Description
A delightful white almond cake paired with creamy whipped buttercream frosting, perfect for celebrations and family gatherings.
Ingredients
- 2 cups all-purpose flour
- 1 cup sugar
- 1/2 cup unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon almond extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 cups powdered sugar (for frosting)
- 1/2 cup unsalted butter, softened (for frosting)
- 2 tablespoons heavy cream or milk (for frosting)
Instructions
- Preheat the oven to 350°F (175°C) and prepare two 9-inch round cake pans by greasing and flouring them.
- In a mixing bowl, cream together 1/2 cup of softened butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition.
- Mix in the almond extract.
- In another bowl, combine flour, baking powder, and salt.
- Gradually add the flour mixture alternately with milk to the creamed mixture, starting and ending with flour.
- Divide the batter evenly between prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- For frosting, beat together 1/2 cup softened butter and 2 cups powdered sugar, adding heavy cream or milk to achieve desired consistency.
Notes
You may experiment with different extracts like vanilla or coconut for varied flavors.