Ingredients

The following ingredients have 4 Servings
  • 2 and 3/4 cup cake flour (, sifted)
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter (, softened to room temperature)
  • 1 and 3/4 cup granulated sugar
  • 2 tablespoons oil (, canola or vegetable)
  • 5 large egg whites
  • 2 teaspoons vanilla
  • 1/2 teaspoon almond extract
  • 1/4 cup sour cream (room temperature)
  • 1 cup buttermilk (room temperature)
  • 1 cup unsalted butter (, softened to room temperature)
  • 4-5 cups icing/powdered sugar (, sifted)
  • 1/4 to 1/3 cup whipping cream or half and half cream
  • 1 teaspoon vanilla
  • 1/4 teaspoon salt (, to taste)

Instruction

  • Preheat the oven to 350F degrees. Line the bottom of a 9x13 inch metal baking pan with parchment paper and grease the sides of the pan with non-stick cooking spray or butter.
  • In a large bowl whisk together the flour, baking powder and salt for about 30 seconds. Set aside.
  • In a large bowl using a stand or hand-held electric mixer on medium speed, beat together the butter and sugar until fluffy (about 2 minutes). Add in the oil, egg whites, vanilla extract and almond extract until combined (about 30 seconds). Turn off the mixer and stir in the sour cream using a large rubber spatula or wooden spoon.
  • With the mixer on low, beat in about 1/2 of the flour mixture followed by about 1/2 of the buttermilk. Turn off the mixer and scrape down the sides of the bowl using a large rubber spatula or wooden spoon. Turn the mixer back onto low and beat in the rest of the flour mixture followed by the rest of the buttermilk.
  • Carefully pour the batter into your prepared pan and bake in the preheated oven for about 28-35 minutes, or until an inserted toothpick comes out clean or with a few cake crumbs.
  • Allow to cool fully before frosting.
  • To make the buttercream, in a large bowl using a stand or hand-held electric mixer beat the butter on medium speed until fluffy (about 2-3 minutes). Add in the icing sugar about 3/4 cup at a time followed by the cream, vanilla & salt until the desired consistency is reached. Either invert the cake onto a large service platter or board, or frost in its pan.