Best 4 White Almond Wedding Cake Recipes

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Indulge in the timeless elegance of a white almond wedding cake, a classic confection that has graced countless celebrations with its pristine beauty and delicate flavor. This exquisite cake is a symphony of flavors and textures, featuring layers of moist almond sponge cake, complemented by a velvety Swiss meringue buttercream and adorned with an ethereal blanket of white chocolate ganache. The subtle nuttiness of the almond pairs harmoniously with the sweetness of the buttercream and the richness of the ganache, creating a symphony of flavors that will tantalize your taste buds. This article presents a collection of carefully curated recipes, each meticulously crafted to guide you in recreating this culinary masterpiece. From the delicate almond sponge cake to the luscious Swiss meringue buttercream and the decadent white chocolate ganache, every step is explained with precision, ensuring a flawless execution of this iconic wedding cake. Embark on a culinary journey as we unveil the secrets behind this timeless classic, transforming your kitchen into a haven of sweet artistry.

Let's cook with our recipes!

WHITE ALMOND WEDDING CAKE



White Almond Wedding Cake image

A secret ingredient of sour cream makes this cake so moist, dense, and delicious! I use this recipe for my kids' birthdays, but it's a favorite for wedding cakes, too! This recipe can easily be doubled.

Provided by CUPYCAKESMURF

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h5m

Yield 20

Number Of Ingredients 10

1 (18.25 ounce) package white cake mix
1 cup all-purpose flour
1 cup white sugar
¾ teaspoon salt
1 ⅓ cups water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
4 egg whites

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.
  • Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
  • Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.

Nutrition Facts : Calories 211.4 calories, Carbohydrate 35.3 g, Cholesterol 5.1 mg, Fat 6.6 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 2.1 g, Sodium 274.7 mg, Sugar 24 g

WHITE ALMOND SOUR CREAM WEDDING CAKE



White Almond Sour Cream Wedding Cake image

I made my daughter's wedding cake using this recipe. It turned out fantastic. The texture is just perfect for a wedding cake -- not too fluffy so it breaks from the weight, but also not overly dense. The flavor, texture and moistness were just right. I made two batches of the batter for a three-tiered wedding cake using 14", 10" and 6" pans that were 3-inches deep. I had enough extra batter for a 9" layer (not a deep pan). This recipe was originally created by Rebecca Sutterby.

Provided by Donna M.

Categories     Dessert

Time 55m

Yield 40-50 serving(s)

Number Of Ingredients 10

2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury)
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teaspoons salt
2 2/3 cups water
1/4 cup vegetable oil
2 teaspoons real vanilla
2 teaspoons almond extract
2 cups sour cream
8 large egg whites

Steps:

  • Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
  • Add the remaining ingredients and beat on medium speed for 2 minutes.
  • Pour into greased and floured cake pans, filling each pan a little over half full.
  • Lightly tap cake pans on counter to bring air bubbles to top.
  • Bake in preheated 325° F oven until cake tests done.
  • Baking time varies according to the size and depth of pans being used.
  • I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans.
  • In 2" deep pans, this recipe makes:.
  • One 14" round and one 6" round.
  • or One 16" round.
  • or One 12" round and one 10" round.
  • or One 12 X 18" sheet cake.
  • or One 12" round and one 8" round and one 6" round.
  • or Two 9" squares.
  • or 5 dozen cupcakes.
  • Half the recipe makes:.
  • Two 7" rounds.
  • or Two 6" rounds and 6 cupcakes.
  • For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.
  • For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.
  • For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.
  • For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.
  • For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.

WHITE ALMOND SOUR CREAM CAKE (AKA TRADITIONAL NEW ORLEANS WEDDING CAKE) RECIPE - (3.7/5)



White Almond Sour Cream Cake (aka Traditional New Orleans Wedding Cake) Recipe - (3.7/5) image

Provided by june

Number Of Ingredients 19

Cake:
5 egg whites
1 cup of sour cream, divided use
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
1/4 cup cornstarch
2 cups cake flour
3/4 cup all-purpose flour
2 tbsp baking powder
1 tsp salt
1 3/4 cups granulated sugar
1 cup unsalted butter, room temperature, more for greasing pans
Frosting:
1 1/2 cups unsalted butter, room temperature
5-6 cups powdered sugar
1/2 tsp salt
1/2 tsp vanilla extract
1-2 tsp almond extract, to taste
4-5 tbsp half and half or whipping cream, until it reaches desired consistency.

