White Almond Sour Cream Cake- A Scratch Recipe

We LOVE this White Almond Sour Cream Cake recipe from scratch. It is delicious, moist, and it holds up perfectly to fondant. This 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 the recipe! Please let us know if you have any questions!

Print Recipe

White Almond Sour Cream Cake (Scratch)

Ingredients

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, slightly softened (Do not soften in microwave). I cut the butter into 1/2 inch slices onto waxed paper and leave on the countertop 8 to 10 minutes. It is still quite cool when added to the dry ingredients a few pieces at a time.

Directions

Preheat oven to 350 degrees Grease and flour two 8 x 2 inch pans *I USE THE REVERSE CREAMING METHOD FOR THIS RECIPE
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, giving it the look of coarse sand. Scrape the sides and bottom of bowl.
It is important to SLOWLY add approx. 1/2 of the egg mixture with the mixer on very low speed then increasing to 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

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.

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Comments

Yvette May 24, 2017 at 5:02 pm

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
BeBe May 24, 2017 at 9:11 pm

Hi Yvette, It is better to weigh the ingredients.
Sandi Smtih July 8, 2017 at 6:16 pm

Does this recipe double well?
BeBe July 8, 2017 at 10:05 pm

Hi Sandi, yes, you can double the recipe

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White Almond Sour Cream Cake~ A Scratch Recipe

White Almond Sour Cream Cake (Scratch)

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