White Almond Wedding Cake
This White Almond Wedding Cake is a classic, elegant dessert perfect for special occasions. With a tender crumb and rich almond flavor, this cake is topped with a luxurious almond butter cream frosting for a beautiful and delicious presentation.
Ingredients
- 1 package white cake mix 18.25 oz
- 1 cup all-purpose flour
- 1 cup sugar
- 3/4 tsp salt
- 1 1/3 cups water
- 1 cup sour cream
- 2 tbsp vegetable oil
- 1 tsp almond extract
- 1 tsp clear vanilla flavoring
- 4 egg whites
- 3 cups confectioners' sugar
- 1/3 cup unsalted butter room temperature
- 1 tsp clear vanilla flavoring
- 1/2 tsp almond extract
- 1-2 tbsp whole milk
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour two 8-inch round cake pans.
- In a large bowl, combine the white cake mix, flour, sugar, and salt. Stir to mix.
- Add water, sour cream, vegetable oil, almond extract, and vanilla flavoring. Beat until combined.
- Add egg whites and beat on low speed for about 4 minutes.
- Divide the batter evenly between the prepared cake pans and bake for 45-55 minutes or until a toothpick comes out clean.
- Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- For the frosting, beat together confectioners' sugar and butter until creamy.
- Add clear vanilla flavoring, almond extract, and 1 tablespoon of milk. Beat for 5 minutes until light and fluffy, adding more milk if needed for consistency.
- Level the cooled cakes and apply a crumb coat of frosting. Chill for 15 minutes.
- Apply the final layer of frosting and decorate as desired.
Notes
For a decorative touch, pipe rosettes or add edible pearls. Store the cake in the refrigerator if making on a warm day to keep the frosting firm.
Nutrition
Calories: 450kcal
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