A light and airy white cake layered with silky almond cream frosting and finished with a delicate coating of sliced almonds—this Almond Cream White Cake is an elegant and refined dessert perfect for birthdays, bridal showers, or any special celebration. The subtle almond flavor and tender crumb make each bite irresistibly smooth and flavorful.
Why You’ll Love This Recipe
This cake strikes the perfect balance between lightness and richness. The buttermilk and whipped egg whites create a soft, fluffy texture, while the almond extract infuses a fragrant nuttiness that carries through the cake and frosting. A creamy almond buttercream brings a luscious contrast to the delicate crumb, and the sliced almonds add visual appeal and satisfying texture. It’s an ideal centerpiece dessert that tastes as beautiful as it looks.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the cake:
- all-purpose flour
- baking powder
- salt
- unsalted butter, softened
- vegetable oil
- granulated sugar
- egg whites
- vanilla extract
- almond extract
- buttermilk
For the almond cream frosting:
- unsalted butter, softened
- powdered sugar
- heavy cream
- almond extract
- salt
Toppings:
- sliced almonds (toasted or plain)
- whole almonds (for decoration)
Directions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- Prepare the dry ingredients:
In a medium bowl, whisk together flour, baking powder, and salt. - Cream the butter and sugar:
In a large mixing bowl, beat the butter, oil, and sugar together until light and fluffy. - Add egg whites and flavorings:
Beat in the egg whites one at a time, ensuring each is fully incorporated. Stir in the vanilla and almond extracts. - Combine wet and dry ingredients:
Add the flour mixture in three parts, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix just until combined. - Bake the cakes:
Divide the batter evenly between the prepared pans. Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean. Let cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely. - Make the almond cream frosting:
Beat the butter until creamy and smooth. Gradually add the powdered sugar, then mix in the almond extract, salt, and 2–3 tablespoons of heavy cream until the desired consistency is reached. - Assemble the cake:
Place one cake layer on a serving plate. Spread a generous layer of frosting on top, then place the second layer over it. Frost the top and sides of the cake with the remaining almond cream frosting. - Decorate:
Gently press sliced almonds onto the sides of the cake and arrange whole almonds on top as desired.
Servings and timing
- Prep Time: 30 minutes
- Baking Time: 28 minutes
- Total Time: 1 hour
- Servings: 12 slices
- Calories: Approximately 510 kcal per slice
Variations
- Lemon-Almond: Add 1 teaspoon lemon zest to the cake batter for a subtle citrus contrast.
- Berry Filling: Spread raspberry or strawberry preserves between layers before frosting.
- Coconut-Almond: Substitute half the almond extract with coconut extract for a tropical twist.
- Almond Crunch: Use toasted almonds for the topping to add a deeper flavor and extra texture.
- Mini Cakes: Bake in smaller pans or as cupcakes for individual servings.
Storage/Reheating
Store the cake covered in the refrigerator for up to 4 days. Allow it to come to room temperature before serving for the best texture and flavor. The frosted cake can be made a day in advance. For longer storage, freeze the unfrosted cake layers wrapped tightly in plastic wrap for up to 2 months. Thaw overnight in the refrigerator before assembling.
FAQs
Can I make this cake ahead of time?
Yes, you can bake the layers a day in advance and store them wrapped tightly. Frost on the day of serving for best results.
Can I use whole eggs instead of egg whites?
For a true white cake with a lighter texture, egg whites are preferred. Using whole eggs will result in a richer, yellow-toned cake.
Is almond extract safe for those with nut allergies?
Almond extract is often made from apricot pits rather than actual almonds, but always check the label and consult with those who have allergies.
Can I make this into a three-layer cake?
Yes, divide the batter among three 8-inch pans and reduce the baking time slightly.
What’s the difference between almond frosting and regular buttercream?
Almond frosting uses almond extract for flavor, giving it a distinctive nutty aroma and taste.
Can I use margarine instead of butter?
Butter is strongly recommended for best flavor and structure, especially in the frosting.
Can I toast the almonds for garnish?
Yes, toasting enhances their flavor and adds a bit of crunch—just be sure to cool them before using.
Can I make the frosting less sweet?
You can reduce the powdered sugar slightly, but this may affect the texture. Add a pinch more salt or a touch of lemon juice to balance the sweetness.
What type of buttermilk should I use?
Use full-fat buttermilk for a richer cake, but low-fat will also work if needed.
Can I pipe this frosting?
Yes, it’s pipeable once chilled slightly. It holds shape well for borders or decorative swirls.
Conclusion
This Almond Cream White Cake is a timeless, elegant dessert that combines delicate almond flavor with a soft, moist crumb and rich, creamy frosting. Finished with a beautiful coat of sliced almonds, it’s a sophisticated yet simple cake perfect for celebrating life’s special moments. Whether served at a wedding shower or birthday party, this cake will leave a lasting impression with every slice.
Almond Cream White Cake
A light and fluffy white cake with a delicate almond flavor, layered with creamy almond frosting and finished with a generous coating of sliced almonds. Perfect for elegant celebrations like birthdays or showers.
- Prep Time: 30 minutes
- Cook Time: 28 minutes
- Total Time: 1 hour
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the cake:
- 2 1/2 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup vegetable oil
- 1 3/4 cups granulated sugar
- 4 egg whites
- 1 tsp vanilla extract
- 1 1/2 tsp almond extract
- 1 cup buttermilk
- For the almond cream frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2–3 tbsp heavy cream
- 1 tsp almond extract
- Pinch of salt
- Toppings:
- 1/2 cup sliced almonds (toasted or plain)
- Whole almonds (for decoration)
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter, oil, and sugar until light and fluffy.
- Add egg whites one at a time, beating well after each addition. Stir in vanilla and almond extracts.
- Alternate adding the dry ingredients and buttermilk to the creamed mixture, starting and ending with the dry ingredients. Mix just until combined.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25–28 minutes, or until a toothpick inserted in the center comes out clean. Let cool completely in the pans before removing.
- To make the frosting, beat the butter until fluffy. Gradually add powdered sugar, almond extract, salt, and heavy cream until desired consistency is reached.
- Frost the top of one cake layer, place the second layer on top, and frost the outside of the cake.
- Press sliced almonds along the sides and decorate the top with whole almonds.
Notes
- For a nuttier flavor, toast the sliced almonds before applying them to the cake.
- Ensure cake is fully cooled before frosting to prevent melting.
- Store leftovers covered in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 slice
- Calories: 510
- Sugar: 42g
- Sodium: 180mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 65mg