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!
Not Quite White…
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, but for me the additional flavor and richness from the whole eggs and butter is more important than having a truly white cake.
Not a Fan of Almond? Omit for a White Sour Cream Layer Cake
I just love the balance of vanilla with a hint of almond in this flavorful recipe. However, as subtle as the almond flavoring is, if you are truly not a fan of almond, you are going to notice it. No worries! Simply leave out the almond flavoring and you will have an amazingly moist and flavorful White Sour Cream Cake!
What Frostings Pair Well With White Almond Sour Cream Cake?
This White Almond Sour Cream Cake is amazing with so many different fillings and frostings. It is hard to pick a favorite! 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, there are so many that would pair perfectly with this wonderful cake! Here are a few more ideas:
….and so many. more!
The Reverse Creaming Method of Mixing
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, and have been experimenting with incorporating it into many of our favorite cake recipes ever since).
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~ A Scratch Recipe
This super moist and delicious scratch White Almond Sour Cream Cake recipe is SO good!
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 will be soft enough to make a fingerprint in the butter and added to the dry ingredients a few pieces at a time.
Instructions
- 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
Here’s the Chocolate Layer Cake Version!
Did you know that we also have a Chocolate Sour Cream Cake recipe? It is decadent, ultra moist, and has a wonderfully soft texture. You can find it here!: Chocolate Sour Cream Cake Recipe from Scratch
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,
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
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.
http://www.wilton.com/cake-serving-guide/cms-baking-serving-guide.html
http://www.fromkarenskitchen.com/tips/party_cake_batter_amounts_baking_times_2inch_pan.php
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.
If I had white cake mix do I need to double the ingredients?
If I also add white cake mix..
Hi Peaches, I am not sure I understand your question. If you are using a white cake mix, you will use the White Almond Sour Cream (doctored cake recipe) Click on the link below for that recipe
https://www.mycakeschool.com/recipes/white-almond-sour-cream-cake/
Will this cake take a mirror glaze well?
Hi, just found I don’t have enough sour cream, can I mix what I have got with yogurt to make up to the right amount?
Thanks in advance.
Yes, Glossy, that is what you should do.
Thanks BeBe, it turned out just fine. I needed to use 7inch round pans and so I had enough over to make 6 cupcakes. These were testers really and have to say it’s a beautiful tasting cake. The teaspoon of almond extract is just right and so not overpowering.
I used 9 tbs of egg whites as I bought these in a carton made by Two Chicks – no waste then and so a lovely white cake. I have to make another two layers yet and so these are in the freezer now just in case anyone is tempted to cut into one!
Thanks so much for the recipe.
Hi!
How would you change this up to become a chocolate cake?
And for other flavors, would switching the flavour extract be enough (example: citeus extract instead of almond)?!?
Thanks!
Hi Melissa! I am happy to have a subscription at Mycakeschool! I decided to have it because I was really interested in making one of your Christmas carving cake! I have some questions about this white cake before I try to make it. First: Is it imperative to use cake flour? Why am I asking? Because I tried twice and I really didn’t like. Everyone says that the cake flour is great to make cakes because gives a tender result. But for me was the opposite. It was heavy and I didn’t like the texture. But I have never used “real ” cake flour, I substituted the all-purpose-flour for cake flour by using the proportion of cornstarch I read somewhere, and I also read a comment here that you made about it. Is this can be a reason or not at all? If so, I will definitely buy the cake flour then. Another thing is that I can’t find sour cream here, but I read some comments on substitute for yogurt. I have here “slagrom” which is 35% fat, is this ok or it it better to use yogurt? I have also creme fraiche. Well, I appreciate your reply and once again thanks for this great website and everything nice here!=)
Hi Marcela, If you found the cake to be too dense and heavy the problem was probably the reverse creaming method, some members do have difficulty it. Substituting all-purpose flour plus cornstarch should not have caused a problem. The next time you make the recipe I think you might prefer to use the conventional mixing method. Here is a link:
https://www.mycakeschool.com/images/2015/11/White-Almond-Sour-Cream-Cake-.pdf
The conventional mixing method will give to a lighter texture to your cake. I am not familiar with “slagrom” so I suggest you use plain yogurt instead of sour cream in the recipe. Let me know if you have other questions.
