Description
A secret ingredient of sour cream makes this cake so moist, dense, and delicious! I use this recipe for my kids’ birthdays, but it’s a favorite for wedding cakes, too! This recipe can easily be doubled.
Ingredients
- 1 (18.25 ounce) package white cake mix
- 1 cup all-purpose flour
- 1 cup white sugar
- ¾ teaspoon salt
- 1 ⅓ cups water
- 1 cup sour cream
- 2 tablespoons vegetable oil
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 4 egg whites
Instructions
- Preheat oven to 325 degrees F (165 degrees C). 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 water
- sour cream
- vegetable 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
- 4 minutes.
- 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 to cool before frosting.
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 1 hr 5 mins
Servings: 20