Description

Master the art of professional cake design with this structurally sound WASC base and silky hybrid buttercream. This method ensures sharp edges and stable layers for intricate piping and stacking.

Ingredients

1 box high-quality white cake mix
1 cup all-purpose flour
1 cup granulated sugar
1/4 tsp salt
1 cup sour cream, room temperature
1/2 cup unsalted butter, melted
1 cup water
4 large pasteurized egg whites
1 tsp almond extract
2 lbs powdered sugar
1.5 cups unsalted butter, softened to 65°F
1/2 cup pasteurized egg whites

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Instructions

Preheat your oven to 350°F (175°C) and verify with an oven thermometer.
In a large mixer bowl, combine cake mix, flour, sugar, salt, sour cream, melted butter, water, 4 egg whites, and almond extract; mix on medium speed for exactly 2 minutes.
Divide batter evenly among prepared pans and bake for 30–35 minutes until the internal temperature reaches 205°F–210°F.
Cool layers completely on a wire rack to prevent the frosting from melting.
For the buttercream, mix 1/2 cup pasteurized egg whites and powdered sugar on medium speed for 2 minutes until opaque.
Switch to a whisk attachment and add softened butter one piece at a time on low speed, then whip on high until voluminous and glossy.
Apply a thin crumb coat of buttercream to the chilled cake, then refrigerate for 20 minutes before applying the final layer of frosting.

Notes

To ensure the most level layers, use bake-even strips around your pans to prevent doming. When working with the hybrid buttercream, if the mixture appears too soft, place the entire bowl in the fridge for 10 minutes before continuing to whip.

Prep Time: 20 mins
Cook Time: 35 mins
Category: Dessert
Method: Baking
Cuisine: American