White Almond Cake
The White Almond Cake is an elegant, moist, and flavorful dessert that combines the rich nuttiness of almond extract with a tender crumb. Perfect for any occasion—from birthdays to weddings—this cake is both simple to prepare and wonderfully versatile, easily paired with fruit, whipped cream, or frosting.
Equipment
- Mixing Bowls
- Hand Mixer
- Measuring cups
- Cake Pan
- Oven
- Cooling rack
Ingredients
Cake Batter
- 2 cups all-purpose flour
- 1 cup sugar
- 1 cup unsalted butter softened
- 4 eggs
- 1 cup milk
- 2 tsp almond extract
- 1 tbsp baking powder
- ½ tsp salt
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a cake pan.
- In a bowl, cream together the softened butter and sugar until light and fluffy (about 3–5 minutes).
- Add eggs one at a time, beating well after each addition. Stir in almond extract.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the creamed mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until smooth.
- Pour the batter into the prepared pan and spread evenly.
- Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10 minutes in the pan, then transfer to a wire rack to cool completely.
- Serve as is, or top with whipped cream, frosting, or fresh fruit.
Notes
For a gluten-free version, use a 1:1 gluten-free flour blend. Substitute almond milk and vegan butter for a dairy-free version. Enhance the flavor by adding lemon zest or a drizzle of almond glaze once cooled.