Description

This professional-grade White Almond Sour Cream cake provides a dense, velvety crumb that serves as the perfect canvas for intricate decorating. By hacking a classic mix with rich sour cream and bold almond extract, you achieve a bakery-quality structure that remains incredibly moist.

Ingredients

1 box white cake mix
1 cup all-purpose flour
1 cup granulated sugar
1/4 teaspoon salt
1 cup sour cream
1/2 cup melted butter
1 cup water
3 fresh egg whites
2 teaspoons almond extract
1 cup pasteurized egg whites
2 pounds powdered sugar
3 cups unsalted butter, softened

Cook Mode Prevent your screen from going dark

Instructions

Preheat your oven to 350ºF and grease three 6-inch or two 8-inch round cake pans.
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 consistency is thick and creamy.
Divide the batter evenly among the prepared pans and bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
While the cakes cool completely, combine the pasteurized egg whites and powdered sugar in a mixer on medium speed until the sugar is dissolved.
Add softened butter in chunks on low speed, then increase to high and whip until the frosting is white and fluffy.

Notes

To ensure a perfectly smooth buttercream, make sure your butter is soft enough that your finger leaves an easy indentation; if the frosting curdles, simply melt a small portion and whip it back in to restore the emulsion.

Prep Time: 20 mins
Cook Time: 30 mins
Category: Dessert
Method: Baking
Cuisine: American