White Almond Cake

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5 from 2 reviews

Author: Brittany
Total Time: 1 hour
Yield: 25 slices 1x

Description

The cake layers are deliciously moist, perfectly balanced with almond flavor, and always a crowd favorite.

Ingredients

Units Scale

1 Box White Cake Mix (Duncan Hines)
1 cup Granulated Sugar
1 cup All-Purpose Flour
1/2 Teaspoon Salt
4 Egg Whites (Room Temperature)
1/2 cup Unsalted Butter
1 cup Sour Cream
1/4 cup Vegetable Oil
1 cup Milk
1 Teaspoon Almond Extract

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Instructions

Preheat & Prep: Preheat oven to 345°F. Prepare (4) 6 inch cake pans or (3) 8 inch cake pans with baking spray or a homemade pan release. You can also use parchment paper rounds at the bottom of the pans for extra insurance.
Melt Butter: In a microwave-safe bowl, microwave the butter at 15-30 second intervals until completely melted. Set aside.
Wet Ingredients: Measure sour cream and milk into a small, microwave-safe bowl. If not already at room temperature, microwave for 30 seconds to bring to room temperature and set aside.
Egg Whites: If eggs are not room temperature, add whole eggs into a bowl with warm water and let sit for 5-10 minutes. Crack egg whites into a separate bowl, and set aside. Doing this gives you a chance to fish out any unwanted egg shells!
Dry Ingredients: Add flour, sugar, white cake mix, and salt to a large mixing bowl. Use a whisk or spoon to gently combine the dry ingredients.
One Bowl: Combine all ingredients into the larger bowl containing the dry ingredients. Don’t forget to add the vegetable oil and almond extract!
Mix It Up! Whisk or mix ingredients together with an electric hand mixer, starting on low and increasing speed to med-high. Scraping bowl periodically to make sure all ingredients are incorporating and not stuck on the bottom. Mix until batter is smooth and fluffy, usually 1-2 minutes!
Pour into Pans: Pour batter into prepared cake pans. If you can, use a food scale to evenly distribute batter between pans for consistent cake layer size.
Bake: Bake for 30-32 min for 6 inch pans, and 28-30 min for 8 inch pans. Insert a toothpick or knife into the center of the cake – if it comes out clean or with a few moist crumbs, it’s good to go. You can also gently press your finger into the top of the cake, if it springs back slowly, it’s done!
Cooling: Let cakes cool in pan for 10-15 minutes, and transfer to a wire cooling rack to finish cooling.