Hi Melissa! Thanks so much for your reply! I will follow your advice and I will make the recipe using the conventional mixing method. And slagroom is whipped cream. Sorry, I didn’t realize I haven’t translated the Dutch word into English. I wanna take this chance to share with you my cake! Thanks a million for the wonderful “class”!=D Tell me your opinion about the cake, pleeeeeeeeeeeeease!
Can we use this cake under fondant?
Hi Sadia, yes you can!
@Marcela- I don’t know how we missed your sweet snowman cake but it is ADORABLE! You did such a great job, thanks for sharing it with us! xo
I tried this cake tonight and while it tasted really good the texture was not anything like the picture. It was dense and had a streak through it that looked like it wasn’t done. Did I over beat the batter or perhaps I mixed it on to high of speed? Your suggestions are appreciated and Thank You in advance! :)
Great recipe, Thank you Melissa and Be Be. I am a huge fan of this recipe. I used pineapple flavoring instead of almond and came out superb. I got so many compliments for the taste and texture. I am posting the cake pic.
You girls are doing great job. Big fan of your recipes.
Thanks a lot.. ?
Hi Tisha, I’m so happy you like the recipe! The pineapple flavoring sounds like a great option, we’ll have to try that. Your cake looks amazing, beautiful work!! Thanks so much for posting a picture!
Hello,
Can I refrigrate the leftover batter for couple of hours?
Is it ok to keep it on the kitchen counter?
TIA
Hi Tisha, when it is not possible to use the batter right away, I would refrigerate. If you can put it into the cake pans the batter will be baked in, that is the best way to refrigerate it.
Hello Melissa and Be Be!! I have a question for you!=P I wanna make this cake for carving, not too much, but some carving, and I am wondering if I make it on this coming Friday ( Feb.9 2018) and freeze it until March 6, when I will be able to work with it, it will work well? I wanna make four cakes, but two white-almond sour cream, and two of your champagne pink cake. Do you think it will be okay freezing them and thaw to carving? Is there another possibility that you might consider too? Thanks in advance!
Hi Marcela,
Yes, it will be fine to wrap your cake layers in plastic wrap, then foil, and freeze.
To thaw the layers, place them on the countertop still wrapped, so that the condensation will form on the foil rather than the cake itself.
You’ll still want to unwrap & carve the cake layers while still partially frozen so that the cake will not be as fragile.
We have never attempted to carve our pink champagne cake. It is not as dense as the white almond sour cream cake recipe, but I think if you are only doing light carving while the cake is partially frozen, it should be fine.
Let us know how it goes!
Melissa, THANKS A BUNCH!!!!! For sure I’ll let you know! I’ll make the cake today, and frozen them. I was really waiting for an answer so I can confidently baking them.=P Just one more thing: I read a lot about freezing with the cake while still warm or while the cake is completely cool. What do you say? Thanks again!
I will take this post to say that I loved your pink champagne cake! I made already twice and I am in love!=P I will post a picture later. I wanna also give my compliments to the caramel cake, OMG, it is absolutely delicious!! With your recipes, you finally made me believe that cakes made with cake flour are really , really yummy, delectable, luscious, scrumptious, etc…=D THANKS, THANKS, THANKS!!! You guys ROCK!!!! I am super happy to have found you!=D
Hi Marcela, Melissa and I freeze our cake layers while they are still warm because it makes the cakes more moist. Thank you so much for your nice compliments about the recipes. We are happy to have you on the site!!
Do you know if I could use a strawberry cake mix and strawberry extract in the place of white mix and almond extract to create strawberry cupcakes?
Hi Mandy, Yes you can. We use cake mix that does not have pudding in the mix. We also have a doctored Strawberry Cake recipe, if you would like to see it, here is a link:
https://www.mycakeschool.com/recipes/strawberry-doctored-recipe/
Hi! I noticed this recipe use cake flour. Can all purpose flour be used in place of the cake flour?
Hi Narnia, Here is how to turn your all purpose flour into cake flour:
For each cup of all purpose flour in the recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons of cornstarch. For this recipe, measure out 2 1/2 cups all purpose flour, remove 5 Tablespoons and replace the AP flour with 5 Tablespoons cornstarch. Whisk to blend.
