Description
A delightful White Almond Cake perfect for any occasion, featuring a unique flavor from almond extract and a moist texture.
Ingredients
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
Instructions
- Preheat oven to 345ยฐF and prepare (4) 6 inch or (3) 8 inch cake pans with baking spray or parchment paper.
- In a microwave-safe bowl, melt the butter in 15-30 second intervals and set aside.
- Measure sour cream and milk into another bowl and microwave for 30 seconds to bring to room temperature.
- If eggs are not room temperature, soak whole eggs in warm water for 5-10 minutes and separate egg whites.
- In a large mixing bowl, combine flour, sugar, cake mix, and salt with a whisk.
- Add melted butter, sour cream, milk, vegetable oil, and almond extract to the dry ingredients.
- Mix on low with an electric mixer, increasing to medium-high, until the batter is smooth and fluffy (1-2 minutes).
- Pour batter evenly into prepared pans.
- Bake for 30-32 minutes (6 inch pans) or 28-30 minutes (8 inch pans), checking with a toothpick for doneness.
- Let cakes cool in the pans for 10-15 minutes before transferring to a wire rack to cool completely.
Notes
Serve plain or top with glaze or frosting. Fresh berries or powdered sugar can enhance presentation. Best served at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 16g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg