White Almond Wedding Cake
A fantastic recipe for white wedding cake. This cake’s secret ingredient—sour cream—makes it incredibly moist, rich, and flavorful. Not only is this recipe a hit for wedding cakes, but I also use it for my kids’ birthday cakes. Doubling this recipe is not difficult.
INGREDIENTS
- One package (15.25 ounces) of white cake mix
- One cup of flour for all purposes
- One cup of powdered sugar
- One-fourth teaspoon of salt
- One-half cup of water
- One cup of sour cream
- two tsp of vegetable oil
- One tsp almond extract
- One tsp vanilla essence
- Four beaten egg whites
Guidelines
- Set the oven’s temperature to 325°F, or 165°C. Coat an 11 x 13-inch cake pan with oil and flour.
- In a large bowl, thoroughly stir together white cake mix, flour, sugar, and salt. Add the water, sour cream, oil, vanilla, almond extract, and egg whites. Beat on low speed for 4 minutes, or until all the ingredients are combined and moistened but some lumps are still present.
- Transfer the mixture into the ready-made cake pan.
- A toothpick put into the center of the cake should come out clean after baking for about 25 minutes in a preheated oven, or until the top is a light golden brown. Before icing, let it cool.
Nutrition Information
(per serving)
211 Calories
35g Carbs
, 3g Protein
, and 7g Fat