This White Almond Wedding Cake is a classic delight perfect for special occasions. Light, fluffy, and infused with almond flavor, it’s layered with creamy almond buttercream frosting for an elegant finish. Whether you’re celebrating a wedding or any joyful event, this cake is sure to impress.

The image shows a slice of white creamy cake on a white plate. The cake has three layers: the bottom layer is a light brown crumbly crust, the middle layer is thick and white with a smooth texture, and the top layer is also white but looks soft and fluffy with visible cream lines. A silver fork is placed on the plate, touching the cake, held by a woman's hand. The background and surface are a white marbled texture, and there is a soft, light fabric in the background, adding a gentle atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
5 large egg whites, room temperature
1 ½ tsp almond extract
1 tsp vanilla extract
1 ¼ cups whole milk, room temperature

1 cup (2 sticks) unsalted butter, softened (for frosting)
4 cups powdered sugar, sifted
2-3 tbsp heavy cream or milk
1 tsp almond extract
1 tsp vanilla extract
A pinch of salt

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Step 4: Add the egg whites one at a time to the butter-sugar mixture, beating well after each addition. Then add the almond and vanilla extracts and mix until combined.
Step 5: Gradually add the dry flour mixture to the wet ingredients in three parts, alternating with the milk, starting and ending with the flour mixture. Mix until just combined—do not overmix.
Step 6: Divide the batter evenly between the prepared pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Allow the cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
Step 8: For the frosting, beat the softened butter until creamy, about 2 minutes. Gradually add powdered sugar, one cup at a time, beating well after each addition.
Step 9: Add heavy cream or milk, almond extract, vanilla extract, and a pinch of salt. Beat on high speed for 3-4 minutes until light, fluffy, and smooth. Adjust consistency if needed.
Step 10: Place one cake layer on a platter and spread a generous amount of frosting on top. Add the second layer and frost the top and sides. Smooth with an offset spatula.
Step 11: Decorate with sliced almonds, fresh flowers, or edible pearls as desired. Serve and enjoy!

Tips & Variations

Use room temperature ingredients for the best batter consistency and cake texture.
For extra almond flavor, lightly toast sliced almonds before decorating the cake.
If you prefer, substitute half the milk with buttermilk for a slight tang and tender crumb.
To make the cake gluten-free, try a 1-to-1 gluten-free flour blend that includes xanthan gum.

Storage

Store the cake covered tightly in the refrigerator for up to 4 days. Before serving, allow it to come to room temperature for about 30 minutes for the best flavor and texture. Leftover cake can be frozen for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

A two-layer cake sits on a clear glass cake stand. The cake is covered in smooth, creamy white frosting with soft swirling patterns. A large, delicate white flower decoration is placed on the side where the two cake layers meet. In the background, two tall white candles in metal holders are lit, adding a warm tone to the scene. The cake and accessories rest on a white marbled surface with white cloth napkins nearby, and a stack of white plates with silver forks is placed to the right. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Using whole eggs will change the texture and richness of the cake. This recipe relies on egg whites for a light and airy crumb, so it’s best to stick to egg whites for optimal results.

How do I prevent my cake from sticking to the pan?

Greasing the pans thoroughly and dusting with flour or lining them with parchment paper ensures easy release. Also, letting the cake cool for 10 minutes before removing helps prevent breakage.