White Almond Cake with Whipped Buttercream Frosting Recipe
If you’re searching for a truly irresistible dessert to warm your heart and tantalize your taste buds, look no further than the White Almond Cake with Whipped Buttercream Frosting. This heavenly cake pairs a tender, moist white almond-flavored crumb with a luxuriously light and fluffy whipped buttercream that’s infused with almond and vanilla, creating an elegant yet comforting treat. Each bite melts in your mouth with nostalgic sweetness and delicate nuttiness, perfect for celebrations or just indulging yourself on any day.
Ingredients You’ll Need
To create this delightful White Almond Cake with Whipped Buttercream Frosting, you only need a handful of simple and accessible ingredients, yet each one plays an essential role in crafting the cake’s perfect texture, flavor, and appearance. From the rich butter to the crisp almond extract, everything is thoughtfully chosen to highlight the cake’s delicate almond character and keep it moist and tender.
- Whole milk (1 cup, room temperature): Adds moisture and richness to the batter, making the cake tender and soft.
- All-purpose flour (1 cup + 5 tablespoons): The backbone of the cake, providing structure while keeping it light.
- Pure vanilla extract (2 teaspoons): Enhances the overall flavor and complements the almond essence beautifully.
- Pure almond extract (2 1/2 teaspoons): Infuses the cake with a fragrant, nutty aroma that defines this dessert.
- Unsalted butter (1 cup, room temperature + 2 sticks for frosting): Adds richness and gives the frosting its divine creamy texture.
- Granulated sugar (1 1/4 cups + 1 cup): Sweetens the cake and frosting perfectly without overpowering the delicate almond notes.
- Salt (a pinch + 3/4 teaspoon): Balances the sweetness and enhances all the flavors in the cake and frosting.
- White cake mix (1 package): Provides a reliable base and keeps the cake light and airy.
- Sour cream (1 cup, room temperature): Adds a subtle tang and contributes to a moist crumb.
- Vegetable or refined coconut oil (2 tablespoons): Keeps the cake tender and moist.
- Water (1 1/3 cups, room temperature): Hydrates the dry ingredients and creates the perfect batter consistency.
- Egg whites (4, room temperature): Help give the cake a delicate lift and lighten the texture.
How to Make White Almond Cake with Whipped Buttercream Frosting
Step 1: Prepare Your Cake Pans and Oven
Begin by preheating your oven to 325 degrees Fahrenheit. Grease and flour three 8-inch or 9-inch round cake pans for light, even layers, or use two pans for thicker cakes. Preparing the pans carefully ensures your beautiful cake layers release easily and bake evenly, setting you up for success right from the start.
Step 2: Combine Dry Ingredients
In a mixer fitted with a paddle attachment, blend the white cake mix, flour, sugar, and salt. This careful melding of dry ingredients helps distribute the leaveners and flavorings evenly, creating the foundation for a tender and flavorful cake. Give the mixture a good stir so no pockets of sugar or flour hide in the batter.
Step 3: Add Wet Ingredients
Pour in the water, sour cream, vegetable oil, almond extract, vanilla extract, and egg whites. Mix on low speed until ingredients are moistened but the batter still has some small lumps. Scrape down the sides as needed to ensure everything is well incorporated. These wet ingredients bring moistness, lift, and that signature almond aroma to your cake batter.
Step 4: Bake the Cake Layers
Divide the batter evenly among the prepared cake pans. Bake for 25 to 30 minutes until the tops turn lightly golden and a toothpick inserted in the center comes out clean. Avoid overbaking to keep your cake moist and tender. Once done, allow the cakes to cool completely before you move on to the blissful frosting stage.
Step 5: Make the Whipped Buttercream Frosting Base
In a saucepan, whisk together milk and flour, cooking over medium heat while whisking constantly. As it thickens to the texture of thick cake batter, remove from heat and stir in vanilla, almond extracts, and a pinch of salt. Let it cool completely or refrigerate to speed up the process. This milk-flour paste is the secret behind a frosting that’s light and fluffy yet stable enough to hold its shape beautifully.
Step 6: Whip Butter and Sugar
In a clean mixer bowl fitted with a whisk attachment, beat softened butter with granulated sugar until the mixture is pale, fluffy, and smooth, about three minutes on medium-high. This step dissolves the sugar into the butter, creating a silky texture that melts on your tongue—almost like whipped cream, but richer.
Step 7: Combine and Whip to Perfection
Add the cooled milk-flour mixture to the whipped butter and sugar. Beat on high for about one minute, scraping down the bowl halfway through. The result is a luscious whipped buttercream frosting full of almond goodness that is light, airy, and utterly delicious. Spread generously over your cooled cake layers and prepare to wow your friends and family.
How to Serve White Almond Cake with Whipped Buttercream Frosting
Garnishes
Enhance your White Almond Cake with Whipped Buttercream Frosting by topping it with slivered almonds, toasted lightly for crunch and added almond flavor. Fresh berries like raspberries or blueberries can add a pop of color and a hint of tartness that balances the sweetness perfectly. A dusting of powdered sugar or edible flowers also adds an elegant finishing touch.
Side Dishes
This cake pairs wonderfully with a simple cup of tea or freshly brewed coffee to cut through the richness. For an extra indulgence, serve alongside a dollop of fresh whipped cream or a scoop of vanilla bean ice cream, creating a wonderfully creamy contrast. Fresh fruit salad with a hint of citrus zest also complements the cake’s almond flavor beautifully.
Creative Ways to Present
Try serving your White Almond Cake with Whipped Buttercream Frosting as mini layered cupcakes for an adorable twist at parties, or as a stunning tiered cake for special occasions. You can also add a ribbon around the cake’s base for a charming presentation or pipe decorative borders with leftover frosting. Layering with fresh fruit or edible gold leaf accents can elevate the cake’s look for celebrations.
