White Almond Cake 
A soft, fluffy white cake with delicate almond flavor and dreamy pink almond frosting—perfect for celebrations! 
Prep time: 25 minutes
Cook time: 30 minutes
Total time: 55 minutes
Yield: 12 servings
Ingredients:
For the Cake:
* 2½ cups all-purpose flour
* 2½ tsp baking powder
* ½ tsp salt
* ¾ cup unsalted butter, softened
* 1¾ cups granulated sugar
* 5 egg whites
* 1 tbsp almond extract
* 1 tsp vanilla extract
* 1 cup whole milk
For the Frosting:
* 1 cup unsalted butter, softened
* 4 cups powdered sugar
* 2 tbsp heavy cream
* 1 tsp almond extract
* 1–2 drops pink food coloring (optional)
For Garnish:
* ¼ cup sliced almonds
Instructions:
1. Preheat oven to 350°F (175°C). Grease and line two 8-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a large mixing bowl, beat butter and sugar until light and fluffy.
4. Add egg whites one at a time, mixing well after each addition.
5. Mix in almond extract and vanilla extract.
6. Add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients.
7. Divide the batter evenly between the prepared pans.
8. Bake for 28–30 minutes, or until a toothpick inserted in the center comes out clean.
9. Let cakes cool completely before frosting.
10. For the frosting, beat butter until creamy. Gradually add powdered sugar.
11. Mix in heavy cream and almond extract until smooth and fluffy.
12. Tint frosting pale pink if desired.
13. Frost between the cake layers and cover the entire cake.
14. Garnish with sliced almonds and chill for 20 minutes before serving.
Pro Tip:
For extra almond flavor, brush each cake layer with a light almond simple syrup before frosting. This keeps the cake incredibly moist and enhances the bakery-style taste!
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