White Almond Wedding Cake
A wonderful white wedding cake recipe. The secret ingredient of sour cream makes this cake so moist, dense, and delicious. I use this recipe for my kids' birthdays, but it's a favorite for wedding cakes, too. This recipe can easily be doubled.
Ingredients
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1 (15.25 ounce) package white cake mix
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1 cup all-purpose flour
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1 cup white sugar
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¾ teaspoon salt
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1 ⅓ cups water
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1 cup sour cream
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2 tablespoons vegetable oil
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1 teaspoon almond extract
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1 teaspoon vanilla extract
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4 egg whites
Description
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Preheat the oven to 325 degrees F (165 degrees C). Grease and flour an 11x13-inch cake pan.
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Stir together white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in water, sour cream, oil, almond extract, vanilla, and egg whites; beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, about 4 minutes.
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Pour the batter into the prepared cake pan.
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Bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.
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