White Almond Cake with Whipped Buttercream Frosting Recipe
If you’re looking for a cake that’s the picture of elegance but as nostalgic and cozy as a birthday at grandma’s, you’ll fall head over heels for this showstopper: White Almond Cake with Whipped Buttercream Frosting. This enchanting dessert combines pure almond-scented layers with a cloud-like whipped buttercream that’s as dreamy as it gets. Every bite is light, moist, and delightfully fluffy—perfect for celebrations, or simply turning any regular day into something extraordinary. Whether you’re a beginner baker or a cake enthusiast, this recipe is pure joy from bowl to oven to table.
Ingredients You’ll Need
The magic of White Almond Cake with Whipped Buttercream Frosting lies in its blend of everyday and special-occasion ingredients. Each component, from the pure almond extract to the silky sour cream, works together for a soft crumb and unforgettable flavor that never fails to impress.
- Whole milk (1 cup, room temperature): Essential for a tender cake and luxurious frosting, room temp ensures better mixing.
- All purpose flour (5 tablespoons for frosting + 1 cup for cake): For structure in both the cake and the unique cooked frosting.
- Pure vanilla extract (2 teaspoons, divided): Rounds out the almond with classic cake flavor and warms up both cake and frosting.
- Pure almond extract (2 1/2 teaspoons, divided): The star flavor—go for high quality for the cleanest, most fragrant almond note.
- Unsalted butter (1 cup / 2 sticks, room temperature): Big flavor and creaminess for frosting that whips up divinely fluffy.
- Granulated sugar (1 1/4 cups for frosting + 1 cup for cake): Adds structure, moisture, and just the right amount of sweetness.
- Salt (3/4 teaspoon for cake + pinch for frosting): Brings all the flavors into focus—don’t skip!
- White cake mix (15.25 ounce package): Provides a base that guarantees that classic, light and stable crumb.
- Room temperature water (1 1/3 cups): Helps hydrate the mix evenly for moist cake layers.
- Sour cream (1 cup, room temperature): Secret ingredient for ultra-moist cake that stays soft for days.
- Vegetable oil (2 tablespoons, or refined coconut oil): Keeps the cake luscious without any unwanted flavor.
- Egg whites (4 large, room temperature): Delivers that signature “white” color and beautifully tender crumb.
How to Make White Almond Cake with Whipped Buttercream Frosting
Step 1: Prep the Cake Pans
Preheat your oven to 325 degrees F. Grease and flour three 8-inch or 9-inch round cake pans. If all you’ve got are two pans, that works just fine—the layers will just bake up a bit thicker and still be fabulous. Taking the time to prepare your pans properly ensures your delicate White Almond Cake with Whipped Buttercream Frosting comes out easily and looks celebration-ready from the start.
Step 2: Mix the Dry Ingredients
In the bowl of a stand mixer fitted with a paddle attachment (or using a hand-held mixer), combine the white cake mix, 1 cup of all purpose flour, 1 cup granulated sugar, and 3/4 teaspoon salt. This base gives the cake its perfect texture every single time, and the extra flour plus sugar helps the homemade elements shine through.
Step 3: Combine the Wet Ingredients
Pour in the room temperature water, sour cream, vegetable oil, 1 1/2 teaspoons pure almond extract, 1 teaspoon vanilla extract, and four egg whites. Mix on low speed until everything is just blended and moistened, scraping down the sides as needed. Some small lumps are perfectly okay and keep the crumb tender—don’t over-mix.
Step 4: Bake the Cake Layers
Distribute the cake batter evenly between your prepared pans. Bake for 25 to 30 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean. Remove the cakes from the oven and allow them to cool in the pans for about 10 minutes, then turn them out onto wire racks to cool completely. This patience is key for a neatly frosted final cake!
Step 5: Cook the Frosting Base
For the signature whipped buttercream frosting, combine 1 cup whole milk and 5 tablespoons all purpose flour in a medium saucepan. Cook over medium heat, whisking constantly until the mixture is thick and starts to sputter (it’ll look like thick cake batter). Remove from heat, whisk in 1 teaspoon vanilla extract, 1 teaspoon almond extract, and a pinch of salt, then set aside to cool completely. Popping it in the fridge for a speedy chill is totally fine.
Step 6: Whip the Butter and Sugar
Beat 2 sticks (1 cup) unsalted butter and 1 1/4 cups granulated sugar in a stand mixer with a whisk attachment on medium-high speed until the mixture is ultra-light, fluffy, and nearly white—about 3 minutes. You want the sugar as dissolved as possible. Don’t worry if it’s slightly gritty; it will finish dissolving as the frosting sets.
Step 7: Make the Whipped Buttercream Frosting
Add the cooled milk/flour mixture to the whipped butter and sugar. Beat together on high speed for about 1 minute, scraping down the sides as needed. Get ready: the frosting will turn into the dreamiest, whipped cream-like topping you’ve ever scooped onto a cake. Frost the completely cooled cake layers, then step back and admire your White Almond Cake with Whipped Buttercream Frosting masterpiece!
