Cake Recipe | White Almond Cake

White Almond Cake

1, 15.25 ounce (432 grams) package white cake mix
1 cup all purpose flour
1 cup granulated sugar
¾ teaspoon salt
1⅓ cups water, room temperature
1 cup sour cream, room temperature
2 tablespoons vegetable oil
1½ teaspoons pure almond extract
1 teaspoon pure vanilla extract
4 egg whites, room temperature

  • Preheat oven to 325 degrees. Grease and flour 3 round cake pans.
  • Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain.
  • Pour the batter into the prepared cake pans, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes-30 minutes. Allow to cool before frosting.
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