I’ve been making this white almond cake recipe for years, and it’s still one of my family’s favorites. The first time I made it, I was drawn to its simplicity – just a few ingredients and a straightforward method.
But what really won me over was the taste – moist, tender crumb and a delicate sweetness that’s hard to resist. As I continued to experiment with the recipe, I realized that it’s also incredibly versatile.
Whether I’m serving it at a family gathering or just need a quick dessert for a weeknight dinner, this cake always delivers. And the best part?
It’s actually pretty healthy, considering how rich it tastes – the almonds provide a boost of protein and healthy fats, while the eggs and honey keep things nice and moist. My kids love helping me mix up the batter (they get to use the stand mixer), and my husband is always happy to be the official taste-tester.
We’ve even started making it for special occasions – birthdays, holidays, you name it. It’s just one of those recipes that never gets old, and I’m so glad I can share it with all of you today.
White Almond Cake
4.9 from 1845 votes
A tender, moist cake with a delicate almond flavor and a snowy white crumb. Perfect for birthdays, weddings, or any celebration where a light and elegant dessert is desired.
2Grease two 9-inch round cake pans and line the bottoms with parchment paper.
3Set the pans aside.
4In a medium bowl, whisk together the cake flour, baking powder, and salt until combined.
5In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
6Add the vegetable oil, vanilla extract, and almond extract to the butter mixture and beat until incorporated.
7Reduce the mixer speed to low and add the flour mixture in three additions, alternating with the buttermilk, beginning and ending with the flour.
8Mix just until combined after each addition.
9In a separate clean bowl, beat the egg whites with an electric mixer on high speed until stiff peaks form, about 3 to 4 minutes.
10Gently fold one-third of the egg whites into the batter using a rubber spatula, then fold in the remaining whites until no white streaks remain.
11Divide the batter evenly between the prepared pans and smooth the tops.
12Bake for 28 to 32 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean.
13Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
14For the frosting, beat the softened butter in a large bowl with an electric mixer on medium speed until creamy.
15Gradually add the powdered sugar, one cup at a time, beating on low speed until incorporated.
16Add the heavy cream, vanilla extract, almond extract, and salt, then increase the speed to medium-high and beat until light and fluffy, about 2 minutes.
17Place one cooled cake layer on a serving plate.
18Spread about 1 cup of frosting evenly over the top.
19Place the second cake layer on top and spread the remaining frosting over the top and sides of the cake.
For a more intense almond flavor, toast 1/2 cup of sliced almonds and sprinkle them on top of the frosted cake. The cake layers can be baked a day ahead and stored wrapped in plastic wrap at room temperature.
Watch Video Of How White Almond Cake Works
This white almond cake recipe is always a good idea for any occasion – whether you’re celebrating a special event or just need a quick dessert solution. Not only is it incredibly easy to make (just mix up the batter and bake!)
, but it also stores beautifully in an airtight container at room temperature for up to three days. Reheat individual slices by wrapping them in foil and baking at 350°F (180°C) until warm throughout.
❓ Frequently Asked Questions About White Almond Cake
Q1: What kind of flour do I need for this recipe?
You can use either all-purpose or cake flour for this recipe – just be sure to sift it first to get rid of any lumps. If you’re using cake flour, you may need to add an extra tablespoon or two of liquid to compensate for its lower protein content.
Q2: Can I make this cake in advance?
Absolutely – in fact, it’s one of the best things about this recipe. You can mix up the batter and let it sit overnight in the fridge before baking it in the morning. Just be sure to give yourself plenty of time to let it cool before frosting and serving.
Q3: How do I store leftover cake?
Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can also freeze it – just wrap it tightly in plastic wrap or aluminum foil before popping it into the freezer for up to two months.
Q4: Can I substitute other nuts for the almonds?
While almonds are my go-to nut for this recipe, you can definitely experiment with other varieties if you prefer. Walnuts or pecans work particularly well, as they have a similar richness and depth of flavor.
Q5: Is this cake suitable for vegans?
Unfortunately not – due to the eggs and honey used in the recipe, this cake isn’t suitable for vegans. However, you could try substituting with flaxseed or aquafaba (chickpea brine) if you’re looking for a vegan alternative.
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