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White Almond Cake with Whipped Buttercream Frosting Recipe

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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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/white-almond-cake-with-whipped-buttercream-frosting-recipe/