1. Preparation:
– Preheat oven to 325°F. Grease and flour 2 8-inch round cake pans.
2. Mix Ingredients:
– In a large bowl, stir together white cake mix, flour, sugar, and salt until well mixed.
– Pour in water, sour cream, vegetable oil, almond extract, and clear vanilla flavoring. Beat to combine.
– Add egg whites and beat with an electric mixer on low speed until all ingredients are mixed, about four minutes.
3. Bake:
– Pour the batter into prepared pans and bake until the top is light golden brown and a toothpick inserted into the center comes out clean, about 45 to 55 minutes.
– Allow to cool in the pans for 10 minutes before turning out onto a wire rack to cool completely.
Almond Butter Cream Frosting:
– 3 cups confectioners sugar
– 1/3 cup unsalted butter, room temperature
– 1 teaspoon clear vanilla flavoring
– 1/2 teaspoon almond extract
– 1 to 2 tablespoons whole milk
1. Prepare Frosting:
– Beat together sugar and butter in a large mixing bowl until creamy.
– Add vanilla flavoring, almond extract, and 1 tablespoon of milk. Beat at high speed for five minutes, until light and fluffy. Add more milk to thin if necessary.
2. Frost Cake:
– Frost the cooled cakes with the almond buttercream frosting. For decorations, consider piping additional frosting on top.
3. Storage:
– Store the frosted cake in the refrigerator to keep the frosting firm, especially in warm and humid conditions.
Enjoy this delicious White Almond Wedding Cake, perfect for special occasions or any time you’re craving a sweet treat!
