Edelweiss White Cake Recipe

Name: Edelweiss White Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 1/2 cups butter, at room temperature, plus more for greasing; 3/4 cups milk, at room temperature; 1/4 cup sour cream, at room temperature; 2 teaspoons almond extract; 1 teaspoon vanilla extract; 6 egg whites, at room temperature; 2 1/4 cups white cake flour; 1 3/4 cups sugar; 4 teaspoons baking powder; 1 teaspoon salt; Black Sheep Crusting Buttercream, recipe follows; 5 cups high-ratio shortening; 3/4 cup very hot coffee creamer; 1 teaspoon vanilla extract; 5 pounds confectioner's sugar

Servings: persons

4 1/2 cups butter, at room temperature, plus more for greasing
3/4 cups milk, at room temperature
1/4 cup sour cream, at room temperature
2 teaspoons almond extract
1 teaspoon vanilla extract
6 egg whites, at room temperature
2 1/4 cups white cake flour
1 3/4 cups sugar
4 teaspoons baking powder
1 teaspoon salt
Black Sheep Crusting Buttercream, recipe follows
5 cups high-ratio shortening
3/4 cup very hot coffee creamer
1 teaspoon vanilla extract
5 pounds confectioner's sugar

1
Preheat the oven to 350 degrees F. Grease a 9-by-9-inch baking pan with some butter.
2
Mix 1/4 cup of the milk, the sour cream, almond extract, vanilla extract and egg whites in a bowl and blend thoroughly.
3
In the bowl of a standing mixer fitted with the paddle attachment, combine the flour, sugar, baking powder and salt.
4
Add the butter gradually, beating for at least 2 minutes on low speed.
5
Add the wet ingredient mixture and beat for 2 minutes.
6
Add the remaining 1/2 cup milk and blend until smooth on medium speed.
7
Pour the batter into the prepared pan and bake until a toothpick inserted into the cake comes out clean, about 35 minutes.
8
Cool to room temperature and then decorate with the Black Sheep Crusting Buttercream.
9
In the bowl of a stand mixer fitted with the paddle attachment, cream together the shortening, coffee creamer and vanilla extract until combined.
10
Gradually mix in the confectioner's sugar, scraping down the sides as you go.
11
Set the mixer to medium speed and add water, a little bit at a time, until you achieve the correct consistency.

5061

kcal

Calories

244

Fat

718

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 4 1/2 cups butter, at room temperature, plus more for greasing, 3/4 cups milk, at room temperature, 1/4 cup sour cream, at room temperature, 2 teaspoons almond extract, and more.

Yes, Edelweiss White Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Edelweiss White Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions