White Almond Sour Cream Cake
White almond sour cream cake recipe (WASC cake recipe) is a no-fail white cake recipe that is perfect for wedding cakes! The cake is made with white cake mix as the base, but don’t let that fool you! The addition of a few other ingredients makes this cake taste homemade and delicious!
Ingredients for White Almond Sour Cream Cake
White almond sour cream cake
- White cake mix: Use your favorite white cake mix! I have tried several kinds of box mix and haven’t noticed a huge difference between brands for this recipe.
- All-purpose flour: Be sure to level your measuring cups!
- Granulated sugar: For a bit of sweetness to balance out the additional added flour.
- Salt: A bit of salt enhances the flavors in the cake.
- Unsalted butter: Melted.
- Sour cream: Adds moisture to the cake layers. Room temperature.
- Milk: Use what you have! Be sure it is at room temperature.
- Egg whites: Room temperature, large egg whites. Use the egg yolks for vanilla pastry cream!
- Almond extract: Almond extract adds amazing flavor to the cake.
Almond buttercream frosting
- Unsalted butter: Room temperature unsalted butter for easy creaming.
- Powdered sugar: Only sift if your powdered sugar is very lumpy.
- Salt: A bit of salt enhances the flavor of the buttercream and contrasts the sweetness.
- Almond extract: Almond extract adds amazing flavor to the frosting.
- Vanilla extract: A bit of vanilla extract adds a bit more flavor to the buttercream.
- Heavy cream: Heavy cream makes the buttercream smooth and creamy.
Tools & Supplies for Making White Almond Sour Cream Cake
How to Make White Almond Sour Cream Cake
This cake recipe could not be any easier to make. I recommend using an electric hand mixer or a stand mixer fitted with a paddle attachment to make the cake batter.
- Preheat oven to 335 degrees F. Prepare cake pans with nonstick cooking spray and parchment paper circles.
- Combine all of the dry ingredients (cake mix, all-purpose flour, granulated sugar, and salt) in a large mixing bowl. Whisk to combine.
- Add the remaining wet ingredients to the flour mixture. Mix on low speed until the ingredients are combined.
- Turn the mixer to medium speed and mix for 2 full minutes.
- Pour the cake batter into prepared cake pans. Use a kitchen scale to measure if desired.
- Bake the cake layers for approximately 40 minutes. (Baking times may vary depending upon the size of your pans). The cakes are done baking when an inserted toothpick comes out clean.
- Cool the cake layers in the pans for about 15 minutes. Remove the cake layers from the pan and transfer to a wire rack to cool completely.
How to Make Almond Buttercream Frosting
To make the almond buttercream frosting, I recommend using a stand mixer for the best results. You can use a paddle attachment, or a whisk attachment based on your personal preference. If you do not have a stand mixer, you can also use an electric hand mixer.
- Whip the room temperature butter for about 5 minutes until light, fluffy, and pale in color.
- Add in half of the powdered sugar and mix on the lowest speed until the sugar is combined with the butter. Then add the remaining half and continue to mix on low speed.
- Add the almond extract, vanilla extract, and salt and continue to mix on low until combined.
- Slowly drizzle in the heavy cream. Be sure to scrape the sides and bottom of the bowl after this step to ensure everything is well mixed.
- Turn the mixer to medium-high speed and whip the buttercream for about 3-5 minutes.
White Almond Sour Cream Cake Recipe Tips
Cut off the caramelization
If you are looking for the perfect slice, I recommend cutting the caramelization off the top, bottom, and sides of your cake layers. Caramelization is the browning that occurs where the cake meets the pan. Use a serrated knife and a sawing motion for best results. By removing the caramelization, you will have perfectly white layers that look beautiful when you cut a slice. The caramelization is great for snacking!
Cake pan size
This recipe can be used for all pan sizes. The baking time may vary slightly depending upon the size pans you select. All of my cake recipes are based off of three 7-inch or 8-inch round cake pans. You can also use this recipe to make 3 dozen standard-sized cupcakes.
Assembling the cake
Check out my blog post on how to frost a layer cake to learn exactly how to frost this beautiful and delicious cake! If you prefer, you can use vanilla buttercream frosting, cream cheese frosting, or your favorite frosting recipe!
