[singing] “Happy Birthday To Me. Happy Birthday To Me …”
I’m quite sure that you guess that it’s someone birthday. Well not quite but my birthday is fastly approaching. August the 26 to be exact and who doesn’t celebrate with cake? God knows I do. And one of my favorites and birthday cake of choice this year is the white almond sour cream cake. Some refer to it as the “White Wedding Cake” but no matter what the name is all I know is that it’s GOOD. And Meca likes!
- 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 canola oil
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 4 egg whites
for buttercream frosting:
- 1/2 cup shortening
- 1/2 cup unsalted butter, soften
- 3-4 cups confectioners’ sugar
- 1/4 teaspoon salt
- 1 tablespoon clear imitation vanilla or almond extract
- up to 4 tablespoons milk or heavy cream
1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11×13 inch cake pan.
2. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, canola 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, about 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. Allow cake to cool.
4. While cake is cooling prepare frosting. Beat shortening and butter for a few minutes with a mixer with the paddle attachment on medium speed. Add 3 cups of powdered sugar and turn your mixer on the lowest speed (so the sugar doesn’t blow everywhere) until the sugar has been incorporated with the butter. Increase mixer speed to medium and add vanilla extract, salt, and 2 tablespoons of milk or heavy cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk or cream 1 tablespoons at a time..
5. Spread frosting over entire cake and decorate as desired.
*CHEF’S NOTE – Buttercream is very versatile and the flavor can be occasionally changed by substituting the vanilla extract for other flavors such as almond, coconut milk, or lemon. Also, the frosting can be easily tinted with food paste gel or food coloring.