Heavenly White Almond Cake with Chantilly Vanilla Cream

This cake has both the fluffy air-like quality of an angel food cake and the richness of a pound cake. The flavor is absolutely divine, especially when you top it with homemade chantilly vanilla cream!! Hands down, one of the best cakes I've ever made!

Modified and doubled from the original recipe

Course Dessert
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 40
Author Lucia


  • 2 packages white cake mix I used duncan hines - classic white
  • 2 cups all-purpose flour
  • 1 1/3 cups white sugar
  • pinch salt
  • 2 2/3 cups water
  • 2 cups sour cream I used Daisy Light Sour Cream
  • 3 tbp vegetable oil
  • 1 tbp almond extract
  • 2 tsp vanilla extract
  • 7 egg whites

To Die for Argentinian Crema Chantilly

  • 1 1/2 pint heavy whipping cream
  • 3-4 large spoonfulls white sugar
  • vanilla extract This is really to taste, I may have added 1 tbp. I taste as I go


White Almond Cake

  1. Note: You can use two 8 inch round pans or two 9 inch round pans. I used the 8 inch pans. This is easier if you want the cake to have two layers -- which I highly recommend.Grease and flour both pans and preheat your oven to 325° F.

  2. Add the white flour cake mix, all-purpose flour, sugar, and salt to a large bowl. Mix together until well combined.

  3. In a separate bowl, mix together the water, sour cream, vegetable oil, egg whites, and both the vanilla and almond extracts. Mix with an electric mixer until well combined.

  4. Pour wet ingredient into the dry ingredients. Set electric mixer to low and mix together for 3-5 minutes until ingredients moisten well together.

  5. Pour and distribute batter evenly into your two prepared cake pans.

  6. Bake in oven for at least 30-35 minutes (may be longer) until the top of the cake is lightly browned and a knife inserted in the center comes out clean.

  7. Allow cake to cool

To Die for Argentinian Crema Chantilly

  1. Pour 1 1/2 pint of heavy whipping cream into a large bowl.

  2. Add in vanilla extract and sugar

  3. Mix well with electric mixer - at medium speed until cream begins to have more of a fluffy cream consistency.

    Note: While mixing, I like to pause and taste the cream to evaluate the flavor of the cream. Take it as an opportunity to add more sugar or vanilla extract if you'd like.

  4. Once the cream starts to get more fluffy, slow down the speed of your electric mixer to prevent your cream from becoming overly dense.

  5. You're done! Unless you are frosting your cake immediately, store homemade cream in the fridge :)

Putting cake together

  1. When frosting, use the underside of both cakes so that you have a more even base for frosting,

    Place one cake down, brush off any extra crumbs, then add a layer of cream. Stack the second cake on top and frost the outside. Decorate as desired :)

  2. Enjoy with friends and family.

Recipe Notes

I find it best to make the cake a day before, if not at least a few hours before, to allow the cake to cool and let the flavors of the cake set in.

Remember: you can't mess it up. The cream can be as sweet or unsweet as you want it to be.

I did have a little bit of batter left so I made 6 cupcakes on the side which is always a plus :)

It's great for baby showers, birthdays, bridal showers, weddings, tea time, and pretty or rainy afternoons, etc.