White Almond Sour Cream Cake (from a Box!)
Ingredients
White Almond Sour Cream Cake
- 1 box Betty Crocker French Vanilla Cake
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- ¼ teaspoon salt
- 1 cup sour cream
- ½ cup unsalted butter, melted
- 1 cup milk whole or 2%
- 4 egg whites
- 1 teaspoon almond extract
Cherry Filling
- 2 cups cherries pitted
- 2 tablespoon corn starch
- 3 tablespoon sugar
- ½ cup water
Instructions
- Preheat your oven to 350F/180C
- Prepare your two 9-inch round cake pans by spraying with cooking oil and lining the bottom with parchment paper.
Make the Cherry Filling
- Place the cherries, water, sugar and corn starch into a medium sauce pan. Cook over low heat until the sugar dissolves and the filling thickens. Let cool completely.
Make the White Almond Sour Cream Cake
- In the bowl of a stand mixer, combine all of the cake ingredients and mix on low until just combined.
- Turn the mixer up to medium for two minutes to allow the ingredients to mix and lighten.
- Pour the batter into your prepared pans and bake for 35 - 40 minutes. If you insert a toothpick into the centre of the cake, it should come out clean.
- Let the cake cool completely before decorating.
Finish Your Cake
- Put the prepared frosting into the bowl of the stand mixer. Whip the frosting for a minute or two to lighten it up.
- Spread the cherry filling over the top of one of the layers and sandwich the two layers together. Frost the cake.