White Almond Wedding Cake
This is by far the absolute BEST tasting white almond wedding cake I've EVER tasted! From its delicate picture-perfect moist crumb, to its perfectly light almond flavor... it's just pure WASC perfection! And no one would ever guess this cake started from a box mix! Enjoy! :)
To begin this recipe, pour 1 box of Duncan Hines Classic White cake mix (15.25 oz size) into a large mixing bowl.
Next, add 1 cup of All Purpose flour to the bowl.
Note: For a whiter cake, use bleached All Purpose Flour.
Pour 1 cup of granulated sugar into the mixing bowl.
Next, add 3/4 teaspoon of salt to the bowl.
Add 4 tablespoons of vanilla instant pudding mix to the bowl.
For a whiter cake, use white chocolate instant pudding instead. But I recommend vanilla pudding mix for best flavor.
Using a wire whisk, mix and fluff dry ingredients together. Break up any clumps.
A separate small bowl will be used for the wet ingredients. Add 4 large egg whites to the small mixing bowl.
Add 3 tablespoons of vegetable oil to the small mixing bowl.
Next, add 1 cup of full fat sour cream to the mixing bowl.
Add 1 teaspoon of almond extract.
Add 1 teaspoon of pure vanilla extract to the mixing bowl.
Note: For a whiter cake, use clear vanilla extract. But I prefer pure vanilla extract for best flavor.
Next, add 1 1/4 cup of water to the small mixing bowl.
Use a wire whisk to lightly blend the wet ingredients together.
Next, pour the wet ingredients into the large bowl of dry ingredients.
Using an electric mixer, blend all ingredients together until well mixed. Do not over mix!
For cupcakes, bake at 350 degrees until done.
For cakes, bake at 330 degrees until done.
And that's how you make this out-of-this-world white cake! I hope you have enjoyed this tutorial! God bless!!