Description
No one will ever think this cake came from a box.
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Ingredients
Units
Scale
- 1 Duncan Hines white cake mix
- 3 egg whites
- 1 cup water
- 1/2 cup oil
- 1 tsp almond emulsion
- 1 stick butter
- 8 oz cream cheese
- 1/4 cup Tbsp heavy whipping cream
- 6–7 cups powdered sugar
- Pinch of salt
- 1–2 tsp almond emulsion
- 1/3 cup almond slices (on top of icing)
Instructions
- Make the Cakes: Bake the cake mix according to directions on the box. Allow cake to cool on wire rack to room temperature.
- Make the Icing: Beat butter and cream cheese with whisk attachment in stand mixer until smooth and fluffy. Add powdered sugar gradually, occasionally scraping sides and bottom of bowl. Slowly add heavy cream until desired consistency. Continue to beat on high until light and fluffy, 3-4 minutes.
- Toast the almonds: Line baking sheet with parchment paper. Spread almond slices in pan single layer. Toast in oven at 350deg F until just starting to toast/brown (5-7 minutes).
- Assemble and frost cake, top with toasted almonds.
Notes
All ingredients should be room temperature.
- Category: Dessert
- Cuisine: American
Keywords: cake, almond, sugar, icing