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.
Servings Prep Time
24cupcakes 20minutes
Cook Time
20minutes
Servings Prep Time
24cupcakes 20minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Preheat oven to 325 degrees F. Line (2) 12-cup standard muffin tins with paper liners; set aside. OR grease an 11×13 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