Description

This recipe elevates a standard white cake mix into a sturdy, professional-quality base that is perfect for showcasing delicate floral designs. By incorporating sour cream and almond extract, you create a velvety texture and a sophisticated flavor profile that tastes completely homemade.

Ingredients

1 (15.25-ounce) package white cake mix
1 cup all-purpose flour
1 cup white sugar
1/4 teaspoon salt
1 cup water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon almond extract
4 egg whites

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 325 degrees F (165 degrees C). Grease an 11×13-inch cake pan and dust it lightly with flour, tapping out any excess.
In a large mixing bowl, whisk together the white cake mix, flour, sugar, and salt to remove any large clumps.
Add the water, sour cream, vegetable oil, vanilla extract, almond extract, and egg whites to the dry ingredients.
Using an electric mixer on low speed, beat the mixture for approximately 4 minutes until well combined and moistened.
Pour the batter into the prepared cake pan and spread it evenly with a spatula.
Bake in the center of the oven for about 25 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cake to cool completely in the pan before frosting and decorating with your chosen flowers.

Notes

To ensure a perfectly level surface for your floral decorations, try using bake-even strips or keep the oven temperature low as directed. Always use food-safe flowers and consider wrapping the stems in floral tape to maintain a barrier between the plant sap and the edible cake surface.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Dessert
Method: Baking
Cuisine: American