White Almond Wedding Cake Recipe
Start with a white cake mix, and add sour cream and almond flavoring to make a quick, moist cake that's ready for your decorating touches.
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Very Easy! Add a little more water to ice the cake and a little less to make the decorations!
I LOVE this recipe. I make wedding cakes from my home and this is one of my go to recipes. It's a great base recipe that I use adding flavorings and extracts. The most popular one so far is the original recipe, but with vanilla bean along with the almond, and then raspberry preserves whipped with buttercream filling. I also throw in lemon zest and juice (omitting the almond) and orange zest and juice with a honey simple syrup brushed on the baked and cooled cake. This is my favorite cake recipe, great texture, crumb, very moist, but holds up when handling it to make larger wedding cakes. And holds Marshmallow Fondant (found on this site) beautifully. Thank you so so so much for sharing with us!! *** Just an update.*** I know several people wonder if this can adapted to a choc cake. I have done this several times now. Here's what I do: I use Duncan Hines Dark Choc Fudge. Instead of 1c flour i use 2/3c flour and 1/3 cocoa powder. I use Ghirardelli. It comes out wonderful. Hope this helps !
The first time I made this cake, about a year ago, it was fantastic. It was moist, with a fine dense crumb. The last 3 times I've made it, it just do sent come out right. This most recent try I used Duncan Hines white cake mix. I do see on the box it is now 16.25 instead of 18.25. Mb that makes a big difference. This time the texture was completely off. It was not dense, it was semi dry and tasted more like an angel food cake. It also had holes in it throughout. Nothing at all like the first try. So I can see how this cake is getting so many differing reviews. So I will try next attempt with Betty crocker or Pillsbury and adjust liquid to the smaller amt in box mix. BTW, the first time I followed recipe to a tee. I'm also going to see if I can find the site I originally found this recipe and make sure I'm not forgetting anything. Very frustrating, because the 1st time was awesome, and I just can't seem to get same results. I will update this after I have experimented using different brands of cake mixes. Hope
I love this recipe it makes such a moist cake that is dense enough for fondant or shaping, freezes well without losing flavour or moisture, makes awesome cupcakes as well, 30 from 1 batch. I omit the salt, omit the almond extract and double the vanilla and use whole eggs for the egg whites. For a chocolate version I substitute half the sugar with cocoa, for lemon I substitute 1/4 the water for lemon juice, for orange(creamsicle) substitute 1/2 the water for orange juice concentrate, for cappuccino I add 1 tbsp instant coffee and substitute the water with coffee, frosted with Rick's Special Buttercream and dust with cocoa and cinnamon. Everyone raves about this recipe! The baking time is off in the recipe, usually my cakes take about 35 minutes, cupcakes around 22 minutes.