Name: Almond Poppy Seed Cake
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 20 slices
Cuisine: American
Ingredients: 1 box white cake mix 15.25 ounces; 1 cup all-purpose flour; 1 cup granulated sugar; 2 tablespoons poppy seeds; ¾ teaspoon salt; 1 ⅓ cup whole milk; 2 tablespoons vegetable oil; 1 tablespoon almond extract; 1 teaspoon vanilla extract; ¾ cup sour cream; 4 large egg whites room temperature; 2 cups heavy whipping cream; ½ cup powdered sugar; ¼ cup instant vanilla pudding mix

Instructions

6 steps

Cake

Preheat oven to 350°F.

Spray a 9 x 13-inch pan with cooking spray (even if it's a non-stick pan).

In a large bowl or stand mixer fitted with a whisk attachment, mix together the cake mix, flour, sugar, poppyseeds, and salt. Add in the milk, oil, extracts, sour cream, and egg whites and beat for two minutes.

Bake for 25 to 35 minutes until the cake comes clean when a knife or toothpick is inserted into the center. Allow to cool in pan completely before frosting.

25 min

Frosting

Whip frosting ingredients in a large bowl or stand mixer with a whisk attachment. A stand mixer will result in a fluffier frosting, but frosting made with a hand mixer will do just fine as well and should give you enough to over the top of the cake. Whip for 2 to 3 minutes until light and fluffy.

Spread evenly over the top of the cooled cake and sprinkle with cinnamon sugar, if desired.

Progress

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