Moist White Almond Cake with Silky Buttercream Frosting Recipe

Introduction

This Moist White Almond Cake with Silky Buttercream Frosting is a delightful treat with a tender crumb and a rich, nutty flavor. Perfect for celebrations or anytime you want a special homemade dessert that’s both elegant and comforting.

Ingredients

• 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 (for frosting)
• 5 tablespoons all-purpose flour (for frosting)
• 1 teaspoon pure vanilla extract (for frosting)
• 1 teaspoon pure almond extract (for frosting)
• 1 cup (2 sticks) unsalted butter, room temperature (for frosting)
• 1 1/4 cups granulated sugar (for frosting)
• 1/4 teaspoon salt (for frosting)

Instructions

1. Step 1: Preheat your oven to 325°F (160°C). Grease and flour three 8-inch or 9-inch round cake pans and set them aside. If using two pans, expect thicker layers.
2. Step 2: In a stand mixer fitted with a paddle attachment (or with a hand-held mixer), combine the white cake mix, flour, sugar, and salt.
3. Step 3: Add the water, sour cream, vegetable oil, almond extract, vanilla extract, and egg whites. Mix on low speed until ingredients are combined and moist, with some lumps remaining. Scrape down the bowl sides as needed.
4. Step 4: Pour the batter evenly into the prepared pans. Bake for 25–30 minutes, until the tops are lightly golden. Remove and let cool completely before frosting.
5. Step 5: To make the frosting, whisk together the milk and flour in a medium saucepan over medium heat. Stir constantly until the mixture thickens to the consistency of thick cake batter. This usually takes a few minutes. Remove from heat.
6. Step 6: Whisk in the vanilla extract, almond extract, and salt. Set the mixture aside to cool completely—placing it in the refrigerator can speed this up.
7. Step 7: In a stand mixer with a whisk attachment (or using a hand-held mixer), beat the softened butter and sugar on medium-high speed until light, fluffy, and pale, about 3 minutes.
8. Step 8: Add the cooled milk-flour mixture to the butter and sugar. Beat on high for 1 minute, scraping down the bowl halfway through. The frosting should be light and fluffy like whipped cream.
9. Step 9: Frost the cooled cake layers evenly. Enjoy your moist white almond cake with silky buttercream frosting!

Tips & Variations

• For a more intense almond flavor, add an extra 1/2 teaspoon of almond extract to both the cake and frosting.
• If you prefer a lighter frosting, chill the buttercream for a short time before spreading.
• You can substitute sour cream with Greek yogurt for a slightly tangier taste and moist texture.
• Try adding toasted slivered almonds on top of the frosting for extra crunch and decoration.

Storage

Store the cake covered in an airtight container or cake dome at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze the unfrosted cake layers for up to 2 months. When refrigerated or frozen, bring the cake to room temperature before serving and re-whip or gently soften the frosting if needed.

How to Serve

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 color of the cake, making it denser and less white. Egg whites help keep this cake light and tender, so it’s best to stick to the recipe for the best results.

Can I make this cake ahead of time?

Yes, you can bake the cake layers a day in advance. Wrap them tightly in plastic wrap and store at room temperature. Prepare the frosting the next day for the freshest taste and texture.

Moist White Almond Cake with Silky Buttercream Frosting Recipe

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★★★★★

5 from 133 reviews

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

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Description

This Moist White Almond Cake with Silky Buttercream Frosting is a delicate, tender cake infused with pure almond and vanilla extracts, balanced beautifully by a creamy, smooth buttercream frosting made from scratch. Perfect for celebrations or an elegant dessert, it combines moist white cake layers enriched with sour cream and a luscious whipped frosting that’s light as air.

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Ingredients

Scale 1x2x3x

White Almond Cake

• 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

Whipped Buttercream 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°F (163°C). Grease and flour three 8-inch or 9-inch round cake pans; alternatively, use two pans for thicker layers.
2. Combine dry ingredients: In a stand mixer fitted with a paddle attachment or using a hand-held mixer, mix together the white cake mix, all purpose flour, granulated sugar, and salt until combined.
3. Add wet ingredients: Pour in water, sour cream, vegetable oil, almond extract, vanilla extract, and egg whites. Mix on low speed until ingredients are combined and moistened, leaving some lumps. Scrape down the bowl sides as needed.
4. Bake the cake: Pour batter evenly into the prepared pans. Bake in preheated oven for 25-30 minutes until the tops are lightly golden and a toothpick inserted comes out clean. Remove and cool completely before frosting.
5. Make the milk and flour paste: In a medium saucepan, whisk together the milk and flour. Cook over medium heat, whisking constantly until the mixture thickens and sputters, forming a thick cake batter consistency. This should take a few minutes.
6. Flavor and cool the paste: Remove the paste from heat and whisk in vanilla extract, almond extract, and salt. Let cool completely, placing in refrigerator to speed cooling if desired.
7. Whip butter and sugar: In a mixer with a whisk attachment or hand-held mixer, beat softened butter with granulated sugar on medium-high speed for about 3 minutes until light, fluffy, and pale. Some sugar grittiness is normal.
8. Combine frosting components: Add the cooled milk and flour paste to the butter and sugar mixture. Beat all together on high speed for 1 minute, scraping down the bowl midway. The frosting should become light and fluffy like whipped cream.
9. Frost the cake: Once the cake layers are fully cooled, frost them generously with the silky buttercream frosting. Serve and enjoy your moist white almond cake!

Notes

• Room temperature ingredients ensure better mixing and texture.
• You can substitute vegetable oil with refined coconut oil for a subtle flavor variation.
• Make sure the milk and flour paste is completely cool before adding to the butter mixture to prevent melting.
• The frosting can be stored in the refrigerator; bring to room temperature and rewhip before using.
• Using 2 cake pans instead of 3 will yield thicker layers, so adjust baking time slightly if needed.

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

Keywords: white almond cake, almond cake, buttercream frosting, moist cake, almond extract cake, homemade frosting, layered cake, white cake