12 to 15 servings
YouTube instructional video is at the bottom
What you’ll need
All-purpose Flour
Sugar
Salt
Baking powder
7 Sticks Unsalted Butter (Room temp)
6 large Eggs (Room temp)
Whole milk (Room temp)
Sour cream (Room temp)
Canola oil
Vanilla extract
Butter extract
Almond extract
Confectioners’ sugar
Tool’s you’ll need
Baker’s Joy non stick baking spray
Two 9 inch round cake pans
Disposable piping bag
Spatula
Hand or stand mixer
All-purpose flour mixture
Step 1-Sift 2 1/2 cups All-purpose flour, 1 1/2 teaspoons baking powder, and 1/4 teaspoon salt into a medium sized bowl. Stir and set aside.
Milk and sour cream mixture
Step 2- In a separate medium sized bowl, add 1/2 cup whole milk (Room temp), 1/2 cup sour cream (Room temp), 2 teaspoons vanilla extract, 2 teaspoons butter extract, and 2 teaspoons almond extract. Stir with whisk until combined. Set aside.
Egg Whites
Step 3- Separate 6 egg whites (Room temp) from 6 egg yolks.
Preparation of Cake batter
Step 4- In a stand mixer fitted with paddle attachment, Add 3 sticks unsalted butter (Room temp), 3 tablespoons canola oil, and 2 1/4 cups sugar. Mix on high speed for 4 minutes. Scrape down sides of bowl.
Step 5- Add 6 egg whites (Room temp) into 3 separate intervals while mixing on a medium speed.
Step 6- Add 1 cup All-purpose flour mixture and 1/2 cup milk and sour cream mixture. Mix on a medium low speed until combined.
Step 7-Add 1 cup All purpose flour mixture and 1/4 cup milk and sour cream mixture. Mix on a medium low speed until combined.
Step 8- Add 1/2 cup All purpose flour mixture and 1/4 cup milk and sour cream mixture. Mix on a medium low speed until combined.
Baking your cake
Preheat oven to 325 degrees
Step 9- Spray baking pans with Baker’s joy non stick baking spray. Add prepared White cake batter into each baking pan. Spread batter around baking pan with the back of a spoon. Shake each pan slightly to make batter more even in pan.
Step 10- Place into a preheated 325-degree oven on a middle rack. Bake for 45 minutes. Remove cake from oven. Toothpick inserted should come out clean. Let cake cool completely before frosting about 3 to 4 hours.
Making the white Almond frosting
Step 11- In a stand mixer fitted with paddle attachment, add 2 sticks unsalted butter (Room temp) and 2 1/2 cups confectioners sugar. Mix on a medium low speed until combined. Scrape down sides of bowl.
Step 12- Add 2 sticks unsalted butter (Room temp), 2 1/2 Cups confectioners sugar, 2 teaspoons vanilla extract, 2 teaspoons butter extract, 1/4 teaspoon Almond extract, and 2 teaspoons whole milk (Room temp) Mix on medium low speed until combined then mix on high speed to 2 minutes. Scrape down sides of bowl.
Decorating your cake
Step 13- Spread a small amount of White frosting on top of cake pad or serving dish. Place bottom cake layer on top. Add 1 1/2 cups White frosting into disposable piping bag with the tip cut off. Pipe the frosting on to the bottom cake layer until you reach the center. Spread around with spatula.
Step 14- Add 2nd cake layer on top and press down slightly. Spread light coating of buttercream frosting on to the bottom and sides of cake. Place into fridge or freezer for 15 to 30 minutes.
Step 15- Add all of the White buttercream frosting on top of cake. Spread frosting around the top of the cake as even as possible. As the frosting reaches the sides of the cake, it will free fall along the sides. Spread frosting along the sides as even as possible.
Step 16- Heat metal spatula on stove until it is warm. Glide and smooth out top of cake. Heat spatula again on a stove until it is warm. Glide and smooth out the sides of the cake.
YouTube instructional video.
