Almond White Wedding Cake: A Traditional Treat Explained

White Almond Wedding Cake is a moist, dense, and delicious cake that is a favourite for weddings and birthdays. The secret ingredient of sour cream makes the cake moist and dense. The cake is usually made with a combination of white cake mix, flour, sugar, salt, vegetable oil, and almond and vanilla extracts. The cake is baked until the top is a light golden brown and then allowed to cool before frosting. The recipe can be easily doubled for larger cakes.

Ingredients

The ingredients for a white almond wedding cake vary depending on the recipe, but here is a list of ingredients that are commonly used:

For the Cake:

• Flour: All-purpose flour is typically used, but cake flour can also be used for a lighter, more tender cake.
• Sugar: Granulated sugar is used to sweeten the cake and add moisture.
• Salt: A small amount of salt is added to balance the sweetness and enhance the flavour.
• Butter: Unsalted butter is often used, but some recipes call for salted butter. It adds fat and richness to the cake, making it moist and flavourful.
• Oil: Vegetable oil is commonly used, but other oils can also be substituted.
• Eggs: Some recipes call for whole eggs, while others use only egg whites to keep the cake a beautiful white colour.
• Dairy: Sour cream, buttermilk, or yoghurt are commonly used to add moisture and acidity, resulting in a soft and tender cake crumb. Milk or heavy cream may also be used.
• Leavening Agents: Baking powder or baking soda is used to help the cake rise.
• Extracts: Vanilla and almond extracts are essential for flavouring the cake. The almond extract gives the cake its characteristic flavour, while vanilla can be used in the form of extract, bean paste, or vanilla-flavoured almond buttercream.

For the Frosting:

• Butter: Unsalted butter is the base of the buttercream, providing richness and a smooth texture.
• Sugar: Powdered sugar is used to sweeten the buttercream and create the desired consistency for spreading or piping.
• Dairy: Heavy cream, whipping cream, or milk is added to thin out the buttercream and adjust its consistency.
• Salt: A small amount of salt is added to balance the sweetness and enhance the other flavours.
• Extracts: Vanilla and almond extracts are added for flavour. The almond extract is essential for a traditional white almond wedding cake flavour.

Recipe

White Almond Wedding Cake Recipe

Ingredients:

• 1 cup unsalted butter, softened to room temperature
• 2 cups granulated sugar
• 2 teaspoons vanilla extract
• 1 tablespoon almond extract
• 6 large egg whites, room temperature
• 3 ¼ cups cake flour, spooned and levelled
• 3 ½ teaspoons baking powder
• 1 teaspoon coarse kosher salt (if using table salt, use half the amount)
• 2 ½ cups whole buttermilk, room temperature

Method:

• Preheat the oven to 350 F, and spray the bottoms of your cake pans with non-stick spray. For a tiered cake, you'll need two 8-inch pans and two 6-inch pans. Alternatively, you can bake this cake in three 8-inch cake pans for a single-tiered cake.
• In the bowl of your stand mixer fitted with the paddle attachment, beat the butter and sugar for 10 minutes on medium speed, scraping the bowl occasionally.
• Beat in the vanilla and almond extracts.
• Beat in the egg whites, one at a time, beating each for 10 seconds before adding the next. Scrape the bowl down and beat for 10 more seconds.
• In a separate bowl, sift together the cake flour, baking powder and salt.
• With the mixer on low, add the flour mixture in three additions, alternating with the buttermilk, starting and ending with the flour. Use a spatula to scrape the bowl well and incorporate any stray bits of flour.
• Divide the batter between the pans. You should divide the batter by scooping 2 cups into each of the 8-inch pans, 1 cup into each of the 6-inch pans, and then evenly dividing any leftover batter between the four pans.
• Bake on the center oven rack for about 25-30 minutes, until a cake tester or toothpick comes out clean.
• Set the pans on a wire rack, cover loosely with a clean kitchen towel, and cool completely before frosting.

