When I think of a White Almond Wedding Cake, my brain goes straight to my grandmother’s tiny kitchen where flour dusted the table like confetti and she hummed while she baked. I remember standing on a stool, smelling the warm, nutty perfume of toasted almonds and sweet vanilla that acted like a spell — everyone suddenly felt celebratory. That cake looked fancy but tasted like home: soft, tender crumb, a whisper of almond, and a buttercream so smooth it practically melted into the fork. Making this cake always feels like sending out a warm, edible hug, and I promise you don’t need fancy tools to get a gorgeous, crowd-pleasing result.
Quick Facts
- Yield: Serves 12–16
- Prep Time: 30 minutes
- Cook Time: 30–35 minutes total (two pans)
- Total Time: 90 minutes (including cooling and frosting)
Why This Recipe is Awesome
This cake tastes elevated but stays totally approachable — think pillowy white crumb with a delicate almond aroma and a buttery, silky frosting. It bakes reliably, slices cleanly, and looks elegant with a scattering of toasted almonds or fresh flowers. It’s so straightforward that even weekday-baking-me can pull off a “wedding-worthy” cake on the weekend. Who doesn’t love a cake that smells like someone special is coming over?
Ingredients
For the Main Dish:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 3/4 cups granulated sugar
- 1 cup (2 sticks) unsalted butter, room temperature
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 1/2 tsp almond extract
- 1 cup whole milk, room temperature
- 1/2 cup sour cream or full-fat Greek yogurt, room temperature
- Optional: 1/4 cup finely chopped toasted almonds for batter (adds texture)
For the Frosting & Garnish:
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 5 cups powdered sugar, sifted
- 2 tsp vanilla extract
- 1 tsp almond extract
- 2–4 tbsp heavy cream or milk to reach spreadable consistency
- 2–3 tbsp sliced toasted almonds for garnish
- Fresh edible flowers or berries (optional)
How I Make It
Step 1:
Preheat the oven to 350°F. Grease and line two 8-inch round pans with parchment. In a bowl, whisk together the flour, baking powder, and salt. In your mixer, cream the butter and sugar on medium-high until pale and fluffy — you want the bowl to look airy and the sugar to dissolve slightly. That creaming step gives you a tender, light cake.
Step 2:
Beat in the eggs one at a time, scraping the bowl between additions. Stir in vanilla and almond extract. Alternate adding the dry ingredients and the milk (beginning and ending with the dry), mixing on low until just combined. Fold in the sour cream and the optional toasted almonds with a spatula — keep the batter smooth but don’t overwork it.
Step 3:
Divide the batter evenly between the pans. Tap them gently on the counter to release big air bubbles. Slide them into the oven and bake for 30–35 minutes, or until a toothpick comes out with a few moist crumbs clinging. You’ll smell the almond and vanilla first — that warm, nutty fragrance is my favorite kitchen alarm.
Step 4:
Let the cakes cool in the pans for 10 minutes, then run a knife around the edge and invert onto a wire rack to cool completely. If the tops dome a little, slice them level with a serrated knife once cool. Warm cakes tear; give them time to relax.
Step 5:
While the cake cools, make the frosting. Beat the softened butter for 2–3 minutes until smooth. Gradually add the powdered sugar on low, then bump the speed and add the extracts. Add heavy cream one tablespoon at a time until the frosting reaches a spreadable, silky texture. Stack and crumb-coat the layers, chill 10 minutes, then apply a final smooth coat. Finish with a sprinkle of sliced toasted almonds and a few edible flowers for charm.
Pro Tips
- Bring eggs, butter, and milk to room temperature — they emulsify easier and give a finer crumb.
- Toast sliced almonds in a dry pan until fragrant and golden for about 3–4 minutes; watch closely — they burn fast.
- If you get air pockets or uneven domes, use a cake leveler or serrated knife when the cake cools to create flat, stackable layers.
- For ultra-smooth frosting, chill the crumb coat briefly (10 minutes) before doing the final coat — it makes your life way easier.
Common Mistakes to Avoid
- Skipping preheating: Classic rookie move. It changes texture and bake time.
- Overmixing: Leads to dense or chewy results. Mix until just combined.
- Guessing cook time: Always use visual cues or a timer, not just vibes.
- Overcrowding pans: Give your food some breathing room to crisp properly.
Alternatives & Substitutions
- Swap whole milk for buttermilk (1:1) for a tangier, more tender crumb.
- Use light olive oil or neutral oil instead of butter for a slightly lighter texture; flavor will change. (Use ¾ the amount of oil for butter.)
- Dairy-free option: replace butter with vegan butter and use full-fat coconut milk in place of milk; use dairy-free sour cream or extra yogurt.
- Gluten-free option: swap all-purpose flour for a 1:1 gluten-free blend and add 1/2 tsp xanthan gum if your blend lacks it.
Variations & Tips
- Add a thin layer of raspberry jam between layers for a fruity pop — bright against the almond flavor.
- Make cupcakes: bake at 350°F for 16–18 minutes in muffin tins.
- For a citrus twist, add 1 tbsp lemon zest to the batter and 1 tsp to the frosting.
- Make a white chocolate ganache drizzle for a luxe finish — it sets glossy and looks gorgeous.
- Kid-friendly: skip the almond extract and add sprinkles in the batter for a funfetti vibe.
- Creative twist: fold 1/2 cup finely chopped dried apricots into the batter for chewy, sweet pockets.
FAQ (Frequently Asked Questions)
- Can I make this ahead of time?
- Yes! Bake layers a day ahead, wrap tightly in plastic, and store at room temperature. Make the frosting and assemble the next day. If you live in warm weather, refrigerate frosted cake and bring to room temperature before serving.
- Can I double the recipe?
- Sure thing. Use two sets of pans or bake in batches. For taller cakes, add 5–10 minutes to bake time and check with a toothpick. Rotate pans halfway through if your oven cooks unevenly.
- Can I substitute butter with oil?
- Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil and expect a slightly different crumb and flavor.
- How do I know it’s done?
- Look for golden edges, a lightly springy top, and a toothpick with a few moist crumbs. The cake should pull away slightly from the pan edges.
- What if I don’t have ingredient X?
- Out of sour cream? Use full-fat Greek yogurt. No almond extract? Use 1 3/4 tsp vanilla and add a few drops of almond-flavored liqueur or omit for plain white cake.
How I Like to Serve It
I serve this cake with a small scoop of vanilla bean ice cream or a spoonful of macerated berries for contrast — the bright acid cuts the richness beautifully. It shines at bridal showers, holiday gatherings, or when you want to make a weekday dessert feel fancy. Pair with a light cup of tea or a glass of sparkling wine for special occasions.
Notes
- Store frosted cake covered at room temperature for up to 2 days, or refrigerate up to 4 days. Bring to room temperature before serving for best flavor.
- To reheat slices, warm gently in a 300°F oven for 8–10 minutes or microwave briefly in 10-second bursts to avoid drying.
Final Thoughts
Closing: Make this cake whenever you want something that looks special but feels like home — now go impress someone — or just yourself — with your homemade masterpiece!