White Almond Cake
This White Almond Cake is a moist and flavorful dessert perfect for any occasion.
Equipment
- Mixing bowl
- Cake Pan
Ingredients
For the White Almond Cake
- 3 cups cake flour
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 5 large egg whites
- 1 tablespoon almond extract
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 cup whole milk
For the Almond Buttercream Frosting
- 1 cup unsalted butter, softened
- 5 cups powdered sugar
- 3 tablespoon heavy cream
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- Pinch of salt
Optional Garnish
- Sliced almonds
- White chocolate curls
- Fresh berries
- Pearl sprinkles
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour your cake pans.
- In a mixing bowl, combine flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, cream together the butter and sugar until light and fluffy. Add egg whites, almond extract, and vanilla extract, mixing well.
- Alternate adding the dry ingredients and sour cream and milk to the butter mixture, starting and ending with the dry ingredients. Mix until just combined.
- Pour the batter evenly into the prepared pans and bake for 45 minutes or until a toothpick comes out clean.
- Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
- To make the frosting, beat the softened butter until creamy, then gradually add powdered sugar, heavy cream, almond extract, vanilla extract, and a pinch of salt. Beat until smooth.
- Once the cakes are completely cool, frost the top of one layer, place the second layer on top, and frost the top and sides of the cake.
- Decorate with sliced almonds, white chocolate curls, fresh berries, or pearl sprinkles as desired.
Notes
This cake can be stored in an airtight container for up to 3 days. You can also substitute the almond extract with other extracts for different flavors.