The White Almond Cake has a charm that instantly reminds many of wedding days and family celebrations. I first baked this cake for my sister’s wedding, and the scent of almond filled the house with nostalgia. Whether you want a soft, bakery-style cake made from scratch or a quick version using a cake mix, this recipe gives you both. It’s simple, elegant, and rich with pure almond flavor.
Table of Contents
Why You’ll Love This Recipe
- Soft and moist with a light, tender crumb
- Two easy options: from scratch or doctored cake mix
- Perfect for weddings, birthdays, or any special gathering
- Made with simple, pantry-friendly ingredients
- Tastes like a professional bakery creation every time
This cake stands out because it balances flavor and texture perfectly. The almond extract gives it that nostalgic “wedding cake” flavor, while sour cream and egg whites make it extra fluffy and light. Every bite feels smooth, velvety, and deeply satisfying.
Ingredients Needed
For the White Almond Cake
- 1 box white cake mix
- 1 cup flour
- 1 cup sugar
- ¼ teaspoon salt
- 1 cup water
- 1 cup sour cream
- ½ cup vegetable oil
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 4 large egg whites (room temperature)
For the Whipped Buttercream Frosting
- 1 cup milk
- 5 tablespoons flour
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- Pinch of salt
- 1 cup unsalted butter (softened, room temperature)
- 1¼ cups granulated sugar
How to Make White Almond Cake
For the Cake
- Preheat the oven to 325°F. Prepare your cake pans by greasing and dusting them with flour. You can use three 8-inch pans or two 9-inch pans depending on how thick you want the layers.
- In a large mixing bowl, combine the cake mix, flour, sugar, and salt.
- Add the water, sour cream, oil, almond extract, vanilla extract, and egg whites.
- Mix at low speed until all ingredients are just combined. Stop to scrape down the sides to make sure nothing sticks.
- Beat on medium speed for about 2 minutes until the batter is smooth and creamy.
- Divide the batter evenly between the pans. Tap each pan gently to release any air bubbles.
- Bake for 25 to 30 minutes until the tops are lightly golden and a toothpick inserted in the center comes out clean.
- Remove the cakes from the oven and allow them to cool in the pans for 10 minutes. Then, transfer them to a wire rack to cool completely before frosting.
For the Frosting
- In a medium saucepan, whisk together milk and flour.
- Place the pan over medium heat and whisk continuously until the mixture starts to bubble and thicken. It should look like thick cake batter.
- Remove from heat and stir in the vanilla extract, almond extract, and salt.
- Set the mixture aside to cool completely. You can chill it briefly to speed up cooling.
- In a large bowl, beat butter and sugar together on medium-high speed for about 3 minutes until light, fluffy, and white in color.
- Add the cooled flour mixture to the whipped butter and sugar. Beat for another minute on high speed until the frosting becomes silky, airy, and smooth.
- Frost the completely cooled cakes. Spread evenly across each layer and finish with a swirl pattern for a clean, elegant look.
Serving and Storage Tips
Serve this cake at room temperature for the best flavor and texture. It pairs beautifully with fresh berries, sliced almonds, or a drizzle of raspberry sauce.
Store leftovers covered in an airtight container in the refrigerator for up to 4 days. Bring it back to room temperature before serving for a soft, creamy texture. You can also freeze the unfrosted cake layers for up to 2 months. Wrap them tightly in plastic wrap and store in freezer bags.
Helpful Notes
- Use only egg whites to keep the cake bright white.
- Clear vanilla extract helps avoid any yellow tint.
- Make sure ingredients are at room temperature for even mixing.
- Avoid overmixing; it keeps the crumb soft.
- For a gluten-free version, use a gluten-free cake mix and almond flour.
- Add almond paste between layers for a rich, nutty twist.
Conclusion
This White Almond Cake is a true showstopper—soft, flavorful, and timeless. The pure almond aroma and fluffy texture make it a favorite for both everyday baking and elegant weddings. Whether you choose the classic “from scratch” version or the simple doctored cake mix, the result is always impressive.
If you tried this recipe, leave a star rating and a comment below. Share your creation on Pinterest or Facebook and let others enjoy it too. What variation did you try? Add your twist and tell us in the comments!
Frequently Asked Questions
Is almond wedding cake good?
Yes, almond wedding cake is loved for its light texture and rich, nutty flavor. It’s elegant yet simple, perfect for any celebration.
What does white almond cake taste like?
White almond cake has a sweet, delicate almond flavor with a soft, moist crumb. It’s lighter than a traditional butter cake but richer than a plain white cake.
What flavors pair well with almond cake?
Almond cake pairs wonderfully with raspberry, strawberry, cherry, or lemon. These flavors balance its sweetness and add a fresh touch.
What is the most popular wedding cake flavor?
Vanilla and almond remain the top choices for weddings because they appeal to nearly everyone and create that classic “wedding cake” flavor.
What flavour is a traditional wedding cake?
Traditional wedding cakes often feature almond, vanilla, or fruit-based flavors with a smooth buttercream or fondant finish.
What flavor is bride’s cake?
Bride’s cake usually refers to a white almond cake with a light, pure flavor often paired with almond or vanilla frosting.
What is the best cake for a wedding cake?
A white almond cake or vanilla butter cake works best. Both hold their shape well for layering and have a flavor everyone loves.
Is it cheaper to make your own wedding cake?
Yes, making your own wedding cake can save a significant amount of money. Plus, it lets you control the flavor, quality, and decoration.
More easy Recipes To Try!
White Almond Cake (Two Ways)
Ingredients
For the White Almond Cake
- 1 box white cake mix
- 1 cup flour
- 1 cup sugar
- 0.25 teaspoon salt
- 1 cup water
- 1 cup sour cream
- 0.5 cup vegetable oil
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 4 large egg whites room temperature
For the Whipped Buttercream Frosting
- 1 cup milk
- 5 tablespoons flour
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 1 pinch salt
- 1 cup unsalted butter softened, room temperature
- 1.25 cups granulated sugar
Instructions
- Prepare the Cake: Preheat oven to 325°F (165°C). Grease and flour three 8-inch or two 9-inch pans.
- In a large bowl, combine cake mix, flour, sugar, and salt.
- Add water, sour cream, vegetable oil, almond extract, vanilla extract, and egg whites. Mix on low speed until combined, scraping sides as needed.
- Beat on medium speed for 2 minutes until the batter is smooth. Divide evenly between pans and tap to release air bubbles.
- Bake 25–30 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes, then transfer to a wire rack to cool completely.
- Prepare the Frosting: In a saucepan, whisk together milk and flour over medium heat until thickened. Remove from heat and stir in vanilla, almond extract, and salt. Cool completely.
- In a separate bowl, beat butter and sugar on medium-high for 3 minutes until light and fluffy. Add cooled flour mixture and beat another minute until silky smooth.
- Frost cooled cake layers evenly and decorate with a smooth swirl for an elegant finish.
