Description
soft, tender white cake infused with vanilla and almond extract, made extra moist with sour cream and whole milk, and finished with a silky almond buttercream frosting. Elegant enough for special occasions yet simple enough for any day you want something truly beautiful and delicious.
Ingredients
For the Cake:
- 2½ cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 egg whites
- 1 tablespoon vanilla extract
- 1½ teaspoons almond extract
- 1 cup whole milk
- ½ cup sour cream
For the Almond Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 3 tablespoons heavy cream or milk
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- Pink food coloring, optional
Instructions
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar together on medium-high speed for 3–4 minutes until pale, light, and fluffy.
- Add the egg whites one at a time, beating well after each addition. Mix in the vanilla and almond extracts.
- In a small bowl, whisk together the whole milk and sour cream until smooth.
- Add the dry ingredients to the butter mixture in three additions, alternating with the milk and sour cream mixture, beginning and ending with the dry ingredients. Mix until just combined — do not overmix.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 28–32 minutes until a toothpick inserted in the center comes out clean and the edges are lightly golden.
- Cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely before frosting.
- For the frosting, beat the softened butter on medium speed for 2 minutes until creamy. Add the powdered sugar one cup at a time, beating well after each addition. Add the heavy cream, almond extract, and vanilla extract and beat on high for 3 minutes until light and fluffy. Add pink food coloring if desired.
- Frost the cooled cake layers, stack, and frost the outside. Slice and serve.
Notes
- Make sure all ingredients are at room temperature before starting for the smoothest, most even batter.
- Do not overmix once the flour is added — this keeps the cake tender and light.
- Cool the cake layers completely before frosting or the buttercream will melt and slide off.
- Prep Time: 25 minutes
- Cook Time: 30 minutes