White Almond Cake with Whipped Buttercream Frosting Recipe

Introduction

This White Almond Cake with Whipped Buttercream Frosting is a delicate and flavorful dessert perfect for any celebration. The moist cake layers are infused with almond and vanilla extracts, topped with a light, fluffy buttercream that melts in your mouth.

Ingredients

• 1 cup whole milk, room temperature
• 5 tablespoons all purpose flour
• 1 teaspoon pure vanilla extract (plus 1 teaspoon for frosting)
• 1 teaspoon pure almond extract (plus 1 1/2 teaspoons for batter)
• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/4 cups granulated sugar (plus 1 cup for batter)
• 1/4 teaspoon salt (plus 3/4 teaspoon for batter, plus a pinch for frosting)
• 1, 15.25 ounce package white cake mix
• 1 cup all purpose flour
• 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)
• 4 egg whites, room temperature

Instructions

1. Step 1: Preheat your oven to 325 degrees Fahrenheit. Grease and flour three 8-inch or 9-inch round cake pans, or two pans for thicker layers, and set them aside.
2. Step 2: 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 sugar, and 3/4 teaspoon salt. Mix well.
3. Step 3: Add the water, sour cream, vegetable oil, 1 1/2 teaspoons almond extract, 1 teaspoon vanilla extract, and egg whites. Mix on low speed until the ingredients are moistened but still slightly lumpy. Scrape down the bowl as needed.
4. Step 4: Pour the batter evenly into the prepared pans. Bake for 25-30 minutes, or until the tops are lightly golden. Allow the cakes to cool completely before frosting.
5. Step 5: To make the frosting, whisk together 1 cup milk and 5 tablespoons flour in a medium saucepan. Cook over medium heat, whisking constantly until the mixture thickens to a cake batter consistency. Remove from heat, stir in 1 teaspoon vanilla extract, 1 teaspoon almond extract, and a pinch of salt. Let cool completely, refrigerating if desired to speed cooling.
6. Step 6: In a stand mixer with a whisk attachment, beat 1 cup (2 sticks) softened butter with 1 1/4 cups granulated sugar on medium-high speed for about 3 minutes until light, fluffy, and pale. The sugar should be well incorporated.
7. Step 7: Add the cooled milk-flour mixture to the butter-sugar mixture. Beat on high speed for 1 minute until the frosting is light and fluffy like whipped cream.
8. Step 8: Spread the frosting over the cooled cake layers evenly. Slice and enjoy your elegant almond-flavored treat!

Tips & Variations

• Use refined coconut oil instead of vegetable oil for a subtle tropical note that complements the almond flavor.
• Room temperature ingredients help the batter and frosting blend smoothly for the best texture.
• For added crunch, sprinkle sliced toasted almonds between cake layers or on top.

Storage

Store the frosted cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Before serving refrigerated cake, allow it to come to room temperature for about 30 minutes. Leftover frosting can be kept covered in the refrigerator for up to 3 days and re-whipped if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Egg whites help keep the cake light and fluffy, but you can substitute whole eggs if preferred. Expect a slightly denser texture.

What can I do if I don’t have almond extract?

You can omit the almond extract or substitute it with an equal amount of vanilla extract for a more classic flavor.

White Almond Cake with Whipped Buttercream Frosting Recipe

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★★★★★

5 from 73 reviews

• Author: Isabella
• Total Time: 50 minutes
• Yield: 12 servings 1x

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Description

This White Almond Cake with Whipped Buttercream Frosting is a delicate, moist almond-flavored cake layered with a light and fluffy whipped buttercream. The combination of white cake mix enhanced with sour cream and pure almond extract creates a tender crumb, while the homemade frosting made from milk, flour, and butter delivers a rich but airy finish. Perfect for special occasions or an elegant dessert treat.

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Ingredients

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Cake

• 1 cup all purpose flour
• 1 cup granulated sugar
• 3/4 teaspoon salt
• 1, 15.25 ounce package white cake mix
• 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

• 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

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Instructions

1. Preheat and prepare pans: Preheat your oven to 325 degrees Fahrenheit. Grease and flour three 8-inch or 9-inch round cake pans, or two if preferred for thicker layers. Set pans aside.
2. Mix dry ingredients: In a stand mixer with a paddle attachment (or using a hand mixer), combine the white cake mix, 1 cup flour, 1 cup sugar, and 3/4 teaspoon salt until well incorporated.
3. Add wet ingredients: Pour in the 1 1/3 cups water, 1 cup sour cream, 2 tablespoons vegetable oil, 1 1/2 teaspoons almond extract, 1 teaspoon vanilla extract, and 4 egg whites. Mix on low speed just until the batter is moistened but still slightly lumpy, scraping the bowl sides as needed.
4. Bake the cake: Divide the batter evenly among the prepared pans. Bake for 25 to 30 minutes or until the tops are lightly golden and a toothpick inserted in the center comes out clean. Remove from oven and allow cakes to cool completely before frosting.
5. Make the frosting base: In a medium saucepan, whisk together 1 cup milk and 5 tablespoons flour. Cook over medium heat, whisking constantly, until the mixture thickens to the consistency of thick cake batter and begins to sputter. Remove from heat and whisk in 1 teaspoon vanilla extract, 1 teaspoon almond extract, and 1/4 teaspoon salt. Cool completely, refrigerating if desired to speed cooling.
6. Beat butter and sugar: In a stand mixer with a whisk attachment (or using a hand mixer), beat 1 cup (2 sticks) softened unsalted butter and 1 1/4 cups granulated sugar on medium-high speed for about 3 minutes until light, fluffy, and pale in color. The sugar should be mostly dissolved.
7. Combine frosting base and butter mixture: Add the cooled milk and flour mixture to the creamed butter and sugar. Beat on high speed for 1 minute, scraping down the bowl halfway through. The frosting should become light and fluffy like whipped cream.
8. Frost the cake: Once the cake layers are completely cool, spread the whipped buttercream frosting evenly over the layers and the outside of the cake. Serve and enjoy your elegant white almond cake!

Notes

• Ensure all ingredients are at room temperature for better mixing and texture.
• Using pure almond extract is essential for the cake’s distinctive flavor.
• You can substitute vegetable oil with refined coconut oil for a slight variation in flavor.
• Cooling the milk/flour paste completely is critical before mixing into butter to avoid melting the butter.
• This cake can be made into two layers for a taller cake but the same baking time applies.
• Store leftovers covered in the refrigerator for up to 3 days; bring to room temperature before serving.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: white almond cake, whipped buttercream frosting, almond cake recipe, white cake with almond flavor, homemade buttercream, elegant dessert