White Almond Sour Cream Cake (aka Wedding Cake)
This White Almond Sour Cream Cake recipe is easily my most popular flavor of cake. It’s hands-down, the BEST cake I make and perfect for so many reasons. For cake decorating and tiered cakes, it’s a dream. It’s moist, dense, and seriously delicious. It also works great for carving!
White Almond Sour Cream Cake Recipe
You guys, I published this recipe on my old blog in 2011, before Rose Bakes even existed. It’s one of the very first recipes I ever used and it remains an all-time favorite. My clients request it for weddings, baby and bridal showers, birthdays, anniversaries, and well… just because they want cake!
If you’re an all-scratch, doctored-cake-mix-hater – just go ahead and skip this one. It’s not for you.
But if you’re not opposed to a great doctored cake mix and you’re looking for a great recipe for your hobby or business baking – this recipe is ah-mazing! It is the foundation of my home cake business and I’m not sure what I’d do without it.
I originally found the recipe at SugarEd Lagniappe. I’ve tweeked it a tiny bit over the years but not much.
Since I’ve baked it hundreds (thousands?) of times, I’m also going to include a lot of notes and tips that I hope will answer some of your questions.
Recipe notes and tips…
First, this recipe makes around 7 cups of batter. I find that it works perfectly divided into two 8″ pans. I try to fill them slightly more than half full since this batter won’t rise as much as other recipes, but you’ll want to experiment and see what works for you.
I’ve used this recipe for wedding cakes that were 6 tiers tall, so yes, it stacks well and it holds up. Yes, you can cover it with fondant and/or buttercream. And also – it can be carved (I recommend chilling first).
For reference, I use a Wilton chart to determine how much batter for different pan sizes. I use slightly more than recommended when baking this White Almond Sour Cream Cake recipe.
For cupcakes, the batter will yield 36-40 cupcakes when I scoop the batter out with this cookie scoop. I generally do a “heaping” scoop – which I estimate to be between 2 and 3 tablespoons of batter per cupcake. Again – practice, practice to see what works for you!
I recently had an order for 6 dozen of these Music Note cupcakes. I made a double batch of the recipe below and ended up with exactly 77 cupcakes (although a couple of them were slightly overfilled).
When I double the recipe, I use 1 tablespoon of almond extract and 1 tablespoon of vanilla extract. Yes, it’s a tiny bit more than doubled, but it works for me. I use homemade vanilla extract and McCormick Almond Extract.
For those who don’t like almond extract, I’ve also used all vanilla, or substituted vanilla bean paste… totally delish!! I’m sure other flavors/extracts would work just as well.
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I have not personally tried using other flavors of cake mix, but I’ve read about it and other cake decorators say that yes, you can do chocolate, lemon, butter and more! I’d love to hear if you try! This Strawberry Cake recipe (the BEST Strawberry Cake) is a variation of this recipe that is also amazing!!
Substitutions
I know many of the original recipes for this cake called for 1 cup of flour and 1 cup of sugar. But then all of the cake mix companies decided to make their mixes smaller (from 18.25 ounces down to 15.25 oz. or 16.25 oz.). To compensate for this difference, I either add an extra 3 ounces of cake mix per batch OR I add an extra half a cup of all-purpose flour. I talk more about that here.
I know the cake mix is not equal to the flour, but both work perfectly and I can’t tell a difference. Why do I do either/or? Well, because I bake so much, it’s not a big deal for me to have an extra box of cake mix open to scoop/measure out the extra 3 ounces of cake mix.
However, I know not everybody wants to open an extra box of cake mix just to scoop out 3 ounces. So I did some experimenting and found that by adding an extra half a cup of all-purpose flour, I get the same result. That works better for a lot of bakers, so I included both options in my recipe.
I rarely use egg whites. I’ve never had a bride (or any customer) be adament that her cake be white-white or extra white with no sign of yellow. Not once. And I’ve baked hundreds of wedding cakes.
So, because I don’t like having a bunch of extra egg yolks hanging around and I do not like buying the boxed, pasteurized egg whites – I use whole eggs and have a slightly yellow-tinted cake. It’s not much, but if you want a white-white, extra white cake – do all egg whites. And if you buy the carton of egg whites, you’ll need 2/3 cup.
