Ingredients:
For the Cake:
- 2 1/4 cups cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 4 large egg whites, at room temperature
- 1 cup whole milk, at room temperature
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons almond extract
- 2-4 tablespoons heavy cream or milk
- Sliced almonds, for garnish (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper for easy removal.
- In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the almond extract and vanilla extract until well combined.
- Gradually add the egg whites to the butter mixture, one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Beat in the almond extract until well combined.
- Add the heavy cream or milk, one tablespoon at a time, until the frosting reaches your desired consistency.
- Once the cakes are completely cool, assemble the cake by spreading a layer of frosting between each cake layer and stacking them on top of each other.
- Use the remaining frosting to frost the top and sides of the cake.
- Garnish the cake with sliced almonds, if desired.
- Chill the cake in the refrigerator for at least 30 minutes before slicing and serving to allow the frosting to set.
- Enjoy your homemade White Almond Wedding Cake, a classic and elegant dessert perfect for celebrating special occasions!