wedding almond cake recipe

Written ByJenny Smyth Posted on
wedding almond cake recipe
Jump to Recipe Jump to Video Print Recipe

The Best wedding almond cake recipe

I’m so excited to share this wedding almond cake recipe with you all! This recipe has been a staple in my family for years, and I just can’t get enough of it. The combination of ground almonds, almond extract, and a hint of lemon zest is absolute perfection.

When I was growing up, my mom would make this cake for special occasions like birthdays and holidays, and it was always the star of the show. To this day, I still remember the look on my kids’ faces when they took their first bite of this moist and delicious cake. It’s truly a family favorite that never fails to impress.

As for me, I love how versatile this recipe is – it’s perfect for any occasion, whether it’s a romantic dinner for two or a big family gathering. And the best part? It’s actually pretty easy to make!

With just a few simple ingredients and some basic kitchen tools, you’ll be enjoying a slice (or three) in no time. The texture is sublime – moist but not too wet, with just the right amount of crumb from the almonds. And let’s not forget about the flavor – the almond extract gives it a depth that’s just incredible.

I’ve tried countless recipes over the years, but this one remains my go-to for its sheer simplicity and unparalleled taste. Give it a try and see what I mean! One thing that really sets this recipe apart is the use of almond flour instead of traditional all-purpose flour.

This gives the cake an amazing texture that’s both tender and crumbly at the same time. And as if that weren’t enough, it also adds an extra layer of nutrition to our beloved treat.

Wedding Almond Cake

Wedding Almond Cake

4.7 from 1717 votes

A delicate, moist almond cake perfect for weddings or special celebrations. This elegant cake features a tender crumb and rich almond flavor, finished with a light dusting of powdered sugar.

Prep Time30 mins
Cook Time35 mins
Resting Time0 mins
Total Time1 hour 5 mins
Servings: 12Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Cake

2 1/4 cups all-purpose flour
1 1/2 cups granulated sugar
1 cup unsalted butter, softened
4 large eggs, at room temperature
1 cup buttermilk, at room temperature
1 tablespoon almond extract
1 teaspoon vanilla extract
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sliced almonds, for garnish

For the Almond Syrup

1/4 cup water
1/4 cup granulated sugar
1 teaspoon almond extract

👨‍🍳Directions

1Preheat the oven to 350°F.
2Grease two 9-inch round cake pans and line the bottoms with parchment paper.
3This ensures the cakes release easily after baking.
4In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Set aside.
5In a large bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy, about 3 minutes.
6Add the eggs one at a time, beating well after each addition.
7Mix in the almond extract and vanilla extract.
8The batter should look smooth and pale.
9Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour.
10Mix on low speed just until combined.
11Do not overmix, as this can make the cake tough.
12Divide the batter evenly between the prepared pans and smooth the tops.
13Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean and the cakes are golden brown.
14Let cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
15While the cakes cool, make the almond syrup.
16In a small saucepan, combine water and sugar and bring to a boil over medium heat, stirring until the sugar dissolves.
17Remove from heat and stir in the almond extract.
18Let cool slightly.
19Brush the tops of the cooled cake layers with the almond syrup using a pastry brush.
20This keeps the cake moist and adds extra almond flavor.
21Stack the layers on a serving plate, spreading a thin layer of buttercream or whipped cream between them if desired.
22Frost the top and sides of the cake with your favorite buttercream or simply dust with powdered sugar.
23Press sliced almonds onto the sides or sprinkle on top for decoration.
24Refrigerate for at least 30 minutes before slicing to set the frosting.

🔧Equipment

Two 9-inch round cake pans
Electric mixer
Mixing bowls
Measuring cups and spoons
Wire cooling rack
Pastry brush
Offset spatula

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 10g❤️Cholesterol: 95mg🧂Sodium: 320mg🌾Total Carbs: 49g🥦Dietary Fiber: 1g🍬Sugars: 30g🥩Protein: 6g

📝Notes

For a more intense almond flavor, toast the sliced almonds before using. The cake can be made a day ahead and stored in the refrigerator. Bring to room temperature before serving.

Watch Video Of How Wedding Almond Cake Works

This wedding almond cake recipe is truly one of my favorites – not only does it taste incredible but also looks stunning on any table setting! When you’re ready to serve, simply slice into wedges or squares depending on your preference; if you’re feeling fancy, top with fresh fruit or whipped cream for added visual appeal.

If you want to take your presentation up another notch, consider garnishing with edible flowers or microgreens – they add such a beautiful pop of color! One more thing: don’t forget to save leftovers for later – this cake freezes beautifully and reheats nicely too!

❓ Frequently Asked Questions About Wedding Almond Cake

Q: What makes this wedding almond cake recipe so special?

This wedding almond cake recipe has been passed down through generations in my family, and each time I make it, I feel like I’m carrying on a tradition that’s truly meaningful to me.

Q: Can I substitute other types of nuts for the almonds?

While you can definitely experiment with different types of nuts, keep in mind that using other nuts will change the flavor profile significantly.

Q: How do I ensure that my cake doesn’t dry out?

Making sure your oven is at the right temperature is crucial – aim for 350°F (175°C). Also, be sure to store your cake properly after it cools down completely; wrap it tightly in plastic wrap or aluminum foil and place it in an airtight container.

Q: Can I make individual servings instead of a large cake?

This recipe makes six generous servings; simply divide the batter evenly among six muffin cups or ramekins.

Q: Are there any dietary restrictions or substitutions I should know about?

This recipe is naturally gluten-free due to its use of almond flour instead of traditional all-purpose flour; however, please note that some brands may contain gluten due to cross-contamination during processing.

Similar Posts