Description
A versatile and sturdy white almond sour cream cake paired with a silky, fail-proof buttercream. Perfect for intricate designs and tiered celebrations, this recipe balances structural integrity with a rich, melt-in-your-mouth texture.
Ingredients
- 1 box White Cake Mix
- 1 cup All-Purpose Flour
- 1 cup Granulated Sugar
- 1/4 tsp Salt
- 1 cup Full-fat Sour Cream
- 1/2 cup Melted Butter
- 1 cup Water
- 4 Fresh Egg Whites
- 1 tsp Almond Extract
- 1/2 cup Pasteurized Egg Whites
- 2 lbs Powdered Sugar
- 1 lb Softened Unsalted Butter
- Pinch of Salt
- 1 tsp Vanilla Extract
- 1/4 cup Strawberry Puree
Instructions
- Pre-heat your oven to 350ºF (175ºC) and prepare your cake pans with pan release or parchment paper.
- In a large mixing bowl, combine the cake mix, flour, sugar, salt, sour cream, melted butter, water, fresh egg whites, and almond extract.
- Mix the batter on medium speed for exactly 2 minutes until the mixture is thick, smooth, and well-emulsified.
- Divide the batter evenly among the prepared pans and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
- While the cakes cool, combine the pasteurized egg whites and powdered sugar in a mixer bowl on medium speed for 2 minutes until the sugar dissolves.
- Switch to low speed and add the softened butter in small chunks, then use the whisk attachment on high speed to whip until light, white, and fluffy.
- Season the buttercream with salt and vanilla, add optional strawberry puree, then use it to stack and decorate your cooled cake layers.
Notes
To ensure a perfect emulsion in your buttercream, make sure the butter is slightly soft to the touch but not melting. If the mixture looks curdled while whipping, simply continue to whisk on high speed; it will eventually come together into a smooth, silky frosting.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert
- Method: Baking
- Cuisine: American