White Almond Wedding Cake

Sometimes the Dollar Store surprises me. 
I stumbled upon this little cupcake set that had me taken with hello! 
Plus for $2, you can’t go wrong!
I soon figured out why these sets were so cheap…they say 24 cupcake baking cups but, alas, there are only 20-22 in each set. (I picked up a couple of different varieties and each were missing a few critical pieces.)
That makes baking a whole batch a little tricky, but I still couldn’t resist them. 
I made this adorable owl cake smash cake,
Girl Owl Cake
  and had a quite a bit of batter leftover, so I put this cute cupcake set to good use. 

whale cupcakes

White Almond Cake

And while making these cupcakes, I decided that it’s about time I share my favorite go-to white cake recipe.

Part of me cringes at the thought of sharing this recipe. Not because I don’t like sharing. For I do like to share, in fact, sometimes I like to overshare a little 😉

I cringe because I feel like an impostor. Us cake decorators, we’re supposed to have some kick-butt scratch cake recipes that keep our clients coming back for more. But I hang my head in shame, because this recipe starts with a cake mix. Please hold your boos and tomato throwing.

I’ve tried different white cake recipes, and they just never stand up even close to holding a boot to this recipe.

It is flavorful and moist and yet dense enough pair well with fondant and for layered cakes. It’s really a beautiful looking and tasting cake. Try it, you’ll be a believer too. 
White Almond Wedding Cake
1 box of white cake mix (I like to use Super Moist)
1 cup of flour
1 cup of sugar
1 tsp salt
1/2 tsp baking powder
1 1/3 cup water
1 cup sour cream (room temperature)
4 egg whites (room temperature)
2 Tbsp vegetable oil
1 tsp almond extract
1 tsp vanilla
  1. Preheat oven to 325 F.
  2. Prepare either 3 – 6″ round pans or 2 – 9″ pans, or paper 30 cupcake tins 
  3. Combine the cake mix, flour, sugar, salt and baking powder.
  4. Add in the rest of the ingredients and then beat until it is white and a little fluffy.
  5. Pour into the pr epared pans and bake for 25-30 minutes or until done. (springs back when you touch the top).
*Don’t touch or move the cake until after 20 minutes of cooking!! The cake may fall. 
Anyway, there you have it. It is seriously awesome! Just ask anyone who has tasted any of my white cakes! 
Let me know what you think!

PS. If you haven’t entered the contest for a getaway to Syracuse, New York, then check it out by going back here!

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  1. Ashleyncola says:

    Thanks for sharing your *secret* recipe! I’ve been looking for a way to jazz up a plain white cake mix. I’m going to make it for our baby girl’s 3rd birthday party in a few weeks.

    Have a great weekend!
    Ashley @ 3littlegreenwoods

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