White Almond Cake Recipe

Introduction

This White Almond Cake is a delicate, moist dessert with a wonderful almond flavor accented by a smooth whipped buttercream frosting. Perfect for celebrations or an elegant treat, this cake combines simple ingredients into a truly special dessert.

Ingredients

• 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
• 1 cup whole milk, room temperature (for frosting)
• 5 tablespoons all-purpose flour (for frosting)
• 1 teaspoon pure vanilla extract (for frosting)
• 1 teaspoon pure almond extract (for frosting)
• 1 cup (2 sticks) unsalted butter, room temperature (for frosting)
• 1 1/4 cups granulated sugar (for frosting)
• 1/4 teaspoon salt (for frosting)

Instructions

1. Step 1: Preheat your oven to 325°F (163°C). Grease and flour three 8-inch or 9-inch round cake pans; set aside. If using two pans, the layers will be thicker.
2. Step 2: In a stand mixer with a paddle attachment (or using a hand-held mixer), combine the white cake mix, flour, sugar, and salt.
3. Step 3: Add the water, sour cream, vegetable oil, almond extract, vanilla extract, and egg whites. Mix on low speed until ingredients are combined and moistened, leaving some lumps. Scrape down the bowl sides as needed.
4. Step 4: Divide the batter evenly among the prepared pans and bake for 25 to 30 minutes until the top is lightly golden. Remove from oven and allow to cool completely before frosting.
5. Step 5: To prepare the frosting, whisk the milk and flour together in a medium saucepan over medium heat. Stir constantly until the mixture thickens to the consistency of thick cake batter. Remove from heat and stir in vanilla extract, almond extract, and salt. Let cool completely, refrigerating to speed up cooling if desired.
6. Step 6: In a stand mixer with a whisk attachment (or using a hand-held mixer), beat the softened butter and sugar together on medium-high speed for about 3 minutes until light, fluffy, and pale in color. The sugar should be mostly dissolved.
7. Step 7: Add the cooled milk and flour paste to the butter mixture. Beat on high speed for 1 minute, scraping the bowl halfway through, until the frosting is light and airy like whipped cream.
8. Step 8: Spread the frosting over the cooled cake layers. Serve and enjoy your flavorful White Almond Cake!

Tips & Variations

• Use refined coconut oil in place of vegetable oil for a subtle coconut note that complements the almond flavor.
• Ensure all ingredients are at room temperature to help the batter mix smoothly and the frosting whip to the right texture.
• For extra almond richness, lightly toast chopped almonds and sprinkle between cake layers or on top of the frosting.
• If you prefer, substitute the almond extract with an equal amount of orange extract for a different but delicious twist.

Storage

Store the cake covered in an airtight container in the refrigerator for up to 4 days to keep the frosting fresh. Allow the cake to come to room temperature before serving for the best flavor and texture. Leftovers can be frozen wrapped tightly for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter for the frosting?

It’s best to use unsalted butter to control the salt level in the frosting. If you only have salted butter, reduce or omit the added salt in the recipe.

Can I make this cake gluten-free?

This recipe calls for all-purpose flour, but you can substitute a gluten-free flour blend designed for baking in equal amounts. Make sure the cake mix you choose is also gluten-free.

White Almond Cake Recipe

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★★★★★

4.6 from 102 reviews

This White Almond Cake is a light and moist layered cake enhanced with pure almond and vanilla extracts for a delicate nutty flavor. Made from a mix of white cake mix, all-purpose flour, and sour cream, it comes together with fluffy egg whites for an airy texture. The cake is finished with a rich whipped buttercream frosting infused with almond and vanilla, offering a perfect balance of sweetness and creaminess, ideal for celebrations or everyday indulgence.

• Author: Clara
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

White Almond Cake

• 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

Whipped Buttercream 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

1. Prepare Pans: 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 cake pans for thicker layers.
2. Mix Dry Ingredients: In a stand mixer with a paddle attachment (or using a hand-held mixer), combine the white cake mix, all purpose flour, granulated sugar, and salt until blended.
3. Add Wet Ingredients: Pour in the room temperature water, sour cream, vegetable oil, pure almond extract, pure vanilla extract, and egg whites. Mix on low speed until ingredients are combined and moistened but some lumps remain, scraping down the bowl as needed.
4. Bake the Cake Layers: Evenly pour the batter into 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. Allow the cakes to cool completely before frosting.
5. Make the Milk-Flour Paste: In a medium saucepan, whisk together the whole milk and 5 tablespoons of flour. Heat over medium heat, whisking constantly until the mixture thickens to the consistency of thick cake batter and just begins to sputter. Remove from heat and stir in vanilla extract, almond extract, and salt. Set aside to cool fully; refrigerate to speed cooling if desired.
6. Prepare the Buttercream Frosting: In a stand mixer with a whisk attachment (or hand-held mixer), beat softened unsalted butter and granulated sugar on medium-high speed for about 3 minutes, until the mixture is light, fluffy, and pale in color. The sugar should be mostly dissolved.
7. Combine Frosting Ingredients: Add the cooled milk-flour paste to the butter and sugar mixture. Beat on high speed for 1 minute, scraping down the bowl halfway through, until the frosting becomes light and fluffy like whipped cream.
8. Assemble and Frost: Spread the frosting evenly onto the cooled cake layers. Slice and serve to enjoy the delicate almond-flavored cake with its creamy buttercream.

Notes

• Room temperature ingredients ensure better mixing and texture.
• Using refined coconut oil instead of vegetable oil will add a subtle coconut flavor.
• Chilling the milk-flour paste before combining with butter prevents the frosting from melting.
• Make sure egg whites are at room temperature to achieve a lighter batter.
• To speed up cake cooling, place layers on a wire rack or refrigerate for a short time.
• If using two pans instead of three, bake time may need slight adjustment; check doneness accordingly.

Keywords: White Almond Cake, almond cake recipe, white cake with almond extract, almond buttercream frosting, layered cake, homemade almond cake