White Almond Sour Cream Wedding Cake Recipe
I made my daughter's wedding cake using this recipe. It turned out fantastic. The texture is just perfect for a wedding cake -- not too fluffy so it breaks from the weight, but also not overly dense. The flavor, texture and moistness were just right. I made two batches of the batter for a three-tiered wedding cake using 14", 10" and 6" pans that were 3-inches deep. I had enough extra batter for a 9" layer (not a deep pan). This recipe was originally created by Rebecca Sutterby.
by Donna M.
SERVES 40 -50
|2 (18||ounce) boxes white cake mix (Betty Crocker or Pillsbury)|
|2||cups all-purpose flour|
|2||cups granulated sugar|
|1 1/2||teaspoons salt|
|2 2/3||cups water|
|1/4||cup vegetable oil|
|2||teaspoons real vanilla|
|2||teaspoons almond extract|
|2||cups sour cream|
|8||large egg whites|
- Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
- Add the remaining ingredients and beat on medium speed for 2 minutes.
- Pour into greased and floured cake pans, filling each pan a little over half full.
- Lightly tap cake pans on counter to bring air bubbles to top.
- Bake in preheated 325° F oven until cake tests done.
- Baking time varies according to the size and depth of pans being used.
- I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans.
- In 2" deep pans, this recipe makes:
- One 14" round and one 6" round
- or One 16" round
- or One 12" round and one 10" round
- or One 12 X 18" sheet cake
- or One 12" round and one 8" round and one 6" round
- or Two 9" squares.
- or 5 dozen cupcakes.
- Half the recipe makes:
- Two 7" rounds
- or Two 6" rounds and 6 cupcakes.
- For chocolate cake: sub choc. cake mix for white... instead of egg whites do 6 whole eggs... sub 2/3 of the flour for cocoa powder and sub all of the water for coffee, omit almond extract
- For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.
- For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.
- For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.
- For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.
All I can say is I'm sooooo glad I found this recipe!!! It's one of the best cakes I've ever had/made. I made it for my dh's birthday last Saturday and it was such a great texture...not that fluffy, spongy airy cakes you get from a straight box mix. I look forward to trying many other flavors with this method!!! I halved the recipe and made it in a 9 x 13 glass dish. Baked it at the 325 for about 40 minutes. Thanks for posting this!! ~ Update ~ I've made this cake about 5 times since my original review.
This is now my stadard cake recipe. It can easily be divided by 1/2 to make a 13X9 (w/ a little extra batter) or three 8 0r 9 inch layers.
I made up the whole batch and got 63 cupcakes for Easter, baking them for 19 minutes. The texture and the flavour is incredible !!
I halved the recipe and made two 8" rounds which came out perfectly. I frosted with a almond buttercreme and spread rasberry jam between the layers.
I used a buttercream frosting and halved the recipe for a 13x9 pan. Baked for about 36 minutes.
For Chocolate Filling:
melt 2 cups chocolate chips with a can of sweetened condensed milk. Stir until smooth and then let cool until fudge consistency.