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White Almond Cake with Whipped Buttercream Frosting

Melena
White Almond Cake with Whipped Buttercream Frosting is a light, fluffy, and elegant dessert with a delicate almond flavor and smooth, airy frosting. This white almond cake recipe is perfect for weddings, birthdays, and special occasions, delivering bakery-quality results at home.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes

Ingredients
  

  • For the cake:
  • 2 1/2 cups cake flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1 3/4 cups granulated sugar
  • 4 egg whites
  • 1 tablespoon almond extract
  • 1 teaspoon vanilla extract
  • 1 cup milk
  • For the whipped buttercream frosting:
  • 1 cup unsalted butter softened
  • 3 –4 cups powdered sugar
  • 2 –3 tablespoons heavy cream
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract

Instructions
 

  • Preheat oven to 350°F (175°C) and grease and line two cake pans.
  • In a bowl, whisk together cake flour, baking powder, and salt.
  • In another bowl, beat butter and sugar until light and fluffy.
  • Add egg whites one at a time, then mix in almond and vanilla extracts.
  • Alternate adding dry ingredients and milk, mixing until just combined.
  • Divide batter evenly between pans and bake for 25–30 minutes until a toothpick comes out clean.
  • Let cakes cool completely before frosting.
  • For the frosting, beat butter until creamy, then gradually add powdered sugar.
  • Add cream, vanilla, and almond extract, and whip until light and fluffy.
  • Assemble the cake by layering frosting between layers and covering the outside evenly.

Notes

  • Use cake flour for a lighter, softer texture.
  • Avoid overmixing to keep the cake tender.
  • Use room temperature ingredients for smooth batter.
  • Whip frosting well for an airy consistency.
  • Level cake layers for even stacking.