White Almond Sour Cream Cake
We LOVE this White Almond Sour Cream Cake! It is so moist and delicious with a velvety soft texture and fine crumb.
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!
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 (as with our chocolate cake from scratch and orange dreamsicle 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
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 rich almond flavor.
We also have an a great Almond Cream Cake, Almond Coconut Cake, Lemon Almond Cake, and many more!
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 popular options!
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White Almond Sour Cream Cake
Ingredients
- 3 Large eggs, room temperature (If in a hurry, place in a bowl of warm water for 5 minutes.)
- 2 tsp. vanilla extract (8g)
- 1 tsp. almond extract (4g)
- ⅓ c milk (73g)
- 1 cup sour cream (242g)
- 2 ½ c cake flour (285g)
- 1 ½ c granulated sugar (300g)
- 2 ½ teaspoons baking powder (12g)
- ½ teaspoon salt (3g)
- 1 ½ sticks unsalted butter, slightly softened (170g) unsalted butter, slightly softened (Do not soften in microwave). It shouldn't be overly soft, but soft enough to easily dent when pressed.
Instructions
- Preheat oven to 350 degrees Grease and flour two 8 x 2 inch pans.
- This recipe uses the reverse creaming method of mixing- the order of ingredients is a bit different than the traditional method.
- In a small bowl, combine eggs, vanilla extract, 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
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.