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White Almond Cake with Pink Buttercream

A bakery-style white layer cake infused with almond extract and topped with silky, whipped pink almond buttercream. Moist, tender, and perfect for celebrations.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Cake, Dessert
Cuisine: American, Bakery
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

White Almond Cake
  • 3 cups cake flour sifted
  • 2.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 6 egg whites room temperature
  • 1 tbsp almond extract
  • 1 tsp vanilla extract
  • 1 cup whole milk room temperature
  • 0.5 cup sour cream room temperature
Pink Almond Buttercream
  • 1.5 cups unsalted butter softened
  • 5 cups powdered sugar
  • 3 tbsp heavy cream
  • 2 tsp almond extract
  • 1 drop pink gel food coloring

Equipment

  • Stand Mixer
  • 3 8-inch Round Cake Pans
  • Sifter
  • Wire rack

Method
 

  1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
  2. Sift flour, baking powder, and salt into a bowl.
  3. Whisk egg whites, sour cream, extracts, and 1/4 cup milk in a separate container.
  4. Cream butter and sugar until pale and fluffy (5 mins).
  5. Alternatingly add flour mixture and remaining liquids to the butter, starting and ending with flour.
  6. Bake for 22-26 minutes. Cool completely.
  7. Whip butter for frosting until pale. Add sugar, cream, and extract. Whip until silky. Tint pink.
  8. Frost between layers and over the exterior of the cake.

Notes

Ensure all ingredients are at room temperature to prevent the batter from curdling.