White Almond Wedding Cake

Deb Crane

By
@songchef

This very moist and delicious cake starts with a box mix. Add some additional ingredients and you have a most flavorful cake! I use seedless red raspberry jam for the filling, and a new favorite fluffy white frosting. It reminds me of wedding cake with a slight almond flavor. So very delicious!
Cover photo is Debbie Wrights beautiful cake. Much prettier then mine! :)


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Comments:

Serves:

12-16

Method:

Bake

Ingredients

1
white or yellow cake mix 18.25 ounce box
1 c
all purpose flour
1 c
sugar
3/4 tsp
salt
1 1/2 c
water
1 c
sour cream
2 Tbsp
vegetable oil
1 tsp
vanilla
1 tsp
almond extract
4
egg whites beaten to stiff peaks

Directions Step-By-Step

1
preheat oven to 325 degrees. Grease and flour a 9x13 cake pan, or 2 round cake pans.
2
Mix the cake mix,flour,sugar and salt. Pour in the water,sour cream,vegetable oil and extracts.
3
Whip the egg whites until stiff peaks form, but dont let them get too dry.

Add the beaten egg whites to the cake mixture folding in gently.
4
Pour batter into prepared pan/s. Bake @ 325 for about 40 minutes (for the oblong cake) Bake until toothpick comes out clean and it is golden brown on top. Do not over bake.
5
Allow cake to cool completely. Take a sharp knife and cut in half long wise. Separate the layers and pour jam on one layer. Top it with the top layer and frost the cake.
Michelle has a fantastic easy frosting recipe that I just love!
Fluffy White Frosting

About this Recipe

Course/Dish: Cakes
Main Ingredient: Fruit
Regional Style: American
Hashtags: #Vanilla, #Almond