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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
