White Almond Cake (Two Ways)
This elegant White Almond Cake brings the nostalgic flavor of classic wedding cakes to your kitchen. Whether made from scratch or with a simple doctored cake mix, it’s soft, fluffy, and rich with almond and vanilla notes—perfect for weddings, birthdays, or any special occasion.
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.
Notes
Serve at room temperature for best flavor. Pairs beautifully with fresh berries or a raspberry drizzle. Store leftovers in an airtight container in the refrigerator up to 4 days, or freeze unfrosted layers for up to 2 months. Use egg whites only for a bright white color and clear vanilla to avoid yellow tint. For a gluten-free option, use gluten-free cake mix and almond flour.