white almond wedding cake
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! :)
prep time
cook time
method
Bake
yield
12-16 serving(s)
Ingredients
- 1 - white or yellow cake mix 18.25 ounce box
- 1 cup all purpose flour
- 1 cup sugar
- 3/4 teaspoon salt
- 1 1/2 cups water
- 1 cup sour cream
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla
- 1 teaspoon almond extract
- 4 - egg whites beaten to stiff peaks
How To Make white almond wedding cake
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Step 1preheat oven to 325 degrees. Grease and flour a 9x13 cake pan, or 2 round cake pans.
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Step 2Mix the cake mix,flour,sugar and salt. Pour in the water,sour cream,vegetable oil and extracts.
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Step 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.
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Step 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.
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Step 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! https://www.justapinch.com/recipes/sauce-spread/spread/fluffy-white-frosting.html
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Comment & Reviews
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