White Almond Sour Cream Wedding Cake
Delight your taste buds with this decadent White Almond Sour Cream Wedding Cake, a showstopper dessert perfect for weddings, celebrations, or any special gathering. This moist and tender cake starts with a convenient boxed white cake mix, elevated with all-purpose flour, granulated sugar, and a luscious blend of sour cream for a rich texture. The subtle yet irresistible flavors of pure almond and vanilla extracts add a sophisticated flair that complements any frosting, from classic buttercream to tangy cream cheese. Quick to prepare with just 20 minutes of prep time and ready in under an hour, this recipe yields two 9-inch layers of perfectly balanced sweetness and elegance. Perfect for dessert tables and designed to impress, this crowd-pleaser is your go-to for any occasion where you want the cake to be as memorable as the moment.
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Recipe Information
Ingredients
- 1 box White cake mix (boxed, 15.25 oz)
- 1 cup All-purpose flour
- 1 cup Granulated sugar
- 0.25 teaspoon Salt
- 1 cup Sour cream
- 1.25 cups Water
- 2 tablespoons Vegetable oil
- 4 large Egg whites
- 1 teaspoon Pure almond extract
- 1 teaspoon Pure vanilla extract
Instructions
Preheat your oven to 325°F (163°C) and grease two 9-inch round cake pans. Line the bottoms with parchment paper for easy release.
In a large mixing bowl, combine the white cake mix, all-purpose flour, granulated sugar, and salt. Whisk together until evenly blended.
In a separate bowl, mix together the sour cream, water, vegetable oil, egg whites, pure almond extract, and vanilla extract.
Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer until just combined. Increase the mixer speed to medium and beat for 2 minutes until the batter is smooth and fluffy.
Pour the batter evenly into the prepared cake pans, smoothing the tops with a spatula.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
Remove the cakes from the oven and let them cool in the pans for 10 minutes. Then, carefully invert them onto a wire rack to cool completely.
Once completely cooled, frost and decorate as desired. This cake pairs beautifully with buttercream or cream cheese frosting.
Nutrition Facts
Calories |
3638 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.6 g | 114% | |
| Saturated Fat | 39.5 g | 198% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 3888 mg | 169% | |
| Total Carbohydrate | 683.5 g | 249% | |
| Dietary Fiber | 8.4 g | 30% | |
| Total Sugars | 458.2 g | ||
| Protein | 55.1 g | 110% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 962 mg | 74% | |
| Iron | 20.0 mg | 111% | |
| Potassium | 524 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
