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–+ servings
Almond Wedding Cake

Delightful Almond Wedding Cake for Memorable Celebrations

This Almond Wedding Cake is a delightful centerpiece for celebrations, featuring moist layers and dreamy almond buttercream.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 2 cups All-Purpose Flour Gluten-free flour blend can be used for a gluten-free version.
  • 1 tbsp Baking Powder No substitution needed.
  • 1 tsp Salt Essential for overall taste.
  • 1 cup Unsalted Butter Allow butter to soften at room temperature for easier creaming.
  • 1.5 cups Granulated Sugar No direct substitution suggested.
  • 6 large Egg Whites Whole eggs can be used, but cake may be denser and less white.
  • 1 tbsp Almond Extract Use an equal amount of vanilla extract as a substitution.
  • 1 tbsp Vanilla Extract No substitution needed.
  • 1 cup Milk Can use buttermilk for extra flavor.
For the Frosting
  • 4 cups Powdered Sugar No direct substitution suggested.
  • 1/2 cup Heavy Cream Whole milk or half-and-half can be used but will reduce richness.

Equipment

  • 9-inch round cake pans
  • mixing bowls
  • Electric Mixer
  • measuring cups
  • measuring spoons

Method
 

Step-by-Step Instructions for Almond Wedding Cake
  1. Preheat your oven to 350°F (175°C) and prepare two 9-inch round cake pans.
  2. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
  3. In a large mixing bowl, beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Gradually add the egg whites to the butter-sugar mixture, incorporating one at a time. Mix in the almond and vanilla extracts until fully blended.
  5. Slowly alternate adding the flour mixture and milk to the butter mixture, starting and ending with flour.
  6. Pour the batter evenly into the prepared cake pans and bake for 25-30 minutes.
  7. Remove the cakes from the oven and let them cool for about 10 minutes before transferring to a wire rack.
  8. In a mixing bowl, beat the butter until creamy. Gradually add powdered sugar, heavy cream, almond and vanilla extracts, and a pinch of salt.
  9. Once the cake layers have cooled, place one layer on a serving platter and spread frosting on top. Add the second layer and frost the top and sides.
  10. Garnish your frosted cake with sliced almonds or edible pearls before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 35gVitamin A: 500IUCalcium: 50mgIron: 1mg

Notes

Use room temperature ingredients for better emulsion and fluffier cake. Don't overmix wet and dry ingredients. Check for doneness with a toothpick.

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