Last week, I got a request from our
neighbor to make a first birthday cake for their daughter. They wanted something simple and pretty to
coordinate with their pretty princess themed birthday party.
We came up with an elegant design that
included a bow and some polka dots to add a little whimsy. The day of the party, a tiara was added as a
topper, but since I was out of town by then, I was unable to photograph it.
Since they wanted a white cake, I decided
to branch out from my usual cake recipe and use my other favorite, White Almond
Sour Cream Cake. This makes a nice moist
cake that holds up well to decorating and stacking. Happy Birthday, Sophie!
White Almond Sour Cream Cake
Recipe from Cake Central
Full Recipe
I used
the full recipe for the pictured cake.
It makes two 8-inch round cakes, two 6-inch round cakes and 6 cupcakes
(or a mini cake)
2 boxes white cake mix
2 cups all purpose flour
2 cups granulated sugar
1 ½ tsp salt
8 egg whites
2 2/3 cups water
4 tbsp canola oil
2 cups (16 oz) sour cream
2 tsp clear vanilla extract
2 tsp almond extract
Half Recipe
Makes
two 8-inch round cakes OR two 6-inch round cakes and 6 cupcakes (or a mini
cake)
1 box white cake mix
1 cup all purpose flour
1 cup granulated sugar
¾ tsp salt
4 egg whites
1 1/3 cup water
2 tbsp canola oil
1 cup (8 oz) sour cream
1 tsp clear vanilla extract
1 tsp almond extract
Directions (for either recipe)
Preheat oven to 325 degrees
F. Spray desired pans with cooking spray
and set aside.
In the bowl of an electric
mixer, combine the cake mix, flour, sugar, and salt. Carefully stir the ingredients on the lowest
speed setting.
Add in the egg whites,
water, oil, sour cream, vanilla, and almond.
Beat on low speed for 2 minutes or until well combined, scraping the
sides of the bowl as needed.
Pour the batter evenly into
prepared pans (see guide below). Bake
for 25-30 minutes. Then, check the cakes
every 5-10 minutes until a toothpick inserted into the center of the cake comes
out clean.
Move the cakes to a rack to
cool. Cool in the pan at least 10
minutes before running a knife along the edges to flip and cool completely on
wire racks.
Cake Sizing and Batter Guide
Via Wilton
Pan Shape
|
Size
|
Number of Servings*
(2 Layers) |
Cups Batter
1 Layer, 2 in. |
Baking
Temperature |
Baking Time
Minutes |
Approx. Cups
Icing to Ice & Decorate
2 Layer Cake
|
Round
|
6"
7" 8" 9" 10" 12" 14" 16" |
12
16 20 24 28 40 63 77 |
2
2-1/2 3-1/2 5-1/2 6 7-1/2 10 15 |
350°
350° 350° 350° 350° 350° 325° 325° |
25 - 30
30 - 35 30 - 35 30 - 35 35 - 40 35 - 40 50 - 55 55 - 60 |
3
3 1/2 4 4 1/2 5 6 7 1/2 9 |
*Serving
size for this guide is a 1.5 x 2 inch slice of cake.
Enjoy!
YAmy