Happy Sunday! It’s been a while since I’ve done a ‘Sweet Sunday‘ where I talk about things I’m loving, so today I’m sharing with you something I’ve been wanting to share for a while.
A little over two years ago my older sister got married and had a backyard potluck for her reception. It was a very small and intimate event, and she asked me to make the cake.
It was the begging of June, very hot out, and I had never made a layered cake before and was up until midnight making it because I had work and rehearsal dinner for the ceremony until 9 pm….needless to say, the photos were horrible!
However, the cake was delicious. Superbly DELICIOUS!
The horrible pictures? Yeah, those were pinned, and re-pinned and re-pinned. I think at some point it was my most re-pinned recipe..nooooo!
The pictures have also gotten some not so nice comments (although true, still not so nice to read that someone says ‘the flavors look good, just don’t look at the cake’).
Since then, I’ve made the cake quite a few times, and the thing is, the recipe is spot on, but I always forget to take pictures of it!
It’s one of – if not THE- best cake I’ve ever made! The cake is super dense, yet moist, and holds up very well, then there is layer after layer of deliciousness. Such perfect flavor combinations of the almond butter cream and strawberries. I made this cake for my little sister when she graduated from medical school and made a little stencil of a star and filled it with gold sugar! And, as Julia Child says: A Party without Cake is just a meeting! So next time you need a fancy cake, this is your winner!
- 1 18.25 ounce package white cake mix
- 1 cup all-purpose flour
- 1 cup white sugar
- 1 teaspoon salt
- 1 1/3 cups water
- 1 cup sour cream
- 2 tablespoons vegetable oil
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 4 egg whites
- 2 cups Strawberries finely chopped
- Almond Butter Cream : 3-5 c. confectioners sugar 1 stick. butter at room temp, 1 tbs vanilla, 1 tsp. almond extract and 1-2 Tbsp. milk.
- Preheat oven to 325 degrees F (165 degrees C). Grease spring form cake pans (I used 2-8 inch spring form pans for this cake) and place cake pans on top of a cookie sheet to catch any drips.
- Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts and mix.
- In a clean bowl eat egg whites slightly and then add to other ingredients from previous step, beat with an electric mix on low until all the ingredients are mixed and moistened but it's ok if some minor lumps still remain, about 3 minutes.
- Pour the batter evenly into the two prepared cake pans, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 45 minutes. Allow to cool before frosting. Can be made up to three days ahead of time and stored in the fridge before frosting.
- Almond butter cream: In a bowl add butter that is at room temperature and cream with a stand mixer or hand mixer, scrape down sides of the bowl and add extracts and milk, beat with the mixer again until combined. Add powdered sugar until desired texture is reached...mine was somewhere around 4 cups powered sugar.
- When cake has cooled, cut each layer in half (cake will be moist so be careful). Spread a little of the frosting evenly over the layer, then add strawberries, then put the other layer back on. Repeat with each layer of spreading a little bit of frosting and adding strawberries.When you have all layers in place put one layer of thin frosting around the outside of the cake.
- Refrigerate the cake for an hour so that the frosting cool. Then remove from the fridge and put final layer of frosting on.
- For decoration I made a stencil of a star and filled it colored sugar.