There’s something quietly luxurious about a true white almond cake: pale layers with a faint, nutty aroma, soft enough to melt on the tongue, and finished with a cloud of silky white frosting. When I make this cake, it’s usually for celebrations—anniversaries, bridal showers, or a simple Sunday tea with close friends. It doesn’t shout with bold chocolate or fruit, but it lingers in people’s memories because of how soft, fragrant, and comforting it tastes.

This version sticks to a classic white cake base, amped up with pure almond extract so the flavor is floral and warm without tasting like marzipan. The whipped buttercream is light, not overly sweet, and holds its shape beautifully for piping and simple decorations. Follow the steps and you’ll get tall, even layers that slice cleanly, hold together on the plate, and look like a professional bakery cake.

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Prep Time: 25 minutes | Cook Time: 25–30 minutes | Total: 1 hour 15 minutes (plus cooling)
Yield: 10–12 servings | Difficulty: Medium

Quick Stats Box

• Cuisine: American-style

• Course: Dessert

• Diet: Vegetarian (contains dairy, eggs, tree nuts via almond extract)

• Best for: Weddings, baby showers, birthdays, afternoon tea, holidays

Why This Recipe Works

• Light, white crumb – Using mostly egg whites and cake flour gives a delicate, pale cake that’s tender without being dry.

• Pure almond flavor – Almond extract layered in both the batter and the frosting gives a subtle, aromatic nuttiness that doesn’t overpower.

• Fluffy, unsweet frosting – The whipped buttercream is light and airy, so it feels closer to a cloud than a sugary shell on top of the cake.

• Easy to decorate – The neutral color and sturdy texture are perfect for piping, simple plaits, or fresh flowers and sliced almonds.

• Make‑ahead friendly – Both cake layers and frosting can be prepared 1–2 days ahead, so assembly day is stress‑free.

Ingredient Spotlight

• Cake flour: Finer than all‑purpose flour, cake flour gives that classic white cake tenderness and a soft, fine crumb.

• Almond extract: Pure almond extract (not imitation) gives a clean, nutty flavor; a little goes a long way.

• Whipped buttercream: A cooked‑flour or meringue‑style buttercream keeps the frosting light and stable, so it doesn’t feel like eating a block of butter.

Ingredients

For the White Almond Cake:

• 2 ¾ cups cake flour (sifted)

• 2 ½ teaspoons baking powder

• ½ teaspoon fine salt

• 1 cup (8 oz / 227 g) unsalted butter, softened

• 1 ¾ cups granulated sugar

• 2 teaspoons vanilla extract

• 1 teaspoon almond extract

• 6 large egg whites, room temperature

• 1 cup (8 oz / 240 ml) whole milk or buttermilk, room temperature

For the Whipped Buttercream Frosting:

• 1 cup (2 sticks / 227 g) unsalted butter, softened

• 4 cups powdered sugar, sifted

• 1–2 teaspoons pure almond extract

• 1 teaspoon vanilla extract

• ¼ teaspoon fine salt

• 4–6 tablespoons whole milk or heavy cream

• Optional: 1–2 tablespoons meringue powder (for extra stability)

Optional Garnish:

• Sliced or slivered almonds, toasted

• Whipped cream rosettes

• Fresh berries or edible flowers

Ingredient Notes

• Quality matters most: Use cake flour and pure almond extract; they’re the backbone of the texture and flavor.

• Room temperature is key: Let butter, eggs, and milk sit at room temperature so the batter emulsifies smoothly and the cake rises evenly.

• Don’t skip the almond: Omitting almond extract turns this into a basic vanilla cake; the extract is what makes it “white almond.”

Essential Equipment

You’ll Need:

• Two 8‑inch round cake pans or one 9‑inch

• Sifter and whisk

• Electric mixer (stand or hand)

• Rubber spatula and offset spatula

• Cooling racks

Nice to Have:

• Parchment rounds for the pan bottoms

• Cake turntable and bench scraper for clean, smooth frosting

• Optional piping tips for rosettes or borders

How to Make White Almond Cake with Whipped Buttercream

Step 1: Prep pans and oven
Preheat oven to 325–350°F (160–175°C), depending on your recipe’s preferred range. Grease your cake pans, line the bottoms with parchment, and dust lightly with flour. You’ll know the pans are ready when the sides feel lightly coated but not clumpy.

Step 2: Combine dry ingredients
In a medium bowl, whisk the sifted cake flour, baking powder, and salt until fully blended. The mixture should look fine and even, with no lumps sticking to the sides.

