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White Almond Sour Cream (WASC) Cake
Yield: 16 servings
White Almond Sour Cream Cake is an easy cake recipe that uses a white cake mix! The cake is moist, delicious, and has amazing almond flavor. If you are looking for a wedding cake recipe, this is a great one to try!
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 white cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ tsp salt
- 1 cup milk room temperature
- 1 cup sour cream room temperature
- ½ cup unsalted butter melted
- 4 egg whites room temperature
- 2 tsp almond extract
Almond Buttercream Frosting
- 2 cups unsalted butter room temperature
- 5 cups powdered sugar
- 2 tsp almond extract
- 1 tsp vanilla extract
- ½ tsp salt
- ¼ cup 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
Once frosted, the cake can be stored in an airtight container in the refrigerator for up to 5 days. Be sure to cover any exposed cake with plastic wrap to prevent the cake from drying out.
This recipe makes a 3 layer 7-inch or 8-inch cake or 3 dozen cupcakes.
Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
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