In my birthday recap, I said I needed to share this cake with you, and I wanted to before I forget! It's a recipe I got from a lovely coworker in college, and my mom took to this recipe very quickly! You should know that my mom is a kitchen extraordinaire, and she's the one who passed the gene to me...although, my dad's mother is also an excellent cook, so I was just lucky that I got a double-whammy! Speaking of my grandma, her birthday is almost here, and this cake is one of her new favorites.
Here she is with this almond cake last year on her birthday, and I know there's plans to bake another for this weekend's celebration. I have to admit it's a dense cake, but it's the only recipe I've ever found that closely resembles the best wedding cake you've ever had. You know that wedding where you wondered how many people wouldn't eat their cake so you could? Yeah. That cake. (And don't pretend that hasn't happened!)
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This cake takes many forms. Obviously, this classy shot of the cupcakes, as well as Grandma's family-sized cake, and finally the classic round from my birthday! The cupcakes are best piped with an almond buttercream, but the frosting with this cake is creamy, dreamy, and necessary. Check out the recipe & keep it in mind next time you have the baking bug or a birthday :)
Almond Cake
1 white cake mix (who knew?!)
1 C. all-purpose flour
1 C. sugar
3/4 tsp. salt
1 1/3 C. water
1 C. sour cream
2 T. vegetable oil
1 tsp. almond extract
1 tsp. vanilla extract
4 egg whites
Preheat oven to 325, and grease the pans you'll be using. Stir together dry ingredients. Pour in wet ingredients; mix until incorporated, then beat with an electric mixer about 4 minutes on low.
Pour into prepared pans. Bake 25 minutes, or until a toothpick comes out clean & top is golden brown. Cool before frosting.
1 C. all-purpose flour
1 C. sugar
3/4 tsp. salt
1 1/3 C. water
1 C. sour cream
2 T. vegetable oil
1 tsp. almond extract
1 tsp. vanilla extract
4 egg whites
Preheat oven to 325, and grease the pans you'll be using. Stir together dry ingredients. Pour in wet ingredients; mix until incorporated, then beat with an electric mixer about 4 minutes on low.
Pour into prepared pans. Bake 25 minutes, or until a toothpick comes out clean & top is golden brown. Cool before frosting.
Whipped Almond Frosting
8 oz. cream cheese, softened
1/2 C. sugar
1 tsp. vanilla extract
1/2 tsp. almond extract
2 C. heavy cream
Combine cream cheese, sugar, vanilla and almond in an electric mixer with a whisk attachment. Mix on medium speed until smooth. Slowly pour in heavy cream once smooth; continue to beat until cream holds a stiff peak, stopping mixer to scrape down the sides occasionally. Frost cooled cake.
*This is excellent with strawberries, and my mom often cuts berries, allows them to dry on paper towels, and incorporates them into the middle layer of frosting between cakes. Enjoy - this is delish!
1/2 C. sugar
1 tsp. vanilla extract
1/2 tsp. almond extract
2 C. heavy cream
Combine cream cheese, sugar, vanilla and almond in an electric mixer with a whisk attachment. Mix on medium speed until smooth. Slowly pour in heavy cream once smooth; continue to beat until cream holds a stiff peak, stopping mixer to scrape down the sides occasionally. Frost cooled cake.
*This is excellent with strawberries, and my mom often cuts berries, allows them to dry on paper towels, and incorporates them into the middle layer of frosting between cakes. Enjoy - this is delish!
