Name: White Almond Cake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 1/2 cups all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; 1 cup unsalted butter, softened; 2 cups granulated sugar; 5 large egg whites; 1 1/4 cups whole milk; 2 teaspoons almond extract; 1 teaspoon vanilla extract; 1 cup unsalted butter, softened; 3 1/2 cups powdered sugar; 1/4 cup heavy cream; 1 teaspoon almond extract; A few drops of pink food coloring (optional)

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A soft, fluffy white cake infused with delicate almond flavor, layered with creamy pink almond frosting. This light and elegant dessert is perfect for celebrations, offering a beautiful presentation and a delightful taste that is sure to impress.

Why You’ll Love This Recipe

Soft and fluffy texture – The egg whites create a light and airy cake with a tender crumb.
Elegant almond flavor – A subtle yet distinct almond taste makes this cake unique and delicious.
Beautiful presentation – The soft pink frosting makes it perfect for birthdays, weddings, or any special occasion.
Easy to make – Simple ingredients and clear steps make this a beginner-friendly cake.
Customizable – Easily adjust the frosting color, add decorations, or change the flavor profile to suit your preference.

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
Granulated sugar
Large egg whites
Whole milk
Almond extract
Vanilla extract

For the frosting:

Unsalted butter, softened
Powdered sugar
Heavy cream
Almond extract
Pink food coloring (optional)

Directions

Prepare the cake: Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans to prevent sticking.
Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream butter and sugar: In a large bowl, beat the softened butter and sugar together until light and fluffy.
Add egg whites and extracts: Mix in the egg whites one at a time, ensuring they are well incorporated. Stir in the almond and vanilla extracts.
Combine wet and dry ingredients: Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
Bake the cakes: Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely before frosting.
Make the frosting: Beat the butter until creamy, then gradually add the powdered sugar, heavy cream, and almond extract. Mix until smooth and fluffy. If using, add a few drops of pink food coloring and mix until evenly tinted.
Assemble the cake: Place one cake layer on a serving plate. Spread a layer of frosting over the top. Place the second cake layer on top and frost the entire cake, smoothing the surface or adding decorative swirls as desired.
Slice and enjoy! Serve immediately or store for later.

Servings and Timing

Prep Time: 20 minutes
Cooking Time: 30 minutes
Total Time: 50 minutes
Servings: 12
Calories per serving: 380 kcal

Variations

Different frosting colors: Use blue, purple, or any other color for a personalized touch.
Nutty texture: Add finely chopped almonds to the batter or as a garnish.
Coconut twist: Replace half of the milk with coconut milk for a subtle coconut flavor.
Chocolate-almond version: Drizzle melted chocolate over the frosted cake or add a layer of chocolate ganache.
Gluten-free adaptation: Use a gluten-free flour blend to make this cake suitable for gluten-free diets.

Storage and Reheating

Refrigeration: Store the cake in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature before serving.
Freezing: Wrap unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months. Thaw in the refrigerator before frosting.
Reheating: No reheating is needed, but letting refrigerated cake sit at room temperature for 15-20 minutes before serving will enhance its texture and flavor.

FAQs

Can I make this cake in advance?

Yes! You can bake the cake layers a day ahead and store them wrapped in plastic wrap at room temperature. Frost before serving.

Can I use whole eggs instead of just egg whites?

Using whole eggs will change the cake’s texture, making it denser. If you prefer a fluffier cake, stick with egg whites.

How do I ensure my cake is soft and moist?

Do not overmix the batter, and make sure to measure ingredients accurately. Also, avoid overbaking.

Can I use almond flour instead of all-purpose flour?

No, almond flour behaves differently and would alter the texture. Use a gluten-free flour blend if needed.

What can I use instead of almond extract?

Vanilla extract or a mix of vanilla and coconut extracts can work as a substitute.

How can I make the frosting less sweet?

Reduce the powdered sugar slightly and add an extra splash of heavy cream for a lighter taste.

Can I make this cake without food coloring?

Yes! The pink color is optional. The frosting will still be delicious without it.

What kind of decorations work well with this cake?

Fresh berries, edible flowers, sprinkles, or white chocolate shavings complement the cake beautifully.

Can I turn this into cupcakes?

Yes! Divide the batter into lined muffin tins and bake at 350°F (175°C) for 18-20 minutes.

What is the best way to frost the cake smoothly?

Use an offset spatula and apply a thin crumb coat first. Chill for 15 minutes before adding the final layer of frosting.

Conclusion

White Almond Cake is a light, elegant dessert with a delicate almond flavor and a beautiful pink frosting. Perfect for celebrations, this cake is easy to make, customizable, and guaranteed to impress. Whether you are baking for a special event or simply treating yourself, this delightful cake is a must-try!

White Almond Cake

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A soft, fluffy white cake infused with delicate almond flavor, layered with creamy pink almond frosting. This light and elegant dessert is perfect for birthdays, weddings, or any celebration!

Author: Asma
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Prepare the cake
- Preheat oven to 350°F (175°C).
- Grease and flour two 9-inch cake pans.
Mix dry ingredients
- In a bowl, whisk together flour, baking powder, and salt.
Cream butter and sugar
- In a separate bowl, beat butter and sugar until light and fluffy.
Add egg whites and extracts
- Add egg whites one at a time, mixing well after each addition.
- Stir in almond and vanilla extracts.
Combine ingredients
- Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients.
- Mix until just combined.
Bake the cake
- Divide batter evenly into the prepared cake pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let cakes cool completely before frosting.
Make the frosting
- Beat butter until creamy.
- Gradually add powdered sugar, heavy cream, and almond extract.
- Mix until smooth.
- Tint with pink food coloring if desired.
Assemble the cake
- Spread frosting between the cake layers.
- Cover the entire cake with frosting.
- Smooth or add decorative swirls.
Serve and enjoy!
- Slice and enjoy this delicate and flavorful cake.

Notes

For extra almond flavor, add finely chopped almonds to the batter.
Chill the cake layers before frosting for easier assembly.
Decorate with edible pearls or sliced almonds for an elegant touch.