Last weekend one of my friends came to visit us here in Destin. We had a great time catching up, relaxing on the beach and showing her around town. She just got engaged to Rob’s best friend, so I made this engagement cake to celebrate! I found this cute cake topper at Target a while ago and was excited to finally put it to good use! The cake was a simple almond layer cake paired with almond buttercream. Then I decorated it with this white and rose gold sprinkle mix from Neon Yolk. Her wedding colors are blush and gold, so this cake was very fitting and festive! It was fun to talk about the wedding details (it’s going to be in Charleston next spring!), but I am so glad to be done planning one myself. Even though all of the work is totally worth it in the end, I hated finding all of the vendors and making sure every little detail was taken care of. You can see photos from our wedding in this post! It was such a special day, even though it poured. I can’t believe we’ve been married for almost three years. Time sure does fly!
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Almond Cake with Almond Buttercream
This classic almond cake is perfect for a wedding, bridal shower or engagement party! Add a cute cake topper and rose gold sprinkles for a festive look.
Ingredients
For the almond cake
- 1 1/2 cups + 2 Tbsp. flour
- 1 1/2 cups sugar
- 1 1/4 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup unsalted butter room temperature
- 1 tsp. pure almond extract
- 1/2 cup egg whites
- 3/4 cup buttermilk room temperature
- 1/2 Tbsp. vegetable oil
For the almond buttercream
- 1 cup unsalted butter room temperature
- 4 cups powdered sugar
- 2 Tbsp. heavy cream (or more if it's too thick)
- 1 tsp. almond extract
- 1/4 tsp. salt
Instructions
For the almond cake:
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Preheat oven to 350F. Spray 5 6" cake pans with cooking spray (you could also use two 8" round pans. Set aside.
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In the bowl of a standing mixer fitted with the paddle attachment, combine flour, sugar, baking powder and salt on low speed until combined. Gradually add the butter, one chunk at a time. Mix on low until combined. Add egg whites and continue mixing on low speed. Pour half of the buttermilk in, mixing until combined. Add remaining buttermilk, vanilla and oil. Use a rubber spatula to scrape down the sides and bottom of the bowl as necessary. Turn up to medium speed and mix for an additional 30 seconds.
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Evenly distribute between prepared cake pans. If using smaller pans, bake for 15 - 17 minutes (about 35 minutes for larger pans) until a toothpick inserted into the middle comes out clean. Remove from oven and let cool for about 10 minutes, then remove from pans and transfer to a wire rack to finish cooling.
For the almond buttercream
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In the bowl of a standing mixer fitted with the paddle attachment, beat the butter on medium speed until smooth and creamy. Gradually add powdered sugar and heavy cream, mixing on low until combined. Mix in the extract and salt. Use a rubber spatula to scrape down the sides and bottom of the bowl, then mix on medium-high for 1 – 2 minutes.
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Spread an even layer on top of one cake layer, then repeat until cake is full stacked. Frost the top and sides, using a bench scraper to get it extra smooth. Decorate as desired. Enjoy!
