White Almond Layer Cake
A classic White Almond Layer Cake with creamy frosting, perfect for any celebration.
Equipment
- 1 9-inch round cake pan greased and floured
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
Wet Ingredients
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
Instructions
Preparation
- Preheat your oven to 350°F and prepare the cake pans by greasing and flouring them.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in almond extract.
- Gradually add dry ingredients to the wet mixture, alternating with milk. Mix until just combined.
- Divide batter evenly between the prepared pans.
Baking
- Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool completely on a wire rack.
Frosting
- Beat softened butter until creamy, gradually add powdered sugar, vanilla, and almond extract.
- Frost the top of one cake layer, place the second layer on top, and frost the entire cake.
Serving
- Serve the cake at room temperature for the best flavor.
Storage
- Store covered in the refrigerator for up to 3 days.
Notes
Pro Tips: For a more robust almond flavor, consider using almond flour in place of a portion of the all-purpose flour.
Ingredient Substitutions: Substitute almond milk for regular milk for a fully almond-flavored cake.
How to Serve: This cake pairs excellently with a glass of cold milk or a cup of tea.
Storage & Freshness: For the freshest taste, consume within 2 days of preparation.
Make-Ahead Tips: You can bake the cake layers a day in advance and store them in an airtight container.
Ingredient Substitutions: Substitute almond milk for regular milk for a fully almond-flavored cake.
How to Serve: This cake pairs excellently with a glass of cold milk or a cup of tea.
Storage & Freshness: For the freshest taste, consume within 2 days of preparation.
Make-Ahead Tips: You can bake the cake layers a day in advance and store them in an airtight container.