Almond Wedding Cake: A Recipe For A Dreamy Dessert

Almond wedding cakes are a popular choice for many couples on their big day. The cake is typically a white cake with a hint of almond, which adds a unique and delicious flavour to the dessert. The almond can be included in the cake batter, buttercream, or frosting, and is often paired with vanilla for a well-rounded, sweet taste.

The texture of the cake is usually moist, dense, and velvety, with a soft and light crumb. The addition of sour cream, yogurt, or buttermilk can enhance the moisture of the cake, while the use of cake flour can create a lighter and more tender crumb.

Some recipes also include special ingredients such as corn syrup, apple cider vinegar, or instant clearjel to further improve the texture and stability of the cake. The cake is often decorated simply with sliced or whole almonds, and can be made into a single-tier or multi-tier cake, depending on the size of the wedding.

Overall, an almond wedding cake is a classic and elegant choice that is sure to impress and delight guests on the special day.

Characteristics	Values
Ingredients	White cake mix, flour, sugar, salt, water, sour cream, oil, almond extract, vanilla, egg whites, vegetable oil, pasteurized egg whites, heavy cream, powdered sugar, meringue powder, milk, cake flour, baking powder, egg whites, shortening, vanilla bean paste, vegetable shortening, white chocolate, candy melts, cream cheese, corn syrup, apple cider vinegar, instant clearjel, whipping cream, coconut cream, buttermilk, baking soda, cream of tartar, unsalted butter, granulated sugar, almond buttercream, shortening, vanilla extract, vanilla bean paste, almond extract, kosher salt, pasteurized egg whites, vegetable oil, pasteurized egg whites, almond extract, vanilla, cake flour, baking powder, kosher salt, buttermilk, almond extract, vanilla bean paste, almond extract, kosher salt, white chocolate, candy melts, cream cheese, corn syrup, apple cider vinegar, instant clearjel, whipping cream, coconut cream, buttermilk, baking soda, cream of tartar, unsalted butter, powdered sugar, meringue powder, salt, vanilla, almond extract, milk, white chocolate, candy melts, cream cheese, corn syrup, apple cider vinegar, instant clearjel, whipping cream, coconut cream, buttermilk, baking soda, cream of tartar, unsalted butter, granulated sugar, almond buttercream, shortening, vanilla extract, vanilla bean paste, almond extract, kosher salt, pasteurized egg whites, vegetable oil, pasteurized egg whites, almond extract, vanilla, cake flour, baking powder, kosher salt, buttermilk, egg whites, salt, butter, sugar, almond extract, milk, egg whites, flour, baking powder, salt, butter, sugar, vanilla, almond extract, egg whites, flour, baking powder, salt, butter, sugar, vanilla, almond extract, egg whites, flour, baking powder, salt, butter, sugar, vanilla, almond extract, egg whites, flour, baking powder, salt, butter, sugar, vanilla, almond extract, egg whites, flour, baking powder, salt, butter, sugar, vanilla, almond extract, egg whites, flour, baking powder, salt, butter, 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Characteristics

Values

Ingredients

White cake mix, flour, sugar, salt, water, sour cream, oil, almond extract, vanilla, egg whites, vegetable oil, pasteurized egg whites, heavy cream, powdered sugar, meringue powder, milk, cake flour, baking powder, egg whites, shortening, vanilla bean paste, vegetable shortening, white chocolate, candy melts, cream cheese, corn syrup, apple cider vinegar, instant clearjel, whipping cream, coconut cream, buttermilk, baking soda, cream of tartar, unsalted butter, granulated sugar, almond buttercream, shortening, vanilla extract, vanilla bean paste, almond extract, kosher salt, pasteurized egg whites, vegetable oil, pasteurized egg whites, almond extract, vanilla, cake flour, baking powder, kosher salt, buttermilk, almond extract, vanilla bean paste, almond extract, kosher salt, white chocolate, candy melts, cream cheese, corn syrup, apple cider vinegar, instant clearjel, whipping cream, coconut cream, buttermilk, baking soda, cream of tartar, unsalted butter, powdered sugar, meringue powder, salt, vanilla, almond extract, milk, white chocolate, candy melts, cream cheese, corn syrup, apple cider vinegar, instant clearjel, whipping cream, coconut cream, buttermilk, baking soda, cream of tartar, unsalted butter, granulated sugar, almond buttercream, shortening, vanilla extract, vanilla bean paste, almond extract, kosher salt, pasteurized egg whites, vegetable oil, pasteurized egg whites, almond extract, vanilla, cake flour, baking powder, kosher salt, buttermilk, egg whites, salt, butter, sugar, almond extract, milk, egg whites, flour, baking powder, salt, butter, sugar, vanilla, almond extract, egg whites, flour, baking powder, salt, butter, sugar, vanilla, almond extract, egg whites, flour, baking powder, salt, butter, sugar, vanilla, almond extract, egg whites, flour, baking powder, salt, butter, sugar, vanilla, almond extract, egg whites, flour, baking powder, salt, butter, sugar, vanilla, almond extract, egg whites, flour, baking powder, salt, butter, sugar, 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Ingredients

