A wedding cake should be as special as the occasion itself, and this White Almond Wedding Cake is the perfect choice! It’s soft, light, and full of sweet almond flavor. Whether you’re baking for a small gathering or a big celebration, this step-by-step recipe will help you create a beautiful and delicious cake.
White Almond Wedding Cake
Ingredients
Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large egg whites
- 1 teaspoon vanilla extract
- 1 ½ teaspoons almond extract
- 1 cup whole milk
Frosting:
2 tablespoons heavy cream (or milk)
1 cup unsalted butter, softened
4 cups powdered sugar
2 teaspoons almond extract
Instructions
1: Make the Cake Batter
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- In a medium bowl, mix flour, baking powder, and salt. Set aside.
- In a large bowl, beat butter and sugar until light and fluffy.
- Add egg whites one at a time, mixing well after each.
- Stir in vanilla and almond extract.
- Add the flour mixture and milk in turns, starting and ending with the flour. Mix until just combined.
2: Bake the Cake
- Divide the batter evenly between the pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then move them to a wire rack to cool completely.
3: Make the Almond Frosting
- Beat butter until smooth. Slowly add powdered sugar, mixing well.
- Stir in almond extract and heavy cream until creamy and fluffy.
4: Frost and Decorate
- Place one cake layer on a serving plate and spread frosting on top.
- Add the second layer and cover the whole cake with frosting.
- Decorate as you like, then let it set before slicing and serving.
Variations and Substitutions
Different Flavors: Swap almond extract for coconut or orange extract for a unique twist.
Dairy-Free Option: Use almond milk instead of whole milk and dairy-free butter.
Egg-Free Alternative: Substitute ½ cup unsweetened applesauce for the egg whites.
Gluten-Free Version: Use a gluten free flour blend in place of all purpose flour.
Extra Moisture: Add ¼ cup sour cream or Greek yogurt to the batter for added .
FAQs About White Almond Wedding Cake
1. Can I make this cake in advance?
Yes! You can bake the cake layers 1-2 days ahead and store them wrapped in plastic wrap at room temperature. Frost the cake on the day of serving for the best taste and texture.
2. How do I store leftover white almond wedding cake?
Store leftover cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If refrigerated, let it come to room temperature before serving for the best flavor.
3. Can I freeze this cake?
Absolutely! Wrap the unfrosted cake layers in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
4. What type of frosting works best for this cake?
Almond buttercream is a classic choice, but cream cheese frosting or Swiss meringue also complement the almond flavor .
Conclusion
The White Almond Wedding Cake is a timeless and elegant dessert, perfect for weddings, anniversaries, or any special celebration. Its light, fluffy texture and delicate almond flavor make it a show-stopping centerpiece for any occasion. With simple ingredients and easy-to steps, this cake is ideal for both beginner and bakers.