White Almond Wedding Cake

Start with a white cake mix, and add sour cream and almond flavoring to make a quick, moist cake that’s ready for your decorating touches.

FREQUENTLY ASKED QUESTIONS ABOUT WHITE ALMOND WEDDING CAKE!

Q: Can this recipe be made into cupcakes?

A: Why yes it can! They are baked at 325 degrees for 20-22 minutes and this recipe makes about 36 cupcakes.

Q: Can I make this recipe into only two layers?

A: Yes you can, you’ll need to divide the recipe by 2/3rds. But no, I won’t do the math for you. I truly believe that the most amazing chocolate cake must be 3 layers.

Q: Do you have a substitute for eggs?

A: There are numerous options for substituting eggs in baking recipes. You can always try using one of those.

Q: Can I use a different pan size?

A: You are certainly welcome to try, but you’ll need to adjust cooking times and be careful as to how much you fill the pan. This recipe is written for 9-inch round pans, which is a standard size and is meant to be eaten as a 3 layer cake.

Q: Can I use a different frosting?

A: You certainly can! White cake is amazing with things like lemon curd and raspberry fillings.

Q: Can I make this recipe gluten free?

A: Use gluten free flours at your own risk. Not all gluten free flours are equal and most don’t work as a straight forward substitute for all-purpose flour. I have not tested any gluten free flours in this recipe as I do not have Celiac’s disease.

To Make this Recipe You’Il Need the following ingredients:

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