Coloring the cake
I love using this recipe if I need to make colored cake layers like a tie dye cake! As the cake batter is white, the colors are very vibrant. I recommend using gel food coloring for the best results. Gel food coloring adds bright color without changing the consistency of the cake batter. Great for making fun birthday cakes!
Storing and serving
You can make the cake layers a day or two before frosting. Store wrapped in plastic wrap in the refrigerator. You could also freeze the cake layers for up to a month. If you are frosting the cake the same day, the frosted cake can be stored in the refrigerator for up to 5 days. Be sure to cover any exposed cake with plastic wrap to prevent drying out. The cake is best enjoyed at room temperature – remove from the fridge about an hour before serving.
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White Almond Sour Cream (WASC) Cake
Equipment
- Electric hand mixer and/or stand mixer
- Cake pans (four 6-inch; three 7-inch or 8-inch cake pans)
Ingredients
White Almond Sour Cream Cake
- 1 (1) white cake mix
- 1 cup (125 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- ½ tsp (3 g) salt
- 1 cup (244 g) milk room temperature
- 1 cup (230 g) sour cream room temperature
- ½ cup (113 g) unsalted butter melted
- 4 (4) egg whites room temperature
- 2 tsp (8 g) almond extract
Almond Buttercream Frosting
- 2 cups (454 g) unsalted butter room temperature
- 5 cups (600 g) powdered sugar
- 2 tsp (8 g) almond extract
- 1 tsp (4 g) vanilla extract
- ½ tsp (3 g) salt
- ¼ cup (60 g) heavy cream
Instructions
White Almond Sour Cream Cake
- Preheat oven to 335° F and prepare cake pans with nonstick cooking spray and parchment circles.
- In a large mixing bowl, combine white cake mix, all-purpose flour, granulated sugar, salt, milk, sour cream, melted butter, egg whites, and almond extract.
- Use an electric hand mixer to mix the ingredients on low speed until combined.
- Once the ingredients are combined, turn the speed on the mixer to medium and mix for a full 2 minutes.
- Portion the cake batter into your cake pans and use an offset spatula to spread the batter evenly in the cake pans.
- Bake for approximately 30 minutes for 7 and 8 inch round baking pans. Baking times may vary depending upon your pan sizes.
- Remove the pans from the oven. Allow cakes to cool in the pan for about 15 minutes. Remove the cake layers from the pan and transfer to a wire rack to cool completely.
Almond Buttercream Frosting
- In a large mixing bowl with an electric hand mixer or the bowl of a stand mixer fitted with a whisk attachment, add in room temperature unsalted butter. Whip the butter for 5 minutes on medium-high speed, scraping down the sides occasionally. The butter will be light, fluffy, and pale in color.
- Add one half of the powdered sugar and mix on the lowest speed setting until fully combined. Add remaining powdered sugar and continue to mix on low until incorporated.
- Add almond extract, vanilla extract, and salt and mix on low until combined.
- Increase speed to medium on the mixer and slowly drizzle in the heavy cream. Scrape the sides of the bowl occasionally to ensure the frosting is well mixed.
- Turn the speed on the mixer to high and whip for an additional 3-5 minutes until the buttercream is light and fluffy.
- If desired, switch to a paddle attachment on the stand mixer and mix buttercream on low speed for 2 additional minutes to remove air bubbles to create smooth frosting.
Assembling the White Almond Sour Cream Cake
- Place one cake layer on a cake board or plate. Add desired amount of frosting to the top of the layer and spread evenly.
- Continue to repeat this process until the layers are stacked.
- Spread a very thin layer of frosting all over the cake (crumb coat). Chill your cake for 30 minutes until the buttercream is slightly firm to the touch.
- Frost and decorate the cake with the remaining almond buttercream frosting.
Notes
Made This Recipe?
Please leave a comment with a star rating to let me know how you enjoyed the recipe!
Categories:
Birthday, Cakes, Christmas, Easter, Fourth of July, Spring, Summer, Valentine's Day, Vanilla, Winter,
About Courtney
Baker | 80s Lover | Cookbook Author
Courtney is a self-taught home baker and cookbook author of “Girls Just Wanna Bake Cupcakes”. She loves to create new and unique recipes while simultaneously listening to 80s music.
