Dessert

White Almond Wedding Cake Recipe

ByGabriel Langdon November 25, 2025November 25, 2025

Introduction

This White Almond Wedding Cake is a delicate and elegant dessert perfect for special occasions. Light, fluffy, and infused with almond and vanilla extracts, it’s complemented by a smooth almond buttercream frosting. Whether for a wedding or any celebration, this cake promises to impress your guests with its classic flavor and beautiful presentation.

A round cake with smooth white frosting covers the entire cake as the base layer. The top has a swirl of white frosting in the middle, creating a rose shape. Around the edge of the top, there are evenly spaced small swirls of white frosting, each topped with small white sprinkles. The base of the cake is decorated with a neat row of small white frosting dots. The cake sits on a white pedestal cake stand with a slightly flared base, placed on a white marbled textured surface scattered lightly with white crumbs. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
5 large egg whites, room temperature
1 ½ tsp almond extract
1 tsp vanilla extract
1 ¼ cups whole milk, room temperature

For the Almond Buttercream Frosting:

1 cup (2 sticks) unsalted butter, softened
4 cups powdered sugar, sifted
2-3 tbsp heavy cream or milk
1 tsp almond extract
1 tsp vanilla extract
A pinch of salt

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper to prevent sticking.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Step 4: Add the egg whites one at a time, beating well after each addition. Mix in the almond and vanilla extracts until combined.
Step 5: Gradually add the dry flour mixture to the wet ingredients in three parts, alternating with the milk—start and end with the flour mixture. Mix until just combined; do not overmix.
Step 6: Divide the batter evenly between the prepared pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Let the cakes cool in the pans for 10 minutes, then remove and cool completely on a wire rack.
Step 8: For the frosting, beat softened butter in a large bowl until creamy, about 2 minutes. Gradually add powdered sugar, one cup at a time, beating well after each addition.
Step 9: Add heavy cream (or milk), almond extract, vanilla extract, and a pinch of salt. Beat on high speed for 3-4 minutes until light and fluffy. Adjust the consistency with more cream or powdered sugar if needed.
Step 10: Place one cake layer on a platter. Spread a generous amount of frosting over the top. Add the second layer and frost the top and sides. Smooth with an offset spatula.
Step 11: Decorate with sliced almonds, fresh flowers, or edible pearls as desired. Serve and enjoy!

Tips & Variations

For a stronger almond flavor, increase almond extract to 2 teaspoons.
Use clear vanilla extract to keep the cake’s color bright white.
Brush cake layers with simple syrup (equal parts sugar and water boiled until dissolved) to keep them moist.
For a four-layer cake, double the ingredients and bake in four 9-inch pans.
Use room temperature ingredients for a better-emulsified batter and lighter texture.

Storage

Store leftover cake in a closed container at room temperature for 2-5 days or refrigerate for up to 5 days. To freeze, wrap individual slices tightly in plastic wrap and place in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before serving. Bring the cake to room temperature before serving for the best flavor and texture.

How to Serve

A round white cake with smooth white frosting covers the entire surface. The top is decorated with a swirl pattern in the center made from piped white cream, surrounded by eight tall white cream rosettes, each topped with small white sprinkles. Around the base of the cake is a line of small white cream dots. The cake sits on a white pedestal cake stand on a white marbled surface dusted with powdered sugar. Two black knives are placed nearby on the surface. In the blurred background, a white bowl and a stack of white plates are visible. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can almond flour be used in place of the all-purpose flour?

No, almond flour cannot replace all-purpose flour here as it will change the cake’s structure and result in a dense texture.

Can this cake be made gluten-free?

Yes, you can substitute a 1:1 gluten-free flour blend for the all-purpose flour.

Can I make the cake ahead of time?

Yes, bake the cake layers in advance and wrap tightly in plastic wrap. Store in the refrigerator for up to 2 days or freeze for up to 2 months.

What should I use if I don’t have almond extract?

You can substitute an equal amount of vanilla extract, though the almond flavor will be missing.

Can we use whole eggs instead of just egg whites?

This recipe specifically uses egg whites to keep the cake light and white. Using whole eggs will change the texture and color of the cake.

Gabriel Langdon