If you’d like to make a “confetti” cake, add 1/2 cup of rainbow jimmies. Do not use rainbow nonpariels – they will “bleed” into your batter. Jimmies will hold their shape and the color doesn’t bleed.
And lastly – if you want, you can substitute plain, Greek, or vanilla yogurt for the sour cream. I’ve done this in a pinch and it works beautifully.
Decorating this cake.
Because someone always wonders, I thought I’d also includes some decorating tips for this specific cake. This was an 8″ round baked in my favorite Magic Line pans. I made a single recipe and divided it in half between the two.
I covered and decorated it with this vanilla buttercream. One batch was plenty. I used a tiny drop of Americolor Electric Pink gel coloring to tint it. I can also wholeheartedly recommend using this cream cheese frosting with this white almond sour cream cake. Or add a teaspooon of almond extract to the vanilla buttercream… also ridiculously good!
Don’t like almond extract? Try this Vanilla Bean Cake.
I filled and crumb-coated the cake, then added extra buttercream to the sides until it was well covered. This small offset spatula is a tool I can’t live without! After letting it crust for a few minutes, I smoothed it with a Viva paper towel and a fondant smoother.
On top, I started in the center and piped around and around and around until it was covered. I used a 1M tip. Easy-peasy!
I should also note – I generally prefer my buttercream a little creamier and smoother than it was here – but I was using leftover buttercream from the cupcakes above. I didn’t have time to re-cream the frosting before decorating and photographing… so it is what it is 🙂
The kids at church that gobbled it up didn’t mind at all 😉
The printable recipe below…
White Almond Sour Cream Cake Recipe
- Total Time: 40 minutes
- Yield: 24 1x
Ingredients
- 1 (15.25 oz) white cake mix – I use Pillsbury White Cake Mix
- 1 cup (200g) sugar
- 1 1/2 cups (185 g) all-purpose flour (OR 1 cup of AP flour + 1/2 cup extra cake mix)
- 1 1/3 cup (360 ml) water
- 1 tsp. (5 ml) vanilla extract
- 1 tsp (5 ml) almond extract (or omit the almond and do 2 tsp. of vanilla)
- 4 egg whites (for true white) or 3 whole eggs
- 1 cup (8 oz. or 245 g) sour cream
- 2 Tbsp. (30 ml) vegetable oil
Instructions
- 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.
Notes
- You can use only 1 cup of flour and an extra 3 oz. of cake mix if you like
- This recipe doubles beautifully.
- Yogurt (plain, Greek or vanilla) can be substituted for the sour cream.
- If you buy the boxed egg whites, you’ll need 2/3 cup.
- Prep Time: 5
- Cook Time: 35
This White Almond Sour Cream Cake recipe is the base for my popular Chantilly Cake you’ve just got to try! It’s so delicious!
Beautiful cupcakes! I love the recipe too! Thanks for sharing on Cupcake Tuesday!
~Liz
Thanks Liz!
These are so cute! Saw them on Cupcake Tuesday!
Thanks Trish!!
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.
Mary
Thanks so much Mary!
Rose, I look forward to making your sour cream almond cake recipe for a friends wedding but I am wondering if I can make the layers ahead and freeze them. I’d appreciate a quick answer as I have a week to do this. Thanks so much!
Hi Sheila! You sure can! I wrap each layer well in cling wrap and then in aluminum to make sure they’re protected. They taste great even weeks later from the freezer. Hope you enjoy making the cake!
That’s great to know. I find it so much easier to finish a cake if the layers are frozen. Thank you
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?
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!
Would this wasc recipe work for petit fours? And which pourable icing would you suggest? Thanks- Darla
Eeeh – maybe?! I have a scratch recipe here that I use for all of my petit fours. I also have a petit four icing recipe here.
Can this recipe be made to make petit fours? What pan size, temp/time
Thank you!
I don’t’ have that info – sorry! I tried it once and the cake was too soft to cut into small cubes.
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!
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!
