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
Scale
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