This recipe uses the Reverse Creaming Method, if you are not familiar with that method, Melissa has a link to a video of reverse creaming in the text above. Also, if you prefer to make the cake using the conventional mixing method, there is a link for that also. Hope you enjoy the recipe.
Melissa or BeBe, (or anyone who has tried both recipes), Which do you prefer? The WASC box or the scratch recipe? What are the pros and cons of each? I don’t want a “wet” texture, just moist. Thanks so much!
Hi Gloria, Melissa and I prefer the WASC scratch recipe. It has a light moist texture. The WASC box recipe is also a very popular recipe. It is also good and quicker to make. We use it often. I don’t think you will go wrong with either one.
I’d like to make a semi naked cake using the scratch recipe, reverse creaming method, is it dense enough to hold up?
The pictures of this cake are so BEAUTIFUL and refreshing! My children LOVED this cake the first time I made it. Thank you so much!
I tried this recipe two days ago. I use the normal cleaning message because is going to be covered in fondant. My only complaint was is that it doesn’t rise a lot. Are used to eight-Inch 2 inch tall pans and they only Rose about an inch. I like the taste. Is it normal for this cake not rise a lot? And yes before you ask my baking powder is fresh
Hi Michelle, You are right, this recipe should rise higher than 1 inch. I am not sure from your post if you used the reverse creaming method or the conventional method. When using the reverse creaming method, if the dry ingredients are not mixed until it looks like coarse sand or if when mixing the batter is mixed at too high a speed (do not mix over medium speed) or over mixed, it can cause the cake to not reach full height. When using the conventional mixing method over or under mixing can cause a problem.
loooooooove this cake recipe. I was hesitant because I’ve been disappointed in the past when it came to a bakery style cake. But this recipe lived up to its name. And while I’ve made the doctored version and it was very good and of course quick, this cake right here is it for me. My search is complete when it comes to vanilla cake.Thank you so micj
Hi Jessica! I’m so happy to hear that you loved the recipe! Thanks so much for your review.
Which cake do oh ink old taste nest with a butter cream and cherry filling…the white scratch or wasc scratch?
Does one rise higher than the other?
Thanks, Teresa
I used this recipe as a test cake for my granddaughters birthday. I have never used a reverse creaming method and the cake was perfect. She loved it and I will be making it for her birthday in September. Love this recipe it has made it to my recipe file.
Hi Teresa, Both recipes would work well with a buttercream and cherry filling. The WASC has 1 cup more batter than the White scratch recipe so it would be a bit higher.
Hi Kim, Yay!! I’m so happy you enjoyed the recipe. Thank you for giving it a try and posting your review.
Hello,
Can I substitute the butter with oil. Any suggestion is highly appreciated!!
TIA
Hi Tisha, I am not sure of the outcome if you substitute all of the butter with oil. I think you could reduce the butter by 1/4 cup, and add 1/4 cup oil. Add the oil to the other liquid ingredients.
Hello! My cake did not turn out, it was very dense and the bottom layer was very gelatinous. I followed the recipe exactly with doing the reverse cream method. Also I have a confection oven and baked it in a 10 inch springform pan had to bake it about 18 minutes longer. Any tips for me? Thanks!
Hi Kim, I’m sorry you had a problem with your cake. When you have a gelatinous streak in your cake it is because the batter was beaten at a speed that was too high or it was mixed too long. It will take longer for the batter to bake in a 10 inch springform pan. The cake bakes from the outside in and all the batter is in one large and deep pan. You could bake at 25 degree lower temperature for a longer time so the sides of the cake would not over bake. Also, you could use a heating core or 2 or 3 rose nails placed in the center of the pan will help distribute the heat so the cake will bake more evenly. Hope this helps.
Could you double this recipe.
Hi Christine, Yes, you can double the recipe.
Looks delicious! How long would I bake cupcakes for?
Hi Linda, For standard size cupcakes, bake at 350 degrees for 18 to 20 minutes, check at 18 minutes. The cupcakes will bake with a very slight dome.