Step 3: Cream butter and sugar
In a large bowl, beat the softened butter on medium until creamy, about 1 minute. Add the sugar and beat on medium–high for 3–5 minutes until very light and fluffy, scraping the bowl once or twice. You’ll know it’s ready when the mixture looks almost white and feels soft and airy.

Step 4: Add flavorings
Beat in the vanilla and almond extract until incorporated. The mixture should smell rich and fragrant, with a clear almond note.

Step 5: Add egg whites
Add the egg whites one at a time, beating on medium after each addition for about 10–15 seconds. Scrape the bowl between additions. The batter will look light and a bit fluffy as the whites incorporate.

Step 6: Add dry and liquid alternately
On low, add the dry ingredients in 3 parts, alternating with the milk in 2 parts, starting and ending with the flour. Mix just until no dry streaks remain. Avoid overmixing so the crumb stays tender.

Step 7: Bake the layers
Divide batter evenly between the prepared pans and smooth the tops. Bake 25–30 minutes, or until the tops spring back lightly when touched and a toothpick inserted in the center comes out with a few moist crumbs. Let layers cool in the pans for 10–15 minutes, then turn out onto racks to cool completely.

Step 8: Make the whipped buttercream
Beat the softened butter on medium until smooth, about 1–2 minutes. Gradually add powdered sugar, beating on low to combine, then on medium–high to fluff. Add almond extract, vanilla, and salt, then add milk 1 tablespoon at a time until the frosting is smooth, fluffy, and spreadable. If your recipe calls for a cooked‑flour base or meringue‑buttercream method, follow that cooked component first, then beat into whipped butter until pale and stable.

Step 9: Level and fill the cake
If the layers domed, gently level the tops with a serrated knife. Place the first layer on your serving plate or turntable. Spread a thin layer of frosting over the top, going edge‑to‑edge. Add the second layer and press gently to settle.

Step 10: Crumb coat and frost
Spread a thin crumb coat of frosting over the top and sides, then chill for 15–20 minutes until the frosting feels firm. Apply a thicker, final layer, smoothing the sides and top. You can pipe rosettes, swirls, or a simple border, then sprinkle with toasted sliced almonds or a few fresh flowers.

[Process photos appear between each step for visual guidance]

Expert Tips & Tricks

• Temperature matters: Bake at the lower end of the range (around 325°F) if you want a more even rise and less dome.

• Don’t rush: Always cool the cake layers completely before frosting to prevent the buttercream from sliding or melting.

• The secret to a light texture: Using mostly egg whites and cake flour gives a softer, airier crumb than whole‑egg all‑purpose versions.

• Common mistake: Overmixing after adding the flour can make the cake dense; mix just until smooth.

• Test kitchen discovery: A short chill after crumb‑coating gives the cleanest finish, especially for a tall or multi‑layer cake.

Customization Ideas

Dietary Modifications:

• Gluten‑free: Swap cake flour for a good 1:1 gluten‑free blend; add ½ teaspoon xanthan gum if your mix doesn’t include it.

• Dairy‑free: Use plant‑based butter, dairy‑free milk, and a dairy‑free whipped topping base; choose a vegan‑friendly buttercream.

• Lower sugar: Use less sugar in the cake and a bit less powdered sugar in the frosting; flavor may be more subtle but still pleasant.

Flavor Variations:

• Vanilla‑almond hybrid: Increase vanilla and decrease almond extract for a softer, more neutral flavor.

• Berry‑filled: Add a thin layer of fresh berries or a berry compote between the cake layers.

• Lemon‑almond twist: Add 1–2 teaspoons lemon zest to the batter and a drop of lemon extract to the frosting.

Serving Styles:

• Traditional: Simple white layers with a smooth finish and a border of piped rosettes plus toasted almonds.

• Elegant: Top with a dusting of powdered sugar and a few fresh berries or edible flowers.

• Party‑ready: Make a naked or semi‑naked cake with visible berries and a rustic spread of buttercream.

Storage & Meal Prep

Make Ahead:

• Bake the cake layers 1–2 days ahead and wrap tightly in plastic.

• Make the buttercream 1–2 days ahead and store in an airtight container; bring to room temperature and re‑whip before using.

Storing:

• Counter: Keep the frosted cake at cool room temperature for up to 1 day if your kitchen isn’t too warm.

• Fridge: Store in an airtight container for 3–4 days; let come to room temperature before serving if possible.

