Real Recipes From Real Home Cooks ®

white almond wedding cake

(3 ratings)
Recipe by
Deb Crane
Eagle, WI

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 ratings)
yield 12 -16
method Bake

Ingredients For white almond wedding cake

  • 1
    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
  • 4
    egg whites beaten to stiff peaks

How To Make white almond wedding cake

  • 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!

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