Almond Cake with Italian Buttercream

This cake was born out of the need for a vehicle to carry my amazing Italian Buttercream.  The cake is a white almond sour cream (WASC) cake, with a peach filling and Italian buttercream.  The cake is nice and moist, with a light almond flavor that melds well with the peach filling.  The decadent buttercream frosting tops off this balanced  cake.


Almond Cake with Italian Buttercream


1 box white cake mix
1 cup all purpose flour
1 cup sugar
3/4 salt
2 eggs
1 1/3 cups water
2 Tablespoons vegetable oil
1 cup (8 ounces) sour cream
1 teaspoon almond extract
1 teaspoon vanilla extract
Your favorite peach jam
Italian Buttercream Frosting


Preheat oven to 325F.  Grease 2 9-inch round baking pans, and line about 6 muffin cups with liners.  


In a large bowl, whisk together the cake mix, flour, sugar and salt.  Add the eggs, water, oil, sour cream, almond and vanilla extracts, and beat with a mixer on low speed for about 2 minutes, or until all of the ingredients are well incorporated.  Pour the batter into the prepared cake pans and smooth the top with the back of a spatula, then spoon any leftover batter into the prepared muffin cups.  Put in the oven and bake for about 25 minutes, or until a toothpick inserted in the center of the cakes tests clean.  Remove from the oven and let cool in the pans for about 10 minutes.  Turn the cakes out onto a cooling rack and cool completely.


To assemble, level the cakes by slicing of the domed top with a serrated knife.  Place one cake layer upside-down on a serving plate.  Spread with peach jam, then top with the second cake layer.  Spread the Italian buttercream over the tops and sides of the cake.


Enjoy!  -Cardamommy