Name: White Almond Cake with Whipped Buttercream Frosting Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 1 h 10 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature; 1 1/4 cups granulated sugar; 1/4 teaspoon salt; 1 (15.25 ounce) package white cake mix; 1 cup all purpose flour; 1 cup granulated sugar; 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; 1 1/2 teaspoons pure almond extract; 1 teaspoon pure vanilla extract; 4 egg whites, room temperature; 1 cup whole milk, room temperature; 5 tablespoons all purpose flour; 1 teaspoon pure vanilla extract; 1 teaspoon pure almond extract; 1 pinch salt; 1 cup (2 sticks) unsalted butter, softened, room temperature; 1 1/4 cups granulated sugar

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If you are searching for a cake that feels like a gentle hug in dessert form, the White Almond Cake with Whipped Buttercream Frosting is exactly what you need. Light and tender with a delicate almond essence woven throughout, this cake offers an inviting crumb that pairs perfectly with its luxuriously airy whipped buttercream. Every bite melts in your mouth, combining a subtle sweetness with the creamy richness of buttery frosting that’s not too heavy. It’s a cake that’s as elegant as it is comforting, making it a timeless favorite whether for special celebrations or just to brighten an ordinary day.

White Almond Cake with Whipped Buttercream Frosting Recipe - Recipe Image

Ingredients You’ll Need

These ingredients are wonderfully straightforward but each one plays a vital role in making this White Almond Cake with Whipped Buttercream Frosting so unforgettable. From the creamy milk lending moisture to the fragrant almond extracts that give this cake its signature flavor, every component is chosen to build layers of taste and texture that feel both classic and indulgent.

1 cup whole milk, room temperature: Adds moisture and helps activate the flour mixture in the frosting for that whipped texture.
5 tablespoons all-purpose flour: The foundation for the frosting paste, giving it structure and body.
1 teaspoon pure vanilla extract: Boosts the overall sweetness and depth of flavor in both cake and frosting.
1 teaspoon pure almond extract: The star flavor that makes this cake uniquely delightful and nutty.
1 cup (2 sticks) unsalted butter, room temperature: Provides richness and creaminess especially in the frosting.
1 1/4 cups granulated sugar: Sweetens the cake and creates that perfect tender crumb.
1/4 teaspoon salt: Balances sweetness and enhances all the other flavors.
1, 15.25 ounce package white cake mix: A convenient base that ensures moistness and fluffiness in the cake layers.
1 cup all-purpose flour: Adds structure to the cake, keeping it light but sturdy.
1 cup granulated sugar: Part of the cake’s sweetness that complements the almond notes.
3/4 teaspoon salt: Fine-tunes the flavor profile, ensuring the cake isn’t overly sweet.
1 1/3 cups room temperature water: Hydrates the batter for a smooth consistency.
1 cup sour cream, room temperature: Brings a subtle tang and moistness for a tender crumb.
2 tablespoons vegetable oil (or refined coconut oil): Adds moisture without competing with the buttery flavor.
1 1/2 teaspoons pure almond extract: Reinforces the almond aroma in the cake layers.
1 teaspoon pure vanilla extract: Blends seamlessly with almond to round out the flavor.
4 egg whites, room temperature: Whipped gently into the batter, they lighten the cake for a soft texture.

How to Make White Almond Cake with Whipped Buttercream Frosting

Step 1: Prepare Your Pans and Preheat

Start by preheating your oven to 325 degrees Fahrenheit. Grease and flour either three 8 or 9 inch round cake pans, or two pans if you prefer thicker layers. This prep sets the stage for cakes that release cleanly and bake evenly, so your layers come out perfect every time.

Step 2: Mix Dry Ingredients for the Cake

Using a stand mixer fitted with a paddle attachment, combine the white cake mix, flour, sugar, and salt. This combination forms the dry base of your batter, ensuring the cake will have that signature fluffy yet firm crumb that supports the delicate almond flavors beautifully.

Step 3: Add Wet Ingredients and Egg Whites

Pour in the water, sour cream, vegetable oil, almond extract, vanilla extract, then add the egg whites. Mix on low speed just until all ingredients are combined and moistened; it’s okay if a few lumps remain. Scrape down the bowl to ensure everything is evenly blended. This step brings together a fine balance of moisture and lightness in the batter.

Step 4: Bake the Cake Layers

Divide the batter evenly into the prepared cake pans. Bake for 25 to 30 minutes until the top is lightly golden and a toothpick inserted in the center comes out clean. Removing the cakes at the perfect time keeps them moist and tender, ready for that luscious frosting.

Step 5: Make the Whipped Buttercream Frosting Base

In a medium saucepan, whisk the milk with flour and place it over medium heat. Stir constantly until the mixture thickens to the consistency of thick cake batter—it usually takes just a few minutes. Remove from heat, whisk in vanilla, almond extracts, and a pinch of salt. Let this cool completely; chilling it makes sure the next step goes smoothly.

Step 6: Whip the Butter and Sugar

Using the whisk attachment of your stand mixer, beat the softened butter and granulated sugar on medium-high speed for about 3 minutes, until it’s light, fluffy, and almost white. This process is crucial as it builds the frothy texture and dissolves much of the sugar, ensuring a smooth finish in your frosting.

Step 7: Combine the Frosting and Final Assembly

Add the cooled milk/flour paste into the butter-sugar mixture and beat on high speed for another minute. The frosting becomes as light as whipped cream and has a silky texture that complements the almond-infused cake layers beautifully. Spread generously over the cooled cakes and prepare yourself for pure dessert bliss!

