This Martha Stewart almond wedding cake is a light and elegant recipe, which uses almond extract and buttermilk. It’s a restaurant-quality dish, ready in about 2 hours and 58 minutes.
Martha Stewart Almond Wedding Cake Ingredients
Dry Ingredients
- 200 grams (1 ½ cups) All-Purpose Flour (I use Gold Medal)
- 2 Tablespoons Instant Clearjel or 3 Tablespoons Vanilla Instant Pudding Mix
- 1 ½ teaspoons Baking Powder
- 1 teaspoon Baking Soda
- ¾ teaspoon Salt
Wet Ingredients
- ¾ cup Buttermilk
- ¼ cup Water
- 1 ½ teaspoons Vanilla Extract
- 1 Tablespoon Almond Extract
- 1 ½ teaspoons Apple Cider Vinegar
Creamed Ingredients
- 200 grams (1 cup) Sugar
- 1 stick (4 oz) Salted Butter (at room temperature)
- ¼ cup Vegetable Oil
- ¼ cup Light Corn Syrup
- 1 large Egg(s)
Whipped Ingredients
- 2 Egg Whites
- ¼ teaspoon Cream of Tartar
Vanilla Buttercream Ingredients
- 4 ounces Cream Cheese
- 1 ½ sticks (6 ounces) Salted Butter (at room temperature)
- 48 grams (¼ cup) shortening
- 455 grams (3 ½ cups) powdered sugar
- 1 Tablespoon Instant Clearjel (optional)
- 1 Tablespoon Pure Vanilla Extract
- ¼ teaspoon Almond Extract (optional)
White Ganache Drizzle (optional)
- 42 grams (¼ cup) White Chocolate Chips
- 42 grams (¼ cup) White Candy Melts or extra white chocolate chips
- 2 Tablespoons Heavy Cream
How To Make Martha Stewart Almond Wedding Cake
- Prep the oven and pan: Preheat oven to 325°F. Line a ¼ sheet pan with parchment paper and spray both the bottom and sides.
- Sift and whisk dry ingredients: Combine flour, pudding mix or Clearjel, baking powder, baking soda, and salt in a bowl. Whisk well.
- Stir wet ingredients: In a separate bowl, stir together buttermilk, water, vanilla, almond extract, and vinegar.
- Cream butter and sugar: In a stand mixer, cream together sugar and butter until fluffy. Add oil and corn syrup, then the egg, mixing well.
- Mix dry and wet into creamed mix: On low speed, alternate adding dry and wet ingredients to the creamed base in thirds. Mix until smooth but do not overbeat.
- Whip egg whites: In a clean bowl, whip egg whites with cream of tartar to stiff peaks.
- Fold whites into batter: Gently fold the whipped whites into the batter in two parts until fully incorporated.
- Bake the cake: Pour batter into the sheet pan and bake at 325°F for 18 minutes. Reduce temperature to 300°F and bake an additional 6-8 minutes or until done. Cool completely.
- Cut and freeze layers: Use cake rings to cut layers. Wrap the cake and freeze for 2 hours or overnight.
- Make the buttercream: Whisk powdered sugar and Clearjel (if using). Beat cream cheese, butter, and shortening until smooth. Add sugar, vanilla, and almond extract. Beat on high for 2-3 minutes.
- Make ganache (optional): Heat ganache ingredients in microwave at 50% power in intervals, whisking between until melted and smooth.
- Assemble the cake: Layer frozen cake rounds with ¼ inch of buttercream between layers. Apply a crumb coat, chill, then frost the outside. Decorate with ganache drizzle and piped rosettes if desired.
Recipe Tips
- Can I make this ahead of time? Yes, the cake can be baked and frozen up to a week in advance.
- How do I cut layers cleanly? Use a sawing motion with cake rings and a sharp knife for even layers.
- Why use Instant Clearjel or pudding mix? These help the cake hold moisture and structure.
- Can I skip the ganache? Absolutely, the cake is delicious with or without it.
- How to get fluffy buttercream: Beat on high for 2-3 minutes after adding sugar to whip air into the frosting.
What To Serve With Almond Wedding Cake
This almond cake shines at celebrations and pairs well with:
- Sparkling rosé or champagne
- Fresh berries or berry compote
- Vanilla bean ice cream
- Lemon curd
- Espresso or cappuccino
How To Store Almond Wedding Cake
Refrigerate: Store the frosted cake in the fridge for up to 5 days. Bring to room temp before serving.
Freeze: Wrap individual cake layers or the whole frosted cake and freeze for up to 1 month. Thaw in the fridge overnight.
Almond Wedding Cake Nutrition Facts
- Calories: ~410 per slice
- Carbohydrates: ~45g
- Protein: ~4g
- Fat: ~24g
- Saturated Fat: ~11g
- Sugar: ~36g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use this almond cake recipe for a tiered wedding cake?
Yes, it’s stable enough for stacking when properly supported.
Can I substitute the almond extract?
You can replace it with more vanilla extract or another flavor like lemon.
Why use vinegar in cake batter?
It reacts with baking soda to create lift and tenderness.
How do I prevent the cake from being dry?
Don’t overbake, and be sure to use buttermilk and oil for moisture.
Can I make cupcakes with this batter?
Yes, just adjust the baking time to about 18–22 minutes.
Try More Recipes:
- Martha Stewart Almond Cake
- Chocolate, Banana, and Graham Cracker Icebox Cake Recipe
- Banana-Walnut Chocolate Chunk Cookies Recipe
Martha Stewart Almond Wedding Cake
Description
A moist, tender almond wedding cake with rich vanilla buttercream and optional white ganache drizzle.
Ingredients
Dry Ingredients:
Wet Ingredients:
Creamed Ingredients:
Whipped Ingredients:
Vanilla Buttercream:
White Ganache Drizzle (optional):
Instructions
- Preheat oven to 325°F and line a ¼ sheet pan.
- Sift dry ingredients and whisk together.
- Stir wet ingredients in a separate bowl.
- Cream butter and sugar, add oil, corn syrup, and egg.
- Alternate adding dry and wet to creamed mix until smooth.
- Whip egg whites with cream of tartar until stiff.
- Fold whipped whites into batter.
- Bake 18 min at 325°F, then 6–8 min at 300°F until done.
- Cool, cut into rounds, and freeze.
- Make buttercream and ganache (if using).
- Layer cake with buttercream, apply crumb coat, then final frosting.
- Decorate with ganache drizzle or piped designs.