A moist and flavorful cake with a hint of almond, perfect for any occasion.
Preheat your oven to 325°F (165°C) and prepare your cake pans by greasing and flouring them.
Greasing and flouring the pans ensures the cake releases easily after baking.
In a mixing bowl, combine the flour and sugar using a whisk until evenly mixed.
Whisking the dry ingredients helps to aerate the mixture and remove lumps.
In a stand mixer, beat the eggs, sour cream, water, and almond extract until smooth.
Ensure the wet ingredients are at room temperature for better mixing.
Gradually add the dry ingredients to the wet ingredients while mixing on low speed. Once combined, increase to medium speed and mix for 2 minutes.
Mixing on low speed initially prevents the flour from puffing out of the bowl.
Pour the batter evenly into the prepared cake pans.
Tap the pans gently on the counter to release any air bubbles.
Bake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Avoid opening the oven door frequently to maintain a consistent temperature.
Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.
Cooling the cakes on a wire rack prevents the bottoms from becoming soggy.
Frost and decorate the cake as desired, then serve and enjoy!
Use a serrated knife to level the cake layers for a professional look.
Continua nella nostra app per un'esperienza migliore
