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Decorated cake served with coffee

Almond and White Chocolate Cake

A deliciously moist and fluffy almond and white chocolate cake that's perfect for celebrations or a cozy treat. The rich nuttiness of almonds blends beautifully with the creamy sweetness of white chocolate, creating a dessert that's luxurious yet easy to bake at home.
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Prep Time 20 minutes
Cook Time 30 minutes
30 minutes
Total Time 1 hour 20 minutes
Servings: 12
Course: cake
Cuisine: American-European Fusion
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup ground almonds almond flour
  • 1 cup white chocolate chopped
  • 1 cup unsalted butter softened
  • 1¼ cups granulated sugar
  • 4 large eggs
  • 2 teaspoons vanilla extract
  • ¾ cup whole milk

Equipment

  • Electric Mixer
  • Mixing bowls
  • Rubber Spatula
  • 8-inch or 9-inch Round Cake Pans (2)
  • Parchment paper
  • Wire cooling rack
  • Measuring cups and spoons
  • Serrated Knife (optional, for leveling)
  • Whisk

Method
 

  1. Preheat oven to 350°F (175°C). Grease and line two cake pans with parchment paper.
  2. Cream butter and sugar together until light and fluffy.
  3. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking powder, salt, and ground almonds.
  5. Gradually add dry ingredients to the wet mixture, alternating with milk. Start and end with dry ingredients.
  6. Fold in chopped white chocolate gently with a spatula.
  7. Divide batter evenly between the prepared pans.
  8. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
  9. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.
  10. Decorate with frosting, slivered almonds, or fresh berries as desired!

Notes

Room Temperature Ingredients: Ensure butter, eggs, and milk are at room temp for a smoother batter.
Don't Overmix: Gently fold your batter for a tender crumb.
Storage: Store covered at room temp for 2 days, or refrigerate up to 5 days.
Optional: Brush layers with simple syrup for extra moisture.