Wednesday, February 10, 2016

White Almond Wedding Cake Recipe


2 (18.25 ounce packages) white cake mix
2 cups all-purpose flour
2 cups sugar
1.5 tsp salt
2⅔ cups water
2 cups sour cream
4 tbsp vegetable oil
2 tsp almond extract
2 tsp vanilla extract
8 egg whites
2 cups Strawberries finely chopped
3-5 c. confectionery sugar
Almond Butter Cream
1 stick butter
1 tbsp vanilla,
1 tsp. almond extract
1-2 tbsp milk


·         Preheat oven to 325 degrees F (165 degrees C). Grease 2 - 8 in cake baking pans.
·         Mix together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Add the water, sour cream, vegetable oil, almond and vanilla extracts and mix.
·         Beat egg whites slightly and then add to other ingredients, beat with an electric mixer on low heat for around 4 minutes until all the ingredients are mixed properly and moistened but some lumps still remain.
·         Pour the batter into the prepared cake pans, and bake in the preheated oven for about 45 minutes until a toothpick inserted into the center of the cake comes out clean. Cool the cake on a rack before frosting.

For frosting

·         In a medium bowl, add almond butter cream at room temperature and cream with a hand mixer scrape down sides of the bowl and add extracts and milk, beat with the mixer again until combined.
·         Add powdered sugar until desired texture is reached.

·         When cake has cooled, cut each layer in half (cake will be moist so be careful). Spread a little of the frosting evenly over the layer, then put the other layer back on. Repeat for the top layer. When done spread frosting on the top of what will be your bottom layer. Place second layer of the cake on top, and then frost the whole cake.