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.
Ingredients
Scale
Cake 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
Frosting Ingredients
- 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
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
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 140 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 55 mg
Keywords: white almond cake, almond cake, whipped buttercream frosting, homemade cake recipe, moist almond cake, vanilla almond cake
