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White Almond Cake with Whipped Buttercream Frosting Recipe

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4.2 from 15 reviews

A moist and flavorful White Almond Cake layered with a light and fluffy whipped buttercream frosting infused with almond and vanilla extracts. This elegant cake features a tender crumb made from white cake mix and sour cream, complemented by a creamy, smooth frosting crafted from a milk and flour base combined with butter and sugar.

Ingredients

Cake

  • 1 package (15.25 ounces) white cake mix
  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • 3/4 teaspoon salt
  • 1 1/3 cups room temperature water
  • 1 cup sour cream, room temperature
  • 2 tablespoons vegetable oil (or refined coconut oil)
  • 1 1/2 teaspoons pure almond extract
  • 1 teaspoon pure vanilla extract
  • 4 egg whites, room temperature

Frosting

  • 1 cup whole milk, room temperature
  • 5 tablespoons all purpose flour
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure almond extract
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 1/4 cups granulated sugar
  • 1/4 teaspoon salt

Instructions

  1. Preheat and prepare pans: Preheat oven to 325°F (163°C). Grease and flour three 8-inch or 9-inch round cake pans; alternatively, use two pans for thicker layers.
  2. Mix dry ingredients: In a stand mixer fitted with a paddle attachment, combine white cake mix, flour, sugar, and salt.
  3. Add wet ingredients: Pour in water, sour cream, vegetable oil, almond extract, vanilla extract, and egg whites. Mix on low speed until combined but slightly lumpy, scraping sides as needed.
  4. Bake the cake: Divide batter evenly into prepared pans. Bake for 25-30 minutes until tops are lightly golden and a toothpick inserted in center comes out clean. Cool completely before frosting.
  5. Prepare frosting base: In a medium saucepan over medium heat, whisk together milk and flour until mixture starts to sputter. Continue whisking until thickened to a consistency like thick cake batter. Remove from heat; stir in vanilla, almond extract, and salt. Cool completely, refrigerate if desired to speed cooling.
  6. Beat butter and sugar: In a stand mixer with a whisk attachment, beat softened butter with granulated sugar for about 3 minutes on medium-high speed until light, fluffy, and pale in color.
  7. Combine frosting components: Add cooled milk/flour mixture to the butter and sugar. Beat on high speed for 1 minute, scraping down bowl halfway, until frosting is light and airy like whipped cream.
  8. Frost the cake: Once the cakes are fully cooled, frost generously with the whipped buttercream. Enjoy your moist almond-flavored white cake!

Notes

  • Room temperature ingredients ensure better mixing and cake texture.
  • Using refined coconut oil as a substitute for vegetable oil adds a subtle flavor while keeping the cake moist.
  • Ensure the milk/flour paste is fully cooled before adding to butter to avoid melting it.
  • If you only have two cake pans, expect thicker cake layers and adjust frosting accordingly.
  • Storage: Store cake covered in the refrigerator for up to 3 days.

Find it online: https://cookedbysarah.com/white-almond-cake-with-whipped-buttercream-frosting-recipe/