Thank you! I’m so glad I found your site. I’m going to follow you on Pinterest ?
I want to try this recipe but it is difficult to find sour cream here in Greece… can I substitute this with buttermilk, sour milk or yoghurt?
Hi Mihaelia, Yes, you can substitute yogurt for the sour cream. I prefer greek yogurt or regular plain yogurt. I hope you will enjoy the recipe.
Can I turn this cake into a three layer cake?
I just made this cake using the conventional method. I did a test run and made: 1-8″, 1 6″ and 1 cupcake. I like taller layers so I used a bit more batter per pan. Each layer rose to about 1 1/2″ tall. There was a small dome in the 6″. I like taller layers of cake in my cakes, but each layer could easily be torted. The cupcake was great. Slightest dome. No sticking to the paper liner. Dense but fine crumb, but fluffy too. Light color inside. Not white, but not yellow, and lighter than other vanilla’s I have made. I used the 2 tsp of vanilla, but changed the almond to 3/4 tsp. Very subtle. All in all, this will probably be my go to for vanilla and white. Thank you Melissa and BeBe!
A question regarding my last post..to make this cake whiter in color, would the taste and texture change a lot if I eliminated the yolks, adding the whites only? I know I could use clear vanilla as well. Very good cake!
Hi Paula, I ‘m happy you enjoyed the WASC cake. Without trying it, I am not sure how much the taste and texture would change. I think you would like our white cake recipe, it has only egg whites and 2 Tablespoons less butter than the WASC. We refer to our recipe as a white cake but a true white cake has no butter, using shortening instead. We like the white cake recipe very much. It can be rewritten into the conventional mixing method, if you like. Link below
https://www.mycakeschool.com/recipes/white-cake-recipe-from-scratch-new-version/
Thank you so much for your reply BeBe. I like your picture with your name!
I would like to try your suggestion of the white cake with egg whites, but I do prefer the traditional method of mixing as opposed to the reverse method. Do you by chance have this recipe written as conventional? Thank you!
Hi Paula, Someone else requested the traditional method and it is posted in the comment section of the White Cake recipe. Look for the post made 10-16-17. I like both methods and usually use the traditional but I like the Reverse creaming also. We have been working on the reverse creaming to simplify it so members will find it easier to follow. The Yellow Cake recipe is the one I have been working on and I think we will be posting it soon. I think it is quicker to make a cake using that method. It has a finer crumb yet a soft taste. I
Hi there,
I LOVE this recipe and get so many rave reviews when I use it (mind you I have never actually used the almond extract). I was just asked to make a lemon cake and I thought why not try this recipe with lemon extract instead of almond. Would it work? Do you know if I would use the same amount or a little bit more than a tsp? Thanks!
Hi Carmel, I have not tried that but I think it should work. Our scratch lemon cake in the recipe section has no vanilla extract so I would leave out the vanilla and almond in this recipe and add 2 teaspoons lemon extract and also add the zest of 1 lemon. It is best to use a microplane to zest the lemon. Our lemon scratch recipe uses 1 Tablespoon lemon extract but it has 3 cups flour so I think you will be fine with just 2 teaspoons. It also has lemon juice but I don’t think you need to add that. We have tried making a lemon cake with just lemon juice but the lemon flavor was just not there. Hope all goes well.
Would this cake freeze well? I want an almond cake for my wedding and it needs to be able to be made in advance and stay moist. Also, could I substitute part of the flour with almond meal?
Hi Isabel, Congratulations on your upcoming wedding! Yes, the cake layers can be frozen. While the layers are still warm from the oven, wrap each layer individually in plastic wrap and then in aluminum foil, then freeze. Wrapping them will keep them airtight while frozen. To thaw, remove from the freezer, when condensation forms on top of the aluminum foil, unwrap and let them continue to thaw. You can crumb coat while the layers are partially frozen, if you like. I have never tried using almond meal so I don’t know if you would have a good result.
Thank you so much! Melt in your mouth, moist dense cake. I will be checking out your site again!
I live in the UK where we don’t have cake flour. Is there a substitute please?