Only use 1 cup of flour and it’ll be perfect!!
Kim,
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
Will do!
Thanks!
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?
The Pillsbury mix actually already has pudding in it and it says that on the box.
Thanks. I haven’t seen that cake mix in Australia. But maybe I haven’t been looking
I can’t find a cake mix that claims it has pudding in the box. Any suggestion for substitute?
I need to update this post – I guess Pillsbury has stopped making it or stopped advertising it that way. Now I just use Pillsbury White Cake Mix.
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?
Thanks!
If you have the 18.25 oz cake mix, only use 1 cup of flour instead of 1.5 cups! 🙂 Happy Baking!
My, that was a fast reply! I’m looking forward to trying this recipe out this weekend. Thanks for all of your help! 🙂
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 <
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!
Best,
Rose
what do you mean towels on the pan and a heating core
Check out this post to see what I mean.
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…
Hi, Could You Tell Me How Many Cupcakes This Will Make?
Around 30-35.
If my cake mix doesn’t have pudding in it, can I add a small box of instant pudding?
I’ve never tried it, but I would think it would be okay. If you can, do a trial run before you plan to bake for a special occasion.
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.
Yes I do. I add 1 small box of instant pudding per box of cake mix flavor that goes with the flavor of your cake mix. I do it all the time and I have gotten alot of great feed back Try it you’ll love it.
Hi Rose,
How much cake does this recipe make? Thanks
I don’t know exactly – but I think it’s 6-7 cups of batter.
Will pasteurized egg whites (as opposed to the real eggs) work in your recipe for the White Almond Sour Cream Cake Recipe?
Yes! I use them all the time. I use 2/3 cup of egg whites in place of the 4 egg whites and it works beautifully!
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.
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
What cake do you suggest for petit fours? I really want to learn to make. Any suggestions?
I have a recipe I’ll be sharing soon!
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!
That’s fantastic Toni! So glad to hear it 🙂
I like the recipe.how do I make my own sour milk. And how can I bake from scratch without using cake mix. Tanx
This recipe cannot be done from scratch. And I don’t have any idea how to make sour cream – sorry.
We love this recipe, along with your white frosting. I like the denseness. We are looking forward to try more or your recipes. Thanks
So happy to hear it Reba!
I’ve noticed a lot of other wasc have salt. I noticed yours does not. Have you purposely left it out?
Hmmm, I don’t know but I’ve never added salt to mine.
What frosting do you recommend when baking a cake or cupcakes?
I love vanilla buttercream: http://rosebakes.com/VanillaButtercream or cream cheese frosting: http://rosebakes.com/adventures-in-baking-cream-cheese-buttercream-for-decorating/.
God bless all the work you have! You are such an inspiration for my business!
Thank you so much!
I truly love your website and I think that you are so talented and gifted.
On your recipe of the White Almond Sour Cream Cupcake you show White Cake mix Pillsbury with pudding in the mix. Would you please advise how to replace that with from a from scratch recipe on that specific ingredient? Thanks a lot.
Brenda
I’m sorry Brenda, but there’s really no way to adapt this to a scratch recipe. I would advice you to search on Google or Pinterest for a scratch white cake recipe.
Hi Rose,
I’m excited to try this recipe! I’ve never had almond cake. Do you think a white chocolate buttercream would go well with it? If not, what frosting would you recommend?
Yeah, I think it would be great with white chocolate buttercream. I usually make with vanilla buttercream (here: http://rosebakes.com/VanillaButtercream) or cream cheese frosting (here: http://rosebakes.com/creamcheesefrosting)
Hi Rose,
I used your vanilla cake recipe for my daughter’s birthday cake and it was a hit! Now, soon I’m going to be making blue ombré naked mini-cakes for a baby shower and wanted to use the same recipe, but I’m afraid the yellow tint of the batter might turn the blue into a green-ish color. Do you recommend using the WASC to prevent that from happening or the vanilla cake batter should work fine?
If you use enough blue in the Vanilla Cake recipe, it’ll cover the yellow, but I’d probably either use Cheesecake or White Chocolate Pudding instead of Vanilla Pudding (both of those are white vs. the yellow in vanilla pudding) OR I’d use the WASC recipe.
