We LOVE this White Almond Sour Cream Cake recipe from scratch. It is delicious, moist, and it holds up perfectly to fondant. This “WASC” cake has been one of our most popular scratch recipes on My Cake School over the years, and is definitely one of my favorites!
You will notice in the photo that the cake itself is not stark white, due to the fact that we use the whole eggs (rather than just the egg whites), and butter instead of shortening. This gives us a soft yellow shade.
The almond flavor in this recipe is very subtle, however if you truly don’t like almond, you will notice it. No worries! Simply leave out the almond flavoring and you will have an amazingly moist and flavorful White Sour Cream Cake!
This White Almond Sour Cream Cake is amazing with so many different fillings and frostings. In the photo, we have frosted our cake with our Classic Vanilla Buttercream Frosting recipe. You can find a listing of our favorite frostings in the Frostings category of our Recipes section.
The mixing method used in this cake recipe is known as the Reverse Creaming Method. You will notice that the order that the ingredients are added is different than the traditional method of mixing.
We have several cake recipes in our Recipes section that call for the Reverse Creaming Method. (We first read about this method in Rose Levy-Beranbaum’s The Cake Bible).
This method results in cakes that are slightly denser and have a velvety texture. For more information on the Reverse Creaming Method, you can find a link to our free cake video tutorial on the method at the bottom of this post!
*If you prefer a fluffier texture to your cakes, you can find this same delicious White Almond Sour Cream Cake Recipe using the conventional method of mixing. This is also the recipe/mixing method that I use when making White Almond Sour Cream Cupcakes because they come out fluffier!: White Almond Sour Cream Cake Recipe (conventional method).
We hope that you enjoy this amazing recipe! Please let us know if you have any questions!
White Almond Sour Cream Cake (Scratch)
Ingredients
Directions
If you prefer to work with cake mixes, here is a great doctored cake mix version of White Almond Sour Cream Cake!: White Almond Sour Cream Cake (Doctored Cake Mix Version)
For more information on the Reverse Creaming Method of mixing as used in this recipe, find our free video tutorial here!: Reverse Creaming Method
You may also like our White Cake Recipe from scratch! It’s another popular choice from our Recipes section! Super moist and slightly lighter in color due to the egg whites in the recipe. We love them both!
Thanks for stopping by My Cake School! We hope you’ll visit again soon.
What’s safer to go with then , volume or weights ? I’m also assuming they are USA measurements as here in Australia our volume is slightly different , eg 1cup USA is 240ml and Australia is 250ml
Hi Yvette, It is better to weigh the ingredients.
Does this recipe double well?
Hi Sandi, yes, you can double the recipe
Hi, cake looks amazing can’t wait to try it. Btw do you have a frosting recipe that’s not too sweet??
Hi Kathy, for a less sweet frosting you might like to try a cream cheese frosting. We have two in the recipe section. To lessen the sweetness of our buttercream frostings you can add 1/2 to 1 teaspoon of salt. You can also reduce the amount of powdered sugar, the frosting will be a bit softer but depending on the type of piping you will be doing this may not cause a problem.
I feel like this is a beginner question, but how would I alter this for cupcakes?
Hi Britt, To make cupcakes you would bake at 350 degrees for 18 to 20 minutes. Check at 18 minutes, when a toothpick come out clean or with just a few crumbs attached they are done. The reverse creaming method gives a slightly more dense texture. If you would like a lighter texture you might want to use the conventional mixing method. There is a link to that method under the description of reverse creaming (under second picture of cake with fork). Hope you like the recipe.
Thank you BeBe!
Could this cake handle the weight of 3. 2 inch layers? want to make a 10inch 3 layer cake.
Hi Jamie, Usually our tallest cakes are only 5 inches tall unless we are making a double barrel cake. These cake layers are somewhat dense so I think you will be OK.
awesome cakes…!!!!
So does anythinh need to be at complete room temp. Like the mill and sour cream and eggs …. I know the butter just needs to be soften but not room temp .
Milk not mill
Hi Tishawn, I like to have the eggs warmed a bit. I am usually in a hurry so I put them in a bowl of very warm (not boiling) water for 5 minutes or so to take the chill off. I sit the milk and sour cream out about 20 minutes but they are not at room temperature. I have used the sour cream straight from the refrigerator and it did not seem to make a difference.
Oh wow thanks this will save time
Will this recipe be enough for a 9 x 13 quarter sheet pan? Thanks so much
Hi Suzanne, Here are links to two cake batter amounts,
link to wilton.com
link to fromkarenskitchen.com
One suggest 7 cups batter and the other 10 cups for a 9 x 13 sheet pan. I think using 7 cups of batter will give you a cake that is less than 2 inches high
Hi, I was wondering how many recipes do you suggest I make if I want to bake 2-10×2 and 2-8×2. I am doing a two tiered baby shower cake and I really love this recipe. So far, I have only used this recipe for the pan size specified In the recipe and cupcakes. Thank you so much!!!
Hey, I’m having trouble with the measurement for the butter it’s not adding up to the grams… Please help….
So, it will be 3\4 cup of butter right ?
Hi Kathy, yes the recipe above calls for 1 1/2 sticks of butter which is the equivalent of 12 Tablespoons (or 3/4 cup). I’m not sure why the gram weight isn’t working out for you, unless maybe your scale isn’t zeroed out…should be about 170g. But either way, the equivalent measurements will be fine!
Thanks so much…..
Hi, I was wondering how many recipes do you suggest I make if I want to bake 2-10×2 and 2-8×2. I am doing a two tiered baby shower cake and I really love this recipe. So far, I have only used this recipe for the pan size specified In the recipe and cupcakes. Thank you so much!!!
Hi Latrell, This recipe makes 7 cups of batter. One recipe will make two 8 x 2 inch layers. You will need to double the recipe to make two 10 x 2 inch layers having 6 cups of batter in each 10″ pan. Here is a link to two charts that give suggested cake batter amounts. I think you will find it helpful.
link to wilton.com
link to fromkarenskitchen.com
Thank you so much!!!
I’m thinking about using this recipe for a tiered wedding cake — any tips or changes as far as doubling the recipe for a 12″ bottom tier? Thanks!!
Hello
What can i use as substitute for sour cream. It’s hard to find where i am
Hi Mims, you could use plain yogurt , preferably full fat
Hi Mims…You can do a Google search for “Homemade Sour Cream”. There are lots of options.
If I made this the day before, would you suggest wrapping the bakes unfrosted and then putting in the fridge or can I Frost and assemble the whole cake and put in the fridge overnight?
Hi Claudia, You can bake the cake layers and while still warm, wrap in plastic wrap then aluminum fold and freeze individually. This helps to make the cakes moist. You could also just wrap the layers after they cool completely and leave on the counter until the next cay when you assemble the cake. You could also fill, frost and assemble the cake and leave on the counter under a cake dome overnight. You can refrigerate if you like, and definitely you must refrigerate if it has a perishable filling or frosting. If you plan to bake and frost the same day, it is a good idea to press down on the cake layers to help them to settle.