Shortcut Classic White Almond Sour Cream Cake Recipes

Steps:

• 1. Preheat oven to 325 and prepare cake pan(s) with Bakers JOY or preferred greasing method.
• 2. In large mixer bowl, whisk together your first 3 (dry) ingredients, cake mix, sugar, and flour.
• 3. Add all wet ingredients (water, vanilla and almond extracts, egg whites, sour cream, and vegetable oil) and beat on low for 2-3 minutes, until well combined.
• 4. Pour into prepared pan(s). Lightly tap pan(s) on counter to bring air bubbles to the top.
• 5. Bake @ 325 until cake tests done but still moist. Round pans about 35 minutes. 13X9 about 40 minutes. If making cupcakes about 20 minutes.
• 6. DIRECTIONS FOR: CLASSIC WHITE ALMOND BUTTERCREAM FROSTING Beat butter until fluffy and lighter in color, about 5-8 minutes.
• 7. Turn mixer on low and slowly add confectioners sugar little by little. Make sure that sugar is incorporated before adding more. Frequently scrape down sides of the bowl.
• 8. Add salt, meringue powder if using, vanilla and almond extracts and butter flavoring until combined, frequently scraping down sides of bowl.
• 9. Add cream one tablespoon at a time until desired consistency is reached. Increase mixer to medium and continue beating frosting until it is almost pure white and fluffy, about 5 minutes. You are whipping air into your buttercream for that light and airy texture.
• 10. Frost cake(s) or store in airtight container until ready for use. Keep @ room temperature up to 2 days. Keep in refrigerator until expiration date on butter. Freeze for up to 1 month. If buttercream has been refrigerated or frozen, bring to room temperature and rewhip, adding cream if needed to get desired texture.

Steps:

• Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
• Add the remaining ingredients and beat on medium speed for 2 minutes.
• Pour into greased and floured cake pans, filling each pan a little over half full.
• Lightly tap cake pans on counter to bring air bubbles to top.
• Bake in preheated 325° F oven until cake tests done.
• Baking time varies according to the size and depth of pans being used.
• I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans.
• In 2" deep pans, this recipe makes:.
• One 14" round and one 6" round.
• or One 16" round.
• or One 12" round and one 10" round.
• or One 12 X 18" sheet cake.
• or One 12" round and one 8" round and one 6" round.
• or Two 9" squares.
• or 5 dozen cupcakes.
• Half the recipe makes:.
• Two 7" rounds.
• or Two 6" rounds and 6 cupcakes.
• For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.
• For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.
• For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.
• For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.
• For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.

Steps:

• Preheat oven to 325 degrees F (160 degrees C) grease and flour a 10 inch tube pan.
• In a large bowl, cream butter and cream cheese until smooth. Add sugar gradually and beat until fluffy.
• Add eggs two at a time, beating well with each addition. Add the flour all at once and mix in. Add vanilla.
• Pour into a 10 inch tube pan. Bake at 325 degrees F (160 degrees C) for 1 hour and 20 minutes. Check for doneness at 1 hour. A toothpick inserted into center of cake will come out clean.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 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.

Steps:

• 1. In large mixer bowl, beat butter until fluffy and lighter in color, about 5-8 minutes.
• 2. Turn mixer on low and slowly add confectioners sugar little by little. Make sure that sugar is incorporated prior to adding more. Frequently scrape down sides of the bowl.
• 3. Add salt, meringue powder if using, vanilla and almond extracts and butter flavoring until combined, frequently scrapping down sides of the bowl.
• 4. Add cream one tablespoon at a time until desired consistency is reached.
• 5. Increase mixer speed to medium and continue beating frosting until it is almost pure white and fluffy, about 5 minutes. You are whipping air into your buttercream for that light and airy texture.
• 6. Frost cake(s) or store in airtight container until ready for use. You may keep at room temperature for up to 2 days. It will keep in refrigerator until expiration date on the butter used. Freeze for up to 1 month. If your buttercream has been refrigerated or frozen, bring to room temperature and rewhip, adding cream if needed to get desired texture.

Steps:

• In a bowl, mix 1st 3 ingredients. (see notes below) Set aside.
• Place remaining ingredients in mixer bowl then add the dry.
• Mix on low (I use a KA mixer) speed for 30 seconds, until dry ingredients are incorporated; mix at medium 2 minutes.
• This makes 1 & 1/2 times the usual batter than a 'straight' cake mix. It will fill one of the following pans: 8" sq; 12" round; 9x13x2; OR one 10" and 6" round.
• Pour into pan(s) and bake as you usually do. I prefere to bake at 300 degrees F. for 20 minutes, then turn oven up to 325 degrees F. for an equal time OR until you can smell cake If it has pulled away from the edges of the pan it is *over done*. You should have a flat cake that won't (usually) need leveling & is not sticky on the top when it cools.
• Special NOTES:.
• That's right -- there is NO oil, butter or margarine in this recipe.
• Use large eggs.
• If almond extract (not emulsion) is used, add 2 teaspoons or to taste.
• Can use ANY cake flavor.
• Flavorings can change depending on cake flavor you use. Try a combination of 1 part vanilla, 1/2 part butter flavoring and 1/4 part almond.
• It is important to mix the dry ingredients well especially if using a chocolate mix or you will have white spots in the finished cake. I use a wire wisk.