Rose, how would you make this WASC into a white chocolate batter? Or, do you have a recipe or that somewhere on your website? Thanks so much.
You know – I’m not sure. You might try this one: http://www.bigoven.com/recipe/amazing-chocolate-wasc-cake/297020
Thanks, Rose. I thought I asked about a white chocolate suggestion and not a dark chocolate recipe…do you know of a white chocolate one instead? Thanks so much!
No, I don’t, sorry.
Hi!
Does this cake work well when covered with fondant? I don’t usually use fondant, but need to for an upcoming wedding cake.
Absolutely!! I use it for weddings all the time!
Hi Rose,
Thanks so much for all of your helpful information! How many times would I have to multiply this recipe to make a 12″ tier?
Thank you!
Probably triple.
On the white cake recipe you commented that you add 3 oz. of cake mix to every cake recipe. On the Almond Sour Cream Cake Recipe the recipe calls for 1 1/2 c. of flour. I assume that would be all-purpose flour, but do you still add the extra 3oz. of cake mix. I wouldn’t think so, but I wanted to make sure.
I don’t add the extra cake mix when I do the flour. And yes, it’s all-purpose.
Hi Rose:
I just stumbled upon your site and found exactly what I am looking for. I am a mom of 4 wonderful kids, and my oldest son is getting married in September. He has all the faith in the world in me to make their wedding cake. I love to bake and have taken two Wilton cake decorating courses, and i can’t wait to do the fondant course in the fall. Anyway, I would like to know if the White Almond Sour Cream Cake freezes well? I need this cake for September 3rd, and I was hoping to bake it soon. Thoughts?
Yes, it does freeze well!
Hi Rose! Let me firstly say I am in love with all of your posts and appreciate all of the wonderful things you share! I wanted to recreate the 1st birthday, woodland cake that you beautifully mastered and was curious as to how much batter you needed for that particular cake as well as the baking times for the same sized tiers. Again, thank you so much for such beautiful inspiration! I’m very eager to try my hand at this 🙂
Oooh Audrey, you’ll have to be specific. I’ve done several Woodland themed cakes – could you comment on the specific one and I’ll see if I can remember!
Oh, I very much apologize! I didn’t even consider that! It was the one with the adorable woodland animal toppers, birch tier and arrows tier.
http://rosebakes.com/woodland-animals-cake-arrows-birch-tree-tiers/
It just looks so perfect I just can’t believe how you can master such a beautiful art!
Oh goodness… I can only give you a guess. It was probably 25-30 cups of batter and I always bake my cakes for around 40 minutes then check them. Most are done in 40-50 minutes.
That helps so much! I apologize for not thinking beforehand about how much awesome you do and keep up with! I really appreciate it and love your work!! 🙂
No problem at all! Thank you <3
how much batter would I need to make a 8″ top tier and 10″ bottom tier cake?
I’d probably do 4 total batches for each tier to have (2) 2″ layers. Of course, that may not be the exact amount for YOU – if you fill your pans less than me, you may only need 3 batches, but if you do 4, that will leave you with some leftover batter.
would using 8×3 and 10×3″ pans be a no no?
I need to make tall tiers. The bottom 10″ tier needs to be a minimum of 4″ tall and the top 8″ tier needs to be 6″ tall
Hi! This recipe looks great! I wanted to ask how strong the almond flavor is? And just wondering why is there so little oil in the recipe? Does sour cream really make up for that much fat?
Thanks!!!
I don’t know the science of baking but I can tell you without doubt that it works! And the almond is not strong at all – but you can certainly leave it out or substitute another flavor if you like.
Rose, I used a variation of this recipe twice and both times the cake sunk in the middle toward the end of baking. The variation I used has 1/2 cup less flour. I used a dark 9 x 3 pan with a removable bottom and bake even strips. The first attempt I added too little SC. The second attempt I got the ingredients right, again used the bake even strips and added a flower nail. At first I thought it might be the pan but after reviewing your recipe, I suspect it might be the add’l 1/2 cup of flour. In both my attempts the batter seemed to be a bit more liquid than it should be. Do you think that adding the add’l 1/2 cup may be the key to preventing the cake falling in the middle? I am trying to decide if I want to give it a third try or just move on to another recipe!
