This post contains affiliate links.
I like cake. I like white cake. I like bakery cake. I like
wedding cake. My mother found this exasperating, because she didn’t think any
of those cakes had much taste. I thought the taste was subtle, but wonderful.
I’m not going to give you the whys and wherefores as to how much I love cake;
you can read about that in my post about the White
Almond Cake. No, today I’m going to give you a mini version of that
White Almond Cake in this White Almond Snack Cake. Now, I’m going to be honest
with you, it is a bit of work, but then isn’t everything? The plus here is that
it only makes a small cake, and you don’t have to deal with stacking layers.
This cake also makes wonderful petit fours if you’re looking to do that for a
shower, tea party, or children’s party. All you need to do is cut these into
small squares. Then get yourself a can of
white icing,
put it in the microwave for a minute, stir it up,
and pour it over all of those little cake cubes. Allow the icing time to dry,
and you will have the most precious little cakes, and can decorate them as you
see fit. I just used a star tip
to decorate this one. I made it for myself, but
just because I did, doesn’t mean it can’t be pretty.
White Almond Snack Cake
½ c. butter,
softened
1 c.
granulated sugar
½ c. whole
milk, room temperature
1½ c. cups
cake flour
2 t. baking powder
4 egg
whites, room
temperature
In the work bowl of a stand mixer, beat butter at medium speed
until creamy. Gradually add sugar,
beating until light and fluffy, 5-7 minutes.
Stir together milk, vanilla, and almond extract. Sift together
flour and baking powder. With mixer set on low, alternately add flour and milk
mixture, beginning and ending with flour. Beat until just blended.
In a separate bowl, beat egg whites at medium speed until stiff
peaks form; gently fold into batter. Pour batter into prepared pan.
Bake at 350°F for 35-38 minutes or until a wooden pick inserted
in center comes out clean. Cool in pan on wire rack for 10 minutes.
Frost with Almond Butter Cream Frosting
Almond Butter Cream Frosting
3 c. confectioners’ sugar
1/3 c. unsalted butter, room temperature
½ t. pure
almond extract
1 to 2 T. whole milk
Beat together sugar and butter in a large mixing bowl until creamy. Add remaining ingredients and beat at high-speed for five minutes, until light and fluffy, add more milk to thin, if necessary.
7 comments:
The cake has such a even, tender and soft crumb...perfect.
I always loved the white cupcakes from the bakery the best - they weren't dry like the chocolate ones. This looks yummy and I love almond flavoring instead of vanilla!
I'm with you on white cake. I love cake of all kinds but if there is white cake around I'm a sucker for it every time. This looks like a great recipe Pattie, especially with that buttercream.
I enjoy all kinds of cake and I always liked the white cake. Looks really good to me. Anyone sharing it with you?
Judee, most of this cake joined everything else I’ve baked this year, in the freezer. :-P
I LOVE wedding cake or bakery almond cake too!!!! I swear I could eat that whole thing by myself!!
How bout you just come make it for me and we’ll eat it together??!!!!!
It sure looks good - ! I am one also that has never liked white cake but if someone baked this one for me i would certainly try it - ...it's so pretty!
Post a Comment