White Almond Cake

Who doesn’t love almond cake? I love it so much that we are serving it at our wedding in just over a month. Ah!


Oh this cake. It’s really one of the best cake recipes that I have found so far. The texture and taste of the cake is just….dreamy really.  It reminds me of wedding cake and we all know I’m all about weddings right now. ;)

My favorite part about this cake? The Frosting!!!!! I am so excited about this frosting. It’s light, whipped, sweet but not too sweet, it’s perfect.


See? It looks like a silky cloud… love.


Here’s the batter – it’s more of a runny batter which makes it a little easier to divide among three cake pans. You can also make this cake in a 9×13 pan, but I wanted to make it peerrrrrrty.


I had JUST enough frosting to cover the cake. I think I would have liked a bit more between the layers, but for the most part it was perfect. Most people (I am not most) don’t seem to like a ton of frosting so keeping it on the lighter side might be better.


Adding a few strawberries or blueberries would have looked gooooorgeous on this cake.


You have to make this one. Please, I beg of you!


White Almond Cake
Prep time
Cook time
Total time
Serves: 8-10
  • 1 package white cake mix
  • 1 cup flour
  • 1 cup white sugar
  • ¾ teaspoon salt
  • 1⅓ cups water
  • 1 cup sour cream
  • 2 tablespoons vegetable oil
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
  • 4 egg whites
  • 1 cup milk
  • 5 tablespoons flour
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 1 cup butter, at room temperature
  • 1¼ cups granulated sugar
  1. Preheat oven to 325 degrees. Grease and flour 3 round cake pans.
  2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain.
  3. Pour the batter into the prepared cake pans, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes-30 minutes. Allow to cool before frosting.
  1. In a medium saucepan, whisk one cup of milk with 5 tablespoons of flour. Heat over medium until the mixture begins to sputter, whisking constantly. Continue to stir as the mixture thickens. You will know it’s done when it reaches the consistency of thick cake batter (This took only a couple of minutes for me, but it can take longer). Stir in 1 teaspoon vanilla extract 1 teaspoon almond extract and set aside to cool completely.
  2. In the bowl of a stand mixer fitted with a whisk attachment, or using a hand-held mixer, beat 2 sticks of softened butter (1 cup) with 1¼ cups of granulated sugar until light, fluffy, and white in color, about 3 solid minutes of beating on medium-high speed. You want the sugar to be totally incorporated and dissolved into the butter.
  3. Be sure that the milk/flour mixture has completely cooled, and add it to the butter/sugar mixture. Beat all ingredients for about 1 minute on high-speed, scraping down the bowl halfway, until they are smooth and well blended. The frosting should be as light and fluffy as whipped cream.

Cake Recipe: allrecipes.com  Frosting: Can you stay for dinner?

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  1. Katie says

    Thanks for the amazing cake recipe! I trimmed each round cake so that I could stack them and I can not stop eating the extra pieces! Yum!!

  2. Em says

    The frosting separated for me as well. It tasted pretty good, but it looked like oatmeal??? I had to sprinkle coconut over the top to cover it up.

    • Jessica Erin says

      Hi Em,

      So sorry to hear that! I have never had this problem. I am assuming that you may have over whipped the frosting causing it to separate, similar to what can happen when making fresh whipped cream. Try mixing it less next time or on a lower speed and it should come out fluffy.

  3. C.s.Ryan says

    How many cups of batter did this make and what size pans did you use? I need maybe 7 recipies to make my daughter’s wedding cake. I want 14 in., 10 in., and 6 in. Thanks for the recipie!

    • Jessica Erin says

      Hello! I use 9 x 1 1/2 inch round pans. Truthfully, I am not sure how cups the batter actually makes but I am guessing about 2 cups per pan? My advice would be to trial and error it if you have the time!

  4. Julie says

    I let it cool and mixed it with the butter and sugar but it came out pretty watery. I’m struggling with the icing, I tried it twice and can’t seem to get it right.

    • Jessica Erin says

      shoot! I hear ya…it took me 4 times to get homemade caramel sauce right last week so I completely understand. If you’re mixing it constantly over medium heat, it should come out right. If you scroll to the very bottom of the recipe, there is link “can you stay for dinner” to a very similar frosting recipe that shows the pictures which might help. Let me know if that helps!

  5. Julie says

    When making the icing at the part where you heat the milk and flour is it suppose to look like oatmeal? Mine turned out with bead like things in it.

    • Jessica Erin says

      Hi Julie! It kind of looks like oatmeal and may have a few clumps but not many. It really looks like a thick cake batter. You may have burnt it a little which caused it to clump. Did you whip it with the sugar and butter? If so, how did that turn out?

  6. Lauren says

    In your frosting ingredients, you say 1 tsp vanilla extract and 1 tsp almond extract. In the directions, you say 2 tsp vanilla. I’m assuming it’s 1 and 1 because of the almond nature of the cake, but verification would be lovely! Thanks.

    • Jessica Erin says

      Hi Lauren – you are absolutely correct! It is 1 teaspoon of vanilla and 1 teaspoon of almond. Thanks for reaching out – I just corrected it. Enjoy the cake!!

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