White Almond Wedding Cake Recipe

This White Almond Wedding Cake is a beautifully moist and flavorful cake, perfect for weddings, anniversaries, or any special occasion. The delicate almond flavor pairs wonderfully with a light, fluffy texture, making it an elegant centerpiece for celebrations. The secret ingredient—sour cream—adds richness and ensures a tender crumb. Whether you’re baking for a grand event or simply indulging in a luxurious homemade treat, this cake is sure to impress.

Ingredients:

Cake:

• 1 (15.25-ounce) package white cake mix
• 1 cup all-purpose flour
• 1 cup granulated sugar
• ¾ teaspoon salt
• 1 ⅓ cups water
• 1 cup sour cream
• 2 tablespoons vegetable oil
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 4 large egg whites

Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tablespoons milk
• 1 teaspoon almond extract
• ½ teaspoon vanilla extract
• Pinch of salt

Instructions:

Preparing the Cake:

1. Preheat the Oven: Set your oven to 325°F (165°C). Grease and flour an 11×13-inch cake pan or three 8-inch round cake pans.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the cake mix, flour, sugar, and salt until well combined.
3. Add Wet Ingredients: Pour in the water, sour cream, vegetable oil, almond extract, vanilla extract, and egg whites. Beat with an electric mixer on low speed until all ingredients are incorporated.
4. Increase Speed: Mix on medium speed for 2–3 minutes until the batter is smooth and slightly thickened.
5. Bake: Pour the batter into the prepared cake pan(s) and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.
6. Cool: Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Making the Frosting:

1. Cream the Butter: In a large bowl, beat the butter until smooth and fluffy.
2. Add Sugar Gradually: Slowly add the powdered sugar, mixing on low speed to prevent splattering.
3. Incorporate Liquids: Add the milk, almond extract, vanilla extract, and salt, then beat on medium-high speed for 3–5 minutes until the frosting is light and creamy.
4. Adjust Consistency: If the frosting is too thick, add a little more milk. If too thin, add more powdered sugar.

Assembling the Cake:

1. Layer the Cake: If using round cake pans, place one layer on a serving plate and spread a generous amount of frosting over the top.
2. Stack and Frost: Repeat with the second and third layers, covering the entire cake with frosting.
3. Decorate: Garnish with sliced almonds, edible flowers, or a drizzle of white chocolate for an elegant finish.
4. Chill and Serve: Refrigerate for 30 minutes before serving to allow the flavors to meld.

Tips for the Best White Almond Wedding Cake:

• Use room-temperature ingredients for a smoother batter.
• Whip egg whites properly to ensure a light and airy texture.
• Toast the almonds for extra flavor if using them as decoration.
• Let the frosting set before slicing for cleaner cuts.

This White Almond Wedding Cake is a timeless classic, perfect for creating cherished memories. Would you like variations or additional serving ideas? Let me know! 🎂✨

You can find more details here.