The ingredients for an almond wedding cake vary depending on the recipe, but here is a list of ingredients that are used across multiple recipes:

Flour – All-purpose flour is the most common, but cake flour or gluten-free flour blends can also be used.
Sugar – Granulated sugar is typically used, but powdered sugar is also needed for the frosting.
Butter – Unsalted or salted butter can be used, depending on the recipe.
Eggs – Some recipes call for egg whites only, while others use whole eggs.
Sour Cream – This ingredient adds moisture and a tangy flavour to the cake.
Oil – Vegetable oil is often used, but other types of oil may work as well.
Extracts – Almond and vanilla extracts are essential for flavouring the cake.
Baking Powder – This ingredient helps the cake rise and gives it a light and fluffy texture.
Salt – Balances the sweetness of the other ingredients.
Milk – Buttermilk or whole milk can be used, and milk is also needed for the frosting.
Cream Cheese – Used in some frosting recipes to balance the sweetness and create a creamy texture.
Corn Syrup – Adds sweetness and enhances the texture of the cake.
Apple Cider Vinegar – Creates more air bubbles in the batter, resulting in a taller cake.
Cream of Tartar – Stabilises the whipped egg whites and amplifies their volume.
Chocolate – White chocolate or candy melts can be used to create decorations such as roses.
Berries – Frozen berries can be added to the batter for flavour and colour.

Some recipes also include additional ingredients such as instant pudding mix, meringue powder, heavy cream, or yogurt. The specific quantities of each ingredient will vary depending on the recipe and the desired size of the cake.

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Method

Ingredients

1 cup of unsalted butter, room temperature
2 cups of granulated sugar
2 teaspoons of vanilla bean paste or vanilla extract
1 tablespoon of almond extract
6 large egg whites, room temperature
3 ¼ cups of cake flour, spooned and leveled
3 ½ teaspoons of baking powder
1 teaspoon of coarse Kosher salt (if using table salt, use half the amount)
2 ½ cups of whole buttermilk, room temperature

Steps

Preheat the oven to 350°F / 175°C and line and grease three 8-inch or four 7-inch pans with parchment rounds.
Mix 3 cups of all-purpose flour, 3 cups of sugar, 2 1/2 teaspoons of baking powder, and 1 teaspoon of salt together in a stand mixer with a paddle attachment or hand mixer until fully combined.
Mix in 1 cup of room-temperature, unsalted butter slowly into the dry ingredients on low speed. Continue to mix until no large chunks of butter remain and the mixture looks like moist sand.
Pour in 1 cup of egg whites and mix on medium speed until combined.
Add in 1 1/2 cups of sour cream, 2 tablespoons of vegetable oil, 2 teaspoons of almond extract, and 1 teaspoon of vanilla extract on low speed. Mix until fully incorporated.
Scrape down the sides of the bowl with a rubber spatula, then beat on medium-high speed for about a minute to ensure everything is properly mixed together. This also helps the cake layers bake up with a lighter texture.
Divide the batter evenly between your prepared pans. Bake for 33-36 minutes or until a toothpick comes out with a few moist crumbs.
Let the pans cool for 10 minutes, then run a small offset spatula around the perimeter of the pan to separate the cake from the pan.
Place cake layers into the freezer for 30 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers.
Use a serrated knife to level the tops of the layers right before you plan to assemble your cake, or you can wrap and freeze them if you're making them in advance.

Almond Buttercream Frosting

While the cake layers bake and cool, make the almond buttercream frosting.
Beat 2 cups of unsalted butter on medium speed for 30 seconds with a paddle attachment until smooth.
Mix in 2 teaspoons of almond extract, 1 teaspoon of vanilla extract, and 1/2 teaspoon of salt on low speed.
Slowly add in 7 cups of powdered sugar on low speed. Add 1/4 cup of heavy cream halfway through to make the frosting easier to mix.
Continue to mix on low speed for a few minutes, until the desired consistency is reached.
If the frosting is too thick, add in additional cream (1 tablespoon at a time). If the frosting is too thin, add in more powdered sugar (a quarter of a cup at a time).
If you plan to color the buttercream, add in the gel food coloring once the frosting is fully made, and beat on low until it reaches the desired color.

