Ingredients
Cake
- 1 package White Cake Mix
- 1 Cup Flour
- 1 cup White Sugar
- ¾ teaspoon Salt
- 1 ⅓ cup Water, room temperature
- 1 cup Sour Cream, room temperature
- 2 tablespoons Vegetable Oil
- 1 ½ teaspoons Pure Almond Extract
- 1 teaspoon Pure Vanilla Extract
- 4 Egg Whites, room temperature
Frosting
- 1 cup Whole Milk, room temperature
- 5 tablespoons Flour
- 1 teaspoon Pure Vanilla Extract
- 1 teaspoon Pure Almond Extract
- 1 cup Unsalted Butter, room temperature
- 1 ¼ cup Granulated Sugar
- Pinch of Salt
Directions
Cake
- Preheat oven to 325F degrees; grease and flour 3 round cake pans
- Stir together the white cake mix, flour, sugar, and salt in large bowl until well mixed; pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites; beat with an electric mixer on low until all ingredients are mixed and moistened but some lumps still remain
- Pour the batter into the prepared cake pans; bake in the preheated oven until the top is a light golden brown; when toothpick is inserted it comes out clean, about 25-30 minutes; allow to cool before frosting
Frosting
- In a medium saucepan, whisk 1 cup of milk with 5 tablespoons of flour; heat over medium heat until the mixture begins to sputter, whisk constantly; continue to stir as the mixture thickens; when it reaches the consistency of thick cake batter it is done
- Stir in 1 teaspoon of vanilla extract, 1 teaspoon almond extract, and a pinch of salt; set aside to cool completely
- In the bowl of a stand mixer with the whisk attachment; beat 2 sticks of softened butter (1 cup) with 1 ¼ cups granulated sugar until fluffy and white in color, 3 minutes on medium-high speed; the sugar should be completely incorporated and dissolved in the butter
- When the milk/flour mixture is completely cooled, add it to the butter/sugar mixture; beat all ingredients for about 1 minute on high speed; scrape the bowl to incorporate all the ingredients until it is smooth and well blended; should look like whipped cream, light and fluffy