Best White Almond Wedding Cake Recipe
A white almond wedding cake is a timeless classic, exuding elegance and sophistication. The delicate flavor of almond pairs beautifully with the richness of a traditional wedding cake, making it a truly delightful treat for your special day. This recipe combines the best of both worlds – a moist and tender cake base with a subtle almond flavor that will leave your guests wanting more.
Ingredients:
For the Cake:
- 3 cups cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 1/2 cups (3 sticks) unsalted butter, softened
- 2 1/2 cups granulated sugar
- 6 large eggs
- 1 cup whole milk
- 1 teaspoon almond extract
- 1/2 cup almond flour
For the Almond Buttercream Frosting:
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- 1/2 cup whole milk
- 1 teaspoon almond extract
- 1/4 cup almond flour
For the Assembly and Decoration:
- White fondant or buttercream for decorating (optional)
- Edible pearl sprinkles or other decorative elements (optional)
Instructions:
Prepare the Cake:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round cake pans.
- In a large bowl, whisk together the cake flour, baking powder, and salt.
- In a separate bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the milk and almond extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the almond flour.
- Divide the batter evenly among the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto wire racks to cool completely.
Make the Almond Buttercream Frosting:
- In a large bowl, cream together the butter and powdered sugar until light and fluffy.
- Gradually add the milk, beating until smooth.
- Stir in the almond extract and almond flour.
Assemble and Decorate the Cake:
- Once the cakes have cooled completely, level the tops if necessary.
- Place the first layer of cake on a cake stand or serving plate. Spread a generous layer of frosting over the top.
- Repeat with the remaining cake layers and frosting.
- Frost the entire cake with the remaining frosting, smoothing it out with a spatula.
- Decorate the cake with white fondant, buttercream, or edible pearl sprinkles as desired.
- Refrigerate the cake for at least 30 minutes before serving.
Tips:
- For a richer almond flavor, add 1/4 cup of almond paste to the batter.
- To make the frosting even smoother, you can strain it through a fine-mesh sieve before using it to frost the cake.
- To achieve a sharp, clean look, use a turntable to frost the cake.
- If you're worried about the cake drying out, cover it tightly with plastic wrap and store it in the refrigerator for up to 3 days.
This recipe is just a starting point. Feel free to experiment with different flavors and decorations to create a wedding cake that's truly unique and unforgettable.