How to Serve White Almond Cake with Whipped Buttercream Frosting

Garnishes

A simple dusting of sliced toasted almonds on top adds a delicate crunch and visually enhances the cake’s almond theme. Fresh berries like raspberries or strawberries offer a pop of color and tartness that pairs wonderfully with the sweet, creamy frosting.

Side Dishes

This cake shines on its own but serves wonderfully alongside a light fruit salad or a cup of coffee or tea. The brightness of fresh fruit complements the cake’s rich buttercream, making for a balanced and satisfying dessert experience.

Creative Ways to Present

For a stunning presentation, assemble the cake into a layered masterpiece with piped rosettes of frosting along the edges. You can also create a naked cake style by lightly spreading the frosting and allowing the almond crumb to peek through, giving it a rustic yet elegant charm perfect for celebrations.

Make Ahead and Storage

Storing Leftovers

You can keep leftover White Almond Cake with Whipped Buttercream Frosting in an airtight container at room temperature for up to two days or in the refrigerator for up to five days to maintain freshness and flavor.

Freezing

If you want to save cake for longer, tightly wrap individual layers in plastic wrap and freeze. The frosting can be a bit delicate, so it’s best to freeze cake layers separately and frost after thawing. This way, you preserve the cake’s moisture and the luscious texture of the whipped buttercream.

Reheating

Since this is a cold-frosted cake, it’s best enjoyed chilled or at room temperature. If the cake feels too cold after refrigeration, let it sit out 30 minutes before serving. Avoid microwaving as it may affect the frosting’s texture.

FAQs

Can I use almond flour instead of all-purpose flour in this recipe?

While almond flour enhances almond flavor, it changes the texture and structure of the cake. The original recipe relies on all-purpose flour for that perfect crumb, but you could experiment with a blend, keeping in mind almond flour retains moisture differently.

Is there a substitute for sour cream in the batter?

Yes! Plain Greek yogurt or buttermilk can work as good substitutes for sour cream, adding tanginess and moisture while maintaining the cake’s tender texture.

How do I ensure the whipped buttercream frosting is smooth and not grainy?

Whipping the butter and sugar together thoroughly until light and fluffy helps dissolve most of the sugar, reducing grittiness. Also, ensure the milk-flour paste is cool before mixing in; warmth can cause unwanted texture changes.

Can I make this cake into cupcakes?

Absolutely! The batter works well for cupcakes. Adjust baking time to about 18-22 minutes and keep an eye on them. The frosting is also perfect for piping on cupcakes for an elegant finish.

What is the best way to keep the cake moist?

Using room temperature ingredients helps achieve a smooth batter and even bake. Properly storing the cake in airtight containers and frosting soon after cooling also locks in moisture beautifully.

Final Thoughts

I truly hope you give this White Almond Cake with Whipped Buttercream Frosting a try soon—it’s one of those recipes that feels special yet is wonderfully accessible. It brings together nostalgic flavors with a delicate texture and that heavenly frosting everyone dreams about. Once you taste it, you’ll understand why it has become such a favorite in my kitchen, and I’m sure it will be in yours too.

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White Almond Cake with Whipped Buttercream Frosting Recipe

★★★★★

5.1 from 15 reviews

Author: Elara
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

A delicate and moist white almond cake enhanced with pure almond and vanilla extracts, layered with a light and fluffy whipped buttercream frosting made from scratch. Perfect for celebrations or a special dessert treat, this recipe yields tender cake layers with a rich, dreamy frosting that melts in your mouth.

Instructions

Prepare Pans: Preheat your oven to 325°F (163°C). Grease and flour three 8-inch or 9-inch round cake pans, or two if you prefer thicker layers. Set them aside to be ready for the batter.
Mix Dry Ingredients: Using a stand mixer fitted with a paddle attachment (or a hand mixer), combine the white cake mix, 1 cup flour, 1 cup sugar, and salt until evenly mixed.
Add Wet Ingredients: Pour in the water, sour cream, vegetable oil, almond extract, vanilla extract, and the egg whites. Mix on low speed just until all ingredients are moistened and batter is mostly smooth but still slightly lumpy. Scrape the sides of the bowl to incorporate all ingredients evenly.
Bake the Cake: Divide the batter evenly between the prepared pans. Bake for 25 to 30 minutes or until the cake 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 Milk-Flour Paste: 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 vanilla extract, almond extract, and a pinch of salt. Let cool completely, refrigerating to speed the process if necessary.
Prepare Buttercream: In a stand mixer with a whisk attachment, beat softened butter and 1 1/4 cups sugar on medium-high speed for about 3 minutes until the mixture is light, fluffy, and white, ensuring sugar is mostly dissolved.
Combine and Whip: Add the cooled milk-flour paste to the butter-sugar mixture and beat on high for 1 minute, scraping the bowl halfway through. The frosting should become as light and fluffy as whipped cream.
Frost the Cake: Spread the whipped buttercream evenly over the cooled cake layers. Assemble if using multiple layers. Serve and enjoy your moist and flavorful white almond cake with whipped buttercream frosting.

Notes

Room temperature ingredients ensure better mixing and texture.
You can substitute vegetable oil with refined coconut oil for a slight coconut flavor.
The frosting will taste best if fully cooled before mixing with butter to avoid melting.
If you only have two cake pans, bake thicker layers and adjust baking time accordingly.
Store the cake refrigerated in an airtight container for up to 4 days.
Bring cake to room temperature before serving for optimal flavor and texture.

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