If it’s sinking, then it’s not cooking though. What temp are you baking at? Maybe try lowering it and baking longer. Also, I never bake in 3″ deep pans so I’m sure your cooking time will be longer than mine because of the extra quantity (depth) of batter.
Wow, thank you for such a quick response! I have torted both and they are cooking through so on that front I am OK. I am baking at 325. I was thinking that maybe it was an issue of the combined depth and size. I was also considering getting an actual heating core and trying that as well. It seems to be level until about the last 10-20 minutes. That pan at 3/4 full takes approx. 60-70 minutes.
I am planning to bake 2 six inch round cakes (2 layers each so 4 layers total). How many cake mixes will I need?
Two – and you’ll have some leftover batter 🙂
I usually only need 1/2 of the WASC recipe for a 2 layer 6″ cake. So for me, I would get two 6″ 2-layer cakes per recipe.
thanks! 2 cakes and a couple of cupcakes for later!!Both cakes will have the same batter though one will have some added sprinkles. I have 3 grandchildren with July birthdays and I like to make each a day. this year I bought 6 inch pans as 3 regular cakes is just too much. The third cake will be with a gluten free mix so it will have it’s own batter.
Do you change anything for cupcakes? I like fluffy cupcakes not dense.
Icing recipe? Please?
My vanilla buttercream recipe is here: http://rosebakes.com/VanillaButtercream
Hi Rose! Love your recipes!!
How much batter do you put in your cupcakes? Mine are always overflowing o no high enough after baking. Could you give me a measurement?
I always use a cookie scoop and get perfectly consistent cupcakes! This is the one I own (or actually, I have 3 of them): http://amzn.to/2fQnpFD . It’s a 2 tablespoon scoop.
Thank you Rose. Could you tell me how many scoops you put in each cupcake?
Thanks again for your help!
One more thing Rose. When I make cupcakes the paper cupcake holders alwayes loose their color after baking so al the cute designa I buy is really for
nothing. Is there a way to avoid this?
Thank you!
It is really disappointing when the cute papers lose their color! The only way to combat this is to buy greaseproof cupcake liners.
One scoop for a regular sized cupcake
Thank you!!!
Would this recipe work well for a confetti or funfetti cake? Should sprinkles be mixed with the dry cake mix to incorporate well? Any suggestions on what kind of sprinkles work best without bleeding in batter?
Jimmies are better than nonpariels. Jimmies will hold their color and not bleed. Nonpariels will bleed and dissolve. I mix them into the wet batter but dry would be fine too – especially if using the jimmies. Click for Rainbow Jimmies. Click for Rainbow “sprinkles” or nonpariels, which do NOT work.
So is this the best recipe to use for a funfetti cake then?
It works well – I haven’t tried others so I can’t say it’s “the best”.
How long do you bake for a 9×13 pan?
I’d start at 35 minutes and check for doneness, then go from there.
I can only find the plain Pillsbury white cake mix (no pudding in mix). Have they stopped making it? Will it be fine with reg white mix?
Yes, they still make it 🙂
I noticed this wasc recipe included no leaving like baking soda or baking powder like the others to compensate for the extra ingredients. Thought it was odd, but trusted the recipe. It was such a fail! The cakes barely rose and came out so dense and gummy. Had to toss the whole cake. What a waste of time and ingredients and I did use Pillsbury.
Hi, thank you for all these wonderful recipes!
What is a good frosting recipe for piping? I’ve used some but do not hold up well.
This is my favorite vanilla buttercream : http://rosebakes.com/VanillaButtercream.
What size cake does this recipe make? One 8” round? Thanks!
This recipe yields around 7 cups of batter.
Hello,
Do I have to use pre-made cake mix.? Can I use a white cake recipe I have in a book.?
This cake sounds SO GOOD and maybe doable for me! Sometimes you just want WEDDING CAKE (without having to go to a wedding!)
Right?! You’re going to love this!!
