White Almond Sour Cream Cake
Best white cake! Sturdy for stacking or carving, yet moist and delicious! You can find this recipe, with its MANY variations, on cakecentral.com.
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Ingredients
  1. 2 boxes of white cake mix
  2. 2 Cups all-purpose flour
  3. 2 Cups granulated sugar
  4. 1 1/2 Teaspoon salt
  5. 8 egg whites
  6. 2 2/3 Cups water
  7. 4 Tablespoons vegetable oil
  8. 2 Cups sour cream
  9. 2 Teaspoons clear vanilla
  10. 2 Teaspoons almond extract
Instructions
  1. Mix all dry ingredients in a pretty large mixing bowl.
  2. Add the rest of the ingredients and beat on low speed for 2 minutes.
  3. Bake at 325 degrees, baking times vary. Recipe can very easily be cut in half.
Notes
  1. One full recipe makes
  2. - one 16″ round
  3. - or one 14″ round & one 6″ round
  4. - or one 12″ round & one 10″ round
  5. - or one 12″x18″ sheet cake
  6. - or one 12″ round, one 8″ round & one 6″ round
  7. * Above is the original recipe, however I like to omit the almond extract and double the vanilla.
  8. * Using clear vanilla will help you get a super white cake, but regular vanilla can be used as well.
  9. * My favorite variation-use dark brown sugar instead of the granulated sugar and you have a brown sugar cake. Tastes amazing with chocolate chip cookie dough filling!
Adapted from via Cake Central
Adapted from via Cake Central
Shore Cake Supply http://www.shorecakesupply.com/