Almond White Cake Recipes From Scratch

There’s no cake quite like white almond cake. Also known as wedding cake. A light, fluffy and moist white cake is flavored with pure almond extract and frosted with the fluffiest and silkiest buttercream out there.

I love this cake so much that I served it at my wedding. I had it made of course. I like to bake, but left that one up to Glorious Desserts in Des Moines. Her almond cake is bad ass. My mom will order one for family celebrations and haul it 5 hours from Des Moines to Chicago for us…she’s the best.

But because I love almond cake so much, I had to have a recipe that I could make at home that I equally loved as much as Glorious Desserts.

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This is it! I have made this cake plenty of times and no matter what, it’s everyone’s favorite. They actually say I don’t make it enough! My mother-in-law’s best friend made this cake for her wedding! She said it was outstanding. See! This is why I love to blog – sharing recipes and my love for almond cake inspired someone to make it for her wedding! That makes me smile. 🙂

This cake could not be any easier to make. It’s very straightforward and starts out with a cake mix that’s doctored up quite a bit. What you’re left with is a runny batter that turns into the lightest, fluffiest and moist cake that there is. The flavor is WONDERFUL. No egg yolks in this one so the cake is totally white and beautiful.

I topped it off with my favorite frosting recipe…a silky buttercream that’s made with flour. It can be slightly tricky to make, but follow the directions and you should be fine. I’ve never had an issue making it!

White Almond Sour Cream Cake~doctored Cake Mix

To give you a visual of the frosting – the flour mixture is to the left – it looks like cake batter actually and is sticky, the middle is what it looks like after it’s whipped – so fluffy! and the last is the final the product!

You can’t go wrong with this one my friends. If you need a cake, this is your recipe. You can switch it up if you don’t like almond…add lemon extract, just vanilla extract, orange extract, etc. etc. The best part of this cake is that it’s full proof and tastes amazing every time!

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Sweet Almond Cake

This recipe can be made into cupcakes. Bake for 15 minutes then check for doneness by inserting a a toothpick into the center. It it comes out clean, they're done. If not, add a few additional minutes and try again. Frosting makes just enough for the cake. If you want a lot of frosting, I suggest doubling the recipe. Refrigerate cake if not eating right away then bring to room temperature before eating. It's delicious cold, but room temperature is ideal.White almond sour cream cake, from scratch! An easy white cake recipe that’s so moist. Soft & delicate, yet sturdy enough for layering.

I love making layer cakes and I’ve got plenty of recipes to prove it. Be sure to check out my favorite vanilla cake recipe, the chocolate cake recipe that so many readers have RAVED about, and the red velvet cake that my friends and family beg for.

I make all of these regularly, but sometimes you want something that is simple, beautiful, and elegant. This is when an amazing white cake recipe can truly be your best friend.

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And it’s gorgeous! I love how even the crumb is, and it’s white as snow on the inside. Perfect at any time of year, but especially for a spring celebration.

You are going to LOVE how easy this recipe is! It seriously takes less than 10 minutes to throw together, and it only has a handful of simple ingredients.

I love the look of a tall cake, so I baked this white cake recipe in three 6-inch diameter pans. But you could also do it in two 8-inch or 9-inch diameter pans, in a 9×13-inch rectangular pan, or as cupcakes.

White Almond Sour Cream Cake Recipe

Just be aware that when you use a different sized pan, you may need to adjust the bake time. You’ll know your cake is done baking when a toothpick inserted in the thickest part comes out clean.

For the white cake you see pictured here, I used a half-batch of my favorite American-style Buttercream. It’s a snap to make and I like how fluffy yet stable it is.

While not as firm and dense as a pound cake, I think this recipe would work well as a larger, tiered cake. I would just suggest that you place each cake layer on a cardboard cake round, and dowel the cake well to help it support its own weight.

Moist White Cake

And it’s definitely a good base for covering with fondant. Just give it a smooth coating in buttercream and chill, before draping the fondant over.

You can absolutely make this cake ahead. In fact, I think most cakes are better when they’ve been made at least a day ahead.

If you have any leftovers, wrap them tightly in plastic wrap and they should last for at least a week in the fridge.

Almond Cake (a Scratch Recipe)

Make this white cake recipe for your next special occasion- you’ll love how easy it is to make, and how moist and light it is, with that delicate flavor of sour cream and sweet almond.

White almond sour cream cake, from scratch! An easy white cake recipe that's so moist. Soft & delicate, yet sturdy enough for layering.

Calories: 321 kcal , Carbohydrates: 54 g , Protein: 4 g , Fat: 9 g , Saturated Fat: 4 g , Cholesterol: 17 mg , Sodium: 380 mg , Potassium: 91 mg , Sugar: 31 g , Vitamin A: 215 IU , Vitamin C: 0.3 mg , Calcium: 43 mg , Iron: 1.5 mg

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Birthday Bridal or Baby Shower Cakes and Cupcakes Easter Easy to Make Fall/Winter Father's Day Holiday Mother's Day Seasonal Simply Perfect Spring/SummeTastes of Lizzy T participates in affiliate advertising programs. We may earn a commission when you make a purchase through links on our site.

Light, moist and velvety, this Almond Cream Cake has a homemade cooked, whipped frosting that pairs perfectly with the almond cake. Decorate the cake simply with sliced almonds.

If you’re looking at this cake and happen to remember the pinkalicious cake we shared, you’ll think that we’re in an almond kind of mood. It’s true. We do love our almonds.

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We posted this cake recipe back in 2015, but I wanted to give this cake the credit that it was due and give it a little update for you.

First of all, this almond cream cake is a completely homemade white cake. That means from scratch. No boxed mix. I love boxed cake mixes because they turn out perfectly nearly every time.  But making a cake from scratch has always been this challenge that I’ve wanted to tackle.

In finding a delicious recipe for white cake (which happens to be my favorite flavor), we had several failures. I wanted a moist cake, but I wanted it to have a light crumb and be thick, but not heavy. We tossed aside several different attempts, but when I saw how this cake baked up? I knew this was it. For a homemade cake, this one beat the rest. Its velvety and moist. Can you see the texture in this photo?

Easy French Almond Cake

The recipe uses cake flour instead of all-purpose flour. All purpose flour has more protein in it (10-12 grams in all-purpose as opposed to 8 grams in cake flour), which forms gluten when you mix it. The less gluten there is, the more tender the cake is.

The starch in the cake flour helps to stabilize the cake. There’s more science behind the reasons you should use cake flour when baking a cake. Although I like learning the science behind baking and sharing it with you, sometimes it is just easier to let the experts explain it. You can read more of the science behind cake flour here.

The second special part of this cake is the frosting. Although we love our buttercream recipe, I was wanting to try something a little different for this cake. I’ve always loved whipped frosting because it is less sweet than many store-bought buttercreams.

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I searched for a delicious whipped frosting and came across this recipe that got rave reviews. It’s a cooked flour frosting…something I had never tried before. This frosting takes a bit of time to make, but one spoonful and you may just be hooked.

When you make the frosting, it is important to follow the directions carefully. You’ll want to cook the milk and flour together over medium heat until the mixture is very thick and resembles mashed potatoes. Don’t undercook this! It took about 10 minutes for me to get my mixture to this texture. Stir constantly while it is cooking so it doesn’t burn on the saucepan.

At this point you’ll probably be

Almond Cream Cake {velvety Cake}