White Almond Wedding Cake

Deb Crane


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! :)


★★★★★ 3 votes



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

How to Make White Almond Wedding Cake


  • 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

Printable Recipe Card

About White Almond Wedding Cake

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

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