Ingredients:
For the Cake:
- 2 1/4 cups cake flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 4 large egg whites, at room temperature
- 1 cup whole milk, at room temperature
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons almond extract
- 2-4 tablespoons heavy cream or milk
- Sliced almonds, for garnish (optional)
Instructions:
- Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans or line them with parchment paper for easy removal.
- In a medium bowl, sift together the cake flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
- Beat in the almond extract and vanilla extract until well combined.
- Gradually add the egg whites to the butter mixture, one at a time, beating well after each addition.
- Gradually add the dry ingredients to the wet ingredients, alternating with the whole milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
- Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
- Bake in the preheated oven for 22-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
- Remove the cakes from the oven and let them cool in the pans for 10 minutes before transferring them to wire racks to cool completely.
- While the cakes are cooling, prepare the frosting. In a large mixing bowl, beat the softened butter until creamy.
- Gradually add the powdered sugar, one cup at a time, beating well after each addition.
- Beat in the almond extract until well combined.
- Add the heavy cream or milk, one tablespoon at a time, until the frosting reaches your desired consistency.
- Once the cakes are completely cool, assemble the cake by spreading a layer of frosting between each cake layer and stacking them on top of each other.
- Use the remaining frosting to frost the top and sides of the cake.
- Garnish the cake with sliced almonds, if desired.
- Chill the cake in the refrigerator for at least 30 minutes before slicing and serving to allow the frosting to set.
- Enjoy your homemade White Almond Wedding Cake, a classic and elegant dessert perfect for celebrating special occasions!
FAQs:
1. Can I use almond extract instead of vanilla extract in a White Almond Wedding Cake?
Answer: Yes, almond extract is a key ingredient in White Almond Wedding Cake for its distinct flavor. While vanilla extract can complement the almond flavor, substituting it with almond extract will enhance the almond taste even further, resulting in a more pronounced almond flavor throughout the cake.
2. How do I prevent the cake from becoming dry or dense?
Answer: To prevent the cake from becoming dry or dense, it’s crucial not to overmix the batter, as this can lead to a tough texture. Mix the ingredients just until combined to avoid overworking the gluten in the flour. Additionally, be careful not to overbake the cake layers. Check for doneness a few minutes before the recommended baking time by inserting a toothpick into the center of the cake; if it comes out clean or with a few moist crumbs, the cake is ready.
3. Can I make the White Almond Wedding Cake layers ahead of time and freeze them?
Answer: Yes, you can make the cake layers ahead of time and freeze them for convenience. Once the cake layers have completely cooled, wrap each layer tightly in plastic wrap and then aluminum foil to prevent freezer burn. Store the wrapped layers in an airtight container or freezer bag and freeze for up to 2-3 months. Thaw the frozen cake layers in the refrigerator overnight before assembling and decorating the cake.
4. How can I make the frosting smooth and creamy for decorating?
Answer: To make the frosting smooth and creamy for decorating, it’s essential to start with softened butter and cream cheese. Make sure the butter and cream cheese are at room temperature before creaming them together with powdered sugar and almond extract. Beat the ingredients until smooth and fluffy, scraping down the sides of the bowl as needed. If the frosting is too stiff, you can add a small amount of milk or cream to achieve the desired consistency.
5. How should I store the assembled White Almond Wedding Cake?
Answer: After assembling the White Almond Wedding Cake, store it in the refrigerator to keep the frosting firm and the cake fresh. Cover the cake loosely with plastic wrap or a cake dome to prevent it from absorbing any odors in the refrigerator. Let the cake sit at room temperature for about 30 minutes to an hour before serving to allow the frosting to soften slightly.