Description
This white almond layer cake is incredibly tender, delicately flavored with almond, and finished with a whipped buttercream that’s airy, smooth, and not overly sweet. The crumb stays moist for days, and the frosting feels almost like whipped cream but with enough structure to frost beautifully. It’s an elegant yet approachable cake that works for birthdays, showers, weddings, or any gathering that calls for something special.
Ingredients
For the Almond Cake
- White cake mix
- All-purpose flour
- Granulated sugar
- Salt
- Water, at room temperature
- Sour cream, at room temperature
- Vegetable oil or refined coconut oil
- Pure almond extract
- Pure vanilla extract
- Egg whites, at room temperature
For the Whipped Buttercream
- Whole milk, at room temperature
- All-purpose flour
- Pure vanilla extract
- Pure almond extract
- Unsalted butter, softened
- Granulated sugar
- Salt
Instructions
- Prepare the Pans and Oven
- Heat your oven to 325°F. Grease and lightly flour three 8-inch or 9-inch round cake pans. If you prefer thicker layers, use two pans instead. Set aside.
- Mix the Dry Ingredients
- In the bowl of a stand mixer fitted with the paddle attachment (a hand mixer works fine as well), combine the cake mix, flour, sugar, and salt. Stir briefly to evenly distribute everything.
- Add the Wet Ingredients
- Pour in the water, sour cream, oil, almond extract, vanilla extract, and egg whites.
- Mix on low speed just until combined. The batter should look smooth but may still have a few small lumps. Scrape down the sides of the bowl as needed. Avoid overmixing to keep the texture tender.
- Bake
- Divide the batter evenly among the prepared pans. Bake for 25–30 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
- Remove from the oven and allow the cakes to cool completely before frosting.
- Make the Whipped Buttercream
- Cook the Milk and Flour Base
- In a medium saucepan, whisk together the milk and flour until smooth. Place over medium heat and cook, whisking constantly.
- The mixture will begin to bubble slightly and thicken. Continue stirring until it resembles thick cake batter. This usually takes just a few minutes, though timing may vary.
- Remove from heat and stir in the vanilla extract, almond extract, and salt. Let this mixture cool completely. To speed things up, place it in the refrigerator. It must be fully cooled before moving on.
- Whip the Butter and Sugar
- In a stand mixer fitted with the whisk attachment, beat the softened butter and sugar together on medium-high speed for about 3 minutes.
- The mixture should become pale, fluffy, and noticeably lighter in texture. The sugar will mostly dissolve during this step and continue to smooth out as the frosting rests.
- Finish the Frosting
- Add the cooled milk-flour mixture to the whipped butter and sugar. Beat on high speed for about 1 minute, scraping down the bowl halfway through.
- The frosting should transform into a light, airy consistency similar to whipped cream but stable enough for layering and decorating.
- Cook the Milk and Flour Base
- Assemble the Cake
- Place one cake layer on your serving plate. Spread an even layer of frosting over the top. Repeat with remaining layers.
- Frost the top and sides, smoothing as desired. Slice and serve.
Notes
Notes & Storage
- Store the finished cake in an airtight container for up to 3 days at room temperature.
- Refrigerated cake will keep for up to 5 days. Allow slices to come to room temperature before serving for best texture and flavor.
- Unfrosted cake layers can be wrapped tightly and frozen for up to 3 months.
To Make Cupcakes
- Divide the batter into lined muffin tins. Bake for about 15 minutes, then check for doneness with a toothpick. If it comes out clean, they’re ready. If not, bake a few minutes longer and test again.
- The frosting quantity is designed to cover the cake generously but not heavily. For thicker layers or decorative piping, consider making a double batch.
- This cake tastes wonderful chilled, but the flavor and texture truly shine at room temperature.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Desserts