White Almond Cake with Whipped Buttercream Frosting Recipe

Introduction

This White Almond Cake with Whipped Buttercream Frosting is a delicate and moist dessert perfect for any celebration. The subtle almond flavor pairs beautifully with the light, fluffy buttercream, making it a crowd-pleaser for all skill levels.

Ingredients

• 1 cup whole milk, room temperature
• 5 tablespoons all purpose flour
• 1 teaspoon pure vanilla extract (for frosting)
• 1 teaspoon pure almond extract (for frosting)
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/4 cups granulated sugar (for frosting)
• 1/4 teaspoon salt (for cake batter)
• 1, 15.25 ounce package white cake mix
• 1 cup all purpose flour (for cake batter)
• 1 cup granulated sugar (for cake batter)
• 3/4 teaspoon salt (for cake batter)
• 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 (for cake batter)
• 1 teaspoon pure vanilla extract (for cake batter)
• 4 egg whites, room temperature
• Pinch of salt (for frosting)

Instructions

1. Step 1: Preheat the oven to 325°F (165°C). Grease and flour three 8-inch or 9-inch round cake pans and set them aside. If using two pans, the cake layers will be thicker.
2. Step 2: In a mixer with a paddle attachment, combine the white cake mix, 1 cup flour, 1 cup sugar, and 3/4 teaspoon salt.
3. Step 3: Add the water, sour cream, vegetable oil, almond extract, vanilla extract, and egg whites. Mix on low speed until just combined and moistened. Some lumps are okay. Scrape down the bowl as needed.
4. Step 4: Divide the batter evenly among the prepared pans. Bake for 25-30 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean. Let cakes cool completely before frosting.
5. Step 5: For the frosting, whisk together 1 cup milk and 5 tablespoons flour in a medium saucepan. Heat over medium, whisking constantly until the mixture thickens to a thick cake batter consistency. Remove from heat, then whisk in 1 teaspoon vanilla extract, 1 teaspoon almond extract, and a pinch of salt. Cool completely, refrigerating to speed cooling.
6. Step 6: In a mixer with a whisk attachment, beat 1 cup (2 sticks) softened butter with 1 1/4 cups sugar on medium-high for about 3 minutes until light, fluffy, and pale in color. Some sugar grit is fine.
7. Step 7: Add the cooled milk and flour mixture to the butter and sugar. Beat on high for 1 minute, scraping the bowl halfway through. The frosting should be light and fluffy like whipped cream.
8. Step 8: Spread the frosting evenly on the cooled cake layers. Assemble and frost the entire cake, then enjoy!

Tips & Variations

• For extra almond flavor, toast some slivered almonds and use them as a garnish on the frosted cake.
• Room temperature ingredients make mixing easier and help ensure a smooth batter and frosting.
• You can substitute refined coconut oil for vegetable oil for a subtle coconut twist.
• If you prefer a less sweet frosting, reduce granulated sugar slightly or add a pinch more salt to balance sweetness.

Storage

Store the cake covered in the refrigerator for up to 3-4 days. Bring to room temperature before serving for the best texture and flavor. Leftover cake can be frozen, wrapped tightly, for up to 2 months; thaw in the refrigerator before frosting or serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

This recipe calls for egg whites to keep the cake light and tender. Using whole eggs may change the texture and density, but you can experiment by substituting 2 whole eggs for 4 egg whites if needed.

Is there a dairy-free alternative for the frosting?

You can substitute dairy-free milk like almond or oat milk and use dairy-free margarine or coconut oil in place of butter. The texture may vary slightly but will still be delicious.

White Almond Cake with Whipped Buttercream Frosting Recipe

Print Recipe

★★★★★

4.6 from 87 reviews

A moist and flavorful White Almond Cake layered with a light and fluffy whipped buttercream frosting infused with almond and vanilla extracts, perfect for celebrations or a delightful dessert treat.

• Author: Amaya
• 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

Cake Ingredients

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 3/4 teaspoon salt
• 1 15.25 ounce package white cake mix
• 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 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 (a pinch)

Instructions

1. Prepare Cake Pans: Preheat the oven to 325°F (163°C). Grease and flour three 8-inch or 9-inch round cake pans and set them aside. Alternatively, use two pans for thicker layers.
2. Mix Dry Ingredients: In a stand mixer fitted with a paddle attachment or using a hand-held mixer, combine the white cake mix, 1 cup flour, 1 cup sugar, and 3/4 teaspoon salt until well blended.
3. Add Wet Ingredients: Pour in the water, sour cream, vegetable oil, almond extract, vanilla extract, and egg whites. Mix on low speed until the ingredients are just combined and moistened, leaving some lumps. Scrape down the sides as needed.
4. Bake Cake Layers: Distribute the batter evenly into the prepared pans. Bake in the preheated oven for 25-30 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely before frosting.
5. Make the Milk-Flour Paste: In a medium saucepan over medium heat, whisk together 1 cup milk and 5 tablespoons flour. Stir constantly until the mixture thickens to a thick cake batter consistency, just as it starts to sputter. Remove from heat and whisk in 1 teaspoon each of vanilla and almond extracts and a pinch of salt. Set aside to cool completely, refrigerating if needed to speed up the process.
6. Prepare Buttercream Base: In a stand mixer with a whisk attachment or using a hand-held mixer, beat 1 cup (2 sticks) softened unsalted butter with 1 1/4 cups sugar for about 3 minutes on medium-high speed until the mixture is light, fluffy, and pale in color. The sugar should mostly dissolve, although some grittiness is fine.
7. Combine Frosting Ingredients: Add the cooled milk-flour paste to the butter-sugar mixture. Beat on high speed for 1 minute, scraping down the sides halfway through. The frosting should be light and fluffy, resembling whipped cream.
8. Frost the Cake: Once the cake layers are fully cooled, spread the whipped buttercream frosting evenly over the layers and sides. Serve and enjoy your delicious White Almond Cake!

Notes

• Room temperature ingredients help ensure better mixing and texture.
• You can substitute vegetable oil with refined coconut oil for a subtle flavor variation.
• The frosting can be refrigerated if not used immediately; bring to room temperature and re-whip before frosting.
• Be careful not to overmix the batter to keep the cake light.
• Use separate clean bowls and beaters for egg whites to get proper volume.
• Ensure the milk-flour paste is fully cooled before adding to butter mixture to prevent melting.

Keywords: White Almond Cake, Almond Cake, Buttercream Frosting, Cake Recipe, Dessert, Vanilla Almond Cake