White Almond Wedding Cake

I love weddings!  It’s a celebration like no other. Entire families bonding together to make a special day for the bride and groom, friends and family making a special effort to attend the wedding and make connections after years of absence, an opportunity for everyone to use their own special God-given talents and the beautiful environment of the wedding itself–not to mention the delicious food! Following is the recipe for a regular sized cake you would bake at home–not directions for a full-sized wedding cake, although this recipe doubles nicely.

One of my God-given talents is the ability to gift a wedding cake.  As long as the bride and groom don’t require anything out of a Martha Stewart wedding cake book which might require a Ph. D. in art, we’re good.  I once tried making one of those cakes for my daughter’s wedding and ended up having to cut it down by half and refreshing it as I was setting it up.  Thank goodness Daughter #3 was not a bridezilla and hardly noticed.  And none of the guests noticed either.  No one was the wiser.  Whew!

I pride myself in making sure the cake is as delicious as it looks.  And this is my favorite doctored-up wedding cake recipe–no need to make one from scratch.  I had decided to try several recipes to sample before the wedding.  Well, it was a short search.  I found this recipe on Allrecipes.com and my taste testers couldn’t get enough of it.  Everyone was begging me for the recipe.  I asked them to be patient because I planned to share it on my blog after Grandchild #1’s wedding.  So, here it is everyone.  Your wait is over.

Others loved this cake because it was delicious.  I loved it because it was delicious AND it was sturdy enough to withstand the weight of being a stacked cake, while at the same time, being so moist.  I paired it with a cherry filling because I love almonds and cherries together, but I also made a layer with lemon filling for variety.   The bride and groom got one bite of the cake and exclaimed to me as they tasted it in the picture below how delicious it was.  They were immediately whisked away for the traditional Father/Daughter and Mother/Son dances from there.  Good thing I saved the top tier for their first anniversary.  But they will be having more at family gatherings throughout the year, too, since this is my favorite cake recipe.  Here I am in the insert showing them how to cut a wedding cake. Aren’t they a beautiful couple?  The beautiful bride is Grandchild #1 and I now have Grandson-in-law#1.  Only 19 more weddings to go!


I also use this same formula for other cake mix flavors.  Or even other extract flavors.  I don’t know if you’ve noticed, but cake mixes don’t make 24 cupcakes like they used to anymore.  This recipe extends the cake mix so that you can get 24 cupcakes out of it. Maybe I’m OCD, but I don’t like seeing some of the spots on that cupcake pan left empty when I bake them.

I am not supplying an icing recipe here.  Any buttercream frosting will do.  Or, you can do what I do and buy Pastry Pride Premier Non-Dairy Ready to Whip Topping.  I get mine at Smart & Final in the frozen food section.   No recipe is needed for it.  All you have to do is whip it and frost.  And it tastes like whipped cream!  Easy as pie–or cake. For the wedding cake, I buy the 8 lb. size and refreeze any leftover before it’s been whipped.  There are smaller sizes for small cakes.

I can’t wait for the next family birthday so I can make this cake again–or I may just have to make cupcakes for work.

White Almond Wedding Cake
Recipe type: Cake
Prep time: 
Cook time: 
Total time: 
Serves: 15-18
This recipe can easily be doubled! You can also use this same "formula" for doctoring up other boxed cake mixes.
  • 1 package white ( or any flavor) cake mix
  • 1 cup all-purpose flour
  • 1 cup white sugar
  • ¾ teaspoon salt
  • 1-1/3 cups water
  • 1 cup sour cream
  • 2 Tablespoons vegetable oil
  • 1 teaspoon almond extract (or other favorite extract)
  • 1 teaspoon vanilla extract
  • 4 egg whites or 3 whole eggs
  1. Preheat oven to 325 degrees F. (165 degrees C.) Grease and flour an 11x13 inch cake pan or 2 round 8 inch pans.
  2. Stir together the cake mix, flour, sugar and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts and eggs. Beat with an electric mixer on low speed until all the ingredients are mixed and moistened, about 4 minutes.
  3. Pour the batter into the prepared cake pan and bake until golden brown on top and a toothpick inserted into the center of the cake comes out clean, about 25-35 minutes.
  4. Allow to cool before frosting.

Et cetera:  This recipe was adapted from the one on Allrecipes.com  


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