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WHITE ALMOND WEDDING CAKE RECIPE | ALLRECIPES
A secret ingredient of sour cream makes this cake so moist, dense, and delicious! I use this recipe for my kids' birthdays, but it's a favorite for wedding cakes, too! This recipe can easily be doubled.
Provided by CUPYCAKESMURF
Categories Almond Desserts
Total Time 1 hours 5 minutes
Prep Time 10 minutes
Cook Time 25 minutes
Yield 1 -11x13 inch cake
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.
- Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
- Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.
Nutrition Facts : Calories 211.4 calories, CarbohydrateContent 35.3 g, CholesterolContent 5.1 mg, FatContent 6.6 g, FiberContent 0.4 g, ProteinContent 2.9 g, SaturatedFatContent 2.1 g, SodiumContent 274.7 mg, SugarContent 24 g
WHITE ALMOND SOUR CREAM CAKE~DOCTORED CAKE MIX | MY CAKE ...
This delicious White Almond Sour Cream Cake is a great, flavorful go-to doctored cake mix recipe. Many of our doctored cake mix cakes are based on this popular recipe!
Provided by Melissa Diamond
Total Time 0S
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees. Grease and flour two 8x2 round cake pans. (You could also divide the batter between three 8 inch cake layers if you would rather have an additional layer of filling). In the bowl of your mixer, combine dry ingredients and whisk at least 30 seconds to blend. In another bowl, combine sour cream, water, eggs, & flavorings. Add the wet ingredients to the dry and mix on medium speed for 2 minutes. Stop after 1 minute to scrape the sides and bottom of bowl then continue to beat for the second minute. Pour into prepared pans and bake at 325 degrees....check at 35 minutes to see if middle of cake springs back when touched, a toothpick inserted in the center of the cake come out clean or with just a few crumbs attached, and the cake will be slightly pulled away from the pan. We bake at 325 degrees to decrease the height of the dome on the cakes. Makes about 7 cups of batter. Works well for cupcakes.
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