Frosting:

• 2 cups unsalted butter, softened to room temperature
• 4 cups powdered sugar
• 1 tablespoon meringue powder
• ¼ teaspoon coarse kosher salt (if using table salt, use half the amount)
• 2 teaspoons vanilla extract
• 2 teaspoons almond extract

Method:

• In the bowl of your stand mixer fitted with the whisk attachment, beat the butter for 1 minute until smooth.
• With the mixer on low, add the powdered sugar, meringue powder and salt and mix until combined.
• Add the vanilla, almond extract and milk (as needed for desired consistency), increase the speed to medium and whip for 4-5 minutes, scraping the bowl occasionally, until very light and fluffy.

Baking

Ingredients:

First, gather all the necessary ingredients. For the cake, you will need:

• Unsalted butter, softened to room temperature
• Granulated sugar
• Vanilla extract or vanilla bean paste
• Almond extract
• Egg whites, at room temperature
• Cake flour, spooned and levelled
• Baking powder
• Salt
• Buttermilk, at room temperature

For the almond buttercream frosting, you will need:

• Unsalted butter, softened
• Powdered sugar
• Meringue powder (optional)
• Salt
• Vanilla extract
• Almond extract
• Milk (optional)

Preheat your oven to 325-350° F. Grease and flour your desired cake pans, such as two 8-inch and two 6-inch pans for a tiered cake or three 8-inch pans for a single-tiered cake.

In a stand mixer fitted with the paddle attachment, beat the butter and sugar together for about 10 minutes on medium speed until light and fluffy. Then, beat in the vanilla and almond extracts.

Next, add the egg whites to the mixture one at a time, beating each for about 10 seconds before adding the next. Scrape down the bowl and beat for a few more seconds to ensure everything is well combined.

In a separate bowl, sift together the dry ingredients: cake flour, baking powder, and salt. With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk, beginning and ending with the flour mixture. Be sure to scrape down the bowl occasionally to incorporate any stray bits of flour.

Divide the batter evenly between your prepared pans. For a tiered cake, scoop 2 cups of batter into each of the 8-inch pans and 1 cup into each of the 6-inch pans, then divide any remaining batter evenly between all the pans.

Bake the cakes on the centre rack of your oven for approximately 25-35 minutes, or until a toothpick or cake tester inserted into the centre comes out clean. Set the pans on a wire rack, cover loosely with a clean kitchen towel, and allow the cakes to cool completely before frosting.

Making the Almond Buttercream:

In the bowl of your stand mixer fitted with the whisk attachment (or use the paddle attachment if you don't have a whisk attachment), beat the softened butter until smooth. With the mixer on low speed, gradually add the powdered sugar, meringue powder (if using), and salt, mixing until well combined.

Add the vanilla extract, almond extract, and milk (if needed for desired consistency). Increase the speed to medium and whip for 4-5 minutes, scraping down the bowl occasionally, until the frosting is very light and fluffy.

Assembling the Cake:

Carefully remove the cooled cakes from their pans. Place one of the 8-inch cakes on a cake board or serving platter. If desired, use a cake decorating turntable for easier assembly and frosting.

Spread a layer of buttercream on top of the first cake layer. Top with the second 8-inch cake and frost all over with a thin "crumb coat" of buttercream. This will help trap any crumbs and create a smooth finish for your final layer of frosting.

Centre one of the 6-inch cakes on top of the second 8-inch layer. Frost the top with buttercream, then add the second 6-inch cake. Frost all over with another thin layer of buttercream.

Chill the crumb-coated cake in the refrigerator for about 30 minutes to set the frosting.

Once the crumb coat is set, apply a final, thicker layer of frosting to the entire cake. Decorate as desired—you can create pretty, swirly patterns with random swoops and swirls, or go for a more elegant, smooth finish.

Your white almond wedding cake is now ready to serve and enjoy!

Icing

A popular choice for icing a white almond wedding cake is buttercream. Buttercream is a type of icing made by creaming butter and gradually adding confectioners' sugar to create a smooth and fluffy texture. It is often flavoured with vanilla or almond extract to enhance the flavour of the cake. When making a white almond wedding cake, it is essential to use clear vanilla extract or vanilla bean paste to maintain the white colour of the icing.

Another option for icing is cream cheese frosting, which has a tangier flavour and a slightly denser texture than buttercream. It is made by combining cream cheese, butter, and confectioners' sugar. This type of icing pairs well with the almond flavour of the cake and can be tinted with food colouring if desired.

For a lighter and less sweet option, whipped cream or stabilized whipped cream can be used as icing. This type of icing is made by whipping heavy cream until soft peaks form and then sweetening it with confectioners' sugar. It creates a delicate and airy texture that complements the richness of the white almond cake.

Additionally, a white chocolate ganache can be drizzled over the cake as a form of icing. White chocolate ganache is made by heating white chocolate and heavy cream together until smooth and creamy. It adds a sweet and indulgent touch to the cake.

When icing a white almond wedding cake, it is essential to consider the temperature and consistency of the icing. The icing should be at the right temperature and consistency to ensure smooth application and easy spreading. It is also important to level and chill the cake layers before icing to ensure a neat and professional finish.

Presentation

The white almond wedding cake is a popular choice for weddings and special occasions. The cake is typically made with a combination of white cake mix, flour, sugar, salt, vegetable oil, vanilla, and almond extract. The secret to its moist and dense texture often lies in the addition of sour cream. The cake is usually baked in multiple tiers, with each tier consisting of two or more layers of cake.

When it comes to presenting the white almond wedding cake, there are several ways to make it look elegant and stunning. Here are some ideas to consider:

Cake Stand:

• Choose a cake stand that complements the colour scheme and theme of your wedding. It can be a simple white stand or something more ornate, such as a metallic or vintage-style stand.
• Opt for a stand that is sturdy and large enough to accommodate the size of your cake. You may want to consider a stand with a decorative edge or pattern that adds visual interest.

Cake Toppers:

• Fresh Flowers: Decorate the cake with fresh flowers that match your wedding colours. Ensure that the flowers are non-toxic, clean, and free of pesticides. Wrap the stems in floral tape before inserting them into the cake.
• White Chocolate Rose: Create a delicate and realistic white chocolate rose as a cake topper. It not only tastes delicious but also makes a gorgeous and elegant presentation.
• Other Options: You can also use other edible decorations such as macarons, fresh fruits like berries or sliced kiwis, or sugar paste creations that match your wedding theme.

Icing and Decorations:

• Smooth Finish: For a sleek and modern look, opt for a smooth finish on your cake. Use a bench scraper to smooth the frosting and create clean, sharp edges.
• Buttercream Rosettes: Pipe buttercream rosettes around the top and/or base of the cake for a romantic and elegant touch. You can also add other buttercream designs, such as ruffles or swirls.
• Drip Cake: For a trendy and eye-catching effect, create a drip cake by allowing icing to drip down the sides. This can be paired with fresh flowers, macarons, or other decorations on top.
• Fondant: Cover the cake with fondant for a smooth and flawless finish. You can leave it plain or add decorations such as fondant cut-outs, ribbons, or edible glitter.

Cake Layers:

• Naked Cake: Leave the cake layers partially exposed by applying a thin layer of frosting between the layers, creating a "naked cake" effect. This style showcases the cake's texture and can be paired with fresh fruit or flower decorations.
• Semi-Naked Cake: Apply a slightly thicker layer of frosting to the cake, allowing some of it to peek through for a semi-naked cake look. This style offers more stability and can be decorated with fresh flowers or macarons.
• Fully Frosted: For a classic and elegant look, fully frost the entire cake, creating a smooth and flawless finish. This style provides a blank canvas for any type of decoration you choose.

Remember, the presentation of the white almond wedding cake can be customised to fit your style and theme. Whether you prefer a simple and elegant look or something more extravagant, there are endless possibilities to make your cake a stunning centrepiece at your wedding.

Frequently asked questions