Perfect White Cake + Almond Wedding Cake Variation
I was just updating my recipe section and noticed that I am a bit heavy on the cookie recipes and have only posted two cake recipes to date! What a travesty! Then I got to thinking- I love making cakes but since they do require a little more time, I usually save making a cake for a special occasion. Then it’s all about finding the perfect recipe for that special person/event. I have two cakes that I make constantly because they always turn out perfectly. This white cake recipe and my Go-To Chocolate Cake. By changing up the filling and icing I’m able to “customize” it for different people’s tastes.
I made a variation of this cake for my friend’s boyfriend’s birthday. He’s a fan of wedding cake (who isn’t?!) so we decided on an almond flavored cake. I pulled out this recipe and increased the almond extract to one and a half teaspoons (or to taste). Almond extract can be very strong so add it a little bit at a time until it’s just right. Playing off the theme of a wedding cake I changed this from two 9 inch layers, to three 8 inch layers. It was finished with a simple white buttercream and slivered crushed almond on the sides.
oh and I forgot to mention the turtle! tehe The inside was a massive cake ball. yummm!!
That is my first attempt at homemade fondant- pretty nifty eh? I haven’t quite got it down but when I do, I’ll be sure to do a post!
oh and here’s the fun part: He has a blog called Just Crafted all about drinks and he made a Wedding Cake Martini to go with this very cake!
Holy cow that looks amazing…
Now on to the recipe!
Perfect White Cake
From my pal Martha Stewart.
- 18 tablespoons (2 sticks plus 2 tablespoons) unsalted butter, room temperature, plus more for pans
- 4 1/2 cups cake flour (not self-rising) plus more for pans
- 1 1/2 cups whole milk
- 9 large egg whites, lightly beaten
- 1 tablespoon pure vanilla extract
- 1/2 teaspoon almond extract
- 2 tablespoons baking powder
- 1 1/2 teaspoons salt
- 2 1/4 cups sugar
Preheat oven to 350 degrees. Butter and flour three 8-by-3-inch round cake pans, tapping out excess flour; set aside.
In a medium bowl, stir together, milk, egg whites, and extracts. Into a second medium bowl, sift together the flour, baking powder, and salt; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium speed for 30 seconds. With machine running, gradually add the sugar. Continue beating until light and fluffy, about 2 minutes. Scrape down sides of bowl as necessary.
Add one-third of the flour mixture and one-third of the milk mixture, and beat on low speed until just incorporated. Add remaining flour and milk mixtures in 2 separate batches beating between additions to fully incorporate. Scrape down sides of bowl, and stir by hand to finish.
Divide batter evenly between prepared pans. Smooth surface with a rubber spatula. Bake until top of cake springs back when lightly pressed and a cake tester inserted in the center comes out clean, 25 to 30 minutes.
Let cakes cool in pans on wire racks for 5 minutes. Run a small metal spatula around the sides of the pan, and invert cakes onto greased racks. Reinvert cakes onto cooling rack. Let cool completely before filling.
Place one cake layer on a cake stand. Spread 3/4 cup buttercream evenly over top of cake. Top with a second layer. Repeat with a second layer. Top with third cake layer.Spread remaining buttercream evenly over surface of cake. Decorate cake with almonds.