Almond wedding cake recipe

White Almond Sour Cream Cake is an easy cake recipe that uses a white cake mix! The cake is moist, delicious, and has amazing almond flavor. If you are looking for a wedding cake recipe, this is a great one to try!

The White Almond Wedding Cake is a classic, elegant dessert perfect for special occasions. With its tender crumb, delicate almond flavor, and rich, creamy frosting, this cake is sure to impress guests and leave lasting memories. Ideal for weddings, anniversaries, or any celebration, this cake is as delicious as it is beautiful.

Delicious white cake with white American buttercream icing. Tastes like old fashioned white wedding cake. Simple enough for beginners.

Moist and velvety, this Almond Cream Cake has a homemade cooked, whipped frosting that pairs perfectly with the almond cake.

This Almond Amaretto Cake is a must for any almond lover! Almond cake layers infused with Amaretto liqueur paired with a classic vanilla buttercream.

WASC cake or "white almond sour cream cake" has been used for years and adapted many times and is an easy way to make a box cake taste more like scratch.

A slice of this raspberry almond cake will give you all the flavor of wedding cake without the wedding! This cake is made with tender white almond cake layers, shortcut Swiss meringue buttercream frosting, and homemade raspberry filling.

This delicious recipe consists of moist almond cake layers with a flavorful almond cream cheese frosting!

This toasted almond cream cake has 2 layers of moist, soft almond vanilla cake. It's frosted with smooth almond buttercream and covered in almond slices! This cake is packed with almond flavor from almond extract and is super easy to decorate. It's moist, fluffy, and so delicious!

I made my daughter's wedding cake using this recipe. It turned out fantastic. The texture is just perfect for a wedding cake -- not too fluffy so it breaks from the weight, but also not overly dense. The flavor, texture and moistness were just right. I made two batches of the batter for a three-tiered wedding cake using 14", 10" and 6" pans that were 3-inches deep. I had enough extra batter for a 9" layer (not a deep pan). This recipe was originally created by Rebecca Sutterby.