White Almond Sour Cream Cake

Name: White Almond Sour Cream Cake
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 20 min
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.

We LOVE this White Almond Sour Cream Cake! It is a delicious, moist, and it holds up perfectly to fondant.

This cake has been one of our most popular cake recipes from scratch over the years, and is definitely one of my favorites! We have a cake mix version (WASC Cake) as well!

Delicious Scratch White Almond Sour Cream Cake Recipe by MyCakeSchool.com

Table of Contents

How to Make White Almond Sour Cream Cake

This delicious scratch White Almond Sour Cream Cake is a creamy and flavorful cake, with a melt-in-your-mouth texture.

This is thanks in part to the Reverse Creaming Method of Mixing, which calls ingredients to be added in a different order than the traditional creaming method. The result is a slightly dense, velvety soft cake!

You can find the full white almond sour cream cake recipe below, but here is a quick look at our steps!

First, preheat oven to 350 degrees F. Grease and flour two 8 x 2 inch pans.
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.
Next, slowly add approx. half 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 two pourings, scraping the bowl and beating for 20 seconds after each addition.
Divide the cake batter between the prepared cake pans.
Finally, bake the cake layers at 350 degrees F 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

Recipe FAQs

You will notice in the photo that the white almond sour cream 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 the cake a soft yellow shade. The egg yolks and butter add richness and flavor to the recipe, and so we do not mind the yellow crumb.

If you'd like to try a cake that is lighter in color, don't miss our delicious White Velvet Cake! It contains cream cheese which adds richness and seems to lighten the color as well! Our scratch White Cake is another great option too!

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! You can substitute additional vanilla for the almond extract if you'd like!

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 and Glazes category of our Recipes section. Here are a few more ideas:

Yes! Just as with most of our cake layers, the white almond sour cream layers freeze beautifully. Make life easier and work well in advance! They will stay fresh in the freezer for up to three months.

Once your cake layers have cooled (or almost cooled completely), wrap each layer individually in plastic wrap followed by foil. For more stability, we often freeze each layer on a foil-wrapped cardboard cake circle before wrapping. Into the freezer they go!

To Thaw: Move the wrapped layers from the freezer to the kitchen counter. Allow to sit, still wrapped, on the counter for 30-45 minutes before unwrapping. Thaw to desired amount for assembling the cake. (Some bakers like to assemble their cake layers while still partially frozen as they are less fragile.).

Sour cream adds a wonderful richness to cakes and it also enhances the texture. The boost of acidity softens strands of gluten in the cake batter, making for a more tender cake.

Some of our other favorite cakes that call for sour cream are: Chocolate Bundt Cake, Orange Dreamsicle Cake, Chocolate Cake from Scratch, and Pumpkin Spice Cake!

Amazing White Almond Sour Cream Cake Recipe from Scratch! Super moist and delicious! My Cake School Cake Recipes, Cake Tutorials, and More!

More Cakes with Almond Flavor

We've made several almond cakes over the years! While this White Almond Sour Cream Cake has a light almond flavor, others like our popular Almond Cake recipe have a richer almond flavor. We have something for everyone! ;0) Here are just a few more options for you:

Thanks so much for stopping by! We hope that you enjoy this recipe. Make sure to check out our full collection of Vanilla Cakes (which also includes yellow cakes and white cakes)! Our Vanilla Velvet Cake and Vanilla Buttermilk Cake are two more favorite options!

Have you made this Cake? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!

White Almond Sour Cream Cake

This super moist and delicious scratch White Almond Sour Cream Cake recipe is SO good!

Prep Time 15 minutes

Cook Time 35 minutes

Additional Time 30 minutes

Total Time 1 hour 20 minutes

Ingredients

3 Large eggs
2 tsp. (8g) vanilla extract
1 tsp. (4g) almond extract
⅓ c (73g) milk
1 cup (242g) sour cream
2 ½ c (285g) cake flour
1 ½ c (300g) granulated sugar
2 ½ teaspoons (12g) baking powder
½ teaspoon (3g) salt
1 ½ sticks (12 T) (170g) unsalted butter, slightly softened (Do not soften in microwave). I cut the butter into ½ 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. ½ 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

316 Comments

Monique Yuette Evans says:

February 1, 2022 at 6:14 pm

Hi I wanted to know have you ever substituted the milk for buttermilk and if so, did you achieve the same results? Also, should I mix this batter on low or medium and for long? Thanks in advance!

BeBe says:

February 1, 2022 at 7:37 pm

Hi Monique, This recipe uses sour cream and only 1/3 cup milk. The use of sour cream adds moisture to the cake without making the batter thinner. We have a Vanilla Buttermilk in our recipe section if you would like to try that. We don't mix our cake batter above medium speed. Also, this White Almond Sour Cream recipe uses the Reverse Creaming Method of mixing. If you have never used this method, it would be helpful to watch the video (link below) on this mixing method.

https://www.mycakeschool.com/reverse-creaming-method-of-mixing-a-cake-video-tutorial/

Jill says:

May 15, 2023 at 6:33 pm

What frosting recipe is this?

Darlita LaRie Stephens says:

May 25, 2023 at 5:46 pm

I first heard of the WASC cake when I was a member of Cake Central back in 2009 and always wanted a scratch version of the cake. This recipe sounds delicious! I've always loved cakes with sour cream so this is right up my alley. Thank you for sharing your recipe:).