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.
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!
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, there are so many that would pair perfectly with this wonderful cake!
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 (Scratch)
Ingredients
Directions
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,
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.
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
link to mycakeschool.com
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:
link to mycakeschool.com
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:
link to mycakeschool.com
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.