White Almond Sour Cream Cake & White Almond Icing
Ingredients
Cake Ingredients
- 1 box white cake mix 15.25 oz
- 1 cup sour cream full fat
- ½ cup vegetable oil
- ¾ cup water or milk for richer flavor
- 4 egg whites
- 1 tsp almond extract
- ½ tsp vanilla extract
Icing Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 1 cup vegetable shortening for stability and smoothness
- 2 lbs powdered sugar about 7–8 cups, sifted
- ½ cup heavy cream or milk, adjust for consistency
- 2 tsp vanilla extract
- 1 tsp almond extract
- Pinch of salt
Instructions
White Almond Sour Cream Mini Cakes Directions
- Preheat oven to 325°F (163°C).
- Grease and flour your mini cake tins (or use baking spray with flour).
- Fill each pan about ¾ full (~49–50 g if using 5 oz tins).
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes, then remove to wire racks to cool completely before frosting.
White Almond Sour Cream Sheet Cake Directions
- Preheat oven to 325°F (163°C).
- Grease and flour a 9x13-inch pan (or line with parchment).
- Pour batter into the prepared pan and spread evenly.
- Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan on a wire rack before frosting.
White Almond Butter Cream Icing Instructions
- In a large bowl, beat butter and shortening together until smooth and creamy (about 2 minutes).
- Gradually add powdered sugar, one cup at a time, mixing on low until incorporated.
- Add vanilla, almond extract, and salt.
- Slowly add heavy cream, a little at a time, until frosting is fluffy and smooth. Beat on medium-high for 3–5 minutes.
- If too stiff → add more cream. If too soft → add more powdered sugar.