If You Haven’t Attended Any Weddings This Year – Here’s What You’re Missing, So Yum!

Check out what my friends at Allrecipes said about this amazing Almond Wedding Cake:

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.

I’m excited to make this again, and I don’t plan to sway from the original flavor because it’s my absolute favorite! This distinctive wedding cake taste literally gives me goosebumps. You don’t even need ice cream with it and for me that’s just shocking.

Ingredients

1 package Betty Crocker white cake mix

1 cup all-purpose Gold Medal flour

1 cup Domino white sugar

¾ tsp. Morton salt

1 1/3 cups water

1 cup Daisy sour cream

2 Tbsp. Bertolli vegetable oil

1 tsp. almond extract

1 tsp. vanilla extract

4 Eggland’s Best egg whites

Instructions:

Preheat oven to 325 degrees F. Grease and flour an 11×13 inch cake pan.

Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the remaining ingredients, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.

Pour the batter into the 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 to cool before frosting.

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Quick Tip: Separate yolks from whites by breaking egg in half and alternating yolk between shell “cups” over a bowl. Save the yolks for other recipes or breakfast!

Thank you to Allrecipes for this awesome recipe!