White Almond Sour Cream Cake & White Almond Icing
Course: Dessert
Keyword: cake, icing, wedding
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
Get Recipe IngredientsWhite 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.
