White Almond Sour Cream Wedding Cake

Baked my daughter's wedding cake using a fantastic recipe by Rebecca Sutterby. The perfect texture and flavor made for a moist, three-tiered masterpiece! Ended up with enough batter for an extra layer too.

Steps for White Almond Sour Cream Wedding Cake

Here's a step-by-step instructions for making White Almond Sour Cream Wedding Cake:

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
Add the remaining ingredients and beat on medium speed for 2 minutes.
Pour into greased and floured cake pans, filling each pan a little over half full.
Lightly tap cake pans on counter to bring air bubbles to top.
Bake in preheated 325° F oven until cake tests done.
Baking time varies according to the size and depth of pans being used.
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.
or 5 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.

Why you'll love White Almond Sour Cream Wedding Cake

Delicious Flavor Profile: The combination of almond and sour cream creates a uniquely rich and moist cake that is both sweet and slightly tangy. This delightful flavor pairing not only pleases the palate but also sets this cake apart from traditional vanilla or chocolate options, making it a memorable choice for weddings.
Moist and Tender Texture: The addition of sour cream in the batter contributes to an incredibly moist and tender crumb, ensuring that each slice of cake is soft and enjoyable. This texture allows the cake to hold up well under various fillings and frostings, making it versatile for different wedding themes and styles.
Aesthetic Appeal: White Almond Sour Cream Wedding Cake can be beautifully decorated with various frostings, fresh flowers, or intricate designs, making it visually stunning for wedding celebrations. Its classic white color serves as a perfect canvas for customization, allowing couples to match the cake to their wedding decor and color scheme seamlessly.

What to Serve With This

White Almond Sour Cream Wedding Cake

Yield: 40 Servings

Total Time: 55

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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

Instructions

Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
Add the remaining ingredients and beat on medium speed for 2 minutes.
Pour into greased and floured cake pans, filling each pan a little over half full.
Lightly tap cake pans on counter to bring air bubbles to top.
Bake in preheated 325° F oven until cake tests done.
Baking time varies according to the size and depth of pans being used.
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.
or 5 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.

Notes

Ensure that all ingredients, particularly the sour cream and butter, are at room temperature before mixing. This helps create a smooth batter and ensures even baking for a light and fluffy texture.
Be mindful of the baking time and check for doneness with a toothpick; the cake should be lightly golden and spring back when touched. Overbaking can lead to a dry cake, while underbaking can result in a dense texture.