My Coveted Vanilla Almond Cake Recipe

My Coveted Vanilla Almond Cake Recipe

Do you want to know the secret to creating the most delicious, moist, and flavorful vanilla almond cake that will have your family begging for more? Well, lean in close because this recipe is so good, it's practically classified information!

What's the Deal with This Cake?

Picture this: a light and fluffy vanilla almond cake that melts in your mouth with every bite. Sounds amazing, right? Well, get ready to have your mind blown because this cake is not just any ordinary cake - it's a game-changer.

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So, What's the Secret?

Okay, here's the deal. The best part about this cake is that it's super easy to make, thanks to a little shortcut that no one will suspect. The secret ingredient that takes this cake to the next level is... *drumroll*... sour cream! Yes, you heard that right. Sour cream adds a tangy richness and moisture that will make your taste buds sing with joy.

Let's Get Baking!

Now, here's what you'll need to whip up this delectable vanilla almond cake:

  • 1 Box of Duncan Hines Classic White Cake Mix*
  • 4 egg whites
  • 1 cup of sour cream
  • 1-1/3 cups of milk
  • 2 tbsp vegetable oil
  • 1 cup of all-purpose flour
  • 1 cup of sugar
  • 2 tbsp vanilla extract*
  • 1 tbsp almond extract*

*This recipe is structured for a cake mix with 15.25 oz. In 2024, Betty Crocker and Pillsbury reduced their cake mixes to 13.25 oz. Duncan Hines' mixes are still 15.25 oz. 

*Yes, I meant to put tablespoons and not teaspoons. Just trust me on this. I usually sample the raw batter and if I can't taste the flavor, I usually add more almond. 

Directions:

  1. Pre-heat oven to 350 F. Spray cake pans with non-stick spray and dust with flour. 
  2. I start with adding my egg whites into my mixing bowl and gently mixing in my Kitchenaid. If I get shells in it, it's easy to get them out before adding other ingredients. (TIP: if you get shells in the bowl, wet your finger with water, and it sticks to your finger instead of the egg whites.)
  3. Add in the sour cream, milk, veggie oil, and extracts.
  4. Begin to incorporate the cake mix 1/3 at a time. I like to use a mesh sieve to get any lumps out of the mix. 
  5. Once the cake mix is blended in, add the flour and sugar—also sifting through the sieve. 
  6. After everything is mixed and blended, I use a food scale to weigh out my batter in my pans to make sure everything bakes evenly. It helps to use two of the same pans that way it ensures there is no variations when they bake.
  7. Bake according to the times on the cake mix box. And then let cool. 

And we can't forget to make the icing. This particular cake needed two batches of icing. It was a double recipe. 

  • 1 package of powdered sugar (2 lbs. bag)
  • 4 sticks of softened butter
  • 3 tbsp almond extract*
  • 2 tbsp vanilla extract*

Directions:

  1. With a mixer, blend together softened butter and both extracts. 
  2. Slowly add in the powdered sugar 1/3 at a time. I also like to sift this with the mesh sieve to make sure the icing is buttery smooth. Be sure to scrape the sides each time you add more sugar.

*Sample the icing. If you see that it needs more flavor, don't be afraid to add it! 

Notes: I used Wilton's gel food coloring in Cornflower Blue. The top tier was decorated using sugar sheets my sister purchased from Etsy. Even with three layers on the top tier, I had to drastically cut the sheets down. If you want your white icing to be WHIIITE (*cue my thick southern accent*), add just the smallest amount of purple food coloring. The purple will cancel out any yellow tones from the yellow butter and dark food coloring. You can also use a clear vanilla flavor to reduce the yellowness.

When mixing in the color, I use a toothpick to dip into the gel food color jar and wipe it into the icing in the mixing bowl and mix. Once its well blended, I remove about a cup of icing and place it into a small, microwave-safe bowl and microwave until it's melted. Once melted, I reincorporate the icing back into the mixing bowl and mix. Let the icing sit until it is back at regular consistency and then mix again to fluff. Placing the icing in the fridge will also speed this process up. If it sits in the fridge too long, let it come to room temperature on the counter and then mix to fluff.  

So, the next time you're looking to impress your loved ones with a special occasion cake, remember this top-secret recipe. Just don't spill the beans about the box cake mix and the sour cream - it'll be our little baking secret!

 

Link List: 

Cake Mix
Sieve
Mixer
Cornflower Blue Food Coloring Gel
Purple/Violet Food Coloring Gel
Cake Pans (10")
Cake Pans (6")
Ruffle Icing Tip
Open Star Icing Tip
Castle Topper
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