Description
This reliable and moist cake recipe combines a convenient white cake mix with sour cream and almond extract to create a sturdy, bakery-quality foundation. Topped with a silky-smooth buttercream frosting, it is the perfect base for any creative cake design or special occasion.
Ingredients
- White Cake Mix
- All-Purpose Flour
- Granulated Sugar
- Salt
- Sour Cream
- Melted Butter
- Water
- Egg Whites
- Almond Extract
- Pasteurized Egg Whites (for frosting)
- Powdered Sugar
- Unsalted Butter (softened)
- Vanilla Extract
- Strawberry Puree (optional)
Instructions
- Preheat your oven to 350ºF (175°C) and coat your cake pans with cake goop or non-stick spray.
- In a large bowl, combine the cake mix, flour, sugar, salt, sour cream, melted butter, water, egg whites, and almond extract.
- Mix on medium speed for approximately 2 minutes until the batter is smooth and thick.
- Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick comes out clean.
- Allow cakes to cool in the pans briefly before transferring them to a wire rack to cool completely.
- In a clean mixing bowl, combine pasteurized egg whites and powdered sugar on medium speed for 2 minutes until smooth.
- Turn the mixer to low and add the softened butter in small pieces.
- Increase the speed to high and whip until the frosting is light, white, and very fluffy.
- Mix in the salt, vanilla, and optional strawberry puree until fully incorporated before frosting the cake.
Notes
For the best results, ensure your sour cream and egg whites are at room temperature to prevent the batter from curdling. If the buttercream appears to separate while whipping, continue beating on high speed; the friction will eventually bring the fats together into a smooth, stable emulsion.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American