Description

A timeless, almond-scented white cake designed with a sturdy crumb to serve as a beautiful canvas for fresh floral decorations. Perfect for garden parties and afternoon tea, this vintage-inspired recipe combines simplicity with an elegant presentation.

Ingredients

1 box (15.25 oz) white cake mix
1 cup all-purpose flour
1 cup white sugar
3/4 teaspoon salt
1 cup water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
4 large egg whites

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Instructions

Preheat your oven to 325 degrees F (165 degrees C) and grease and flour an 11×13-inch cake pan thoroughly.
In a large mixing bowl, whisk together the white cake mix, all-purpose flour, white sugar, and salt until no large clumps remain.
Add the water, sour cream, vegetable oil, almond extract, vanilla extract, and egg whites to the dry ingredients.
Using an electric mixer on a low setting, beat the batter for approximately 4 minutes until the ingredients are well-moistened.
Gently pour the thick batter into the prepared cake pan and use a spatula to smooth the surface evenly.
Bake in the center of the oven for about 25 minutes, or until the top is light golden brown and a toothpick inserted into the center comes out clean.
Remove from the oven and allow the cake to cool completely on a wire rack before applying frosting or floral decorations.

Notes

To ensure your flowers stay vibrant, place them on the cake just before serving and consider using food-safe floral tape for stems. If you prefer a more citrusy flavor profile, you can substitute the almond extract with fresh lemon zest and a tablespoon of lemon juice.

Prep Time: 15 mins
Cook Time: 25 mins
Category: Dessert
Method: Baking
Cuisine: American