It was very light and airy, and the almonds and strawberries worked perfectly together.
Everyone loved it!
Use a very light layer of frosting between the cake layers.
I sprinkled a very small amount of brown sugar on top,
as well as sliced almonds.
You can take it up a notch by adding more layers of frosting to the cake.
In this particular cake, I didn’t add more layers… but you can!
To add MORE layers, you need to let the cakes cool completely,
then put in the freezer for 30 minutes.
They should slice fairly easily right through the middle.
This will give you a 4 layered cake… and you’ll look like a genius. ta-da, just like that!
1) dip strawberry in egg whites
2) roll strawberry in sugar
3) cool in fridge for 30 minutes
Viola!
you can make chocolate covered strawberries!
double yum!!!
1) melt 1/4 cup of chocolate chips in the microwave.
2) you can add a very small dollop of coconut oil or water to make it easier to spread.
3) roll strawberry in the melted chocolate
4) refrigerate for 30 minutes.
5) place on top of cake to decorate!
cake ingredients… just follow the instructions on the back of your cake box. I substituted coconut oil and added one teaspoon of almond extract.
frosting ~ Make your own OR use a canned frosting. You can add a few drops of almond extract to canned frosting… and who’s to say that it’s not homemade???
mix mix mix the frosting!
add your family’s favorite fruits or whatever is in season.
Fresh fruit works wonderfully, but also consider adding fruit preserves
or just leaving it plain.
Almond White Cake
White Almond Cake
- 1 box white cake mix (I used Aldi’s)
- 1 cup water
- 1/3 cup coconut oil
- 3 egg whites
- 1 teaspoon almond extract
White Almond Frosting
- 1/3 cup butter
- 1/4 cup milk
- 1 teaspoon almond extract
- 1/4 teaspoon salt
- 4 cups powdered sugar
How to bake the cake:
MIX: all the cake ingredients together with a mixer or by hand.
GREASE: two 9″ pans
BAKE: 350℉ for 25 minutes or until a toothpick comes out clean. (OR follow the baking instructions on the box mix)
How to make the frosting:
Mix the butter, milk, almond extract and salt in a mixer for 2 minutes on medium speed.
Slowly add ½ cup of powdered sugar at a time, until you’ve added the 4 cups.
Pro Tip: You can add a splash more of the almond extract or water if you need to water it down a bit… or add more powdered sugar to thicken it up.
Refrigerate until needed.
Decorate!
Lightly frost between the cake layers and on top.
Do not frost the sides of the cake.
Sprinkle a very small amount of brown sugar on top.
Lay almond slivers and either fresh or sugared fruit on top.
Enjoy!