Sugar-And-Spice Cake

Name: Sugar-And-Spice Cake
Ingredients: 1 (18.25-oz.) package white cake mix; 1 (16-oz.) container sour cream; 1/4 cup butter, melted; 2 large eggs; 2 teaspoons apple pie spice; 1 teaspoon vanilla extract; 1/2 teaspoon almond extract (optional); Garnishes: sparkling sugar, clear edible glitter, rosemary sprigs, pecan halves, cranberries

8 ingredients

4 steps

Ingredients

1 (18.25-oz.) package white cake mix
1 (16-oz.) container sour cream
1/4 cup butter, melted
2 large eggs
2 teaspoons apple pie spice
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
Garnishes: sparkling sugar, clear edible glitter, rosemary sprigs, pecan halves, cranberries

Directions

1

Preheat oven to 350°. Beat together first 6 ingredients and, if desired, almond extract at low speed with an electric mixer just until dry ingredients are moistened. Increase speed to medium, and beat 2 minutes or until batter is smooth, stopping to scrape down bottom and sides of bowl as needed. Pour batter into 3 greased and floured 8-inch round cake pans.
2

Bake at 350° for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; remove from pans to wire racks, and cool completely (about 1 hour). Wrap in plastic wrap, and freeze 1 hour or up to 1 month.
3

Spread Vanilla Buttercream between layers and on top and sides of cake. Garnish, if desired.
4

Note: For testing purposes only, we used Duncan Hines Moist Deluxe Classic White Cake Premium Cake Mix.