add the egg whites one at a time, beating well after each addition to incorporate air for a light texture.
5. Step 5: Mix in the almond extract.
6. Step 6: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
7. Step 7: Fold in half of the toasted sliced almonds gently.
8. Step 8: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
9. Step 9: Allow the cakes to cool in their pans for 10 minutes, then turn out onto wire racks to cool completely.
10. Step 10: Once cooled, spread a layer of buttercream frosting over the first cake layer. Repeat with the second layer, then place the third layer on top.
11. Step 11: Frost the entire cake with the remaining buttercream, and press the toasted almonds around the sides for decoration.

Tips & Variations

• For a moist texture, brush each cake layer with simple syrup before frosting.
• You can substitute almond extract with vanilla if preferred, though the distinctive flavor is special here.
• Try adding a thin layer of raspberry jam under the frosting for a fruity contrast.
• Use chopped almonds or almond slivers for a different texture on the decoration.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. You can also freeze the cake layers wrapped tightly for up to 2 months, thawing in the refrigerator before assembling and frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake dairy-free?

Yes, substitute the butter with a dairy-free margarine and use a plant-based milk alternative. The texture may differ slightly but will still taste delicious.

How do I toast almonds properly?

Spread the sliced almonds on a baking sheet and toast in a 350°F (175°C) oven for about 5-7 minutes, stirring occasionally, until they are golden brown and fragrant. Watch carefully to avoid burning.

White Almond Wedding Cake Recipe

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This White Almond Wedding Cake is a classic, elegant dessert perfect for weddings or special occasions. Featuring a delicate almond-flavored white cake layered with smooth vanilla almond buttercream, this cake combines moist, fluffy texture with a rich, nutty aroma. The recipe provides detailed instructions for baking a three-layer cake, preparing the almond-infused frosting, and assembling the tiers to create a stunning centerpiece guaranteed to impress guests.

• Author: Natalie
• Prep Time: 25 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour 10 minutes
• Yield: 12–16 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the White Almond Cake:

• 3 cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 5 large egg whites, room temperature
• 1 tablespoon almond extract
• 1 cup whole milk, room temperature
• 1 teaspoon pure vanilla extract

For the Vanilla Almond Buttercream:

• 1 ½ cups unsalted butter, softened
• 5 cups powdered sugar, sifted
• 2 teaspoons almond extract
• 1 teaspoon pure vanilla extract
• 3–4 tablespoons heavy cream or milk
• Pinch of salt

Instructions

1. Prep the Oven and Pans: Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans, or line them with parchment paper circles to ensure the cakes release easily after baking.
2. Mix Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt. Set aside for later use.
3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together using a stand mixer or hand mixer on medium speed until the mixture is light, fluffy, and pale in color, about 4-5 minutes.
4. Add Egg Whites: Gradually add the egg whites one at a time to the butter and sugar mixture, beating well after each addition to fully incorporate and to maintain the fluffiness.
5. Add Flavors: Mix in the almond extract and vanilla extract until evenly distributed throughout the batter.
6. Alternate Adding Dry Ingredients and Milk: With the mixer on low speed, alternately add the dry flour mixture and the milk to the batter, starting and ending with the dry ingredients. Mix each addition just until combined; do not overmix to keep the cake tender.
7. Divide Batter and Bake: Evenly divide the batter among the three prepared cake pans, smoothing the tops with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. Cool Cakes: Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, turn the cakes out onto wire racks and let them cool completely before frosting.
9. Prepare the Buttercream Frosting: Beat the softened butter with an electric mixer on medium speed until creamy. Gradually add powdered sugar, one cup at a time, mixing on low until combined. Increase speed to medium and beat for about 3 minutes until light and fluffy.
10. Add Flavors and Finish Frosting: Add almond extract, vanilla extract, and a pinch of salt to the buttercream. Beat well to combine. Add heavy cream or milk one tablespoon at a time to reach your desired frosting consistency, then beat the frosting on high for an additional minute.
11. Assemble the Cake: Using a serrated knife, level the tops of the cake layers if needed to ensure even stacking. Place one cake layer on your serving plate or cake stand, spread an even layer of buttercream on top. Repeat with the second layer, then place the third cake on top.
12. Frost the Cake: Apply a thin crumb coat of frosting over the entire cake and chill for 20-30 minutes to set. Then, apply the final coat of buttercream, smoothing the sides and top for a polished finish.
13. Decorate (Optional): Decorate the cake with sliced almonds, edible flowers, or white fondant decorations as desired to enhance the wedding theme.
14. Serve: Allow the cake to come to room temperature before slicing to ensure the best texture and flavor. Serve and enjoy your elegant White Almond Wedding Cake.

Notes

• Make sure all ingredients, especially butter, eggs, and milk, are at room temperature for optimal mixing and texture.
• To avoid overmixing the batter, mix just until the flour is incorporated to keep the cake tender and moist.
• The egg whites in this recipe create a lighter texture compared to whole eggs, making the cake fluffy and delicate.
• If you prefer a stronger almond flavor, you can add an additional ½ teaspoon of almond extract to the batter or frosting as desired.
• The buttercream can be tinted with food coloring if you want to match your wedding theme colors.
• Store the cake wrapped tightly in the refrigerator for up to 3 days; bring to room temperature before serving for best taste.

Keywords: White Almond Wedding Cake, almond cake recipe, wedding cake, vanilla almond buttercream, layered cake, elegant cake recipe