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