Tampa Cake Girl - Danielle’s Almond Funfetti Cake
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Danielle’s Almond Funfetti Cake - Recipe #337
Danielle’s Almond Funfetti Cake
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WordPress: https://tampacakegirl.wordpress.com/2020/01/18/danielles-almond-funfetti-cake/
Jan 18, 2020      Comments:  0      Replies:  0     
1 box white cake mix (strongly suggest Duncan Hines)
1 cup all purpose flour
1 box vanilla instant pudding
1 cup sugar
1 teaspoon salt
1 1/3 water
1 cup sour cream
2 Tablespoons vegetable oil
1 1/2 teaspoons pure almond extract
1 teaspoon pure vanilla
4 egg whites (room temperature)
10 heaping Tablespoons of sprinkles

Vanilla Buttercream Ingredients*:

1 1/4 cups Crisco
3 sticks butter, room temperature
2 teaspoons salt
3 teaspoons vanilla extract
8 -10 cups of powdered sugar
3-4 Tablespoons of milk (more if needed)
My daughter in love Danielle loves Almond Cakes snd she also loves Funfetti cakes (cakes baked with sprinkles). For her birthday I decided to combine her two favorites into one cake. This cake was so moist and delicious. I might add it was very colorful too with the sprinkles. I have never made a semi-homemade cake before. This recipe adds flour, sugar and pudding to a white cake mix. It was fabulous. The cake has a light subtle almond flavor that was delicious. She chose vanilla buttercream for the frosting and it was delicious. I think the next time I make this cake, we will try almond flavored buttercream.
Preheat oven to 325 degrees. Spray two 9″ cake pans, three 8″ cakes or an 11 x 13″ rectangular pan with nonstick cooking spray that contains flour such as Baker’s Joy.
Whisk cake mix, flour, pudding, sugar and salt in your mixing bowl. I use my whisk attachment on my stand mixer. Add in water, sour cream, oil, almond and vanilla extracts and egg whites. Beat on low speed for 4 minutes. Pour in the sprinkles and mix to combine.
Pour cake batter into your desired size cake pan(s). Bake for 25-35 minutes. Check with cake tester and bake until it comes out clean. Cool completely before frosting.
Vanilla Buttercream:
Cream Crisco and butter together. Add vanilla. Gradually add powdered sugar, one cup at a time on low speed. Add milk and blend well.
*I decorated this cake with a Wilton 1M decorating tip. Making the roses takes a lot of frosting so if you are making the round cakes and the rectangular cake without roses, you can probably cut this frosting recipe in half.
Recipe adapted from Cupycakesmurf
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