Hi Sharon, I understand in the UK you use plain flour. To make a substitute do the following: for each cup of flour in a recipe, remove 2 Tablespoons flour and replace with 2 Tablespoons cornstarch (corn flour in the UK) whisk to blend. For this recipe, measure out 2 1/2 cups plain flour and remove 5 Tablespoon. Replace with 5 Tablespoons corn flour and whisk to blend.
If you are not familiar with the Reverse Creaming method that this recipe uses, here is a link to the conventional mixing method.
https://www.mycakeschool.com/images/2015/11/White-Almond-Sour-Cream-Cake-.pdf
I made this cake and it was ahhmazing! It was light and moist. I substituted the milk with buttermilk. It’s my new go-to white cake recipe. Thank you for sharing all of your great recipes Sally!
Hi was wondering if I could turn White Almond Sour Cream Cake into a sour cream pound cake.
Hi Regina, The recipe should work fine in a bundt pan. We have not baked as a pound cake so I am not sure of the time so keep an eye on it. If you are baking in a pan that has a dark interior, lower the temperature to 325 degrees. If you are not familiar to the reverse creaming method, Melissa has a link to a video in the intro to this method. There is also a link to using the conventional mixing method if you would rather use that.
Thank BeBe
Hi Bebe and Melissa,
Love your site! I also love that you have started posting recipes using the reverse creaming method, because I think it produces consistently better cakes – I love the tight velvety crumb and I never worry about those pesky “tunnels” you can get from overbeating the batter using the traditional method.
I just wanted to mention that if you substitute a portion of the butter with coconut oil (which at room temperature (~70°) has a creamy consistency very similar to shortening), the cake will appear more white. And it also gives the cake a delicious boost of flavor – not at all “coconuty” – just delicious!
Cheers,
Rachel
Hi Rachel, That is good to know, thanks so much for posting that information. I am sure many will find it helpful.
LOVE the flavor of this cake. I used the recipe to make cake pops and everyone loved the subtle almond taste. I plan to make this again for my mom’s birthday but wanted to make this as a three layer cake. How would I go about this? Make a recipe and a half?
Hi Melissa,
Which cake would you recommend for a vanilla cake to be covered in fondant, this one or the yellow cake. The client wants a moist vanilla cake.
Thanks in advance,
Urooj
This is amazing!! This taste just like Publix bakery cake!!! What other recipes of yours use this cake as a base?? I LOVE it!!
Thanks so much!,
Kim
Can this be used to make cupcakes? I tried halving the recipe and used 2 eggs and they all sunk :( any tips?
Hi Malory, Yes, the recipe can be used to make cupcakes. The cupcakes will bake up with just a slight dome. This is true of most scratch recipes. For standard size cupcakes, bake at 350 degrees for 18 to 20 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. I am sorry that your cupcakes sank. The most common cause of cakes or cupcakes sinking is because they were under baked. You made 1/2 the recipe, the full recipe has 3 eggs so you should have used 1 1/2 eggs instead of 2. To get 1/2 egg. Crack an egg, throughly mix the yolk and white of the egg. Two Tablespoons of this will give you 1/2 egg.
Hi i never tried this but i noticed you use it for most of your cakes, going to try it cant wait!
I’m going to try this for mom’s birthday this weekend. How many people does one recipe serve?
Hi Christina, Depending of the size of your servings, you should be able to get 14 – 15 serving with this 2 layer cake
Hi, if I don’t have cake flour can I use all purpose flour instead?…would I have the same result?… or can I make my own by a substitution of several tablespoons of flour with cornstarch?… Thank you and best regards from Monterrey, México. ☺️
Hi Mayra, Yes, you can make your own cake flour. For this recipe, measure out 2 1/2 cups all purpose flour. Remove 5 Tablespoons and replace with 5 Tablespoons cornstarch. Whisk to blend. Hope you will enjoy the recipe.
When you said to replace 12 egg whites with 2/3 cup boxed were you referring to dry egg whites for frozen egg whites?
Hi Rosalind, I’m sorry that was not clear in the recipe. Which recipe were you referring to with 12 egg whites, the White Almond Cake recipe does not have that many? The boxed egg whites I mentioned are pasteurized egg whites found in the refrigerated section of the grocery store. I’ll add this information to the ingredient list. Thanks for posting.