Almond Cream Cake

If you’re looking for the best homemade white cake, this is it! Almond Cream Cake, 100% from scratch. And if you love baking homemade cakes, be sure to check our our helpful Essential From Scratch Cake Recipes cookbook

If you're looking for the best homemade white cake, this is it! Almond Cream Cake, 100% from scratch.

Almond Cream Cake

Velvety, smooth, from-scratch white cake. There’s nothing like it! This Almond Cream Cake uses a unique technique to ensure a smooth texture. What is that technique? Beat the egg whites until they are fluffy, then fold them into the cake batter in the end. Be sure you fold them in completely, but be gentle! You want those eggs to keep their fluffiness to add lightness to the cake.

Whipped Frosting

This Almond Cream Cake boasts a cooked, whipped frosting that is not too sweet, but is silky smooth.

If you're looking for the best homemade white cake, this is it! Almond Cream Cake, 100% from scratch.

Homemade White Cake

And yes….if you don’t like almond flavoring, you can use vanilla for a deliciously simple white cake!

This cake is also featured on Tastes of Lizzy T. You can find many tips and hints for making this from scratch cake there. Read many reviews there, too! Click here to read more about the cake.

Looking for a gluten free cake similar to this? See our Gluten Free Vanilla Cake. Sub out vanilla extract for almond!

If you're looking for the best homemade white cake, this is it! Almond Cream Cake, 100% from scratch.
If you're looking for the best homemade white cake, this is it! Almond Cream Cake, 100% from scratch.

Almond Cream Cake

4.42 from 150 votes
If you’re looking for the best homemade white cake, this is it! Almond Cream Cake, 100% from scratch.
Servings 15
Prep Time 50 minutes
Cook Time 45 minutes
Total Time 1 hour 35 minutes


  • 1 cup salted butter room temperature, 8 ounces
  • 1 1/2 cups granulated sugar 300 grams
  • 3 cups cake flour* (345 grams spooned & measured carefully)
  • 1/2 teaspoon salt 3 grams
  • 2 teaspoons baking powder 6 grams
  • 1 cup 2% milk 8 ounces
  • 1 teaspoon almond extract
  • 3/4 cup egg whites plus 3 tablespoons* (6-7 large egg whites)


  • 1/2 cup plus 2 tablespoons all-purpose flour
  • 2 cups milk
  • 1 1/2 teaspoons almond extract
  • 2 cups butter (softened)
  • 2 cups granulated sugar
  • Sliced almonds and whole almonds for decorating


  • Using a stand mixer, beat the egg whites with the whisk attachment until they are stiff and form peaks. This may take a minute or two. Pour the egg whites into another bowl and place them in the refrigerator until you're ready to add them to the batter.
  • Using the same bowl that you used to beat the egg whites, place the softened butter in and cream the butter for about 2 minutes (using the beater blade attachmenuntil it is white in appearance.
  • Add the sugar to the butter and beat until fluffy (about another 1-2 minutes).
  • In a small bowl, combine the flour (measured carefully*), salt and baking powder. Set aside.
  • In another bowl, combine the milk and almond extract.
  • Add the flour mixture to the butter/sugar mixture alternately with the milk.
  • Add the stiffly beaten eggs to the cake batter. Fold the egg whites in gently. Do not overmix at this point. If you do, your cake will become more dense.
  • Grease and flour 2 9" round cake pans. Pour the cake batter equally into the prepared cake pans.
  • Bake the cakes at 350 degrees for 25-27 minutes or until the top bounces back when you touch it.
  • Allow the cakes to cool for 10 minutes, then loosen the edges and remove them from the pans to a wire rack, allowing them to cool completely.
  • While the cakes are cooling, prepare the frosting. In a saucepan, whisk the flour into the milk over medium-low heat until it thickens. Stir it constantly, lowering the heat to low if needed. The consistency should be very thick, like mashed potatoes. This step took about 12-15 minutes.
  • Remove the pan from the heat and set the pan in a bowl of ice for 5-10 minutes to quicken the cooling process. The temperature of the mixture should be at room temperature.
  • Stir in the almond extract.
  • If you have a food processor, process the white sugar for a minute or so so that the granules become finer.
  • While the mixture is cooling, cream together the butter and processed sugar using a stand mixer with the whisk attachment until light and fluffy. Do this for 5 minutes until the sugar is completely creamed and there is no graininess left.
  • Add the cooled flour mixture and beat it until it all combines and looks like whipped cream. This will take about another 3-5 minutes of beating. Keep scraping the sides of the bowl while the mixture is beating together so that everything gets well incorporated. Once the mixture has the texture of fluffy whipped cream, you are ready to ice the cake.
  • Once the cakes are cool, place one cake on a cake plate. Spread frosting on top of that layer, then place the other cake on top of the frosted cake. Use the remainder of the frosting to frost the top and sides of the cake.
  • Decorate the sides and top with sliced and whole almonds, as the picture shows, if desired.



*This is about 6-7 large egg whites.
*Some are having problems with the cake being too dense. This can happen when you mistakenly add too much flour. When you measure the flour, spoon it from the flour container gently into the measuring cup. Do NOT pack it down at all. This technique will help you not put too much flour into the cake.
The calories shown are based on the cake being cut into 15 pieces (using all of the frosting), with 1 serving being 1 slice of cake. You can lower the calories by using less frosting. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate.


Calories: 650kcal | Carbohydrates: 70g | Protein: 6g | Fat: 38g | Saturated Fat: 24g | Cholesterol: 102mg | Sodium: 444mg | Potassium: 178mg | Sugar: 49g | Vitamin A: 1215IU | Calcium: 94mg | Iron: 0.5mg
Course Dessert
Cuisine American
Calories 650
Keyword 3 layer cake recipe, white cake recipe

About Julie Clark

You might also like

Join the Discussion

Notify of

Most Voted
Newest Oldest
Inline Feedbacks
View all comments

5 stars
This is the best cake I’ve ever made. Seriously, it has replaced my husband’s request for the chocolate cake from Cook’s as his birthday cake. I will forever and ever make this cake. I want to divorce my husband and marry this cake. When my dogs die, god forbid, i want two of these cakes to grow legs and run around my house, and it makes me so so so so happy. Thanks!

I have never seen flour for icing?? Really? Not icing sugar?

can this white almond cake be used for cupcakes??

5 stars
I have made this cake and it is awesome!!!

How would you do this at high altitude?

5 stars
What is cake flour? As opposed to all purpose?

I have never seen white flour (for the frosting). Could you recommend one? Thank you.

Can coconut milk be substituted for regular milk?

can you use the egg whites in the carton ?

I wonder if you could make it gluten-free? If not, looks worth the bloating!

5 stars
Having trouble oh lemme getting he frosting granular free. I processed the sugar, beat with eggs and mixture remains a little grainy. Any suggestions?

Does this need to be refrigerated once complete?

Can you make this if you don’t have a stand mixer?

I’m curious about the frosting…I’ve never made it with granulated sugar. Is it still smooth like one with powdered sugar?

5 stars
Why is there flour in the frosting?

5 stars
WOW is all I can say. This cake is amazingly wonderful. It is a crowd pleaser!

Question: can you substitute almond flour for regular flour? If so, what are the recommended time/temp changes, if any?

Thanks in advance for the help!

Does this cake have to be refridgerated?

Hi! The frosting is ok for some decorations on the cake or is too soft? Thank you!

You state I should blend my sugar to make it fine (for the frosting). I would rather just use confectioner’s sugar. Would it still be the same 2 Cups?