How to Serve White Almond Cake with Whipped Buttercream Frosting
Garnishes
Accent your White Almond Cake with Whipped Buttercream Frosting with a flourish of sliced almonds around the edge, a dusting of powdered sugar, or edible flowers for a springy touch. Even a few fresh berries can lend a burst of color and a pop of tartness, making every slice extra-special.
Side Dishes
Pair each slice with a scoop of vanilla ice cream or a handful of tangy raspberries for contrast. A steaming mug of coffee or delicate cup of fragrant black tea magnifies the almond’s aroma and turns a simple serving into a refined dessert course.
Creative Ways to Present
Try baking the batter in mini cake pans for individual White Almond Cake with Whipped Buttercream Frosting portions—perfect for showers or weddings. Alternatively, slice each cake layer in half horizontally and fill with a thin layer of raspberry or apricot jam for a secret sweet surprise. Cupcake versions are always a hit with kids and adults alike!
Make Ahead and Storage
Storing Leftovers
Wrap leftover White Almond Cake with Whipped Buttercream Frosting snugly in plastic wrap or store slices in an airtight container. Keep it in the refrigerator for up to 4 days—the frosting will firm up a little but stays luscious, and the cake remains moist and flavorful.
Freezing
This cake freezes beautifully! For best results, freeze unfrosted cake layers tightly wrapped for up to 2 months. If you need to freeze the finished White Almond Cake with Whipped Buttercream Frosting, chill it first to set the frosting, then wrap well in plastic and foil before freezing. Thaw in the fridge before serving, and the flavor is just as tempting as fresh.
Reheating
If you prefer your cake just slightly warm (or want to soften the frosting a bit), let an individual slice come up to room temperature, or microwave it for just 10 seconds. Be careful not to overdo—it’s best served gently warmed to preserve that whipped, creamy texture.
FAQs
Can I use different extracts or flavors in the cake?
Absolutely! While the almond and vanilla combo gives White Almond Cake with Whipped Buttercream Frosting its signature taste, you can swap in other extracts like lemon or coconut for a twist, or even add a hint of orange zest for brightness.
Do I have to use cake mix, or can I make the cake from scratch?
The cake mix gives a reliably fluffy crumb and rich color, but you can swap in your favorite homemade white cake recipe. Just be sure to include the almond and vanilla extracts to keep that classic flavor.
What makes this frosting different from regular buttercream?
The cooked flour-milk custard base makes this buttercream extra light and airy—almost like whipped cream—without the sugar heaviness of a traditional American buttercream. It’s fluffy, not overly sweet, and melts on your tongue.
Can I decorate the cake ahead of time?
Definitely! White Almond Cake with Whipped Buttercream Frosting holds up well when frosted a day in advance. Just store it in the fridge and let it sit at room temperature for 20-30 minutes before serving for the best texture.
Is it safe to eat the frosting with flour in it?
Yes! The flour is fully cooked on the stovetop before being added to the frosting, so there’s no raw taste or food safety concerns—just ultra-silky texture and lightness.
Final Thoughts
There’s nothing quite like the elegance and comfort of a homemade White Almond Cake with Whipped Buttercream Frosting. If you’re searching for a dessert that dazzles both on the table and in every bite, this recipe is a guaranteed winner. Treat yourself and your loved ones to a slice (or two) and watch the smiles appear—happy baking!
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White Almond Cake with Whipped Buttercream Frosting Recipe
- Total Time: 50 minutes
- Yield: 1 cake 1x
- Diet: Vegetarian
Description
Delight your taste buds with this heavenly White Almond Cake paired with a luscious Whipped Buttercream Frosting. A perfect treat for any occasion!
Ingredients
For the Cake:
- 1 cup whole milk, room temperature
- 5 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 1/4 teaspoon salt
- 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
For the Frosting:
- 1 cup milk
- 5 tablespoons flour
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 2 sticks unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- Pinch of salt
Instructions
- Preheat oven and prepare pans: Preheat oven to 325 degrees F. Grease and flour cake pans.
- Mix cake batter: Combine cake mix, flour, sugar, and salt. Add water, sour cream, oil, almond extract, vanilla extract, and egg whites. Mix until moistened.
- Bake: Pour batter into pans and bake for 25-30 minutes until lightly golden. Cool.
- Make frosting: Whisk milk and flour in a saucepan over medium heat until thickened. Cool and add vanilla, almond extract, and salt. In a mixer, beat butter and sugar until fluffy. Add milk/flour mixture and beat until light and fluffy.
- Frost cake: Frost the cooled cake with the buttercream frosting. Enjoy!
Notes
- You can use 2 thicker cake layers instead of 3 thinner ones.
- Ensure all ingredients are at room temperature for best results.
- Adjust almond extract to taste for a stronger or milder flavor.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 240mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
Keywords: White Almond Cake, Buttercream Frosting, Dessert Recipe