Do u mix the cake mix like it says on the box
No, you use the dry mix as an ingredient and use only the ingredients I have listed.
Thanks for sharing this recipe. It’s looks delicious.
You’re welcome – I hope you enjoy!
I made this for my grandson’s baptism reception. It was delicious! Thanks for the recipe!
Love the recipe. I plan to try it out. Thank you for sharing so much of your heart by sharing your tips and recipies.
Love your recipes and your blog. Thanks!
Can you substitute almond flour for the AP flour and omit the extract?
I have never tried any substitutions with almond flour, so I’m not sure how that would turn out.
Can this be bake in a Bundt pan?
I haven’t ever tried so I don’t know how it would turn out.
Hi Rose! I’ve been visiting every possible store looking for the cake mix with pudding without any luck ☹️ Can I use the pillsbury supreme white cake mix and then add the pudding like in your vanilla cake recipe?
I need to update the recipe to note that almost all have pudding these days – so I use the Pillsbury with pudding in the mix and it works great!
If I use a bundt pan how long would it bake?
Not sure Terry – I’ve never baked this recipe in a bundt pan. I’d probably try 40 minutes and start checking it every 5-10 minutes.
Hi Rose,
I used this recipe for cupcakes and the flavor was great butthey turned out a little dense and slightly gummy. Can you think of what I could have done to cause this?
Hello Rose,
I have made this recipe before and it turned out great, but i was wondering if there was a way to switch it to a chocolate cake?
Going to make this cake today. Can you use a good homemade chocolate butter cream icing?
I personally don’t like the chocolate with almond but others do, so go for it!
Are you adding extra flour or cake mix to make up for the smaller mixes?
Hi, Rose!
A friend of mine asked me to make her a lemon/sour cream pound cake her wedding and she wants 3 tiers. Is it possible to do it with this recipe? if so, how would I adjust the ingredients? or if you know of a different way I can achieve a lemon/sour cream pound cake.
This is not a pound cake recipe at all so it would not have the same flavor/texture. I’d just find a good lemon sour cream pound cake and try to bake a single layer in a cake pan and see how it turns out. If it’s good, it should work for stacking!
I’ve made this recipe for years and love it but now every time I make it, it falls in the middle just before it is done. I have changed nothing, use an oven thermometer and don’t unde why. Would you have any insight or advice? TYIA
I have the same problem. Tried many things and no fix yet . did you find anything that fixed the sinking problem? Fyi I use betty crocker,bake at 325, use a flower nail and strips, rises nicely till it’s almost done then falls in center.
Hello Rose, I made your white almond sour cream cake and cupcakes today and am dribbling batter on my cupcake papers. Do I need to use a different cookie scoop or do I need to just be more careful? The brown bits on the side are certainly unattractive. Thank you. Cake tastes amazing, by the way!
Yes, it’s a little bit runnier so I just try to be more careful when scooping that batter. I know it’s a pain!!
Rose, I made this exactly per your instructions. At 36 min. Bake time, very underdone (still jiggly when I opened oven door!). The cakes took 54 minutes to bake. The cakes turned were dry and crumbly out of the pans. Too much flour! Sooo, my granddaughters Easter Bunny cake not a winner this year. I should have stuck with my old recipe…
I’m sorry to hear thsi Jenny. I’ve baked this recipe thousands of times with no trouble. I can’t imagine what might have gone wrong.
Hi Rose, I was reviewing the recipe and notes prior to baking and I think your flour measurement in mls is off. Maybe that was the issue if she followed the ml measurement? I’ve seen a cup of flour range anywhere from 114 to 136ml. Meeting in the middle at 125 ml for a cup of flour would be about 187 ml of flour for 1 1/2 cups, and your recipe calls for 353.
Thanks for catching that – we use a program to add conversions to some of our older recipes and it doesn’t always work just right!
I love this cake! Thanks for sharing your secrets. Any recipes for cake pops using this cake? I have left over edges and the dome top I leveled off that I would like to do something with. I wasn’t sure if you had experimented with making cake pops ever?
Please let me know! Thanks!