• Freezer: Freeze unfrosted layers for up to 2 months; thaw overnight in the fridge, then bring to room temperature and frost.

Reheating for Best Results:
You don’t need to reheat white almond cake; letting chilled slices sit at room temperature for 20–30 minutes restores the best texture and aroma.

What to Serve With White Almond Cake

Perfect Pairings:

• Beverage: Serve with black tea, chamomile, or a light herbal tea; the cake’s sweetness and nuttiness pair beautifully with tannin‑free brews.

• Side: A dollop of whipped cream or lightly sweetened berries adds freshness without overpowering the almond flavor.

• Complementary flavor: Light, citrus‑based desserts or fruit‑forward dishes balance the cake’s richness.

Complete the Meal:

• After a light pasta or salad dinner, this cake makes a delicate, refined finish.

• Pair with savory finger foods and tea for a bridal or baby shower “high tea” menu.

• Add small cookies or mini tarts around the cake for a composed dessert spread.

Nutrition Facts (Per Serving, estimated)
Calories: ~380 | Protein: ~4 g | Carbs: ~48 g | Fat: ~18 g | Fiber: ~1 g | Sugar: ~36 g | Sodium: ~200 mg
Note: These are approximate values based on a similar white almond cake with buttercream; use a nutrition calculator for exact numbers with your ingredients.

Your Questions Answered

Can I make this without almond extract?
Yes, but it will taste like a basic vanilla white cake. To keep some flavor, add more vanilla or a splash of almond‑flavored liqueur if available.

Why is my cake dense or dry?
Overmixing, too much flour, or overbaking can cause a dense or dry crumb. Measure flour carefully, mix gently after adding flour, and avoid baking beyond the recommended time.

What’s the best oven temperature for white cakes?
For a standard white almond cake, 325–350°F works well; 325°F gives a slower, even rise and a more uniform layer.

Can I double the recipe?
Yes. Bake in additional pans and rotate them halfway through if your oven has hot spots. Adjust baking time slightly if layers are thicker.

What if I don’t have cake flour?
You can make a quick substitute by replacing 2 tablespoons of all‑purpose flour with 2 tablespoons cornstarch per cup of flour, sifted together.

Recipe History & Cultural Context
White almond cake grew in popularity in the mid‑20th century as bakers sought elegant, “tea‑time” cakes that felt more refined than chocolate brownies or spice cakes. The combination of white cake, almond extract, and light buttercream became a staple for weddings and showers, especially in American‑style bakeries.

Over time, the cake has become a canvas for celebration flavors—often kept intentionally simple so the focus stays on the occasion rather than the dessert itself. The almond note nods to European marzipan traditions, while the white color itself signals purity and formality, making it a favorite for milestone events.

Printable Recipe Card

White Almond Cake with Whipped Buttercream Frosting
Light, fragrant white almond cake layered with fluffy whipped buttercream—perfect for weddings, baby showers, and elegant dessert tables.

Ingredients

• 2 ¾ cups cake flour

• 2 ½ teaspoons baking powder

• ½ teaspoon salt

• 1 cup unsalted butter, softened

• 1 ¾ cups granulated sugar

• 2 teaspoons vanilla extract

• 1 teaspoon almond extract

• 6 large egg whites

• 1 cup milk or buttermilk

Whipped Buttercream

• 1 cup unsalted butter, softened

• 4 cups powdered sugar

• 1–2 teaspoons almond extract

• 1 teaspoon vanilla extract

• ¼ teaspoon salt

• 4–6 tablespoons milk or cream

• Optional: meringue powder or cooked‑flour base

Instructions

1. Preheat oven to 325–350°F. Grease and line two 8‑inch pans.

2. Whisk cake flour, baking powder, and salt.

3. In a large bowl, beat butter until creamy. Add sugar and beat until light and fluffy.

4. Beat in vanilla and almond extract.

5. Add egg whites one at a time, beating briefly after each.

6. On low, add dry ingredients in 3 parts, alternating with milk in 2 parts, mixing just until smooth.

7. Divide batter between pans and bake 25–30 minutes, until a toothpick comes out with moist crumbs.

8. Cool in pans briefly, then transfer to racks to cool completely.

9. For frosting, beat butter until smooth, then beat in powdered sugar, extracts, salt, and milk until fluffy.

10. Level and stack layers, crumb coat, chill, then apply a final layer of frosting and decorate.

Notes

• Use cake flour and pure almond extract for best flavor and texture.

• Cool cake layers completely before frosting.

• Cake and frosting can be made ahead for easy entertaining.