Wedding Almond Cake
Celebrate love and sweetness with this exquisite Wedding Almond Cake, a dessert that boasts layers of moist almond-infused goodness and velvety almond buttercream frosting. Made with a blend of all-purpose and almond flour, this cake achieves a delicate crumb while packing a rich, nutty flavor in every bite. Drizzled with a glossy almond glaze and garnished with sliced almonds for an elegant finish, it’s as stunning to look at as it is delicious to eat. Perfect for weddings, anniversaries, or any special occasion, this show-stopping almond cake is easy to make but leaves an unforgettable impression. With minimal prep time and simple ingredients, it’s a crowd-pleasing treat that feels indulgent yet approachable.
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Recipe Information
Ingredients
- 2.5 cups all-purpose flour
- 1 cup almond flour
- 2 teaspoons baking powder
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1.5 teaspoons pure almond extract
- 1 teaspoon vanilla extract
- 1 cup whole milk
- 4 cups powdered sugar (for buttercream)
- 1 cup unsalted butter, softened (for buttercream)
- 1 teaspoon pure almond extract (for buttercream)
- 2 tablespoons milk (for buttercream)
- 0.5 cup sliced almonds (for garnish)
- 1 cup powdered sugar (for glaze)
- 2 tablespoons milk (for glaze)
- 0.5 teaspoon pure almond extract (for glaze)
Instructions
Preheat oven to 350°F (175°C). Grease and flour three 8-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a large bowl, whisk together the all-purpose flour, almond flour, baking powder, and salt. Set aside.
In another large bowl, using a hand or stand mixer, cream the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes).
Add the eggs, one at a time, mixing well after each addition. Stir in the almond extract and vanilla extract.
Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
Divide the batter evenly among the prepared cake pans. Use a spatula to smooth the tops.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.
While the cakes cool, prepare the almond buttercream: In a mixing bowl, beat the softened butter until smooth. Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Add the almond extract and milk (starting with 1 tablespoon and adding another if needed) and beat until fully combined and fluffy.
Once the cakes are completely cool, assemble the layers. Place the first cake layer on a serving plate and spread a generous layer of almond buttercream on top. Repeat with the second and third layers, covering the entire cake with buttercream.
For the glaze: In a small bowl, whisk together powdered sugar, milk, and almond extract until smooth and pourable.
Drizzle the glaze over the top of the frosted cake, letting it drip down the sides for an elegant look.
Garnish with sliced almonds around the edges of the cake or sprinkled on top.
Chill the cake for 15-20 minutes before slicing to allow the glaze to set. Serve and enjoy!
Nutrition Facts
Calories |
10059 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 499.3 g | 640% | |
| Saturated Fat | 260.7 g | 1304% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1806 mg | 602% | |
| Sodium | 2501 mg | 109% | |
| Total Carbohydrate | 1313.3 g | 478% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 1032.8 g | ||
| Protein | 106.8 g | 214% | |
| Vitamin D | 14.6 mcg | 73% | |
| Calcium | 1000 mg | 77% | |
| Iron | 21.5 mg | 119% | |
| Potassium | 2269 mg | 48% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
