Pastel Watercolor White Almond Cake

To say it’s cold right now, is a complete understatement. -25 C with a wind chill far below that makes me want to hide under a thick quilt and pretend I’m on a beach somewhere.

Spring is supposed to be here in a few weeks, but I don’t think it will come soon enough. It’s been an abnormally really long and cold winter so I just needed to create a little ray of sunshine to brighten up the dreariness and try to persuade spring to come a little bit sooner! There’s just something about pink and yellow that is so cheerful and happy. Combine them with a delicate watercolor look on a light and fluffy White Almond cake and I can hear the birds singing and the sun starting to shine…if only in my dreams.{sigh}

pink and yellow cake
pink and yellow cake
White Almond Cake
White Almond Cake

In the last post I shared my secret recipe for my Whipped Buttercream Icing. Okay, so it isn’t that big of a secret, but it is amazing and easy and you need to try it!

But icing is sort of useless without some kind of cake to pair with it {well, unless you have some graham crackers and cornflakes….}. Right?

That’s why I’m going to share with you how to take a cake mix to a whole new level!

In the future I’ll share some scratch cake mixes, but I truly believe that using a cake mix isn’t a bad thing and it’s nothing to be ashamed of. Who doesn’t want their cake to taste consistently fabulous with very little work involved. There’s a reason why they are so popular, after all.

Just to be clear: this cake recipe that I’m going to share is not your ordinary cake mix. It’s going to knock yours and your guest socks off it’s so good!

This recipe also makes a whole lot of cake! You can make 2 double layer 6 inch cakes with about a 1/2 dozen cupcakes or a triple layer 9 inch cake. It’s a really easy recipe to half, so don’t be daunted.

White Almond Cake
Ingredients:
1 box of white cake mix (3 cups of cake mix)
1 cup of flour
1 cup of sugar
1 tsp salt
1 1/3 cup water
1 cup sour cream (room temperature)
4 egg whites (room temperature)
                 *I like to use the egg whites in the cartons. 2 Tbsp = 1 egg white
2 Tbsp vegetable oil
1 tsp almond extract
1 tsp vanilla
How to:
  1. Preheat oven to 325 F.
  2. Prepare either 4 – 6″ round pans, 3 – 8″ pans or 3 – 9″ pans, or paper 30 cupcake tins 
  3. Combine the cake mix, flour, sugar, salt.
  4. Add in the rest of the ingredients and then beat until it is white and a little fluffy (about 3 minutes)
  5. Pour into the prepared pans and bake for 30-38 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. 
Here’s the thing: You can substitute any flavor of cake mix instead of the white cake mix. It will make any of those cakes a little bit denser and more flavorful without sacrificing on moistness or consistency!

My favorite is to substitute in a Butter Pecan Cake Mix, use whole eggs (because you don’t have to worry about keeping it white) and leave out the almond extract. Then I ice it with a cream cheese frosting! Mmm!

Alright, so now we have our bases covered. We have an amazing buttercream recipe and now a cake to pair with it!

This week I’ll start off the tutorials with showing you how I was able to get this watercolor look. It’s beautiful and really easy and makes quite a pretty little statement!

The decorating tutorial is now up. You can check it out HERE or go to the tutorials page!

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14 comments

  1. Sheila Zeller says:

    This cake put a smile on my face as I look out the window and see great big snowflakes coming down! Loved the 4th image – so pretty and fun! Thanks for sharing the recipe – looking forward to giving it a try! Have a great day Kathryn!! :-)

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