White Almond Cake
A soft, bakery-style white almond cake with light fluffy layers, a delicate almond-vanilla flavor, and smooth almond buttercream. The classic celebration cake for birthdays, weddings, and baby showers, with an optional soft pink frosting.
Equipment
- Two 8-inch cake pans
- Mixing Bowls
- Electric Mixer
- Whisk
- Offset spatula
Ingredients
For the White Almond Cake
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup unsalted butter softened
- 1 3/4 cups granulated sugar
- 4 egg whites room temperature
- 1 tbsp vanilla extract
- 1 1/2 tsp almond extract
- 1 cup whole milk room temperature
- 1/2 cup sour cream room temperature
For the Almond Buttercream Frosting
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 3 tbsp heavy cream or milk
- 1 tsp almond extract
- 1 tsp vanilla extract
- pink food coloring optional, for pink frosting
Instructions
- Preheat: Preheat the oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
- Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt until evenly combined.
- Cream Butter and Sugar: In a large bowl, beat the softened butter and sugar until light, pale, and fluffy. This creates the cake's airy texture.
- Add Egg Whites: Add the egg whites one at a time, mixing well after each. Stir in the vanilla and almond extracts.
- Combine: Gradually alternate adding the dry ingredients and the milk into the batter. Fold in the sour cream and mix until smooth, without overmixing.
- Bake: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 28 to 32 minutes, until a toothpick inserted into the center comes out clean. Cool the layers completely before frosting.
- Make the Frosting: Beat the softened butter until creamy. Gradually add the powdered sugar, almond extract, vanilla extract, and heavy cream until fluffy and smooth. Add a little pink food coloring if desired.
- Assemble: Place one cake layer on a serving plate and spread frosting evenly on top. Add the second layer and frost the top and sides. Chill slightly before slicing for cleaner layers.
Notes
Avoid overmixing once the flour is added to keep a soft, fluffy texture. Use room-temperature ingredients for a smoother batter and even baking. Almond extract is concentrated, so measure it carefully for balanced flavor. For the cleanest finish, apply a thin crumb coat, chill 15 minutes, then frost smoothly. Unfrosted layers freeze well, wrapped, for up to 2 months.