Thursday, March 26, 2015

Best white cake recipe ... white almond sour cream cake!

White Almond Sour Cream cupcake with raspberry filling, vanilla buttercream, and toasted almonds

Here's another recipe that starts with a cake mix, but has lots of other ingredients added to it, so I consider it "almost scratch." I never liked white cake much until I started using this recipe. It has quickly become one of my most requested wedding cake flavors. The taste and texture are amazing, with a hint of vanilla and almond, but not overwhelming, and it is sooo moist! Any kind of filling and icing can be added. You couldn't ask for an easier cake to cut - a caterer's dream! The only drawback to this cake is that it takes a bit longer to bake - but oh, so worth the wait!

White Almond Sour Cream Cake

1 Duncan Hines white cake mix (16.5 oz.)
1 cup flour
1/2 cup + 2 1/2 Tbsp. sugar
1/2 tsp. salt
1 cup + 2 1/2 Tbsp. water
2 Tbsp. vegetable oil
1 tsp. pure vanilla
1 1/2 tsp. almond extract
7/8 cup sour cream
4 large egg whites

Preheat oven to 335 degrees. Grease and flour (2) 8 inch cake pans, and line bottom with parchment. Combine all ingredients in large mixer bowl at low speed, then beat for 2 minutes on medium speed. Fill pans a little over half full (more than a normal cake batter). When making cupcakes, fill cups fuller than normal. Tap cake pans on counter to release air bubbles. Bake until done, or toothpick inserted comes out clean. Remember, this cake will take longer to bake than your normal cake.

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