White Almond Sour Cream Cake Recipe… and White Cupcakes with Sugar Pearls

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So, I have a cake order due Wednesday morning and when baking it last night, I ended up with lots of extra batter.  I decided to use it for cupcakes.

My kids love them, my husband loves them… I love them.  So… here they are.

I decorated these using huge frosting tips from Ateco.  I love these tips and I try to find a way to use them every time I pull out my decorating stuff these days.

I also pulled out my brand new some primary colors cupcake liners and sugar pearls.  I’m going to be using them for a upcoming order, so I ordered a few different kinds just to “play” with them.  I got black sugar pearls, white sugar pearls, pearlized white sugar pearls, and rainbow sugar pearls.

And just so you know.  You can break a tooth on sugar pearls.  I didn’t literally break my tooth, but I hurt it.  Bad.

Anyway, I also tried a new recipe for these cupcakes.  For my other vanilla cake recipe, the cake is not truly white.  Because it has vanilla pudding and whole eggs in it, it has a yellow tint.

Since I’m going to be doing a few wedding cakes this year and most brides want really white cake, I wanted to try a recipe for it.  I used the one I found at SugarEd Lagniappe, except I omitted the almond extract (not a flavor I really like).

So, here’s my version of the recipe:

White Almond Sour Cream Cake Recipe
  • 1 (15.25 oz) white cake mix - I use Pillsbury with pudding in the mix
  • 1 cup sugar
  • 1½ cups all-purpose flour
  • 1⅓ cup water
  • 1 tsp. vanilla extract
  • 1 tsp almond extract (or omit the almond and do 2 tsp. of vanilla)
  • 4 egg whites (for true white) or 3 whole eggs
  • 1 cup sour cream
  • 2 Tbsp. vegetable oil
  1. Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the liquid ingredients and beat on low speed for 2-3 minutes, until well combined. Bake at 325° (time depends on the size pans used*). I bake cupcakes for 18 minutes or cakes in 8" round pan for 35-38 minutes.

I was really impressed with this white cake recipe!  It’s moist and delicious and a little dense (perfect for large tiered cakes and stacking)… and very white, of course!

Anyway, other than nearly breaking a tooth, I had fun with my new sugar pearls!  I love the way they look on cupcakes.  And I hope you do too!!’

Do you have any questions about these cupcakes?  Leave a comment below and I’ll answer if I can!


  1. Mary says

    Thanks for the recipes and info. My daughter (13) and I love to bake together and are trying out this cake and a tie dye cake. You have a great site.

  2. Kim says

    Can’t wait to try this! Rose, between your wasc cake and your vanilla cake recipe, which would you say is better from a purely flavor perspective? Which one is more tasty and moist? Or are they pretty comparable?

    • Rose says

      Oooh, hard choice. I probably favor this WASC flavor just a tiny bit more, but both are really good. They’re both very moist when fresh but the vanilla cake will stay moist longer than the WASC. Sooo, if you’re baking a few days in advance, I’d go with vanilla. If you’re baking close to the event… either would be perfect!

  3. Kim says

    Thanks so much, Rose! For me, moistness is a big deal and very important. But I think taste is king! So I will go with the wasc for sure since I am making it the night before it is being served! Thanks again!

  4. Kim says

    Hi, Rose….One more question. Here in Canada, we have cake mixes that are 18.25 oz. I didn’t think this would be a an issue, and I was just going to follow your recipe as directed, but I thought maybe I should ask to be on the safe side. Are any modifications to the recipe needed?

    Thank you!

    • MaryLouise says

      I was just reading your comment and you said in Canada you have 18.25 ounce cake mixes. What brand are they? In the U.S., until a couple of years ago, ours were the same as yours but now they are 16.5. I usually use DH but since the change, I try to make scratch cakes.

      Thanks and happy baking

  5. Judy Krape says

    What do you mean about using pudding in the mix ix? Is that a pa cket of vanilla pudding to 1 pkt of cake mix?

  6. Debbie W says

    I have a quick question on the cake mix. I have 3 brands at home, Pillsbury, Duncan Hines and Betty Crocker. I have a Pillsbury White cake mix, but it’s 18.25 oz. The only cake mix that is the smaller 15.25oz size is the Betty Crocker one, which is similar to Funfetti.

    Do I make any changes? Or should I follow the recipe for all 3 mixes, no matter what size they are?

  7. Kate Storjohann says

    Hi Rose,

    I’ve been asked to make a wedding cake for my boss’s daughter. (only my second wedding cake ever!)… She wanted the almond flavor and LOVED this cake when I made her a small one to flavor-test. My question is, how should I adjust the baking time for different size pans (especially the 16 inch pan for the bottom layer and the 12 inch)? Do you have any advice for creating a layer that large?

    I can’t tell you how much your awesome recipes, tips, and advice are appreciated! I love your website and have copied all your recipes. I started making cakes for friends, and now I’m getting real orders. :) :) :)

    Thank you for sharing!
    Kate <

    • Rose says

      Hi Kate!
      It’s hard to say with certainty because ovens vary, but for a pan that large, I always bake with towels on the pan and I always use a heating core. That helps it cook faster and more evenly. Also, I always bake at 325° and generally start all of my cakes at 38 minutes, then test them and add time as needed. I hope that helps!


  8. Sherri Dillard says

    Hi Rose! I just wondered if a large wedding cake must be a very DENSE cake. I sometimes use cake mixes for a cake but I don’t always add the extra flour or sour cream to make the cake so dense. Most people I have asking for cakes want the ones that are very moist but fluffy not so dense. Will I have to make the cakes more dense if I make a very large 5 tier cake? Is it necessary when the tiers are large???? (14″ square, 12″ square, 11″ doughnut shaped, 9″ round and 6″ round) will the cakes fall apart if they are not the more dense kind? Especially with one of the tiers being “tilted”? Thanks so much. I just worry they won’t like the texture since they really loved the fluffy texture…

      • MaryLouise says

        Elaine and Rose,
        For mix without the pudding try as your sample cake:
        1 pkg cake mix
        1 (3.4 oz) pkg. instant pudding mix
        4 large eggs
        1 cup water
        1/3 cup vegetable oil
        Combine all ingredients in the bowl of an electric mixer and beat
        at medium speed for 2 minutes. Pour into pan.

        This recipe is on the DH Lemon Cake mix but I have used all flavors of
        pudding with all flavors of cake mix–chocolate mix/banana pudding
        chocolate mix/coconut pudding, strawberry mix/strawberry pudding,
        lemon/lemon, etc.

        Hope you enjoy.

  9. Eunice says

    Will pasteurized egg whites (as opposed to the real eggs) work in your recipe for the White Almond Sour Cream Cake Recipe?

  10. Limpy says

    Love your site and recipes. One thing. Wish ingredients were also listed in metric. As we know, baking is very scientific & I find I get more consistent results when I weigh ingredients. I am more likely to try a recipe if ingredients are listed this way.

  11. Yvonne says

    HI Rose, Is there an equivalent to the cake mix in australia and is all purpose flour, just plain flour love your site thanks yvonne

  12. Toni Torres says

    Thanks for a great tasting durable recipe. I used Betty Crocker supermoist white cake mix which was 16.25 so I just put it on the scale, took some out until it weighed 15.25. Only other thing I did was sub greek yogurt for sour cream. I made two batches which filled four 9″ round cake pans. I loved it and so did everyone else the 3 layer cake I made was totally gone!

  13. Reba says

    We love this recipe, along with your white frosting. I like the denseness. We are looking forward to try more or your recipes. Thanks

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