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.
This Almond Cream Cake boasts a cooked, whipped frosting that is not too sweet, but is silky smooth.
Homemade White Cake
And yes….if you don’t like almond flavoring, you can use vanilla for a deliciously simple white cake!
3/4cupegg whites plus 3 tablespoons*(6-7 large egg whites)
1/2cupplus 2 tablespoons all-purpose flour
1 1/2teaspoonsalmond extract
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.
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?
I have made this cake and it is awesome!!!
can this white almond cake be used for cupcakes??
Can I use regular AP flour? I dont have cake flour.
Can you use coconut sugar instead of granulated sugar?
Do you know how is in grams 3/4 cup + two tablespoon of eggs white
Do you think there is a lot of difference between cake flour and homemade cake flour?
Made this yesterday for hubby’s birthday and it was a huge success! Everyone loved it. The only thing I did differently was I made homemade whipped cream with some almond extract in it instead of the frosting. It was so delicious. Next time I may increase the almond extract a little. Folding in the egg whites was a bit tricky. I think it took longer than it was supposed to. Cake was a bit dense but it was still absolutely delicious and I rarely make cakes from scratch. A definite winner.
Have you tried freezing the cake? With or without frosting?
I made this cake and followed the wordy recipe exactly and it was terrible. The cake was so dry and the icing tasteless. I threw it in the garbage can.
My cake was dry.
Can I make this cake with confectioners sugar instead of granulated sugar?
I made this cake, as my first cake baked ever! It was delicious!!! Made it to celebrate my husband’s birthday during Covid-19 lockdown… I will definitely do it again
The cake is amazing. My family loved said it’s something special!
Do I refrigerate it?
I made this cake about two years ago!! Despite having a terrible oven at the time, the cake was absolutely delicious. My oven didn’t give the stellar results I wanted, but I have 2 new ovens now! I look to make this again! Thank you!
We are going to make this cake today. We are hoping to add some fondant figures and some painting/decor. Our painting tutorial recommends that the icing should be hard before painting. Do you think that this icing will work for painting? Thank you. Recipe looks great!
This cake was awesome. Would it work if I add the sugar to the flour and milk instead if creaming the sugar with the butter?
How many days out from Christmas Day can I make this Almond zcream Cake and it still be good.
I would like to serve a Christmas Day but have to make my dessert ahead.
Mine turned out dense, I did carefully measure and sift flour. I think my baking powder may have been old. The cake and frosting had really good flavor. Next time I will try what one comment suggested and half the butter in the icing. Thank you for the recipe! I think this cake would be excellent for strawberry shortcakes.