Servings: 2 to 8" cake pans or 3 to 6" cake pans or approximately 40 cupcakes

1 box white or yellow cake mix (I like using duncan hines cake mixes) 1 box white or yellow cake mix (I like using duncan hines cake mixes)
1 cup all-purpose flour 1 cup all-purpose flour
¾ cup granulated sugar ¾ cup granulated sugar
¾ cup of unsalted butter, melted (1 and ½ sticks) ¾ cup of unsalted butter, melted (1 and ½ sticks)
¼ tsp salt ¼ tsp salt
1 cup full fat sour cream, room temperature 1 cup full fat sour cream, room temperature
1 cup whole milk, room temperature 1 cup whole milk, room temperature
3 large eggs, room temperature 3 large eggs, room temperature
1 large egg yolk, room temperature 1 large egg yolk, room temperature
½ teaspoon vanilla bean paste ½ teaspoon vanilla bean paste
1 teaspoon almond extract 1 teaspoon almond extract

Put all the ingredients into a bowl and mix it on medium speed for 2 minutes!
Pour batter into two prepared 8" pans and bake at 350ºF for 30 to 40 minutes or until a toothpick inserted comes out clean.

*8 inch cake pans weighed about 850 grams.  *8 inch cake pans weighed about 850 grams.
**For the white cake mix, if you want a completely white cake you can use 4 large egg whites instead.  **For the white cake mix, if you want a completely white cake you can use 4 large egg whites instead.