I’ve been making this white almond wedding cake recipe for years, and it’s always a hit with my family and friends. The recipe originated from my grandmother, who learned it from her mother, and it’s been passed down through generations.
The cake is made with ground almonds, which gives it a delicate texture and a subtle nutty flavor. I love how the sweetness of the cake balances out the savory flavor of the almonds.
When I serve it at family gatherings, everyone always asks for seconds. My kids adore helping me make the cake, and they’re always excited to taste the finished product.
We often have it as a special treat on weekends or holidays. The best part is that it’s relatively easy to make and requires minimal ingredients.
I’ve even made it for birthday parties and weddings, and it’s always been a crowd-pleaser. One of the things I appreciate about this recipe is that it’s not too sweet, so it’s perfect for those who are watching their sugar intake.
Plus, the almonds add a nice dose of healthy fats and protein to keep you full until dinner time.
White Almond Wedding Cake
4.8 from 863 votes
A classic white almond wedding cake with a tender crumb and delicate almond flavor. This recipe yields a moist, fluffy cake perfect for layering and frosting.
2Grease and flour two 9-inch round cake pans, then line the bottoms with parchment paper for easy removal.
3In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
4Set the dry mixture aside for later use.
5In a large mixing bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes.
6The mixture should look pale and airy.
7Add the egg whites one at a time, beating well after each addition until fully incorporated.
8Then mix in the vanilla extract and almond extract until the batter is smooth and fragrant.
9Alternately add the flour mixture and the milk to the butter mixture, starting and ending with the flour.
10Beat on low speed just until combined after each addition, being careful not to overmix.
11The batter should be thick and creamy.
12Divide the batter evenly between the prepared cake pans, smoothing the tops with a spatula.
13Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean and the cakes are golden around the edges.
14Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
15While the cakes cool, prepare the frosting.
16For the frosting, beat the softened butter in a large bowl with an electric mixer on medium speed until creamy, about 2 minutes.
17Gradually add the powdered sugar, one cup at a time, beating on low speed until combined.
18Add the heavy cream, vanilla extract, almond extract, and salt, then beat on medium-high speed until the frosting is light and fluffy, about 3 to 4 minutes.
19If the frosting is too thick, add a little more cream; if too thin, add more powdered sugar.
20Place one cooled cake layer on a serving plate and spread a generous amount of frosting on top.
21Place the second layer on top and frost the entire cake with the remaining frosting, smoothing the sides and top with a spatula.
For a pure white cake, use clear vanilla extract and avoid browning the butter. The cake layers can be made a day ahead and stored wrapped in plastic wrap at room temperature. This recipe can be doubled for a larger tiered cake.
Watch Video Of How White Almond Wedding Cake Works
This white almond wedding cake recipe has become a staple in our household for special occasions like birthdays and weddings. It’s easy to make ahead of time and freezes well for up to 2 months.
When reheating leftover slices, simply place them in the oven at 350°F (175°C) for about 10 minutes or until warmed through. You can also reheat individual slices in the microwave using short intervals until warmed through – just be careful not to overheat them.
❓ Frequently Asked Questions About White Almond Wedding Cake
Q1: What is the difference between ground almonds and almond flour?
A1: Ground almonds are made by grinding whole almonds into a fine powder, whereas almond flour is made by grinding blanched almonds into a finer powder. In this recipe, we use ground almonds because they provide a more delicate texture and a slightly sweeter flavor.
Q2: Can I substitute almond extract with vanilla extract?
A2: While both extracts will give your cake a delicious flavor, almond extract has a more subtle nutty taste that complements the ground almonds perfectly. If you don’t have almond extract, you can use vanilla extract as a substitute but reduce the amount used to avoid an overpowering flavor.
Q3: How do I ensure that my cake doesn’t become too dense?
A3: To prevent your cake from becoming too dense, make sure to not overmix the batter after adding the eggs. Also, don’t overbake the cake; check for doneness by inserting a toothpick into the center – if it comes out clean, your cake is done.
Q4: Can I make this cake in advance?
A4: Yes, you can make this cake in advance by baking and cooling it completely before storing it in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Q5: What type of frosting should I use on top of this cake?
A5: A classic buttercream frosting works beautifully with this cake; you can also use whipped cream or royal icing for different textures and flavors.
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