Description

This elegant white almond sour cream cake offers a professional, velvety texture using a clever mix-based shortcut. Paired with a stable, whipped buttercream, it provides a lush and sturdy foundation for any creative cake design in just over an hour.

Ingredients

1 package white cake mix
1 cup all-purpose flour
1 cup granulated sugar
1/8 teaspoon salt
1 cup sour cream, room temperature
1 cup melted butter
1 cup water
4 fresh egg whites
1 teaspoon almond extract
1/2 cup pasteurized egg whites
2 pounds powdered sugar
2 pounds unsalted butter, softened
Strawberry puree (optional)

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Instructions

Preheat your oven to 350ºF (175°C) and grease your cake pans thoroughly with cake goop or pan release.
In a large bowl, combine the cake mix, flour, sugar, salt, sour cream, melted butter, water, egg whites, and almond extract.
Beat the mixture with a hand or stand mixer on medium speed for exactly two minutes until the batter is smooth and thick.
Divide the batter evenly between the pans and bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean.
While cakes cool, combine pasteurized egg whites and powdered sugar in a mixer on medium speed for two minutes until smooth.
Switch to a whisk attachment and add softened butter in small chunks on low speed, then whip on high until the frosting is light, white, and fluffy.
Fold in optional strawberry puree and frost the cooled cakes to complete your design.

Notes

Ensure all your refrigerated ingredients reach room temperature before mixing to prevent the batter from breaking. For the cleanest slices, use a warm serrated knife and wipe it between each cut to showcase the dense, velvety crumb of the WASC base.

Prep Time: 15 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American