White Almond Cake Versatile
Delicate, moist, and bursting with subtle nutty flavor, this White Almond Cake is a versatile masterpiece perfect for any occasion. Crafted with light and fluffy egg whites, a hint of pure almond and vanilla extracts, and a tender crumb, this cake offers a beautifully balanced sweetness that pairs wonderfully with a variety of frostings or glazes. Whether dressed up with buttercream for a wedding or sprinkled with sliced almonds for a laid-back brunch, the adaptable recipe is sure to impress. Ready in under an hour, this elegant dessert uses pantry staples and a straightforward technique, making it ideal for both beginners and seasoned bakers. Indulge in this crowd-pleaser that brings the perfect blend of simplicity and sophistication to your dessert table.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.75 cups Unsalted butter
- 2 cups Granulated sugar
- 6 large Egg whites
- 1.5 teaspoons Pure almond extract
- 2 teaspoons Pure vanilla extract
- 1 cups Whole milk
- 0.25 cups Sliced almonds (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper.
In a medium-sized bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
In a large bowl, using a hand or stand mixer, beat the unsalted butter and granulated sugar together on medium-high speed until light and fluffy. This will take about 3-4 minutes.
Add the egg whites one at a time to the butter mixture, beating well after each addition until fully incorporated.
Mix in the almond extract and vanilla extract until combined.
Reduce the mixer speed to low and alternate adding the dry flour mixture and the whole milk to the batter. Begin and end with the dry mixture. Mix until just combined, being careful not to overmix.
Evenly divide the batter between the prepared cake pans and smooth the tops with a spatula.
Bake in the preheated oven for 28-32 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Allow the cakes to cool in their pans for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, frost with your favorite buttercream, whipped cream, or glaze. Optionally, sprinkle sliced almonds on top for added flavor and texture.
Nutrition Facts
Calories |
373 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.1 g | 18% | |
| Saturated Fat | 8.1 g | 41% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 230 mg | 10% | |
| Total Carbohydrate | 54.9 g | 20% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 34.7 g | ||
| Protein | 5.7 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 37 mg | 3% | |
| Iron | 1.1 mg | 6% | |
| Potassium | 96 mg | 2% | |
*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.
