It seems that more and more brides are opting to make their own cakes nowadays, or at the very least trying to cut costs by recruiting their baking-savvy friends. I was recently asked to make a small-ish cake for a couple (Whose wedding is this Friday, eek!) so I had been looking around for different recipes and flavor combination ideas.
The truth is you just can’t go wrong with a classic white almond cake. It’s tasty, versatile, and a step up from vanilla (But don’t get me wrong, vanilla can be amazing). It’s also likely to please everyone, which is important when your cake is small enough that multiple flavors seems unnecessary.
This isn’t my first time making an almond cake. I kept seeing the same recipe posted on like every site, whether it was Pinterest, Allrecipes, or Cakecentral. I pinned it to my “Cake Recipes I Want to Try” board where it got a nice thick coating of virtual dust before I decided to give it a try. I think what what held me back is that I’m all about trying to bake from scratch and this recipe used a modified cake mix. All you were supposed to do is take a white cake mix and add some almond extract, sour cream, and a few other ingredients to doctor it up. It just feels like cheating, doesn’t it?
But while I do still strongly prefer scratch recipes I think that when it comes to a homemade wedding cake a modified cake mix recipe is the way to go. Here’s why: When I think of wedding cakes I think of a fluffy and moist cake that melts in your mouth. Yet, it obviously needs to be easy to work with if you want to stack layers and create tiers. So therein lies the conundrum. I personally feel that cake mixes by themselves produce a cake that is too soft and fluffy to work with. On the other hand, so many scratch recipes lack that fluffy moistness we’ve come to expect. A modified cake mix essentially marries (I’m full of puns) these two extremes into one fantastically fluffy yet sturdy cake!
Back when I made the recipe I got lots of compliments on the flavor and texture. I thought about using it again for this wedding cake, but I got it in my head that I could possibly make it even better. Harder, better, faster, stronger. You know, like Kanye. If you need another rap reference (and we all do) I liken my ambition to Puff Daddy, who as everyone knows takes hits from the 80s and makes them sound so crazy (yeah yeah!). Anyway, I think I did it. In fact I know I did it. If I were accepting an award for this cake there is only a 65% chance that Kanye would interrupt my speech because he thought someone else did it better. Those are some pretty good odds.
So without further ado, REEEEMIX! (Printable recipe after the jump.)
Step 1: Preheat oven to 325 degrees F (165 degrees C
Step 2: Grease and line the bottom of whatever cake tins you’re using. I happened to be making three mini cakes so I used 4-inch tins. This batter was enough to make 8 of them.
Step 3: Whisk together all of your dry ingredients: Cake mix, flour, ground almonds, salt, and sugar. Add your wet ingredients: Water, oil, yogurt, vanilla extract, almond paste, and egg whites (Did I forget anything?). Mix until smooth.
Step 4: Fill your tins three quarters of the way up. And if you’re wondering, why YES these are tuna cans that I transformed into cake tins. Tuna washed out first of course. Almond Tuna cake doesn’t sound very appealing. Please notice how it’s also imperative that you place these little tins on the oldest and grungiest looking cookie sheet in your kitchen.
Step 5: Bake! All of my cakes took exactly 26 minutes. It may be a bit more or less depending on the size of your tins. I would start checking around 15-20 minutes. That’s just good practice anyway!
Check out how nice and golden (yet not crusty) those outsides are. How white the tops are! How fluffy they are inside:
The almond flour in addition to the regular flour really seems to help with stability. And the almond paste packs these babies with FLAVA!
One more look just so you can see how delectably delightful these cakes are! You will see them again very soon in a future blog post!
So there you have it! Give them a try and let me know what you think in the comments!
- 1 box (16.5 oz) of white cake mix
- 1/2 c (50 g) of ground almonds
- 1/2 c (65 g) of all-purpose flour
- 1 c (200 g) granulated sugar
- 4 egg whites
- 1 1/3 c water
- 1 c (approx 250 g) plain or vanilla Greek yogurt (I used vanilla)
- 2 tbsp (20 g) vegetable oil
- 1 1/2 tsp vanilla extract
- 1 tsp almond paste (or more to taste)
- 1 tsp salt
- Preheat oven to 325 degrees F (165 degrees C
- Grease and line the bottom of your cake tins.
- Whisk together all of your dry ingredients: Cake mix, flour, ground almonds, salt, and sugar.
- Add your wet ingredients: Water, oil, yogurt, vanilla extract, almond paste, and egg whites. Mix until smooth.
- Divide your batter among your prepared cake tins.
- Bake until a toothpick inserted in the center comes out clean. Approximately 26 minutes.