White Almond Wedding Cake is a truly special recipe that offers a delightful and elegant centerpiece for any celebration, making it a must-try for those seeking a stunningly delicious, classic wedding cake. This guide provides a straightforward path to creating a beautiful, moist, and flavorful cake that will impress your guests.
Key Ingredients for White Almond Wedding Cake:
- 2 ¾ cups all-purpose flour, plus extra for dusting
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 ¼ cups whole milk, at room temperature
- ½ cup white almond bark, melted (for decorative drizzles, optional)
- Fresh berries or edible flowers for garnish (optional)
How to Make White Almond Wedding Cake:
This White Almond Wedding Cake recipe is surprisingly simple to master, promising a moist, tender crumb and a delicate almond flavor that’s both sophisticated and utterly satisfying. The straightforward steps ensure a stress-free baking experience, resulting in a show-stopping dessert that tastes as magnificent as it looks. You can expect to spend approximately 45 minutes on preparation and around 30-35 minutes baking.
Step-by-Step Instructions:
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. For extra assurance against sticking, you can line the bottoms of the pans with parchment paper rounds.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy. This process typically takes about 3-5 minutes.
- Add Eggs and Extracts: Beat in the eggs one at a time, mixing well after each addition. Stir in the almond extract and vanilla extract until just combined.
- Alternate Dry and Wet Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk in two additions, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. The batter should be smooth and free of lumps.
- Divide and Pour Batter: Divide the batter evenly between the prepared cake pans. Use a spatula to ensure the tops are leveled.
- Bake the Cakes: Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Cool the Cakes: Let the cakes cool in their pans on a wire rack for 10-15 minutes. Then, carefully invert the cakes onto the wire rack to cool completely. Ensure the cakes are entirely cool before frosting.
- Frost and Decorate (Optional): Once cooled, you can frost your cake with your favorite white frosting, such as a classic buttercream or cream cheese frosting. For an elegant touch, you can drizzle melted white almond bark over the top. Garnish with fresh berries or edible flowers if desired.
Why You’ll Love This White Almond Wedding Cake:
You’ll adore this White Almond Wedding Cake for its delicate, sophisticated almond flavor that dances on your palate, a subtle yet captivating taste that elevates any occasion. Unlike heavier, overly sweet cakes, this recipe offers a beautifully moist and tender crumb that is simply divine. The intrinsic beauty of a white cake with subtle almond notes makes it a timeless choice, and the cost savings of crafting this masterpiece at home are substantial, allowing you to impress without breaking the bank.
Imagine the joy of presenting a stunningly decorated cake that you made with your own hands, a testament to your love and effort, perfectly akin to a traditional tiered wedding cake but achievable for any home baker seeking a touch of elegance. The subtle addition of almond extract infuses each bite with a delightful aroma and warmth, a characteristic that sets it apart from a plain vanilla cake. Don’t just dream about a beautiful cake; make it a reality!
Storing and Reheating Tips:
Proper storage is key to enjoying your White Almond Wedding Cake long after it’s made. If you have leftover cake that is unfrosted or frosted with buttercream or ganache, it can be stored at room temperature in an airtight container for up to 2 days. For longer storage, or if the cake is frosted with cream cheese frosting or a delicate meringue frosting, it’s best to refrigerate it. Wrap the cake tightly in plastic wrap, then an additional layer of foil, and store it in the refrigerator for up to 4-5 days.
To freeze portions of the cake, wrap individual slices securely in plastic wrap, then in aluminum foil. Place the wrapped slices in a freezer-safe bag or container. Frozen cake will retain its best quality for up to 2-3 months. To reheat refrigerated cake, allow it to sit at room temperature for at least 30-60 minutes to soften and regain its optimal texture and flavor. Reheating frozen cake can be done in the same manner, allowing a bit more time for thawing at room temperature. Avoid microwaving, as this can dry out the cake.
Final Thoughts:
This White Almond Wedding Cake is a delightful and achievable recipe that brings elegance to any table, offering a beautiful and delicious centerpiece. We encourage you to try this recipe and experience the joy of baking a truly special cake for your next celebration. Happy baking!
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White Almond Wedding Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. For extra assurance against sticking, you can line the bottoms of the pans with parchment paper rounds.
- In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.2.75 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar with an electric mixer until light and fluffy. This process typically takes about 3-5 minutes.1 cup unsalted butter, 1.75 cups granulated sugar
- Beat in the eggs one at a time, mixing well after each addition. Stir in the almond extract and vanilla extract until just combined.4 large eggs, 1 teaspoon almond extract, 1 teaspoon vanilla extract
- With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the whole milk in two additions, beginning and ending with the dry ingredients. Mix until just combined; do not overmix. The batter should be smooth and free of lumps.2.75 cups all-purpose flour, 1.5 teaspoons baking powder, 0.5 teaspoon salt, 1.25 cups whole milk
- Divide the batter evenly between the prepared cake pans. Use a spatula to ensure the tops are leveled.
- Bake for 30-35 minutes, or until a wooden skewer or toothpick inserted into the center of the cakes comes out clean.
- Let the cakes cool in their pans on a wire rack for 10-15 minutes. Then, carefully invert the cakes onto the wire rack to cool completely. Ensure the cakes are entirely cool before frosting.
- Once cooled, you can frost your cake with your favorite white frosting, such as a classic buttercream or cream cheese frosting. For an elegant touch, you can drizzle melted white almond bark over the top. Garnish with fresh berries or edible flowers if desired.0.5 cup white almond bark, fresh berries or edible flowers