We LOVE this white almond sour cream cake recipe. It’s delicious, moist, and it holds up perfectly to fondant. If you are not a fan of almond, simply leave out the almond flavoring! (*Note that if you prefer working with cake mixes, we also have a “WASC” recipe that starts with a mix.)
(*The method/order used in this recipe is known as the Reverse Creaming Method.)
3 Large eggs
2 tsp. (8g) vanilla extract
1 tsp. (4g) almond extract
1/3 c (73g) milk
1 cup (242g) sour cream
2 1/2 c (285g) cake flour
1 1/2 c (300g) granulated sugar
2 1/2 teaspoons (12g) baking powder
1/2 teaspoon (3g) salt
1 1/2 sticks (12 T) (170g) unsalted butter, softened (Do not soften in microwave). I like to cut the butter into 1/4 inch slices onto waxed paper so that it will soften more quickly.
Preheat oven to 350 degrees Grease and flour two 8 x 2 inch pans.
In a small bowl, combine eggs, vanilla, almond extract, milk, & sour cream. Whisk until blended & set aside.
Mix the dry ingredients (cake flour, granulated sugar, baking powder, and salt) in the mixer for 30 seconds so the baking powder and salt will be well incorporated into the flour and sugar.
Slowly add the pieces of butter a few at a time while the mixer is on medium speed. Beat for approximately 1 minute or until the dry ingredients are crumbly and moistened by the butter. Scrape the sides and bottom of bowl.
Gradually add approx. 1/2 of the egg mixture beating at medium speed for 1½ minutes — the batter will be thick and fluffy. Scrape bottom and sides of bowl. Add the remaining egg mixture in 2 pourings, scraping the bowl and beating for 20 seconds after each addition. It is now ready to pour into pans.
Bake at 350 degrees for 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out. Makes 7 cups batter.