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Frosting

White Almond Buttercream Frosting:

This type of frosting is also known as wedding cake frosting and is a classic buttercream that will give your cake a professional bakery taste. It has a light, fluffy, and creamy texture with a buttery almond flavour. This frosting is versatile and can be used on cakes or cupcakes.

Ingredients:

(1/2 lb) unsalted butter, softened until you can make a fingerprint in it (be careful not to over-soften or melt the butter)
(3 cups) confectioners' sugar, sifted if desired
Meringue powder (optional, typically used in humid weather or when more stiffness is desired for decorating)
Clear vanilla (for a whiter frosting)
Heavy whipping cream or half-and-half

Instructions:

In a large mixer bowl, beat the butter until it becomes fluffy and lighter in colour, which should take about 5-8 minutes.
Turn the mixer to low speed and slowly add the confectioners' sugar a little at a time, making sure it is incorporated before adding more. Frequently scrape down the sides of the bowl.
Add salt, meringue powder (if using), vanilla, and almond extracts, as well as butter flavouring, and mix until combined. Scrape down the sides of the bowl as needed.
Add cream, one tablespoon at a time, until you reach the desired consistency.
Increase the mixer speed to medium and continue beating the frosting until it is almost pure white and fluffy, which should take about another 5 minutes. This step is important as you are whipping air into the buttercream to give it that light and airy texture.
Frost your cake(s) or store the frosting in an airtight container until you are ready to use it. It can be kept at room temperature for up to 2 days, refrigerated until the expiration date of the butter used, or frozen for up to 1 month. If the frosting has been refrigerated or frozen, bring it back to room temperature and re-whip, adding cream if needed to achieve the desired texture.

Wedding Cake Icing:

This is a simple and easy-to-make frosting that can be thinned with a little water for icing the cake or used as-is for decorations.

Ingredients:

1/2 cup shortening
1/4 cup water
1 1/2 teaspoons clear imitation vanilla extract
1/4 teaspoon almond extract
8 cups sifted powdered sugar, divided

Instructions:

Combine shortening, water, vanilla, salt, and almond extract in the bowl of a stand mixer fitted with the paddle attachment. Beat until the mixture is smooth and creamy.
Gradually mix in half of the powdered sugar, then continue to mix for a minimum of 5 minutes, preferably up to 10 minutes.
Mix in the remaining powdered sugar just until combined. Add additional water if needed to reach the desired spreading consistency.

Almond Buttercream Frosting:

This almond buttercream is an absolute must when pairing with an almond wedding cake. It has the perfect amount of almond flavour to complement the cake.

Ingredients:

2 cups unsalted butter, room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract or vanilla bean paste
1/2 teaspoon fine salt
7 cups powdered sugar
1/4 cup heavy cream or whipping cream

Instructions:

While the cake layers are baking and cooling, make the almond buttercream frosting.
Beat 2 cups of unsalted butter on medium speed for 30 seconds with a paddle attachment until smooth.
Mix in 2 teaspoons of almond extract, 1 teaspoon of vanilla extract, and 1/2 teaspoon of salt on low speed.
Slowly add in 7 cups of powdered sugar on low speed. Add 1/4 cup of heavy cream halfway through to make the frosting easier to mix.
Continue to mix on low speed for a few minutes, until the desired consistency is reached. If the frosting is too thick, add additional cream (1 tablespoon at a time). If it is too thin, add more powdered sugar (a quarter of a cup at a time).
If you plan to colour the buttercream, add gel food colouring once the frosting is fully made, and beat on low until you reach the desired colour.

Creamy Vanilla Buttercream:

This vanilla almond buttercream is a "cream cheese/buttercream blend" that pairs perfectly with the vanilla almond cake. It is not super creamy cheesy, but the cream cheese adds a wonderful creamy texture without being gritty or crispy.

Ingredients:

4 ounces cream cheese
1 1/2 sticks (6 ounces) salted butter, at room temperature
48 grams (1/4 cup) shortening
455 grams (3 1/2 cups) powdered sugar
(optional) 1 tablespoon Instant Clearjel (this makes a thicker frosting)
1 tablespoon pure vanilla extract
1/4 teaspoon almond extract (optional)

Instructions:

Whisk the powdered sugar and Instant Clearjel (if using) together until well-blended. Set aside.
Using a stand mixer or handheld mixer and a large bowl, beat the cream cheese until broken up and softened.
Add the room temperature salted butter and continue to beat, scraping the sides of the bowl as needed.
Add the shortening and beat until there are no lumps, scraping the sides of the bowl as needed.
With the mixer on low speed, slowly add the powdered sugar mixture.
Add the pure vanilla and almond extract (if using). Scrape down the sides of the bowl.
Beat the buttercream on high speed for 2-3 minutes to add air and make it light and fluffy. The Instant Clearjel will cause the buttercream to thicken slightly as it sits.

