The first time I made this white almond cake it vanished before the frosting set.
It’s the kind of recipe that feels fancy but comes together in under an hour.
If you’re looking for a simple cake that tastes bakery-made with minimal fuss, this is it.
It’s forgiving, quick, and a perfect base for holiday flavors or a weekday celebration.
If you like easy desserts, you might also enjoy this take on creamy no-bake treats that feels similarly indulgent: no-bake white chocolate cheesecakes.
Why You’ll Love This Recipe
- Ready in about an hour from start to serve.
- Uses a single boxed mix for consistent texture every time.
- Almond extract adds a bright, nutty aroma without the fuss of nuts.
- Pairs perfectly with vanilla or almond buttercream for a crowd-pleasing finish.
The crumb is fine and tender thanks to the white cake mix, and the oil plus eggs keep the cake moist without a heavy crumb.
The almond extract gives a subtle, fragrant lift that makes bites sing without being cloying.
After frosting, the exterior is silky while the interior remains soft and slightly springy — ideal for layering or serving as a simple two-layer dessert.
"Five stars — I made this for my mother’s birthday and everyone asked for the recipe. So tasty and so easy!" — real reader
Key Ingredients
White cake mix — The boxed mix is the backbone here.
It provides fine white flour and leaveners formulated to give a light crumb.
Choose a reliable brand you trust; some mixes are drier and need a touch more liquid, so check texture as you mix.
Vegetable oil — Oil keeps the cake noticeably moist and tender.
Unlike butter, oil remains liquid at room temperature which makes the cake softer for longer.
Use a neutral oil like canola or sunflower to let the almond flavor shine.
Large eggs — Eggs provide structure and lift, plus they enrich the batter for a richer mouthfeel.
Don’t skimp on size: large eggs are the standard for boxed-mix proportions and will ensure the right density.
Pure almond extract — This is not optional if you want the signature flavor.
Pure extract is more aromatic and complex than imitation; a teaspoon is enough to perfume the whole cake.
If you only have imitation, cut the amount in half and taste the batter — it’s stronger.
Full ingredient list:
- 1 box white cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 teaspoon pure almond extract
- Buttercream frosting (for topping)
Step-by-Step Instructions
Step 1: Prep the pans and oven
Preheat the oven to 350°F (175°C).
Grease and flour two 9-inch round cake pans so the cake releases cleanly.
Pro Tip: Line the bottoms with parchment circles for foolproof removal.
Visual cue: the oven should already be at full temperature before the pans go in.
Step 2: Combine the batter
In a large mixing bowl combine the white cake mix, water, vegetable oil, eggs, and almond extract.
Use a whisk briefly to incorporate dry pockets before turning on the mixer.
Pro Tip: Use room-temperature eggs and water; they blend faster and trap less air, producing an even crumb.
Visual cue: the batter should be smooth with no streaks of dry mix.
Step 3: Mix to the right consistency
Mix on medium speed for 2 minutes until well combined.
Stop and scrape the bowl once halfway through to ensure even mixing.
Pro Tip: Don’t overbeat; mixing longer pulls gluten and can make the cake dense.
Visual cue: the batter will be glossy and ribbon slowly off the beater when it’s ready.
Step 4: Divide and bake
Divide the batter evenly between the prepared pans.
Bake in the preheated oven for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Pro Tip: For even layers, weigh the pans after filling to match batter amounts.
Visual cue: the cake tops will be pale golden and spring back lightly when touched.
Step 5: Cool before frosting
Remove from the oven and let cool in the pans for 10 minutes.
Then turn out onto wire racks to cool completely.
Pro Tip: Frosting warm cake will melt the buttercream; wait until the interior registers about room temperature.
Visual cue: the cakes should come off the wire rack with no trapped condensation.
Step 6: Frost and serve
Once cooled, frost with buttercream frosting and serve.
Keep the frosting smooth or pipe a simple border for a classic look.
Pro Tip: For extra almond aroma, brush each layer lightly with simple syrup mixed with a few drops of almond extract before frosting.
Visual cue: the buttercream should hold ridges but still look silky.
Expert Tips for Success
- Temperature matters: Always bring eggs and water to room temperature. Cold ingredients can cause a slower rise and uneven crumb.
- Measure by weight when possible: A kitchen scale is the fastest way to ensure batter parity between pans.
- Use a gentle hand: Mix only until combined and smooth; overmixing develops gluten and leads to toughness.
- Oil choice affects texture: Neutral oils keep the flavor clean. If you only have olive oil, choose a very light variety and use slightly less.
- Pans and oven calibration: Dark pans bake faster; lower temperature by 25°F and check earlier. If your oven runs hot, use an oven thermometer to avoid browned tops.
- Toothpick test nuances: A few moist crumbs mean done; wet batter means more time. Don’t rely solely on color.
- Layer leveling: Chill cakes for 20 minutes in the freezer for easier trimming and cleaner stacking.
- Frosting temperature: Buttercream should be spreadable but not warm. If it’s too soft, chill for 10 minutes and try again.
- Avoid soggy layers: If you plan to store cake with frosting, put a thin layer of frosting between layers and chill before applying final coat to set the crumb.
- Flavor layering: Almond extract is potent. If adding other extracts, reduce almond to keep the white-almond profile balanced.
- Equipment to invest in: A good offset spatula, a reliable stand or hand mixer, and a cooling rack will markedly improve results.
- Troubleshooting sinkage: If cakes sink in the center, check oven temperature and avoid opening the door during the first 20 minutes of baking.
Storage & Freezing
Fridge storage: Frosted cake keeps in the refrigerator for up to 5 days.
Wrap loosely with plastic wrap or place under a cake dome to prevent drying and absorb flavors.
Unfrosted layers: Wrap each cooled layer tightly in plastic wrap and then in foil.
Store in the fridge up to 3 days or freeze for longer.
Freezer storage: For longer life, freeze unfrosted layers for up to 3 months.
Thaw in the fridge overnight before bringing to room temperature and frosting.
Reheating: If you prefer slices warm, microwave a single piece for 10–15 seconds.
Let refrigerated cake sit at room temperature for 20–30 minutes to soften the buttercream before serving.
Defrost tips: Keep frozen cake wrapped while it comes to temperature to avoid condensation on the surface.
If condensation forms, blot gently with a paper towel then refresh with a thin layer of buttercream.
Variations & Substitutions
Almond-vanilla swirl: Add 1 teaspoon pure vanilla extract along with the almond for a layered aroma.
Finish with a vanilla-almond buttercream by folding a touch of almond into classic buttercream.
Citrus lift: Fold 1 tablespoon of finely grated lemon or orange zest into the batter.
Citrus pairs beautifully with almond and brightens the cake.
Gluten-free option: Use a white cake mix labeled gluten-free and follow the same liquid ratios.
Texture may be slightly different; add 1 tablespoon of yogurt to improve tenderness.
Dairy-free swap: Use a dairy-free buttercream made from vegan margarine or shortening.
Ensure your boxed mix doesn’t contain milk solids.
Nut add-ins: Fold 1/2 cup toasted sliced almonds into the batter for texture.
Toast them briefly in a dry pan until fragrant and cool before adding.
Frequently Asked Questions
What makes white cake mix different from yellow cake mix?
White cake mix is made with a higher ratio of egg whites or without the egg yolks and often uses bleached flour for a pale crumb.
This yields a finer, lighter texture and a cleaner canvas for delicate flavors like almond.
For a richer flavor, some bakers add an extra yolk, but that will darken the crumb.
Can I make this recipe into cupcakes?
Yes — divide the batter among lined muffin tins and bake at 350°F for 15–18 minutes.
Check early with a toothpick; cupcakes bake faster than layer cakes.
How can I intensify the almond flavor without making it bitter?
Use pure almond extract and measure precisely.
If you want more aroma, add a very small amount of amaretto liqueur to the batter, but taste first to avoid overpowering.
Is it okay to use oil substitutes like melted butter?
You can replace oil with an equal amount of melted butter for a richer flavor.
Be aware that the cake may be slightly firmer and will have a more pronounced buttery taste.
How do I prevent the cake from sticking to the pan?
Grease and flour the pans, or use parchment rounds for perfect release.
Let cakes cool for 10 minutes before inverting to avoid tears.
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Final Thoughts
This white almond cake is a must-keep recipe — simple, forgiving, and endlessly adaptable.
It’s a great shortcut for holidays or a last-minute celebration when you want something that tastes special.
Please leave a star rating in the recipe card below and pin this recipe to Pinterest so others can find it.
Conclusion
If you want another version of an almond-flavored layer cake with a slightly different frosting profile, see this lovely take on Moist Vanilla Almond Cake with Creamy Vanilla Buttercream.
For a classic white-almond comparison and additional technique notes, this inspiration post is helpful: White Almond Cake.
White Almond Cake
Ingredients
Cake Ingredients
- 1 box white cake mix Choose a reliable brand for best results.
- 1 cup water Use room-temperature water for better mixing.
- 1/2 cup vegetable oil Use a neutral oil like canola or sunflower.
- 3 large eggs Preferably at room temperature for optimal mixing.
- 1 teaspoon pure almond extract For a more aromatic flavor.
For Topping
- 1 batch buttercream frosting Smooth or piped, as preferred.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and flour two 9-inch round cake pans.
- In a large mixing bowl, combine the white cake mix, water, vegetable oil, eggs, and almond extract.
Mixing
- Mix on medium speed for 2 minutes until well combined, scraping the bowl halfway through.
- Divide the batter evenly between the prepared pans.
Baking
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Cooling
- Remove from the oven and let cool in the pans for 10 minutes before turning out onto wire racks to cool completely.
Frosting
- Once cooled, frost with buttercream frosting and serve.
