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! :)


Featured Pinch Tips Video

Rating:
★★★★★ 3 votes
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

Step-By-Step

1preheat oven to 325 degrees. Grease and flour a 9x13 cake pan, or 2 round cake pans.

2Mix the cake mix,flour,sugar and salt. Pour in the water,sour cream,vegetable oil and extracts.

3Whip 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.

4Pour 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.

5Allow 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