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Presentation

The presentation of your almond wedding cake is important to ensure it looks as good as it tastes. Here are some tips to help you achieve a beautiful and elegant cake:

Baking the Cake:

Use cake flour instead of all-purpose flour for a softer, lighter, and more tender cake. Cake flour has a lower percentage of gluten, which results in a more delicate crumb.
Measure your flour accurately by spooning it into the measuring cup, then levelling it off. Alternatively, use a kitchen scale for precise measurements.
Preheat your oven to the recommended temperature, usually between 325°F and 350°F, and bake the cake until a toothpick inserted into the centre comes out clean.
For even baking and to prevent overbrowning, use light-coloured cake pans, such as aluminium or silver pans. You can also use baking strips or flower nails to help distribute heat evenly.
To ensure a flat, level cake, use a serrated knife to trim the caramelisation and any uneven edges from the cake layers after baking.

Frosting the Cake:

Prepare a simple syrup by combining equal parts water and sugar, then brushing it onto the cake layers before frosting. This will add moisture and help seal in the freshness.
For a bright white buttercream, substitute vegetable shortening for half of the butter. All-butter buttercream will have a natural ivory or yellowish tint.
If using real flowers to decorate your cake, ensure they are clean, non-toxic, and free of pesticides. Wrap the stems in floral tape before inserting them into the cake.
For a smooth and professional finish, use a bench scraper or offset spatula to smooth the frosting on the cake.
For a more rustic and whimsical look, create random swoops and swirls with the frosting.
Decorate the cake with sliced or whole almonds for added texture and flavour.
If desired, add a cake topper such as a delicate white chocolate rose or fresh flowers.

Storing and Transporting the Cake:

To make assembling the cake easier, chill the cake layers in the freezer for about 20 minutes before stacking and frosting.
Once the cake is decorated, store it in an airtight container or cake carrier.
The assembled and frosted cake can be frozen for up to two weeks. Thaw the frozen cake in the refrigerator for 24 hours, then let it come to room temperature for 5-6 hours before serving.

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Storage

Before Baking:

It is important to store all your ingredients properly before baking your cake. Keep dry ingredients such as flour, sugar, and baking powder in airtight containers in a cool, dry place. This will prevent them from absorbing moisture or becoming contaminated. Eggs should be stored in the refrigerator and brought to room temperature before use. Butter should also be stored in the refrigerator and softened slightly before use. If your recipe calls for buttermilk, you can make your own by adding a small amount of vinegar or lemon juice to regular milk and letting it sit for a few minutes.

After Baking:

Once your cake is baked, it is important to let it cool completely before storing. Place the cake layers on wire racks to cool, and then wrap them tightly in plastic wrap or place them in airtight containers. You can store the wrapped cake layers at room temperature for a day or two, or you can freeze them for up to 3 months. If you are making your cake in advance, freezing is a great option to ensure freshness.

Frosting and Filling:

The type of frosting and filling you use will also impact the storage of your wedding cake. Buttercream frosting, for example, can be made ahead of time and stored in an airtight container in the refrigerator for up to a month. It can also be frozen for up to 3 months. Cream cheese frosting, on the other hand, should be stored in the refrigerator and used within a week. If your cake has a fruit filling, it is best to assemble the cake within a day of serving to ensure the fruit does not spoil.

Assembling and Decorating:

When you are ready to assemble your cake, remove the cake layers from the freezer and let them thaw for about 20 minutes. This will make them easier to handle and decorate. Once your cake is assembled and decorated, it can be stored in an airtight container or cake carrier in the refrigerator for up to a week or in the freezer for up to a month. If you are using fresh flowers to decorate your cake, make sure they are clean and non-toxic, and wrap the stems in floral tape before inserting them into the cake.

On the Wedding Day:

On the day of the wedding, your cake should be kept at room temperature for the best texture and flavour. Remove the cake from the refrigerator several hours before serving to allow it to come to room temperature. This will ensure that your cake is soft, moist, and delicious for the happy couple and their guests to enjoy!

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Frequently asked questions

What is the best way to store an almond wedding cake?

A frosted almond wedding cake can be stored in an airtight container in the fridge for up to a week, or in the freezer for up to a month. If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist.

What is the best type of almond extract to use for an almond wedding cake?

It is recommended to use a good-quality almond extract to give the cake the best possible flavour. If you are baking for someone with a nut allergy, use an imitation almond extract, which is not made with nuts.

What is the best way to decorate an almond wedding cake?

You can decorate an almond wedding cake with a thin layer of frosting and arrange a few whole almonds on top. Alternatively, you can press sliced almonds onto the sides of the cake for added texture.