Make Ahead and Storage
Storing Leftovers
Keep your cake fresh by storing leftovers in an airtight container in the refrigerator. This preserves the whipped buttercream frosting’s light texture and keeps the cake moist for up to four days. Allow the slices to come to room temperature before serving to regain their softness and full flavor.
Freezing
You can freeze the cake layers without frosting by wrapping them tightly in plastic wrap and placing in a zip-top bag or airtight container. Freeze up to three months. When ready to enjoy, thaw in the refrigerator overnight, then frost as usual. For frosted cake, freeze the whole cake well-covered on a tray, then store in an airtight container; thaw gently in the fridge to maintain frosting texture.
Reheating
This cake is best enjoyed at room temperature, so avoid microwaving. If the cake has been refrigerated or frozen, bring it out 30-60 minutes before serving to let the buttercream soften and flavors open up. This simple step makes every bite taste freshly made and wonderfully rich.
FAQs
Can I use regular cake flour instead of all-purpose flour?
Yes! Cake flour will create an even lighter and softer crumb for your White Almond Cake with Whipped Buttercream Frosting, but all-purpose flour works well too if that’s what you have on hand.
Is it important to use room temperature ingredients?
Absolutely. Room temperature eggs, butter, and sour cream blend together more smoothly, resulting in a tender cake and a silky, fluffy frosting. Cold ingredients can cause the batter to curdle or the frosting to separate.
Can I make this cake dairy-free or vegan?
This recipe relies on dairy for its texture and flavor, but you can try substituting dairy-free milk, vegan butter, and a suitable sour cream alternative. Keep in mind the texture may vary slightly, but it’s a great place to experiment!
How long does the whipped buttercream frosting last?
The whipped buttercream frosting stays perfect in the refrigerator for up to four days if stored in a sealed container. Allow it to come to room temperature for easier spreading or serving.
Can I add food coloring to the frosting?
Yes, you can! Gel food coloring works best so you don’t alter the frosting’s consistency. Add a few drops while whipping for beautiful pastel shades that match your celebration’s theme.
Final Thoughts
There is something truly special about the White Almond Cake with Whipped Buttercream Frosting—it’s elegant yet simple, nostalgic yet fresh. I encourage you to try this recipe and share this joyful cake with your loved ones or savor it as a little self-care moment. Its delicate almond aroma and silky frosting will make you come back to this recipe time and again, turning any occasion into a memorable celebration of sweetness and warmth.
Print
White Almond Cake with Whipped Buttercream Frosting Recipe
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A moist and tender White Almond Cake layered with a fluffy and creamy whipped buttercream frosting infused with almond and vanilla extracts, perfect for celebrations or a special treat.
Ingredients
Cake 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
Frosting Ingredients
- 1 cup whole milk
- 5 tablespoons all purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- pinch of salt
- 2 sticks (1 cup) unsalted butter, softened and room temperature
- 1 1/4 cups granulated sugar
Instructions
- Prepare Pans: Preheat oven to 325 degrees Fahrenheit. Grease and flour three 8-inch or 9-inch round cake pans; alternatively, use two pans for thicker layers. Set aside.
- 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 granulated sugar, and 3/4 teaspoon salt. Mix well to integrate the dry ingredients.
- Add Wet Ingredients: Pour in 1 1/3 cups room temperature water, 1 cup sour cream, 2 tablespoons vegetable oil, 1 1/2 teaspoons almond extract, 1 teaspoon vanilla extract, and 4 room temperature egg whites. Mix on low speed until ingredients are combined but the batter is still slightly lumpy; scrape down the bowl sides as needed.
- Bake the Cake: Divide batter evenly among prepared pans. Bake for 25 to 30 minutes until cake tops are lightly golden and a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely before frosting.
- Make Milk-Flour Base for Frosting: In a medium saucepan, whisk together 1 cup whole milk and 5 tablespoons flour. Cook over medium heat, whisking constantly until the mixture thickens and sputters, reaching the consistency of thick cake batter—this takes a few minutes. Remove from heat.
- Flavor the Frosting Base: Whisk in 1 teaspoon vanilla extract, 1 teaspoon almond extract, and a pinch of salt into the thickened milk mixture. Set aside to cool completely; refrigerate to speed cooling if desired.
- Prepare Buttercream Butter: In a stand mixer fitted with a whisk attachment, beat 1 cup softened unsalted butter with 1 1/4 cups granulated sugar on medium-high speed for about 3 minutes until the mixture is light, fluffy, and white in color. The sugar should be mostly dissolved.
- Combine Frosting: Add the cooled milk-flour mixture to the butter and sugar. Beat on high speed for 1 minute, scraping down the sides halfway through. The frosting should have a light, airy texture resembling whipped cream.
- Frost the Cake: Once the cake layers are completely cooled, spread the whipped buttercream frosting evenly over the cakes. Assemble layers as desired and frost the sides and top. Serve and enjoy!
Notes
- Room temperature ingredients ensure better mixing and cake texture.
- Using refined coconut oil instead of vegetable oil will add subtle coconut flavor.
- Make sure the milk-flour mixture is completely cool before adding to the butter to avoid melting the butter.
- The cake can be baked in two pans instead of three for thicker layers, adjusting baking times accordingly.
- This frosting has a light texture unlike traditional buttercream; keep it refrigerated when storing.
- For best results, allow cake layers to cool fully before frosting to prevent melting.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 390
- Sugar: 38g
- Sodium: 230mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg
Keywords: white almond cake, almond cake recipe, whipped buttercream frosting, layered cake, vanilla almond cake
