Description

This reliable white cake uses a sour cream base to create a sturdy yet tender crumb that is perfect for layering and decorating. With its classic hint of almond and vanilla, it offers a professional bakery taste that holds up beautifully under any frosting design.

Ingredients

1 box white cake mix
1 cup all-purpose flour
1 cup granulated sugar
1/4 teaspoon salt
1 cup sour cream
1/2 cup melted butter
1 cup water
4 large egg whites
1 teaspoon almond extract
1/2 cup pasteurized egg whites
2 lbs powdered sugar
1 1/2 cups unsalted butter, softened

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Instructions

Preheat your oven to 350°F (175°C) and thoroughly grease your cake pans with pan release or butter and flour.
In a large mixing 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 well combined.
Divide the batter evenly between the prepared pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cakes to cool completely in the pans before attempting to remove them or apply frosting.
Prepare the buttercream by mixing the pasteurized egg whites and powdered sugar on medium speed until the sugar is fully dissolved.
Add the softened butter in small pieces on low speed, then turn the mixer to high and whip until the frosting is light, white, and fluffy.
Frost the cooled cake layers and decorate as desired with sprinkles, flowers, or piped designs.

Notes

For the best results, ensure all refrigerated ingredients like sour cream and egg whites reach room temperature before mixing to prevent the batter from curdling. If your frosting appears to separate while whipping, continue beating on high speed for several minutes until it becomes smooth and creamy.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American