Introduction

This White Almond Cake is a delicate and moist dessert with a subtle almond flavor that shines through every bite. Perfect for celebrations or an elegant treat, it’s topped with a luscious homemade almond frosting that’s both light and creamy.

A slice of three-layer white cake with pale pink frosting between each soft, spongy layer and a thin outer coating of the same pink frosting is placed on a white plate. A silver fork with some pink frosting on its prongs rests in front of the cake slice. The background shows a white cake stand with a black ribbon tied around its edge and light gray fabric with a soft texture, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
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

Instructions

Step 1: Preheat the oven to 325°F (163°C). Grease and flour three 8-inch or 9-inch round cake pans; set aside. Alternatively, use two pans for thicker layers.
Step 2: 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.
Step 3: Add the water, sour cream, vegetable oil, 1 1/2 teaspoons almond extract, 1 teaspoon vanilla extract, and egg whites. Mix on low speed until ingredients are just combined but the batter still has some lumps. Scrape down the bowl as needed.
Step 4: Divide the batter evenly into the prepared pans. Bake for 25-30 minutes, or until the tops are lightly golden and a toothpick inserted comes out clean. Allow cakes to cool completely before frosting.
Step 5: To make the frosting, whisk 1 cup milk with 5 tablespoons flour in a medium saucepan over medium heat. Stir constantly until the mixture thickens to the consistency of thick cake batter. Remove from heat and whisk in 1 teaspoon vanilla extract, 1 teaspoon almond extract, and a pinch of salt. Let cool completely (refrigerate to speed cooling if desired).
Step 6: In a stand mixer fitted with a whisk attachment, beat 1 cup softened butter and 1 1/4 cups granulated sugar on medium-high speed for about 3 minutes until light, fluffy, and pale. It’s normal if the mixture feels slightly gritty.
Step 7: Add the cooled milk and flour mixture to the butter and sugar. Beat on high for 1 minute, scraping down the bowl halfway through. The frosting should be light and airy, similar to whipped cream.
Step 8: Frost the cooled cake layers evenly. Serve and enjoy!

Tips & Variations

For extra almond flavor, sprinkle slivered almonds between the cake layers or on top of the frosting.
Use refined coconut oil instead of vegetable oil for a subtle tropical twist.
Make sure all ingredients are at room temperature for the best mixing and texture.
If you prefer a smoother frosting, beat it a few minutes longer or sift the sugar before mixing.

Storage

Store the cake covered in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. The cake and frosting can also be frozen separately for up to 2 months; thaw in the refrigerator overnight before assembling.

How to Serve

A slice of three-layer white cake sits on a white plate, each sponge layer separated by light pink frosting. The frosting is smooth and evenly spread between the cake layers and around the outside edge. The cake slice shows a soft and moist texture, with the pink frosting adding a gentle contrast to the white layers. The white cake is placed on a white marbled surface with a beige cloth nearby, and the rest of the cake, covered in the same pink frosting, is partially visible on a white cake stand above. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just egg whites?

This recipe calls for egg whites to keep the cake light and airy. Using whole eggs may change the texture and density, resulting in a heavier cake.

Can I use a different type of frosting with this cake?

Yes, this cake pairs well with cream cheese frosting or a simple almond buttercream if you prefer a different style or flavor.