Why Make This Recipe
The White Almond Wedding Cake is a classic choice for weddings and special occasions. Its light and fluffy texture, combined with the distinct flavors of almond and vanilla, make it a delightful centerpiece for any celebration. This cake not only looks beautiful but it also tastes incredible, ensuring your big day or any gathering is memorable.
How to Make White Almond Wedding Cake
Ingredients:
- 2 1/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Directions:
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a bowl, sift together the flour, baking powder, and salt. Set this mixture aside.
- In a large bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the almond and vanilla extracts to enhance the flavor.
- Gradually add the dry flour mixture to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture.
- Divide the batter evenly among the prepared cake pans.
- Bake the cakes for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes. Then, remove them from the pans and allow them to cool completely on wire racks.
How to Serve White Almond Wedding Cake
Once your White Almond Wedding Cake has cooled, it’s ready to serve. You can layer it with your favorite frosting or fill it with fruit preserves or whipped cream. It’s great on its own or paired with a cup of tea or coffee.
How to Store White Almond Wedding Cake
To keep your White Almond Wedding Cake fresh, store it in an airtight container at room temperature for up to 3 days. If you need to store it for a longer time, consider freezing the cake. Wrap it well in plastic wrap and then in aluminum foil, and it can be kept in the freezer for up to 3 months.
Tips to Make White Almond Wedding Cake
- Make sure your butter is at room temperature before you start. This helps create a better texture in your cake.
- Don’t skip the cooling time. Allowing the cakes to cool completely prevents them from falling apart when you stack them.
- You can add a little extra almond extract if you love a stronger flavor.
Variation
You can easily customize this cake by adding different flavors such as lemon or orange zest for a citrus twist. Alternatively, you could use a different extract, like coconut, for a different flavor profile.
FAQs
1. Can I make this cake ahead of time?
Yes! You can bake the cake a day or two in advance. Just store it properly in an airtight container.
2. Can I use a different size pan?
Yes! You can adjust the baking time if you use different sized pans, but check for doneness with a toothpick.
3. What frosting goes well with this cake?
Buttercream frosting, cream cheese frosting, or even whipped cream are great choices to pair with this cake.
White Almond Wedding Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A classic light and fluffy almond-flavored cake, perfect for weddings and special occasions.
Ingredients
- 2 1/4 cups all-purpose flour
- 2 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1 1/2 cups unsalted butter, softened
- 2 cups granulated sugar
- 5 large eggs
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
- In a bowl, sift together the flour, baking powder, and salt. Set this mixture aside.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add in the eggs one at a time, mixing well after each addition.
- Stir in the almond and vanilla extracts.
- Gradually add the dry flour mixture to the wet mixture, alternating with the buttermilk, beginning and ending with the flour mixture.
- Divide the batter evenly among the prepared cake pans.
- Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes, then remove them from the pans and allow them to cool completely on wire racks.
Notes
Ensure butter is at room temperature for better texture. Allow cakes to cool completely before stacking.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 20g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 80mg
