Good morning! How was your weekend? Mine was great, my husband and I took a few long walks and by that I mean about 10-12 miles along the ocean. Yes we are crazy like that especially if the reward is an almond croissant from the French bakery. The weather was perfect and honestly walking along the ocean is so beautiful especially when for long stretches you are the only one there.
October has been keeping my busy, three birthdays, travel, a new car, and various other projects, as well as lots of baking and cooking. Both of which I enjoy at any time but more so in the Fall and Winter when I am in my nesting mode.
This past week I made, if I do say so myself, the most scrumptious cake to celebrate my husbands birthday. Believe it or not, it was not chocolate or carrot cake, after all it was his birthday. In the past I have made one or the other and tried to convince him how much he loves them. This year I decided to try something new, something that resembled our wedding cake which he loved. Our wedding cake was a white almond cake, with fresh raspberry filling, a layer of cheesecake and vanilla bean butter cream. This cake has the same flavors minus the cheesecake. I was lazy, what can I say.
This cake is so easy, it starts with a mix. Yes, I know there are some of you who are baking purists and will poo, poo this but I have seen this white cake recipe on Pinterest for over two years and I wanted to try it. I believe the original recipe is from allrecipes.com and it has now been adapted several times.
After you make the cake you make a berry filling and lastly you whip together lots of butter and sugar and you have the perfect frosting! Put it all together and voila…the most scrumptious cake perfect for a party or just to enjoy to celebrate an ordinary day.
White Almond Cake with Raspberry Filling and Vanilla Bean Butter Cream Frosting
White Almond Cake
1 package white cake mix
3/4 tsp salt
11/3 cup water
1 cup sour cream
2 tablespoons vegetable oil
1 teaspoon almond extract
1 teaspoon vanilla
4 egg whites
Preheat oven to 325. Grease and flour your cake pan(s), 2 8 inch pans or 1 11×13″ pan.
Stir together cake mix, sugar, salt, and flour. Pour in sour cream, water, oil, extracts, and egg whites. In an electric mixer on low, mix all ingredients together until ingredients are moistened and mix, about 4 minutes. There will still be a few lumps.
Pour into prepared pans. Bake about 20-25 minutes. All ovens are different so be sure to watch your cake. Cake is done when a toothpick comes out clean and cake is golden.
11/2 cups frozen raspberries
1 tablespoon cornstarch
2 tablespoons lemon juice
Place all ingredients in a saucepan and bring to a boil over over medium- high heat. Keep stirring until thickened. Let cool completely.
Recipe from Sweetpolita
3 sticks of butter softened
2 tablespoons vanilla bean paste
3 cups of powdered sugar sifted
3 tablespoons of heavy whipping cream
Beat softened butter in the bowl of an electric mixer on high for 6 minutes until light and fluffy. Then add the sifted powdered sugar, and vanilla bean paste. Then add the heavy cream. Beat for 8 minutes until white and fluffy!
To assemble the cake, cute the layers in half and place one layer on a plate. Pipe a circle of frosting around the layer and then spoon raspberry filling into center. Repeat using remaining layers. Then spread a light layer of frosting over entire cake and place in refrigerator for 15 minutes, this will catch all of the crumbs. Then frost cake with remaining frosting. Decorate the top with a few berries and serve.
I used 4 6″ cake pans and made 1 3 tier cake, saving the other layers for another cake that I was making.
I hope that you try this cake, I promise that you will love it! Did you bake or make anything yummy this weekend? If so, please share I would love to hear all about it!
Have a fabulous week!