White Almond Cake with Whipped Buttercream Frosting Recipe
This White Almond Cake with Whipped Buttercream Frosting is a light, moist cake made with white cake mix enhanced by almond and vanilla extracts. It’s layered and frosted with a silky whipped buttercream featuring a unique milk-flour paste base, delivering a luscious almond-flavored treat perfect for any special occasion.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 1 3-layer cake (serves about 12)
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake Ingredients
- 1 cup white cake mix (15.25 ounces)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 3/4 teaspoon salt
- 1 1/3 cups room temperature water
- 1 cup sour cream, room temperature
- 2 tablespoons vegetable oil (or refined coconut oil)
- 1 1/2 teaspoons pure almond extract
- 1 teaspoon pure vanilla extract
- 4 egg whites, room temperature
Frosting Ingredients
- 1 cup whole milk, room temperature
- 5 tablespoons all-purpose flour
- 1 teaspoon pure vanilla extract
- 1 teaspoon pure almond extract
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 1/4 teaspoon salt (a pinch)
Instructions
- Preheat and Prepare Pans: Preheat the oven to 325°F (163°C). Grease and flour three 8-inch or 9-inch round cake pans (or two pans for thicker layers) and set them aside.
- Mix Dry Ingredients: In a stand mixer fitted with a paddle attachment (or using a hand mixer), combine the white cake mix, flour, sugar, and salt until evenly blended.
- Add Wet Ingredients: Pour in the water, sour cream, vegetable oil, almond extract, vanilla extract, and egg whites. Mix on low speed until all ingredients are incorporated but the batter remains slightly lumpy. Scrape the sides of the bowl as needed.
- Bake the Cake: Divide the batter evenly into the prepared pans. Bake for 25 to 30 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean. Remove from oven and allow the cakes to cool completely before frosting.
- Make the Milk-Flour Paste for Frosting: In a medium saucepan, whisk together the milk and flour. Heat over medium, whisking constantly until the mixture begins to sputter and thickens to the consistency of thick cake batter. This usually takes a few minutes. Remove from heat and whisk in vanilla extract, almond extract, and a pinch of salt. Transfer to a bowl and cool completely. Refrigerate to speed cooling if desired.
- Beat Butter and Sugar: In a stand mixer fitted with a whisk attachment (or with a hand mixer), beat the softened butter and granulated sugar on medium-high speed for about 3 minutes until the mixture is light, fluffy, and pale, with sugar mostly dissolved.
- Combine Paste with Butter Mixture: Add the cooled milk-flour paste to the butter and sugar mixture. Beat on high speed for 1 minute, scraping down the bowl halfway through. The frosting should be fluffy and light, similar to whipped cream.
- Frost the Cake: Once the cake layers are completely cooled, generously frost the cake with the whipped buttercream frosting. Serve and enjoy your delicate white almond cake!
Notes
- For thicker cake layers, use two pans instead of three—baking time may need slight adjustment.
- Make sure all wet ingredients including eggs and sour cream are at room temperature for best results.
- Cooling the milk-flour paste completely before adding it to the butter is crucial to prevent the butter from melting.
- You can refrigerate the frosting briefly if it seems too soft before frosting the cake.
- This cake pairs wonderfully with fresh berries or a light dusting of sliced almonds on top.
