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Food traditionnel


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1 cup (227 grams) unsalted butter, softened
2 cups (400 grams) granulated sugar
3¾ cups (469 grams) cake flour
2½ teaspoons (12.5 grams) baking powder
½ teaspoon (1.5 grams) kosher salt
1 cup (240 grams) whole milk
2 tablespoons (30 grams) sour cream
1 teaspoon (4 grams) vanilla extract
½ teaspoon (2 grams) almond extract
4 large egg whites (120 grams), room temperature
Almond Frosting (recipe follows)
Garnish: sparkling sugar


• Preheat oven to 350°F (180°C). Spray 2 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper, and spray pans again.

• In the bowl of a stand mixer fitted with the paddle attachment, beat butter and granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.

• In a medium bowl, whisk together flour, baking powder, and salt. In a small bowl, combine milk, sour cream, and both extracts. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Transfer to a large bowl.

• Clean bowl of stand mixer. Using the whisk attachment, beat egg whites at high speed just until stiff peaks form. Stir one-fourth of egg whites into batter. Gently fold in remaining egg whites. Divide batter between prepared pans, smoothing tops with an offset spatula if necessary.


• Bake until a wooden pick inserted in center comes out clean, about 25 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Almond Frosting between layers and on top and sides of cake. Garnish with sparkling sugar, if desired.


PRO TIP: To create a sprinkle-filled birthday version of this recipe, we folded in ¾ cup (144 grams) Betty Crocker rainbow sprinkles after the egg whites.

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