This easy White Almond Sour Cream Cake (Doctored Cake Mix Recipe) is delicious, dense enough to hold up to fondant, versatile enough for cupcakes, and sturdy enough to handle light carving.
Some bakers want to work exclusively with scratch recipes, while others prefer to only work with doctored cake mixes. I have recipes that I LOVE that fall into both categories. Whether it is a scratch cake recipe or doctored doesn’t matter so much to me as how the cake tastes!
This White Almond Sour Cream Cake is a great example of a tried and true doctored cake mix recipe that would please any crowd.
I love the flavor and texture of this cake. The sour cream in the recipe gives it a nice density without being too heavy. I like almond desserts and so for me, the hint of almond in this cake recipe is delicious.
However, if you are not an fan of almond, no problem! Simply leave the almond flavoring out and you will have a fantastic White Sour Cream Cake recipe to serve your friends and family.
If your cake calls for more extensive carving, or tapering as with a topsy turvy design, the much denser “Durable Doctored Cake Mix Recipe” in our Recipes section is probably the best bet. This White Almond Sour Cream cake is very versatile. You can substitute other cake mix flavors with great results.
We also have a fabulous Chocolate (doctored cake mix) version of this cake which you can find here!: Chocolate Sour Cream Cake: Doctored Cake Mix Recipe.
We discovered this popular White Almond Sour Cream Cake years ago on CakeCentral.com (where it is very well known and often abbreviated as WASC). We use this recipe often, but also get rave reviews for our scratch version of this cake which can be found here: Scratch White Almond Sour Cream Cake Recipe.
White Almond Sour Cream Cake {Doctored Mix, Extended Recipe}
Ingredients
- 1 box cake mix, sifted (we use cake mix without pudding in the mix)
- 1 cup all purpose flour
- 1 cup granulated sugar
- generous dash of salt
- 1 cup sour cream
- 1 cup water
- 3 whole eggs
- 2 teaspoons vanilla
- 1/2 teaspoon almond or lemon extract or you can use all vanilla
Directions
- Preheat the oven to 325 degrees. Grease and flour two 8x2 round cake pans. In the bowl of your mixer, combine dry ingredients and whisk at least 30 seconds to blend. In another bowl, combine sour cream, water, eggs, & flavorings. Add the wet ingredients to the dry and mix on medium speed for 2 minutes. Stop after 1 minute to scrape the sides and bottom of bowl then continue to beat for the second minute.
- Pour into prepared pans and bake at 325 degrees....check at 35 minutes to see if middle of cake springs back when touched, a toothpick inserted in the center of the cake come out clean or with just a few crumbs attached, and the cake will be slightly pulled away from the pan. We bake at 325 degrees to decrease the height of the dome on the cakes.
- Makes about 7 cups of batter. Works well for cupcakes.
We also have an amazing White Almond Sour Cream Cake from scratch recipe! You can find it here & pin or print it for later: White Almond Sour Cream Cake from Scratch!
Thanks for stopping by! We hope that you enjoy this White Almond Sour Cream Cake recipe! For a full collection of our FAVORITE frosting and cake recipes, make sure to stop by our Recipes section!
(*The cake in our photo was frosted with our Classic Vanilla Buttercream. We used the beautiful piped buttercream technique which we teach in our free video tutorial for Cascading Rosettes of Buttercream!)
Made this today. Used Betty Crocker Vanilla Cake Mix and with plain flour (we don’t have all purpose flour here in Aus). I also used a non stick round pan, 23cm x 9cm (9×3.5). Baked it for 1 hour and 30 minutes at 160°C (fan forced). It turned out just alright. Edible, but I think I need to find an Australian version, as things here are just not the same as in the States. Ingredients are not the same or available, measurements are off, esp the measuring cups, surprisingly, they are not the same. I have measuring cups from the States. That’s why I prefer weighing the ingredients. I have a whole heap of baking pans, but none of them measured 8×2 (approx 20cm x 5cm) :( Having said all that, I still had fun experimenting :D Thanks, BeBe.
Hello. Besides the sour cream, why we won’t be using any oil? I’m looking for a very moist cake
Hi Joan, Our recipe does not have oil. I have seen some WASC recipes that have 2 Tablespoons oil, you can add that to the recipe if you like.
Can you use egg whites only for this? I’d like it to be as white as possible. Thanks
Hi Linda, Yes, you can. Use 4 egg whites instead of 3 whole eggs.
I made this cake yesterday for a mermaid themed baby shower and it was a hit! I followed the recipe exactly (besides adding food coloring to the cake) and also used the suggested Vanilla Buttercream recipe. It was so moist, not overly sweet and the almond taste was just perfect. I did use 9” round pans instead but had plenty of batter.
Hi Lauren! Thanks for your feedback, love your photo! So happy to hear that you loved the recipe. xo
Hi Lauren, Your cake is lovely!! Thanks so much for posting your nice review.