We LOVE this white almond sour cream cake recipe. 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!
(*Note that if you prefer working with cake mixes, we also have a popular Doctored White Almond Sour Cream Recipe that starts with a cake mix.)
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 love the Reverse Creaming method of mixing and use it for several of our recipes as it produces cakes that have a soft velvety texture, and with a slightly denser crumb. If you have never used the Reverse Creaming Method, please watch our free video here: Reverse Creaming Method.)
White Almond Sour Cream Cake (Scratch)
We hope that you enjoy the recipe!