Raspberry Almond Wedding Cake

• Vegetarian

• Produce

  • 12 oz Raspberries, frozen

• Refrigerated

  • 4 Egg whites

• Condiments

  • 3 tbsp Corn syrup, light
  • 2 tbsp Lemon juice
  • 1/2 cup Raspberry sauce

• Baking & Spices

  • 1 cup All-purpose flour
  • 3 tsp Almond extract
  • 3 tbsp Cornstarch
  • 1 cup Granulated sugar
  • 8 cups Powdered sugar
  • 3/4 tsp Salt
  • 1 tsp Vanilla extract
  • 1 (18.25 ounce package White cake mix
  • 1 cup White sugar

• Oils & Vinegars

  • 2 tbsp Vegetable oil

• Dairy

  • 4 sticks Butter, salted
  • 1/4 cup Heavy cream
  • 1 cup Sour cream

• Liquids

  • 1 1/2 cups Water

Found on confessionsofacookbookqueen.com

Ingredients

• White Almond Wedding Cake:
• 1 (18.25 ounce) package white cake mix
• 1 cup all-purpose flour
• 1 cup white sugar
• 3/4 teaspoon salt
• 1 1/3 cups water
• 1 cup sour cream
• 2 tablespoons vegetable oil
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• 4 egg whites
• Raspberry Sauce:
• 12 oz frozen raspberries, thawed
• 1 cup granulated sugar
• 2 Tablespoons lemon juice
• 1/4 cup water
• 3 Tablespoons cornstarch
• 3 Tablespoons light corn syrup
• Raspberry Frosting:
• 1/2 cup raspberry sauce
• 2 sticks salted butter, slightly softened
• 4 cups powdered sugar
• Almond Buttercream:
• 2 sticks salted butter, slightly softened
• 1/4 cup heavy cream
• 2 teaspoons almond extract
• 4 cups powdered sugar

Directions

• Preheat oven to 325 degrees F. Butter and flour 3 (8 inch) cake pans.
• In the bowl of your mixer, combine the cake mix, flour, sugar, and salt. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
• Pour the batter into the prepared cake pans and bake until tops are light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool completely.
• While cake bakes, prepare raspberry sauce. In a medium saucepan, combine raspberries,sugar, and lemon juice. Whisk together cornstarch and water until smooth and add that as well. Stir over medium heat until mixture is thick and boiling. Let mixture cool to room temperature, then into a blender (or use an immersion blender) to blend until smooth. Stir in the corn syrup.
• Prepare raspberry frosting: combine raspberry sauce and butter in the bowl of your mixer, beating on medium speed until smooth. With the mixer on low, slowly add powdered sugar, beating until just combined. Increase mixer speed to high and beat for one minute. Stack and fill cakes, then place in the refrigerator while you prepare almond buttercream for the outside of the cake.
• In the bowl of your mixer, beat butter, cream, and almond extract on medium speed until smooth. With the mixer on low, slowly add powdered sugar until combined. Increase mixer speed to high and beat for one minute. Frost outside of cake. Let chill for about an hour. Top with remaining raspberry sauce before serving.