White Almond Wedding Cake: A Perfect Recipe for Your Special Day

Some cakes are more than dessert—they’re part of the celebration itself. A white almond wedding cake is one of those timeless classics that feels elegant, nostalgic, and universally loved. Known for its soft crumb, delicate sweetness, and subtle almond flavor, this cake has been a wedding favorite for decades because it pleases almost everyone. The almond adds sophistication without overpowering, while the light texture keeps each slice feeling refined rather than heavy. Even better, this recipe is designed to deliver bakery-quality results at home with clear steps and balanced proportions. Whether you’re baking for a wedding, anniversary, or an important milestone, this three-layer cake offers beauty, flavor, and reliability in every slice.

Ingredients

Servings: One 3-layer 9-inch (23 cm) cake, 14–18 slices

For the Cake

4 cups (500 g) cake flour
1 tablespoon + 1 teaspoon baking powder
¾ teaspoon salt
1 cup (225 g) unsalted butter, softened
2 ¾ cups (550 g) granulated sugar
6 large egg whites, room temperature
1 tablespoon vanilla extract
1 ½ teaspoons almond extract
1 ¾ cups (420 ml) whole milk, room temperature

For the Almond Buttercream Frosting

1 ½ cups (340 g) unsalted butter, softened
6 cups (720 g) powdered sugar
⅓ cup (80 ml) heavy cream or whole milk
1 ½ teaspoons vanilla extract
¾ teaspoon almond extract
Pinch of salt

Optional Garnish

Sliced almonds
Edible pearls or sugar decorations

Step-by-Step Instructions

Prepare the Cake Batter

Preheat the oven to 350°F (175°C) and grease three 9-inch round cake pans, lining the bottoms with parchment paper.
Whisk the cake flour, baking powder, and salt in a medium bowl until evenly combined.
Cream the butter and sugar in a large bowl for 3–4 minutes until pale and fluffy.
Add the egg whites gradually, mixing well after each addition.
Stir in the vanilla extract and almond extract.
Alternate adding the dry ingredients and milk, beginning and ending with dry ingredients.
Mix gently just until smooth, avoiding overmixing.
Divide the batter evenly between the three prepared pans.
Bake for 22–26 minutes, or until a toothpick inserted in the center comes out clean.
Cool the cakes in their pans for 10 minutes, then turn out onto wire racks to cool completely.

Make the Almond Buttercream

Beat the butter until smooth and creamy.
Gradually add the powdered sugar, mixing on low speed at first.
Pour in the cream, vanilla extract, almond extract, and salt.
Whip on medium-high speed for 2–3 minutes until light and fluffy.

Assemble the 3-Layer Cake

Place the first cake layer on a serving plate or cake stand.
Spread an even layer of buttercream over the top.
Add the second cake layer and frost evenly.
Top with the third cake layer.
Apply a thin crumb coat over the entire cake and chill for 20 minutes.
Frost the cake fully, smoothing or decorating as desired.
Garnish with sliced almonds or decorative elements if using.
Chill for 30 minutes before slicing for clean, professional cuts.

Why White Almond Cake Is a Wedding Classic

This cake works because it’s balanced. The white cake layers are soft and tender, the almond flavor is present but subtle, and the buttercream adds richness without heaviness. As a result, it pairs beautifully with many fillings, decorations, and serving styles. In contrast to denser celebration cakes, this one feels light and elegant while still holding structure for multi-layer designs, making it ideal for formal events.

Serving and Storing Tips

Serving Tips

Serve the cake at room temperature for best flavor and texture. It pairs beautifully with fresh berries, raspberry filling, or a light fruit coulis. For weddings or formal occasions, cut smaller slices since the cake is rich yet satisfying.

Storage Tips

Store the frosted cake refrigerated for up to 4 days. Bring slices to room temperature 20–30 minutes before serving. Unfrosted cake layers can be wrapped tightly and frozen for up to 2 months.

Helpful Notes

Ingredient Substitutions

If cake flour isn’t available, replace each cup with 1 cup all-purpose flour minus 2 tablespoons, adding cornstarch to compensate. Almond emulsion can replace almond extract for a softer bakery-style flavor.

Optional Add-Ins

Brush each layer with a light almond simple syrup for extra moisture. A thin raspberry or apricot filling between layers adds contrast without overpowering.

Common Mistakes to Avoid

Avoid overmixing the batter, which can make the cake dense. Don’t skip parchment lining, and make sure layers are completely cool before frosting to prevent sliding.