White Almond Cake
This white almond cake is a simple yet elegant dessert that comes together in under an hour, delivering a fine crumb and a moist texture that's perfect for any occasion.
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.
Notes
Store frosted cake in the refrigerator for up to 5 days. Unfrosted layers can be wrapped and frozen for up to 3 months. Bring to room temperature before frosting.