Step 1: Prep
-
Preheat oven to 350°F (175°C).
-
Grease and flour two 9-inch round cake pans or line with parchment.
Step 2: Make the Cake Batter
-
In a medium bowl, sift together flour, baking powder, and salt.
-
In a large mixing bowl, cream butter and sugar until light and fluffy (about 3–5 minutes).
-
Add egg whites one at a time, beating well after each addition.
-
Mix in vanilla and almond extract.
-
Alternately add the flour mixture and milk (plus sour cream if using), beginning and ending with flour. Mix until just combined — do not overmix.
Step 3: Bake
-
Divide batter evenly between prepared pans.
-
Bake for 25–30 minutes, or until a toothpick comes out clean and the tops are slightly golden.
-
Let cakes cool in pans 10 minutes, then turn out onto wire racks to cool completely.
Step 4: Make Almond Buttercream
-
Beat butter until fluffy (about 2 minutes).
-
Add powdered sugar gradually, then almond & vanilla extracts, and a pinch of salt.
-
Add cream 1 tbsp at a time until desired consistency is reached (smooth and spreadable).
-
Beat for another 3–5 minutes until creamy and light.
Step 5: Assemble the Cake
-
Level cake layers if needed.
-
Spread a thick layer of frosting between layers.
-
Frost the top and sides of the cake with remaining buttercream.
-
Optional: Decorate with slivered almonds, pearl sprinkles, white roses, or edible glitter for a wedding vibe.
Tips & Variations
-
Want it extra white? Use clear vanilla extract and bleached cake flour.
-
Tiered Cake Tip: This recipe doubles beautifully for 3-tier wedding cakes.
-
Filling options: Try raspberry jam, almond pastry cream, or white chocolate ganache between layers.
-
Make ahead: Bake layers 1–2 days ahead and refrigerate or freeze before frosting.
Final Thoughts
This White Almond Wedding Cake is everything a celebration cake should be — elegant, timeless, tender, and full of delicate flavor. Whether you’re baking it for a wedding, anniversary, or “just because,” it’s guaranteed to impress every guest at the table.
