White almond wedding cake

A fantastic recipe for white wedding cake. This cake’s secret ingredient—sour cream—makes it incredibly moist, rich, and flavorful. Not only is this recipe a favorite for wedding cakes, but I also use it for my kids’ birthday cakes. Doubling this recipe is not difficult.

Ten minutes to be ready

Twenty  five minutes for cooking

thirty-five minutes altogether Twenty portions Produces a single eleven by thirteen-inch cake.

White almond  wedding cake ingredients:

1. One.packet (18.25 ounces) of white cake mi
2. One jar of all-purpose flour
3. One glass of white sugar
4. three-quarters teaspoon of salt
5. one and a third mugs of water
6. One glass of bitter cream
7. two teaspoons of vegetable oil
8. One teaspoon almond extract
9. One teaspoon vanilla
10. Four egg whites

Directions:

1. Turn the oven down to 325°F, or 165°C. Grease and flour an 11 x 13-inch cake pan.Mix the flour, sugar, salt, and white cake mix well in a big bowl.
2. Stir in the egg whites, water, oil, sour cream, vanilla, and almond extract. For four minutes, on low speed, beat until all the ingredients are wet and blended, but some lumps remain.
3. Spoon the batter into the prepared cake pan.
4. Bake for about twenty  five minutes in a preheated oven, or until the top is a light golden brown. A toothpick inserted into the center of the cake should come out clean.
5. Let cool before frosting.

Details about Nutrition:

(per serving)

211 Calories

35g of carbohydrates,

three grams of protein,

and 7 grams of fat