Great recipe! Its my go to cake for pretty much anything. I added lemon extract instead of almond for my daughter’s wedding cake. It was perfect. Easy recipe even for beginners. I highly recommend it.
Hi Shannon! So glad you loved the recipe! Congratulations to your daughter on her wedding! I’n sure the cake was beautiful!
This recipe sounds wonderful. I am making cake pops and would like to make the cake in a 9 x 13 pan. Would that work and could you possibly tell me approximately how long to bake it? Thanks you.
Hi Barb! Yes, this recipe would make great cake pops! You should be able to make it in a 9×13 but it will be very tall. If you have a 9×13 that is 3 inches deep, that would be ideal just to make sure the batter doesn’t overflow. As for bake time, I would start checking the cake around 35-40 minutes, but it may take a bit longer. You can check to see if the cake is done by inserting a toothpick in the center (it will come out clean if done), or gently touching the center of the cake – if it bounces back, you’re good to go!
would like to make into cupcakes. recipe says this makes 36 cupcakes. if I can only put 2 pans (24) in the oven at a time, will it hurt to let the remaining batter sit? OR, do you find it is ok to bake on 2 shelves in the oven?? thanks
Hi Sue! I’ve done that before and it wasn’t a problem for me.
This cake recipe is my go to when I have boxed cake mix around. This is a great base to make so many different flavors as well. It’s moist, fluffy and I always get great reviews on it when I make ìt.
Hi Maria! So happy to hear you love the recipe! I agree that it is super versatile. Thanks for the positive review!
This is the BEST recipe for a white cake I have ever had. My husband agrees. So moist and flavorful.
Hi Cindy! So glad you loved the recipe! It’s so easy and delicious!
Would this recipe work to make an 11×17 sheet cake?
How long would I bake it?
Hi Terri! I haven’t made this recipe in an 11×17 sheet cake. It would work, however, I am not sure if one recipe would be enough to fill the pan and I am also not sure about the baking time. My apologies for not having those answers for you.
You need to triple this recipe for an 11 × 17 cake
Perfect! Thank you so much for the information!
So I have an 11×15 pan. Do I still need to triple it?
Hi Melissa! I haven’t tested this recipe in that size pan, so I can’t say for sure. My instincts tell me doubling would be appropriate if you are keeping it as one layer.
Hello. I am seeking a cake from the past. My mom baked the most delicious tasting, dense and most moist wedding cakes. Early jet recipe a lot. I you like my mom’s?
Sharon
Hi Sharon! It’s hard to say how similar this recipe would be to what your mother baked. This recipe is not super dense but it is moist and fluffy. You can check out my recipe for white cake which may be closer to what you are looking for.
This recipe is so easy & delicious! I’ve made it a few times and everyone loves it!
Do you think it could be altered for vanilla cake mix and use vanilla extract instead of almond?
Thanks!
Hi Barb! So happy to hear you are enjoying this recipe! Yes, you can absolutely substitute vanilla extract for the almond! Or any extract you prefer!
Hey! The cake looks great, I was just wondering how sweet the frosting is?
Hi there! It is an American buttercream which people tend to feel is more on the sweet side. If you are looking for something that isn’t as sweet, you could always try my recipe for Swiss meringue buttercream frosting, ermine buttercream frosting or cut back on the amount of powdered sugar in the recipe. You can go as low as 4 cups, but I wouldn’t go lower than that. It’s hard to say because sweet is subjective, but I hope this helps! 🙂
This is an AWESOME cake! I have made it twice and I am wondering if I could make it with Choclate cake mix? Without the almond flavor, and how much cocoa would I need to add and would I still add 1cup of flour and 1 cup of sugar?
Thank you!
Hi Suzanne! You can make this recipe with chocolate cake mix! In fact, I have a recipe using a chocolate cake mix because there are a few subtle changes! https://cakemehometonight.com/easy-chocolate-cake/
I’ve been making this cake recepie for all 4 of my kids birthdays since 2020! The best ever!
That’s amazing! So glad you are enjoying the recipe!
May I ask how thick the cake layers will be?
Thank you for sharing the recipe.
Hi Pam! With three 7-inch round cake pans, the layers are usually about 1.5 inches thick! I do trim the domes off my cake layers, so I am accounting for cutting that off in this estimation.