Description
This fluffy almond-scented layer cake delivers bakery-style texture with a tender crumb and a frosting so airy it practically melts on contact. The cake stays moist, carries a delicate almond aroma, and pairs beautifully with a whipped buttercream that feels rich without being heavy. It’s the kind of dessert that fits birthdays, showers, holidays — or any excuse to celebrate something sweet.
Ingredients
Scale
Almond Layer Cake
- 1 box (15.25 oz) white cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ¾ teaspoon salt
- 1⅓ cups water, room temperature
- 1 cup sour cream, room temperature
- 2 tablespoons vegetable oil or refined coconut oil
- 1½ teaspoons almond extract
- 1 teaspoon vanilla extract
- 4 egg whites, room temperature
Silky Whipped Buttercream
- 1 cup whole milk, room temperature
- 5 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 cup unsalted butter, softened
- 1¼ cups granulated sugar
- ¼ teaspoon salt
Instructions
- Bake the Cake Layers
- Heat your oven to 325°F. Prepare either three 8- or 9-inch round pans by greasing and dusting them lightly with flour. Two pans also work if you prefer thicker layers.
- In a large mixing bowl fitted with a paddle attachment — or using a handheld mixer — combine the cake mix, flour, sugar, and salt until evenly blended.
- Add the water, sour cream, oil, almond extract, vanilla extract, and egg whites. Mix on low speed until everything comes together and the batter looks smooth, stopping to scrape the bowl as needed. A few small lumps are fine.
- Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, until the tops turn lightly golden and a toothpick inserted in the center comes out clean.
- Let the layers cool completely before frosting.
- Prepare the Buttercream
- In a saucepan, whisk the milk and flour together over medium heat. Stir continuously as the mixture warms and thickens. After a few minutes it should resemble thick pudding or cake batter.
- Remove from heat and whisk in the vanilla extract, almond extract, and salt. Transfer to a bowl and allow it to cool fully. Chilling it briefly can speed up this step.
- In a separate bowl, beat the softened butter and sugar together on medium-high speed for about 3 minutes, until pale and fluffy. The texture should feel creamy rather than gritty.
- Add the cooled milk mixture to the butter mixture. Beat on high speed for about a minute, scraping the bowl halfway through. The frosting should become smooth, airy, and whipped.
- Assemble
- Spread frosting between the cooled layers, then cover the top and sides evenly. Slice and serve once the frosting sets slightly for clean edges.
Notes
- Stored in an airtight container, the finished cake keeps well at room temperature for up to 3 days or refrigerated for about 5 days.
- Unfrosted cake layers freeze well for up to 3 months. Wrap tightly before freezing.
- To make cupcakes, bake at the same temperature for about 15 minutes, checking doneness with a toothpick.
- The frosting quantity suits a standard layered cake. Double it if you prefer thicker coverage or decorative piping.
- Refrigerated cake tastes great chilled, but letting slices warm slightly improves flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts