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White Almond Cake

June 26, 2013

There’s no cake quite like white almond cake. Also known as wedding cake. A light, fluffy and moist white cake is flavored with pure almond extract and frosted with the fluffiest and silkiest buttercream out there.

frosted white almond cake

I love this cake so much that I served it at my wedding. I had it made of course. I like to bake, but left that one up to Glorious Desserts in Des Moines. Her almond cake is bad ass. My mom will order one for family celebrations and haul it 5 hours from Des Moines to Chicago for us…she’s the best.

But because I love almond cake so much, I had to have a recipe that I could make at home that I equally loved as much as Glorious Desserts.

This is it! I have made this cake plenty of times and no matter what, it’s everyone’s favorite. They actually say I don’t make it enough! My mother-in-law’s best friend made this cake for her wedding! She said it was outstanding. See! This is why I love to blog – sharing recipes and my love for almond cake inspired someone to make it for her wedding! That makes me smile. 🙂

This cake could not be any easier to make. It’s very straightforward and starts out with a cake mix that’s doctored up quite a bit. What you’re left with is a runny batter that turns into the lightest, fluffiest and moist cake that there is. The flavor is WONDERFUL. No egg yolks in this one so the cake is totally white and beautiful.

I topped it off with my favorite frosting recipe…a silky buttercream that’s made with flour. It can be slightly tricky to make, but follow the directions and you should be fine. I’ve never had an issue making it!

The best Buttercream Frosting

To give you a visual of the frosting – the flour mixture is to the left – it looks like cake batter actually and is sticky, the middle is what it looks like after it’s whipped – so fluffy! and the last is the final the product!

White Almond Cake

You can’t go wrong with this one my friends. If you need a cake, this is your recipe. You can switch it up if you don’t like almond…add lemon extract, just vanilla extract, orange extract, etc. etc. The best part of this cake is that it’s full proof and tastes amazing every time!

White Almond Cake

 

Wish I had a piece now!

I would love to connect with you! You can find Stuck On Sweet on Instagram, Facebook, Twitter & Pinterest. Make sure to tag your recipes with #stuckonsweet! xoxo

Don’t forget to pin this recipe to Pinterest by clicking the image below!

The BEST White Almond Cake recipe out there. I've made this a ton and it turns out every time! Frosted with the silkiest buttercream frosting out there! A great wedding cake and can be made into cupcakes!

White Almond Cake
 
Save Print
Prep time
5 mins
Cook time
35 mins
Total time
40 mins
 
Stuckonsweet.com: Jessica from www.stuckonsweet.com
Recipe type: Cake/Dessert
Serves: 8-10
Ingredients
Cake
  • 1, 15.25 ounce (432 grams) package white cake mix
  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • ¾ teaspoon salt
  • 1⅓ cups water, room temperature
  • 1 cup sour cream, room temperature
  • 2 tablespoons vegetable oil
  • 1½ teaspoons pure almond extract
  • 1 teaspoon pure vanilla extract
  • 4 egg whites, room temperature
Frosting
  • 1 cup whole milk, room temperature
  • 5 tablespoons flour
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 1 cup unsalted butter, at room temperature
  • 1¼ cups granulated sugar
  • pinch of salt
Instructions
Cake
  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.
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 a pinch of salt, 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. If it's a little gritty, don't worry. The sugar will dissolve at the frosting sets.
  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.
Notes
This recipe can be made into cupcakes. Bake for 15 minutes then check for doneness by inserting a a toothpick into the center. It it comes out clean, they're done. If not, add a few additional minutes and try again. Frosting makes just enough for the cake. If you want a lot of frosting, I suggest doubling the recipe. Refrigerate cake if not eating right away then bring to room temperature before eating. It's delicious cold, but room temperature is ideal.
3.4.3177

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

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186 Comments
Filed Under: Cakes/Cupcakes, Desserts

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Reader Interactions


Comments

  1. Lori

    September 12, 2020 at 9:30 pm

    I just made this cake and it was AMAZING! My husband said it was the best cake he’d ever had. I put chocolate frosting on because I gotta have some chocolate in my life…but actually it was great without frosting! I made mine in a 9×13 pan and it took 50 mins at 325. This is my go to white cake recipe!

    Reply
    • Jessica Erin

      September 23, 2020 at 11:21 am

      so glad you liked it!

      Reply
      • lainey

        December 20, 2020 at 7:15 pm

        Im using this for my brother wedding cake! is it okay to use part cake flour?

        Reply
        • Jessica Erin

          December 21, 2020 at 2:06 pm

          I would try to use all purpose flour instead.

          Reply
    • sydney

      October 11, 2020 at 12:54 pm

      i’m 15 and I love baking, got in the mood to bake something yesterday. Found this recipe on Pinterest and thought that it sounded very delicious. Today I invited my grandparents over to have some cake and my gramma said “you don good” 😂 this cake is so delicious and I had to make the cake mix because we didn’t have any. my neighbors are coming in a few to have some as well. but this recipe is so delicious I don’t even know words to describe it.

      Reply
      • Jessica Erin

        October 14, 2020 at 2:21 pm

        This is awesome! You go girl! I am so glad you liked it!

        Reply
    • Meredith

      October 15, 2020 at 12:11 am

      So refreshing to see a comment where the writer actually took some initiative and decided that she could use chocolate icing instead of vanilla and a different size pan ALL without having to ask first ! I just don’t understand the silly questions that people sometimes ask, ie, Can I make green icing instead of pink? Can I use more almond extract instead of vanilla? Can I use 4% milk instead of 2%? Please, women, use your heads!,

      Reply
  2. Bailey

    August 31, 2020 at 1:28 pm

    Hi .. Can I use Almond Powder instead of flour ..

    Reply
    • Jessica Erin

      September 5, 2020 at 10:32 am

      You can try! I haven’t tested the recipe using almond flour.

      Reply
  3. Rebecca

    August 19, 2020 at 8:30 pm

    I just made this and it is SO GOOD! It was so light and fluffy- my new favorite recipe!

    Reply
  4. Melody Garrison

    June 6, 2020 at 3:25 am

    What size of cake pans did you use?

    Reply
    • Jessica Erin

      June 8, 2020 at 7:42 pm

      9 inch!

      Reply
  5. Brittney

    June 3, 2020 at 6:41 am

    I am most definitely a beginner baker and attempted this recipe last night for practice. I thought the instructions were clear and easy to follow! What a delicious recipe! I loved the way this turned out! Thank you so much!
    I will be keeping this recipe on hand forever! ❤️

    Reply
    • Jessica Erin

      June 8, 2020 at 7:42 pm

      you’re welcome!

      Reply
  6. Amie

    April 1, 2020 at 6:55 pm

    The cake has a good flavor, but BEWARE of the icing! Save yourself some calories and just sweeten some cool whip and you’ll have the same result. I tried everything to “strengthen” this frosting and it has the same consistency of warm cool-whip. I would hate to think what would happen if the cake was taken to a potluck or picnic! I would say it is easier to nail Jell-O to the wall than it is to work with this icing (and I have been decorating cakes for years!)

    Reply
    • Jessica Erin

      April 2, 2020 at 1:22 pm

      That’s too bad the icing didn’t work for you. It is an unusual recipe but it’s absolutely delicious when it’s done right!

      Reply
      • Melanie

        April 19, 2020 at 2:01 pm

        Can I use 2% milk instead of whole?

        Reply
        • Jessica Erin

          April 19, 2020 at 3:03 pm

          Yes!

          Reply
          • Diana

            May 28, 2020 at 10:54 am

            Can I bake this in a Bundt pan?

          • Jessica Erin

            May 28, 2020 at 2:29 pm

            yes! Baking time will probably be different. Just check it often to make sure you don’t over-bake.

          • Barb Hricik

            October 23, 2020 at 3:23 pm

            Why do you have to refrigerate cake if not eating the same day

          • Jessica Erin

            October 26, 2020 at 2:17 pm

            It just ensures the icing stays nice a firm and holds the cake together nicely.

      • Nicole

        May 16, 2020 at 10:40 pm

        I made it today for the first time and it turned out PERFECT 👌🏻

        Reply
        • Jessica Erin

          May 17, 2020 at 8:34 am

          yum!

          Reply
      • Jenny

        August 18, 2020 at 1:29 pm

        I am making the cake today for a birthday party tomorrow. Should I put the cake in the refrigerator? I’m worried that the frosting will be too soft

        Reply
        • Jessica Erin

          August 18, 2020 at 1:58 pm

          Yes you can. Just make sure it’s covered well so it doesn’t dry out

          Reply
    • Meco Lyle

      April 7, 2020 at 4:16 pm

      Hi! Can I add pudding to the ingredients?

      Reply
      • Jessica Erin

        April 11, 2020 at 1:09 pm

        you can try! I have not done that before.

        Reply
        • Maryann McClain

          May 31, 2020 at 8:33 am

          Did you add red food coloring to make the icing pink?

          Reply
          • Jessica Erin

            June 8, 2020 at 7:43 pm

            yes! Just a few drops.

  7. Donna Oliphint

    March 9, 2020 at 12:05 pm

    II use this for almost all of my cakes, and everyone loves them. I made a small 3 tier wedding cake and 28 6″ cakes (1 for each table) for my daughter’s wedding from this recipe, and I’ve made 2 other large tiered wedding cakes with it. My friends literally line up for the cake cutting if I make the wedding cake! I do weigh my flour, though, as it makes the cake a bit lighter. Thanks for posting!

    Reply
  8. Maddy

    February 26, 2020 at 9:27 pm

    Can you substitute the white cake mix for chocolate cake mix and substitute the almond extract for vanilla do you think it would turn out like chocolate cake

    Reply
    • Jessica Erin

      February 27, 2020 at 9:34 am

      Yep I do! I think you can sub any cake mix for this recipe.

      Reply
    • Vincent

      April 29, 2020 at 7:44 pm

      What does cake go good with peanut butter icing?

      Reply
      • Jessica Erin

        April 30, 2020 at 8:45 am

        This cake would not go well with peanut butter frosting but a chocolate cake would. I have a recipe for chocolate cake in my recipe index. Enjoy!

        Reply
  9. Heather Dickson

    February 19, 2020 at 7:00 pm

    Did you put the full amount of vanilla extract in recipe as the extra almond extract?

    Reply
    • Jessica Erin

      February 20, 2020 at 12:46 pm

      HI Heather – I used the amounts in the recipe – 1 t vanilla and 1 1/2 t almond. 🙂

      Reply
  10. Connie

    December 17, 2019 at 9:46 pm

    The picture shows pink icing but i don’t see anything in the ingredients that would make it pink? Is it food coloring?

    Reply
    • Jessica Erin

      December 18, 2019 at 6:35 am

      Yes, just food coloring!

      Reply
  11. Shanell

    November 27, 2019 at 7:57 pm

    Thanks! One more question, can I make it without sour cream?

    Reply
    • Jessica Erin

      November 28, 2019 at 8:51 am

      You’re welcome! unfortunately no. the sour cream is what makes it moist. You can sub Greek yogurt if you want!

      Reply
  12. Shanell

    November 27, 2019 at 7:43 pm

    Do you have to use egg whites? Can it just be 4 whole eggs?

    Reply
    • Jessica Erin

      November 27, 2019 at 7:49 pm

      Has to be egg whites. If you add 4 whole eggs it will effect the cakes texture. The egg yolks will also change the color of the cake.

      Reply
    • Brittany

      March 27, 2020 at 10:50 pm

      Is there a way to make this without using a box cake mix? (Not that I’m opposed to a box mix, at all!) I’m just avoiding excessive grocery trips, like most right now. 🙁 Will this cake taste the same if I make a “box cake mix”?

      Reply
      • Jessica Erin

        March 28, 2020 at 1:50 pm

        sure! You can use my recipe for almond cupcakes instead. Enjoy! https://www.stuckonsweet.com/almond-cupcakes-with-whipped-almond-buttercream-frosting/

        Reply
  13. Calvin Staley

    November 26, 2019 at 4:59 pm

    Did you use nonstick cake pans when baking this cake?

    Reply
    • Jessica Erin

      November 26, 2019 at 9:02 pm

      I did but you don’t have to.

      Reply
  14. Heather

    October 16, 2019 at 9:01 pm

    Hi! I made this cake for my daughters birthday last year and it was a huge hit!! I used a buttercream frosting though… I’m thinking of using this frosting this year but am curious if you know if it will hold shape? Nothing crazy, just more of a ribbon style than an even spread. Thanks 😉

    Reply
    • Jessica Erin

      October 20, 2019 at 8:11 pm

      I think it will be fine!

      Reply
      • Patty

        November 12, 2020 at 7:35 am

        I do not bake. I have never had the patience for it for some reason. But I have a question. I ordered a cake from a bakery in the shape of a beer can. (son’s 21st birthday). The bakery told me they cannot do the almond flavored cake as a shaped cake. I either had to order white or chocolate. Isn’t it all the same?

        Reply
        • Jessica Erin

          November 12, 2020 at 10:58 am

          Yes, it’s all the same. Perhaps they just don’t offer custom shaped cakes in almond? For example – the baker who did my wedding cake often had the cake already frozen and it just needed to be thawed so perhaps they only make white and chocolate cakes on hand for those type of orders? But the only difference may be it has almond flavoring or they used almond milk to bring in more almond flavor.

          Reply
  15. Amanda

    October 15, 2019 at 8:53 am

    Hi! I made this cake for my sister’s 30th birthday party, and I just wanted to come back and say how much of a hit it was. I have never received so many compliments – and I am definitely not a baker. The recipe was easy and straightforward, not to mention, insanely delicious.

    I did sub (extra) almond extract for the vanilla extract in the frosting to make it even more almond-y.

    Thanks for a delicious recipe!

    Reply
    • Jessica Erin

      October 20, 2019 at 8:12 pm

      You’re welcome! SO glad you all liked it!

      Reply
    • Kara

      April 15, 2020 at 11:00 pm

      I pride myself on my cooking but I have never been a baker…I think you just made me one! This was one of the best cakes I’ve ever had and I made it! Thank you for a really great recipe!

      Reply
      • Jessica Erin

        April 16, 2020 at 3:09 pm

        You are so welcome!! I would love to try a few of your favorite recipes if you don’t mind sharing!

        Reply
  16. Sharon

    October 1, 2019 at 8:02 pm

    Was wondering if this recipe will work in a Bundt pan. Have you made it that way?

    Reply
    • Jessica Erin

      October 2, 2019 at 2:24 pm

      I haven’t but yes, it should work. I would just check it often to make sure it bakes through.

      Reply
  17. Jen

    September 15, 2019 at 10:44 pm

    Just tried Pillsbury white cake and Betty Crocker white cake. Betty Crocker is less sweet and much better in my opinion (a bit moister, a bit denser).

    Reply
  18. Jocelyn

    August 19, 2019 at 9:45 pm

    Can I substitute oil for butter?

    Reply
    • Jessica Erin

      August 26, 2019 at 1:54 pm

      Probably not. You could try it but it may effect the texture of the cake. Oil does make for a moist cake, though.

      Reply
  19. Melissa

    May 17, 2019 at 8:42 am

    Could you add a bit of amaretto to either the cake or frosting or would this mess it all up?

    Reply
    • Jessica Erin

      May 21, 2019 at 10:23 am

      That would be fine!

      Reply
  20. Kristina

    May 14, 2019 at 10:08 pm

    Hi,
    I don’t want to make a layered cake. What would I need to change to just make a 1 layer 9×13 cake?

    Reply
    • Jessica Erin

      May 16, 2019 at 6:00 am

      Hi Kristina – I think you could just use the recipe and bake it as a 9×13. I’ve never done it but most cake recipes are fine when you do this – just check the baking more often because it will probably take little longer.

      Reply
  21. Patti

    April 13, 2019 at 7:03 pm

    I’d like to make this cake for my Daughter’s first birthday! We live in Denver, should we make any adjustments for higher altitude? Thanks!

    Reply
    • Jessica Erin

      April 14, 2019 at 2:14 pm

      Hi Patti – I’m not sure but I think it will fine!

      Reply
  22. Pamela

    April 2, 2019 at 10:56 pm

    I did this cake for my first granddaughter baptism and for the trail cake i followed the recipe and used Pillsburry and i liked it but then for the final cake a used Betty crocker and it was much much better!! Loved it!! Thanks!!

    Reply
  23. Rachel

    March 19, 2019 at 12:25 pm

    Help! 🙂
    I REALLY want to make this cake, but need for about 20 people and I’m thinking I’d prefer a double layer sheet cake vs. a triple layer round. Would this work to double the recipe (noting that this serves 8-12) and make two 13×9 cakes?

    Thoughts on what would work and how long it should bake for?

    Reply
    • Jessica Erin

      March 20, 2019 at 5:19 pm

      Hi Rachel! Here are my thoughts – yes I think you could make two 13×9 cakes. Instead of doubling the recipe I would just make it twice. As far as baking time, I would start at 20 minutes and check and go from there. The best thing to do is trial it. I know that’s difficult sometimes, but if you’re going to serve a bunch of people, I always do a test run first because worst case scenario it doesn’t work and then you are out of luck. This can be made into cupcakes if you would rather do that? It’s a wonderful cake and people always love it. Hope it works!!

      Reply
      • Kate

        March 25, 2019 at 3:39 pm

        Love this recipe by the way! I actually just doubled it and baked 2 x 11×15 for birthday party. 325* for roughly 39 minutes. It almost didn’t fit in my kitchen aid just a fair warning. Just took them out of the oven and they smell great!! Thanks again for this recipe!

        Reply
        • Jessica Erin

          March 28, 2019 at 1:29 pm

          Hi Kate! thanks for the comment! Glad you liked it and it baked up nicely for you!

          Reply
  24. Melissa

    February 9, 2019 at 8:52 am

    After I mixed the frosting it doesn’t look like enough to cover the cake. And it seems to be not think enough. Will it thinken as it sits?

    Reply
    • Jessica Erin

      February 10, 2019 at 2:07 pm

      Yes it’s enough! It doesn’t really thicken. It should’ve thickened as you whip it.

      Reply
  25. Ann

    November 22, 2018 at 1:21 pm

    This recipe is delicious! Do you have a chocolate version of this frosting?

    Reply
    • Jessica Erin

      November 23, 2018 at 10:57 am

      Thank you! I don’t but I’ll work on making one!

      Reply
  26. Lindsay

    November 21, 2018 at 8:45 pm

    Is it ok to use regular buttercream icing from the can?

    Reply
    • Jessica Erin

      November 22, 2018 at 11:52 am

      Yes of course

      Reply
  27. Britt

    November 10, 2018 at 6:12 pm

    The cake smells amazing and I’m looking forward to it, but the frosting is gritty. I’ve beaten it for about 10 minutes, trying to get the sugar to dissolve, but it’s not happening. Should I have made it in advance? I’m so disappointed. My mom requested this cake for her birthday and I’m afraid it isn’t going to be very good if I can’t figure out a spell to fix this frosting.

    Reply
    • Jessica Erin

      November 12, 2018 at 7:16 am

      It will be fine! As it sets the sugar will dissolve.

      Reply
  28. Ash

    October 22, 2018 at 5:16 am

    I didn’t seem to have enough batter for 3 layers , is there somtbing iv missed ? Baking powder ? Self raising flour ?
    Putting it together tomorrow so I’m excited to decorate it

    Reply
    • Jessica Erin

      October 22, 2018 at 9:02 am

      Hi Ash – There should be enough. They will be thinner layers but they will puff up as they bake. If you only did two layers, that’s okay! Just watch the baking time – it might take a few minutes longer.

      Reply
  29. Candice

    October 9, 2018 at 11:46 am

    Hello…I can’t find a 15 oz white cake mix. I only have a 16.25oz. Will that work too?

    Reply
    • Jessica Erin

      October 10, 2018 at 3:32 pm

      That’s fine!

      Reply
  30. Dorothy

    September 14, 2018 at 12:55 pm

    Hi there! Is this frosting shelf-stable or should I refrigerate the cake if I need it to last a day or two? Can it hold up sitting out for a couple hours?

    Reply
    • Jessica Erin

      September 15, 2018 at 2:12 pm

      Hello! I would refrigerate but yes it will hold up sitting out, too.

      Reply
      • Sue

        September 30, 2018 at 7:26 am

        Is there a reason that the icing needs to be refrigerated? I want to try both the cake with the icing but wonder if the iicing has to be refrigerated because of ingredients used.

        Thanks for a response!

        Reply
        • Jessica Erin

          October 2, 2018 at 2:52 pm

          After you have iced the cake, I would suggest putting it in the refrigerator and taking out and bring to room temp before serving.

          Reply
  31. Wendy

    September 14, 2018 at 11:30 am

    Flout type? All purpose, self-rising, or cake flour?

    Reply
    • Jessica Erin

      September 15, 2018 at 2:12 pm

      all purpose!

      Reply
  32. Teresa

    August 28, 2018 at 5:40 am

    Hello

    For this recipe can I use milk instead of water and butter instead of oil?

    Thanks

    Reply
    • Jessica Erin

      August 28, 2018 at 5:09 pm

      Hi Teresa – I haven’t tried it so I am not sure. If you decide to, I would melt the butter first then cool it before adding.

      Reply
      • Teresa

        August 28, 2018 at 8:57 pm

        Yes I use melted cool butter and milk as a substitute for the oil and water in all boxed cakes. I wasn’t sure how it would react since sour cream is being used also.

        Reply
  33. Dallas

    August 24, 2018 at 3:24 pm

    This cake is so good!! It doesn’t even need the icing (which is delicious, too!). Would you happen to know much batter to make for a 12x18x2 sheet cake pan and how long would it take to cook? I’d like to make this for my daughter’s first birthday and we want everyone to try this yummy cake.

    Reply
    • Jessica Erin

      August 27, 2018 at 1:41 pm

      Hi Dallas! So glad you like it. I’m not sure how much batter it would make but I think it would work fine! I would to a test run first. As far as baking time, try 15 minutes and go from there.

      Reply
  34. Cristina

    August 16, 2018 at 2:20 pm

    Hi Jessica, The cake came out well, but I think something happened to the frosting that it does hot look homogeneous in texture. What could it be?

    Reply
    • Jessica Erin

      August 19, 2018 at 1:49 pm

      could you explain more? Is it not thick enough?

      Reply
  35. beekah

    August 11, 2018 at 4:20 pm

    what size boxed cake mix did you use with this recipe? And can you use butter in place of oil? Also can you substitute buttermilk for the water?

    Reply
    • Jessica Erin

      August 13, 2018 at 1:45 pm

      15 ounce box and I have not tried the recipe with those substitution so I am not sure. If you decide to try it, I would use cooled melted butter. Let me know how it turns out!

      Reply
  36. Meg

    August 10, 2018 at 9:16 pm

    I am so excited to try this! I will be making a cake for my mom’s birthday when we are in Florida and her favorite cake is from Glorious Cake in Des Moines!!

    Reply
    • Jessica Erin

      August 13, 2018 at 1:41 pm

      MINE TOO!! My parents drove the cake from Iowa to Chicago for my daughter’s baptism. I do have to say that this recipe is just as good! I get a ton of good reviews on it!

      Reply
  37. Marisa

    August 7, 2018 at 2:03 am

    For the frosting, you specify “granulated sugar” but, for the cake, you say “white sugar”. Is the white sugar confectioners sugar, or should I still be using granulated sugar in the cake itself?

    Reply
    • Jessica Erin

      August 13, 2018 at 1:38 pm

      granulated sugar for both!

      Reply
  38. Janine

    August 1, 2018 at 10:27 am

    This looks similar to my doctored cake mix recipe. I don’t add sugar and flour to mine so I think I’ll try yours next time. I have a question about your frosting. It says granulated. Did you mean powdered or do you actually use regular old sugar? Doesn’t the frosting come out gritty? Thanks!

    Reply
    • Jessica Erin

      August 6, 2018 at 5:18 pm

      Hi Janine! Yes, I do mean regular sugar! nope it dissolves right into the frosting as it sets!

      Reply
  39. Saiqa

    July 30, 2018 at 3:17 pm

    Hello

    How does the frosting turn pink?
    Did you use food coloring?

    Reply
    • Jessica Erin

      July 30, 2018 at 8:19 pm

      yes I did!

      Reply
    • Debbie

      October 15, 2020 at 12:14 am

      No, she just waves a magic fairy wand over it and it turns pink

      Reply
  40. Cecilia

    July 30, 2018 at 5:27 am

    Hi there! ☺️ I’m going to try this recipe for sure! 💕 But I have a quick question? On the icing do I use food coloring to make it pink? It wasn’t on the ingredients so don’t want to mess this up. 😊

    Reply
    • Jessica Erin

      July 30, 2018 at 8:19 pm

      Yes! You can use whatever color you want or just keep it white!

      Reply
      • Yuvika

        July 31, 2018 at 2:17 am

        Hi. Can you suggest alternative to a white cake mix? I dont have this and there are so many variations of it.

        Reply
        • Jessica Erin

          August 6, 2018 at 5:19 pm

          Any flavor cake mix would work if that’s what you’re asking!

          Reply
  41. Ashley

    July 26, 2018 at 7:37 pm

    I made this cake and took it to work and everyone loved it. Although I couldn’t follow it exactly, it came out really nice. I didn’t have white cake mix so I used butter cake mix and instead of just putting the egg whites in in the beginning I created a mirengue and beat the whites until they had stiff peaks. My cake came out a little more dense but very moist. I made it as a trial for my boyfriend’s birthday tomorrow and used my coworkers as guinnea pigs. They loved it. I’m making another tonight but I realized a little too late that I put the milk for the icing in the cake batter and completely forgot the egg whites. So far they look good but only time will tell. I am also making a blackberry filling to put between the layers. I really love this icing. It threw me for a loop when it said to heat milk and flour almost like I was making a roux. This icing recipe is amazing. It’s buttery but light and rich. Fingers crossed the cakes taste as good as they look. Thanks for sharing this recipe.

    Reply
    • Jessica Erin

      July 30, 2018 at 8:20 pm

      wow! This sounds amazing! Hope it turns out!

      Reply
  42. LEO

    July 22, 2018 at 11:51 am

    I made this yesterday and followed it exactly. It was good felt it didn’t have enough almond flavoring but my sister said she could taste it. This morning I could smell it and taste it better. The frosting was great and I had plenty for all layers. I used 3- 9 inch cake pans and with my ice scoop was able to do 4 scoops on each pan they came out great .

    Reply
    • Jessica Erin

      July 25, 2018 at 2:04 pm

      wonderful! Yes, the flavor develops as it sets, but almond flavoring is all about what you like…so if you want more almond flavor feel free to add more extract!

      Reply
  43. geri l

    July 13, 2018 at 7:03 am

    Good Morning! We made this cake yesterday and it is delish! What size rounds do you use and do you
    double the frosting to get it to look as high and full as the photo? We used 9″ and ended up making a naked cake because there was not enough frosting and the layers were wider than high. Tips? Excellent recipe though!!!

    Reply
    • Jessica Erin

      July 16, 2018 at 11:28 am

      good morning! So glad you liked it! I use 3, 9 inch pans. I didn’t double the frosting actually but I know it just barely frosts the cake so go ahead and double it if you’d like more frosting!

      Reply
  44. Nonna

    July 8, 2018 at 11:48 pm

    Hi Jessica, I live in Indonesia, a lil bit remote area. I wonder if I can replace the “cake mix package” with regular ingredients? What is in the package? And how’s the measurements?

    Reply
    • Jessica Erin

      July 12, 2018 at 6:26 am

      Hello! Unfortunately I haven’t tested this recipe without the cake mix so I can’t tell you exactly how to make it without it. If I had to guess I would start with 3 1/2 cups cake flour and 1 tablespoon baking powder in it’s place. Good luck!

      Reply
  45. Emily

    June 30, 2018 at 7:33 pm

    I am not an experienced baker so forgive the novice question. In the recipe for the frosting , it calles for pure vanilla and pure almond extract. In the cake it doesn’t specify pure….what is the extract if it isn’t “pure” I only use pure vanilla any recipe I follow because I was told how much difference it makes.

    Reply
    • Jessica Erin

      July 2, 2018 at 9:34 am

      Hi Emily – I always use pure extracts as well instead of artificial. I just didn’t clarify in the recipe section. I’ll update! Thanks for clarifying for me!

      Reply
  46. Iris

    June 25, 2018 at 1:25 pm

    Hello. You almost lost me at “cake mix”, I really don’t like using prepared cake mixes except for cakepops but I’ll give it a try since the reviews are so positive 🙃, could you tell me which one you use? I always use Duncan Hines white for my cakepops and it tastes really good and the cake has a great consistency but maybe the one you use is the perfect one for this recipe. Also I’d like to know if the consistency of the cake is strong enough for stacking and to be covered with fondant. The frosting looks delicious and I like the idea of granulated sugar, I will for sure try that one too. Thanks for sharing your recipe!

    Reply
    • Jessica Erin

      June 25, 2018 at 8:24 pm

      Hello! I understand that some don’t like using cake mixes but I can promise you this cake is wonderful!! I typically use Pillsbury white cake mix and as far as the cake being strong enough for fondant, I’m not sure because I’ve never tried it. It’s not a super dense cake so the fondant may be a little too heavy for it. A regular buttercream or the frosting that I suggested would probably be best!

      Reply
  47. Sarah Beninato

    March 20, 2018 at 2:17 pm

    How many cups of batter dies this recipe make?

    Reply
    • Jessica Erin

      March 27, 2018 at 6:39 am

      I am not sure how many cups it makes. Maybe 4? sorry!

      Reply
  48. Aimee

    February 11, 2018 at 1:19 pm

    Hi Jessica, I am going to make this for a coworker tomorrow. I live at a high altitude. (5,000 ft) Will I need to change anything up? 😊

    Reply
    • Jessica Erin

      February 20, 2018 at 9:42 pm

      Hi Aimee – I haven’t made it in high altitude before so I am not sure. Hope it turned out!

      Reply
  49. Lauren

    February 5, 2018 at 8:29 am

    This looks fantastic! My husband requested “espresso almond cake” for his birthday cake, so I am wondering if I could incorporate the espresso flavoring into the frosting recipe you have here. Think I could add a bit of espresso to the frosting without ruining the other flavors or consistency?

    Reply
    • Jessica Erin

      February 20, 2018 at 9:49 pm

      HI Lauren! You can totally try it! However much espresso you use, just reduce the amount of milk then. Let me know how it turns out!

      Reply
  50. Rachelle

    November 28, 2017 at 2:59 pm

    I making a two tier wedding cake with a (x2)8 inch top and (x2)10 bottom. Is this a good recipe to double and how many times should I double it. Just wondering.

    Reply
    • Jessica Erin

      November 30, 2017 at 9:54 am

      Hi Rachelle – how fun! This is a wonderful wedding cake. Unfortunately I have never baked it the way you are so I am not 100% confident in answering your questions. As far as doubling or tripling the recipe that all depends on how much you need to feed as well. I do think you can double it and it would be fine. My best suggestion would be to double it and give it a trial run to see how it worked out for you. Good luck!!

      Reply
  51. Tammy

    October 25, 2017 at 10:42 am

    Could you use buttermilk in place of the sour cream?

    Reply
    • Jessica Erin

      October 27, 2017 at 8:09 pm

      Hi Tammy – I haven’t tried substituting any of the ingredients so I can’t give you a 100% guarantee that it will work. With that said, I don’t think it would make that much of a difference. If you do try it, let me know!

      Reply
  52. Mary Lou Stene

    October 5, 2017 at 8:11 pm

    Is this recipe good for square pans for a 3 tier wedding cake? I noticed you use round pans

    Reply
    • Jessica Erin

      October 6, 2017 at 2:10 pm

      Yes, it should be fine!

      Reply
  53. Jeanne

    September 13, 2017 at 7:39 pm

    This cake is awesome! I did make 1 + 1/2 of the icing because my family loves lots of icing and really you do need more than this recipe calls for. It came out perfect, I brought it to a meeting and everyone raved over it. My husband has already asked me to make one for his office party.

    Reply
  54. Lindsey

    September 29, 2016 at 12:07 pm

    I’m so excited to try this cake for my mom’s birthday. She craves almond “wedding cake” so this looks perfect. Have you tried this with a gluten free cake mix and almond flour? My sister in law is gluten free so I’d like to accommodate her while continuing to offer the strong almond flavor.
    Cheers!

    Reply
    • Jessica Erin

      September 29, 2016 at 3:53 pm

      It’s a really really good cake – everyone loves it! I have not tried it with gluten free cake mix, but perhaps you could do a test run to see if you like it? Good luck and enjoy!

      Reply
    • Samantha

      August 2, 2020 at 11:57 am

      Hello! I know your comment is, like, a year old and you may not see this, but I just found this recipe and I was wondering if you ever got to try this with the gluten free mix + almond flour? If so, how did it turn out?

      Reply
  55. Lorna

    July 14, 2016 at 8:11 am

    is it okay to add blueberries to this cake

    Reply
    • Jessica Erin

      July 14, 2016 at 8:01 pm

      Hi Lorna! I have never added fruit but I don’t see why you couldn’t. I would suggest tossing the blueberries in a little flour before adding to the batter and gently fold them in so they get evenly distributed. Let me know how it turns out!

      Reply
  56. tonya

    June 29, 2016 at 8:21 pm

    I know this is an old post but I noticed that in the directions for the frosting you wrote granulated sugar, which is white sugar. Did you mean powdered, also called confectioners, sugar?

    Reply
    • Jessica Erin

      June 30, 2016 at 8:28 pm

      Hi Tonya! Nope! The recipes actually calls for granulated sugar. The sugar eventually dissolves because it’s whipped so much. It might be a little grainy at first but as it sets, it becomes very smooth and silky!.

      Reply
      • tonya

        July 1, 2016 at 10:05 pm

        Okay, thanks!

        Reply
      • Jeanne

        September 13, 2017 at 7:41 pm

        Yes, I was worried that it tasted grainy at first but I whipped it up extra and put it in the fridge overnight. When we finally got to taste it the icing was smooth and creamy. The icing is just right – not to sleep.

        Reply
        • Jessica Erin

          September 17, 2017 at 3:05 pm

          Glad you liked it! I love this icing recipe, too!

          Reply
          • Kelly Petersen

            February 27, 2018 at 1:34 pm

            Hi Jessica! I was wondering if the frosting would be good for decorating?

          • Jessica Erin

            March 5, 2018 at 4:19 pm

            Hi Kelly! I haven’t tried decorating with it but I can tell you it’s a very fluffy silky frosting so it may not be the best. A buttercream would hold up better.

          • Kelly Petersen

            March 5, 2018 at 4:26 pm

            Thanks so much for the reply. I made a batch, delish!! But I did notice that it wouldnt be ideal for decorating, so I used it for filling between my layers and decorated with buttercream. I used your cake recipe and I will definitely use it again, came out amazing! I would post pictures if I could of how the layers came out. The 3 tier wedding cake was a total hit. Thanks!

  57. Aimee

    April 12, 2016 at 3:49 pm

    Hi! Do you know how many ounces the cake mix should be? Apparently some are a little over 15 oz and some are 18 oz. Thank you!

    I’m making a fancy cake for a tea my moms group is having next month. I’m planning to make this cake, add some raspberry filling, and coat with almond buttercream. I can’t wait! ??

    Reply
    • Jessica Erin

      April 12, 2016 at 7:19 pm

      Hi Aimee – it’s a 15.25 ounce box. So fun! I love the addition of the raspberry filling – let me know how it turns out!

      Reply
  58. Becky

    March 1, 2016 at 5:25 pm

    Jessica I used the egg yolks an it did not change color… Ohhh it was so delicious thank you !!

    Reply
    • Jessica Erin

      March 5, 2016 at 6:43 am

      Glad to hear it!

      Reply
  59. Becky

    February 29, 2016 at 6:05 pm

    Hey there can you used the egg yolks as well?

    Reply
    • Jessica Erin

      March 1, 2016 at 8:32 am

      Hi Becky – if you use the egg yolks, it will change the color of the cake and make it a yellow cake. I suggest keeping only the egg whites.

      Reply
  60. Shannon

    October 19, 2015 at 10:02 pm

    Does this cake work as cupcakes? If so, what should the baking time be? Thanks!

    Reply
    • Jessica Erin

      October 22, 2015 at 10:17 am

      Hi Shannon – I have never made them as cupcakes but I bet it would! I would start baking time out at 15 minutes then check them. Most cupcakes bake for about 18-22 minutes. Let me know how they turn out!

      Reply
      • Meghan Dikes

        September 17, 2017 at 4:32 am

        I just used this to make cupcakes for a bridal shower and they came out so perfect! It made about 34 cupcakes for this recipe.

        Reply
        • Jessica Erin

          September 17, 2017 at 3:03 pm

          Yum!

          Reply
  61. Gabi Mccoy

    August 14, 2015 at 11:49 am

    With this recipe do you have to make the package of white cake mix like it says on the box then add the rest?

    Reply
    • Jessica Erin

      August 14, 2015 at 1:15 pm

      Hi Gabi – nope! Don’t follow the package directions on the cake mix. Simply stir the cake mix with the other ingredients.

      Reply
      • Grace

        September 24, 2017 at 9:10 pm

        Which kind of flour to use

        Reply
        • Jessica Erin

          September 27, 2017 at 1:11 pm

          all-purpose!

          Reply
  62. Trini

    August 4, 2015 at 12:03 pm

    The cake and frosting were delicious. My family critics totally enjoyed it. I had no problems with the frosting, but, I did have my doubts about “flour” in my frosting. But after tasting the frosting, yum, yum, yum. I covered half my cake with the frosting and the other half of the cake was frosted with chopped maraschino cherries added to the frosting. We couldn’t decide which tasted better.

    Reply
    • Jessica Erin

      August 5, 2015 at 2:33 pm

      So glad you enjoyed it Trini! I love the maraschino cherries in the frosting – yum!!

      Reply
  63. sam

    June 12, 2015 at 9:14 am

    the best almond white cake ever!!! simple and delicious, I’ve made this dozens of time with nothing but rave reviews!!! I think people invite me to their parties just to ask me to make this cake for it!!! The frosting is like ice cream. Sinfully delicious and fun watching other people eat it and enjoy it.

    Reply
    • Jessica Erin

      June 12, 2015 at 11:39 am

      So glad you enjoy it Sam! It’s truly the best recipe ever!

      Reply
  64. Katie

    March 3, 2015 at 12:56 pm

    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!!

    Reply
    • Jessica Erin

      March 3, 2015 at 12:58 pm

      So glad you like it Katie! It’s one of my favorites!

      Reply
  65. Em

    February 22, 2015 at 8:08 pm

    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.

    Reply
    • Jessica Erin

      February 23, 2015 at 1:28 pm

      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.

      Reply
    • suzanne

      April 18, 2015 at 5:03 pm

      Make sure the butter is not too cold and quite soft. That might help.

      Reply
      • Jessica Erin

        April 21, 2015 at 12:45 pm

        Thanks Suzanne! Great advice!

        Reply
  66. C.s.Ryan

    September 10, 2014 at 1:31 am

    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!

    Reply
    • Jessica Erin

      September 16, 2014 at 7:17 am

      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!

      Reply
  67. Julie

    July 24, 2014 at 11:39 am

    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.

    Reply
    • Jessica Erin

      July 24, 2014 at 3:50 pm

      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!

      Reply
  68. Julie

    July 23, 2014 at 8:28 pm

    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.

    Reply
    • Jessica Erin

      July 24, 2014 at 11:29 am

      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?

      Reply
  69. Lauren

    July 2, 2014 at 3:35 pm

    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.

    Reply
    • Jessica Erin

      July 3, 2014 at 7:26 am

      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!!

      Reply
      • Melody

        May 25, 2020 at 11:54 pm

        What size of cake pans did you use?

        Reply
        • Jessica Erin

          May 28, 2020 at 2:29 pm

          9 inch! You can use other sizes as well. 3, 8 inch ones would work, too.

          Reply
        • Shanay

          October 25, 2020 at 9:46 pm

          Can I use cake flour and milk instead

          Reply
          • Jessica Erin

            October 26, 2020 at 2:14 pm

            Hello! I haven’t tried that before but I think it would work!

Trackbacks

  1. Friday's Five - Carrie Bradshaw Lied says:
    July 24, 2015 at 12:33 pm

    […] for those of you who follow me on Snapchat (CBLied), you may have seen the full birthday cake saga… cheers to my overachieving husband for #nailing his first cake baking experience! […]

    Reply

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I'm Jessica Erin and I am the recipe developer, photographer, and writer behind stuckonsweet.com! You will find a little of everything including healthy meals, comfort food, and my favorite - sweets. So stay awhile...I hope you're hungry!

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