Description
Classic white almond wedding cake celebrates timeless elegance with delicate layers of moist almond-infused sponge and silky buttercream. Rich flavors and tender crumb promise a romantic dessert that delights wedding guests and creates cherished memories on your special day.
Ingredients
Scale
Main Ingredients:
- 1 package white cake mix (18.25 ounces / 517 grams)
- 1 cup all-purpose flour
- 4 egg whites
- 1 ½ cups water
- 1 cup sour cream
Sweeteners and Flavorings:
- 1 cup sugar
- 1 teaspoon almond extract
- 1 teaspoon clear vanilla flavoring
- 3 cups confectioners’ sugar
- ½ teaspoon almond extract
- 1 teaspoon clear vanilla flavoring
Additional Ingredients:
- 2 tablespoons vegetable oil
- ½ teaspoon salt
- ½ cup unsalted butter (room temperature)
- 1–2 tablespoons whole milk
Instructions
- Thoroughly prep the oven by heating to 325°F (165°C). Meticulously coat two 8-inch round cake pans with butter and flour to guarantee effortless cake removal.
- In a spacious mixing bowl, amalgamate the dry components: white cake mix, all-purpose flour, granulated sugar, and salt. Whisk until ingredients are uniformly distributed.
- Introduce liquid ingredients to the dry mixture: room temperature water, full-fat sour cream, vegetable oil, pure almond extract, and vanilla extract. Gently blend until ingredients are just incorporated, taking care not to overmix.
- Delicately fold in egg whites, using a low-speed mixer for approximately 4 minutes to create a cloud-like, ethereal batter texture.
- Carefully partition the batter equally between the prepared cake pans, ensuring smooth and even distribution.
- Position pans in the preheated oven and bake for 45-55 minutes. Confirm doneness by inserting a clean toothpick into the cake’s center; it should emerge without any raw batter.
- Allow cakes to rest in their pans for 10 minutes, then gently transfer to a wire cooling rack for complete temperature reduction.
- While cakes cool, craft the luxurious frosting by whipping confectioners’ sugar and softened unsalted butter until achieving a light, creamy consistency.
- Enhance frosting with clear vanilla extract, almond extract, and of whole milk. Whip for 5 minutes until achieving a pillowy, smooth texture, adjusting milk quantity as needed.
- After cakes have completely cooled, use a serrated knife to level the cake tops, creating a smooth surface.
- Apply a thin crumb coat of frosting to seal loose cake particles, then refrigerate for 15 minutes to set the initial layer.
- Complete the cake by generously spreading the final frosting layer and decorating according to personal preference or wedding theme.
Notes
- Baking this cake transforms an ordinary dessert into a memorable wedding centerpiece with its delicate almond flavor and silky texture.
- Choosing high-quality extracts and fresh ingredients ensures the cake’s sophisticated taste and professional-looking finish.
- Professional bakers recommend letting egg whites reach room temperature before mixing to create maximum volume and lightness.
- Chilling the cake after the crumb coat prevents frosting from sliding and helps create a smoother, more polished final appearance.
- Storing leftover cake in an airtight container at room temperature keeps it moist and delicious for up to three days after baking.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 450 kcal
- Sugar: 38g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 35mg