Moist White Almond Cake with Silky Buttercream Frosting Recipe

Introduction

This moist white almond cake is a delightful treat, combining a tender crumb with a delicate almond flavor. Topped with a silky, smooth buttercream frosting, it’s perfect for celebrations or any time you crave a special homemade dessert.

Ingredients

• 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
• 1 cup whole milk, room temperature (for frosting)
• 5 tablespoons all purpose flour (for frosting)
• 1 teaspoon pure vanilla extract (for frosting)
• 1 teaspoon pure almond extract (for frosting)
• 1 cup (2 sticks) unsalted butter, room temperature (for frosting)
• 1 1/4 cups granulated sugar (for frosting)
• 1/4 teaspoon salt (for frosting)

Instructions

1. Step 1: Preheat the oven to 325°F (160°C). Grease and flour three 8-inch or 9-inch round cake pans and set aside. Alternatively, you can use two pans for thicker layers.
2. Step 2: In a mixer fitted with a paddle attachment, combine the white cake mix, flour, sugar, and salt. Stir briefly to blend.
3. Step 3: Add the water, sour cream, vegetable oil, almond extract, vanilla extract, and egg whites. Mix on low speed until combined but still slightly lumpy, scraping the bowl as needed.
4. Step 4: Divide the batter evenly among the prepared pans and bake for 25–30 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean. Allow cakes to cool completely before frosting.
5. Step 5: For the frosting, whisk the milk and flour in a medium saucepan over medium heat. Stir constantly until the mixture thickens to a thick cake batter consistency and begins to sputter. Remove from heat and stir in vanilla extract, almond extract, and salt. Let cool completely, refrigerating if desired to speed cooling.
6. Step 6: In a clean mixer bowl fitted with a whisk attachment, beat the softened butter and sugar on medium-high speed for about 3 minutes until light, fluffy, and pale.
7. Step 7: Add the cooled milk-flour mixture to the butter and sugar. Beat on high speed for 1 minute, scraping the bowl halfway through, until the frosting is fluffy and smooth.
8. Step 8: Frost the cooled cake layers as desired. Slice and enjoy your moist white almond cake with silky buttercream frosting!

Tips & Variations

• Use refined coconut oil in place of vegetable oil for a subtle coconut undertone.
• For extra almond flavor, garnish the frosted cake with sliced toasted almonds.
• Make the frosting ahead and keep it refrigerated; bring to room temperature and re-whip before using.
• If you prefer, substitute the egg whites with whole eggs for a richer texture, but the cake will be less airy.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature before serving for best texture and flavor. Leftover frosting can be refrigerated and briefly re-whipped before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Yes, you can substitute whole eggs, but the cake will be denser and less airy. Using egg whites helps keep the cake light and tender.

How long does the frosting take to cool before mixing?

It usually takes a few hours at room temperature or about 30 minutes in the refrigerator. The mixture must be completely cool to avoid melting the butter when combined.