Labor Day is coming up. We will be celebrating by making some ribs and eating this cake. It is much simpler than the Flag Cake I shared at the 4th of July, but it still very festive.
This recipe is actually a recipe for wedding cake. I don’t know anyone getting married anytime soon, so I decided to make it to celebrate Labor Day. This was the best white cake I’ve ever eaten. It was very light and moist. I especially loved the hint of almond extract. I frosted the cake with my favorite Buttercream Frosting – it put the cake over the top!
White Almond Sour Cream Cake
1 3-layer cake
slightly adapted from Food.com
(Printable Recipe)
- 1 box white cake mix (Duncan Hines)
- 1 cup flour
- 1 cup sugar
- ¾ tsp salt
- 1 ⅓ cups water
- ⅛ cup vegetable oil
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1 cup sour cream
- 4 large egg whites
Preheat oven to 325.
Place all dry ingredients in a large mixing bowl and stir together with a whisk. Add remaining ingredients and beat on medium for 2 minutes. (I divided the batter into 3 parts and colored one red and one blue and left one portion white) Pour into 3 greased and floured cake pans or cupcake tins. Fill about half way full.
Bake for 28-31 minutes for cake or 18-21 minutes for cupcakes.