Description
A light and fluffy white almond cake with creamy buttercream frosting, perfect for any celebration.
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
- 1/2 cup unsalted butter, softened
- 2 tablespoons heavy cream or milk
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- 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 almond extract.
- In a separate bowl, combine flour, baking powder, and salt. Gradually add the flour mixture to the creamed mixture alternately with milk, starting and ending with the flour mixture.
- Divide the batter between the prepared pans.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow cakes to cool in the pans for 10 minutes, then turn out onto a wire rack to cool completely.
- To make the frosting, beat together the 1/2 cup of softened butter and powdered sugar until well blended. Add heavy cream or milk and beat until fluffy.
- Frost the cooled cake layers generously with the whipped buttercream frosting. Enjoy!
Notes
For best results, ensure all ingredients are at room temperature. Avoid overmixing to maintain a light texture.
