White Almond Cake Recipe
This White Almond Cake is a moist, tender, and fluffy dessert featuring a perfect blend of almond and vanilla extracts. It is complemented by a rich, creamy almond-vanilla frosting made from a cooked milk and flour base combined with fluffy buttercream. Ideal for special occasions or a delightful treat, this cake balances delicate flavors with a luxurious texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
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 (pinch)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 325 degrees Fahrenheit. Grease and flour three 8 or 9-inch round cake pans and set aside. Using two pans is also fine but results in thicker layers.
- Mix Dry Ingredients for Cake: In a stand mixer fitted with a paddle attachment (or using a hand mixer), combine the white cake mix, 1 cup flour, 1 cup sugar, and 3/4 teaspoon salt. Mix briefly to incorporate.
- Add Wet Ingredients to Cake Batter: Pour in the room temperature water, sour cream, vegetable oil, almond extract, vanilla extract, and egg whites. Mix on low speed until combined with some lumps remaining. Scrape the bowl sides as needed.
- Bake the Cake Layers: 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.
- Prepare Milk-Flour Paste for Frosting: Whisk together 1 cup milk and 5 tablespoons flour in a medium saucepan over medium heat. Stir continuously until the mixture sputters and thickens to a thick cake batter consistency, a couple of minutes. Remove from heat and stir in vanilla extract, almond extract, and a pinch of salt. Cool completely (refrigerate to speed up).
- Make Buttercream Base: In a stand mixer 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 in color. Sugar will begin to dissolve.
- Combine Paste with Buttercream: Add the cooled milk-flour paste to the butter and sugar mixture. Beat on high speed for 1 minute, scraping the bowl halfway through. The frosting should be light and fluffy like whipped cream.
- Frost the Cake: Spread the frosting evenly on the cooled cake layers. Enjoy your light, moist white almond cake with luscious almond vanilla buttercream!
Notes
- Ensure all wet ingredients and eggs are at room temperature for better mixing and texture.
- Use refined coconut oil or vegetable oil for a neutral flavor in the cake.
- The frosting requires cooling the milk-flour paste completely before combining it with butter to prevent melting.
- Scrape the mixing bowl frequently to make sure all ingredients are well incorporated.
- You can use two cake pans instead of three for thicker layers but adjust baking time if necessary.
- Store leftover cake covered in the refrigerator for up to 3 days.
Keywords: white almond cake, almond extract cake, white cake recipe, homemade cake, almond vanilla frosting, moist cake
Find it online: https://victoriablair.com/white-almond-cake-recipe/
