Saturday, July 5, 2014

White Almond Wedding Cake with White Chocolate Buttercream Frosting

Kathleen made this when her roommates came to visit a few weeks ago.  I cannot tell you how moist and wonderful this is.  Try it and you will like it, too!
White Almond Wedding Cake

1 (18.25 ounce) package white cake mix
1 cup all-purpose flour
1 cup white sugar
3/4 teaspoon salt
1 1/3 cups water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla extract
4 egg whites

1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 9x13 inch cake pan, or 2 8 inch round pans

2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.

3. Pour the batter into the prepared cake pan, and 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 or longer for a 9 x 13 pan. Allow to cool before frosting.

White Chocolate Buttercream Frosting

By Kittencalskitchen on

1 cup butter, softened
2 cups confectioners' sugar
6 ounces white chocolate or 6 ounces white baking bar, melted and cooled
3 -5 tablespoons whipping cream or 3 -5 tablespoons half-and-half

1 In a large bowl, beat the butter and confectioners sugar at low speed until fluffy.

2 Add in melted and cooled white chocolate and whipping cream (start with 3 tablespoons and add in more to achieve desired consistency).

3 Beat on high speed for 3-4 minutes, scraping the bowl with a spatula

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