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barbsjustagirl

White Almond Sour Cream Wedding Cake

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This cake recipe is very popular, it tastes just like the wedding cake we all enjoy. Makes 6 dozen cupcakes.

Rate this recipe 4.5/5 (4 Votes)
White Almond Sour Cream Wedding Cake 1 Picture

Ingredients

  • 2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury)
  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 1/2 teaspoons salt
  • 2 2/3 cups water
  • 1/4 cup vegetable oil
  • 2 teaspoons real vanilla
  • 2 teaspoons almond extract
  • 2 cups sour cream
  • 8 large egg whites

Details

Servings 40

Preparation

Step 1

1. Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
2. Add the remaining ingredients and beat on medium speed for 2 minutes.
3. Pour into greased and floured cake pans, filling each pan a little over half full.
4. Lightly tap cake pans on counter to bring air bubbles to top.
5. Bake in preheated 325° F oven until cake tests done.
6.Baking time varies according to the size and depth of pans being used.
7. I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans.

In 2" deep pans, this recipe makes:
One 14" round and one 6" round
or One 16" round
or One 12" round and one 10" round
or One 12 X 18" sheet cake
or One 12" round and one 8" round and one 6" round
or Two 9" squares.
4 dozen cupcakes & 2 6" rounds
or 6 dozen cupcakes.

Half the recipe makes:
Two 7" rounds
or Two 6" rounds and 6 cupcakes.

For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.

For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.

For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.

For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.

For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.

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