Cake Batter Granola

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Cake Batter Granola

Course: Dessert
Keyword: cake, Granola

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.
  • 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.

Notes

White Almond Sour Cream Mini Cakes
Cake Ingredients