Steps:

  • For cake: Preheat oven to 350 degrees. Grease the bottom of 2 9-inch round baking pans with butter. Depending on what kind of bakeware you use, you many want to use buttered parchment paper to line the pans so the cakes release easily from them. If you're using professional-grade non-stick cake pans, plain butter will work fine-no need for parchment paper. Either using a stand mixer or a medium bowl with a handheld mixer, whisk the egg whites until foamy, about 1 minute. Add 1/4 cup of sour cream, 1 1/2 tsp vanilla extract and 1 1/2 tsp almond extract, whisking to incorporate. Pour into a separate bowl and set aside. In the large bowl of a standing mixer (or a large bowl if you're using a handheld mixer), add the cornstarch, cake flour, all-purpose flour, baking powder, salt and sugar and mix on low until combined. Add the butter and the remaining 3/4 cups of sour cream, continuing to mix on low until combined. Once well combined, increase to medium speed and beat for 2 minutes, or until mixture is slightly aerated, making sure to scrape down the sides as you go. Return the mixer to low speed and incorporate 1/3 of the egg white mixture, then the second third, and then the final third, continuing to beat after each addition until combined and making sure to scape the side of the bowl as you go. Divide the batter between the two pans, smoothing out the top. Bake for 35-40 minutes or until the cakes are slightly golden on the tops and spring back easily to the touch. Remove them from the oven and let cool on a wire rack for 20-30 minutes. Flip the cakes out onto a clean work surface, or if you're preparing to use the day before, wrap them in saran wrap and refrigerate until ready to frost. For frosting: While cakes are cooling, prepare the frosting. Beat the butter on low speed using a standing mixer or with a handheld mixer in a large bowl until smooth, about 30 seconds. Add the powdered sugar, salt, vanilla extract, and almond extract and return the mixer to low speed until combined. Finally, add the half and half/cream and increase the speed on the mixer to medium and beat 3 additional minutes, or until frosting is light and fluffy. Assembly: Once the cake has cooled, place the first cake layer on a cake stand or sheet. If you notice either of your cakes have jagged edges or are puffed up in the middle, use a serrated knife to even them out. Take just under 1/3 of the frosting and spread it evenly on top of the first layer. Stack the second layer on top of it and do the same for the top of the cake. Take the final 1/3 of the frosting and spread it evenly on the sides of the cake. Once cake is frosted, serve immediately.

WHITE ALMOND WEDDING CAKE



White Almond Wedding Cake image

This very moist and delicious cake starts with a box mix. Add some additional ingredients and you have a most flavorful cake! I use seedless red raspberry jam for the filling, and a new favorite fluffy white frosting. It reminds me of wedding cake with a slight almond flavor. So very delicious! Cover photo is Debbie Wrights...

Provided by Deb Crane

Categories     Cakes

Number Of Ingredients 10

1 white or yellow cake mix 18.25 ounce box
1 c all purpose flour
1 c sugar
3/4 tsp salt
1 1/2 c water
1 c sour cream
2 Tbsp vegetable oil
1 tsp vanilla
1 tsp almond extract
4 egg whites beaten to stiff peaks

Steps:

  • 1. preheat oven to 325 degrees. Grease and flour a 9x13 cake pan, or 2 round cake pans.
  • 2. Mix the cake mix,flour,sugar and salt. Pour in the water,sour cream,vegetable oil and extracts.
  • 3. Whip the egg whites until stiff peaks form, but dont let them get too dry. Add the beaten egg whites to the cake mixture folding in gently.
  • 4. Pour batter into prepared pan/s. Bake @ 325 for about 40 minutes (for the oblong cake) Bake until toothpick comes out clean and it is golden brown on top. Do not over bake.
  • 5. Allow cake to cool completely. Take a sharp knife and cut in half long wise. Separate the layers and pour jam on one layer. Top it with the top layer and frost the cake. Michelle has a fantastic easy frosting recipe that I just love! https://www.justapinch.com/recipes/sauce-spread/spread/fluffy-white-frosting.html

Tips:

  • Mise en place: Before you start baking, measure and prepare all your ingredients and equipment. This will help you stay organized and ensure that you don't forget anything.
  • Use room-temperature ingredients: This will help your ingredients mix together more easily and create a smoother batter.
  • Don't overmix the batter: Overmixing can result in a tough, dense cake. Mix just until the ingredients are combined.
  • Bake the cake in a preheated oven: This will help the cake rise evenly and prevent it from sinking in the middle.
  • Let the cake cool completely before frosting it: This will help to prevent the frosting from melting.

Conclusion:

With its delicate flavor and elegant appearance, this white almond wedding cake is the perfect centerpiece for any special occasion. By following these tips, you can create a show-stopping cake that is sure to impress your guests. For more detailed instructions, ingredients, and step-by-step guide, please refer to the original recipe at AliceRecipes. Happy baking!

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