Prepare Dawn Gluten-Free White Cake Mix according to bag directions. Scale 1.5 lbs batter into sprayed 8” baking pans. Bake at 350°F for 20-30 minutes or until cake springs back lightly when touched. Cool completely and depan.
On a stand mixer fitted with the paddle attachment, cream 13.5oz softened butter butter until smooth. Add 2 lbs almond butter, 1 pound 11oz powdered sugar and 0.50oz salt then mix to break up any clumps. Mix on speed two until no lumps remain, scraping down the bowl often. Reduce speed and slowly pour in 1.5oz vanilla extract and 6.5oz milk and mix to combine.
In a non-reactive pan, place 8oz heavy cream and 4oz almond butter. Bring to a boil, stirring the whole time. Pour hot mixture over white chocolate and burr mix until smooth.
Finish by slicing each 8” layer in half. Use 4 cake layers per finished cake. Build cake using 9 oz Almond Butter Filling between each layer. Pour 5 oz Almond Glaze over each cake. Garnish with sliced almonds.
* Please reach out to Dawn Sales Representative for item number.
Gluten-Free, White Cake, White Chocolate, Almond, Naked, Layer Cake