Vanilla Almond Cake Batter

I didn’t realize until I tried this recipe, how much I like almond flavor.  This is based off a classic recipe for wedding cakes.Since starting my journey of blogging, I have found that I am much more of a baker than a chef.  I cook most nights of the week and find that making a dessert is more enjoyable.

This recipe has quickly become my go-to recipe for cupcakes.  You can pair it with most any flavored frosting.  You can also leave out the almond extract if you are looking for a plain vanilla cake.  It is a dense but moist cake and very delicious!  I find that this recipe helps balance the frosting to cake ratio.

 

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Vanilla Almond Cake Batter
This is a basic (but very delicious) recipe that can be used in a cake or cupcakes. It has quickly become my go-to recipe for desserts.
Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Servings
cupcakes
Ingredients
Course Dessert
Prep Time 20 minutes
Cook Time 20 minutes
Servings
cupcakes
Ingredients
Instructions
  1. Preheat oven to 325 degrees F. Line (2) 12-cup standard muffin tins with paper liners; set aside. OR grease an 11x13 in cake pan.
  2. Combine white cake mix, flour, sugar, and salt until well mixed.
  3. Add water, sour cream, vegetable oil, almond & vanilla extracts, and egg whites. Mix on medium speed until all ingredients are just combined. Don't over mix!
  4. Fill each cupcake liner 2/3 full with batter. Ice cream scoops make this process much easier. OR pour batter into prepared cake pan.
  5. Bake for 20 minutes or until a toothpick comes out clean. Remove from oven and cool completely on a wire rack before frosting.
Recipe Notes

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