I have made a ton of cake pops but I honestly don’t like the texture of cake balls made with this cake. I prefer this vanilla cake or chocolate cake.
I am totally new to baking. I recently made this recipe and LOVED it. I was wondering if you think I could sub out the white cake mix for another flavor and get the same result? I’m making my mother-in-law a cake for her birthday, and she’s specifically requested a Betty Crocker Cherry Chip cake with cherry icing. I know she wants the box (she’s nestalgic), but I don’t like the texture of box mixes, and I’m also going to stack it. I loved the texture of the WASC cake, and it stacked well. Do you think it would work if I subbed the white out for cherry?
Thanks a ton!
Hi Angela! I’ve used different box flavors with this recipe and it comes out fine! Let us know how you like it with the cherry if you make it!
I made this cake last week as a trial for a small 8″ semi naked wedding cake I’m making soon. The cake was great, but a bit denser than I thought it would be. If I substituted whole milk for the water, would that make it less dense/moister? Thanks for a great recipe!
I just baked your wedding cake recipe. I think it is very sweet and wished I had added only 1/2 cup of sugar as the cake mixes are very sweet and you add 1/2 cup of extra cake mix to your recipe. Next time I will alter as I don’t like an extremely sweet cake.
Hi, glad I found this site. I’m curious about this recipe only having a small amount of oil and no butter. I am not used to that! Will the cake be dry?
It won’t be dry at all!
Hello! I’m excited to try your recipe for my twin girls 16th bday! I just am wondering…if I bake the cake on a Wednesday will it be ok in the fridge until Sunday? I’m doing a rustic look kind of frosting. So it won’t be frosted much around the sides but I’m putting the buttercream frosting in between layers and also making your raspberry filling for in between layers.
I usually don’t bake more than 2 days in advance, but if it’s sealed really well with frosting and refrigerated, it should be okay.
This is honestly the best cake I’ve ever made and I’ve made a LOT of cakes. I love it so much, it’s my new go to! I’ve always hated the waste of only using egg whites! Thanks so much!
Hi, this recipe is incredible. Love it. My question is… what if you want to bake in a 3” tall pan? It will be ok to do it?
I’ve never baked in 3″ tall pans so I really can’t give any advice on doing that – sorry.
I am curious if you have a timing and temp recommendation for Bundt pans? I will use the box instructions as a guide, since this was spur of the moment, but would like to know in case that method doesn’t work.
I’m sorry I didn’t see this sooner! I’d probably check it after 25 minutes and go from there.
Hello Rose how are you? I hope you’re ok!…. I’m from Brazil and would like to know if the recipe works with any brand of cake mix? Here in Brazil we don’t have Pillsbury. You mentioned that the mix got pudding the cake mix from here does not can I add a little bit of pudding power? I’m a huge fan!!! I hope you answer me!!!! <3
Amanda – I don’t have any idea how the cake mixes in Brazil compared to those we have here in the USA. Same with the pudding – I don’t know if it’s an interchangeable product or not. I can only suggest that you do a trial run and see how it works out.
Hi there! I apologize if this question has already been answered – but, I’m unable to find it. Can the cakes be baked and frozen? I want to make them a week before I decorate. Is that possible? Thanks:)
Yes!! You can let them cool, then wrap in plastic wrap and freeze.
I love the wasc cake but when I try and use it in a half sheet pan it always sinks in the middle and I do use a heater core it two flower nails. What am I doing wrong?
Nothing. When you bake larger cakes, heating cores are always helpful to get the cakes to bake evenly!. If it’s still sinking, you might try turning down the temp a little more and letting it bake a little longer.
I made cupcakes for work with this recipe. It is so moist and they were a huge hit! Love love love!
I’ve made this recipe so many times for bdays I love it! I want to try the new trend: two layer number and letter cakes baked in a sheet pan. Can you please tell me how to adjust it?
Love this recipe! It has now become the birthday cake in our family. I fill with fruit filling and frost with cream cheese buttercream. Delicious!!!
HI Rose, first off thank you for all your wonderful recopies., One cake I have not seen on your site is a passion fruit cake made from a cake mix, I sometimes like to kick it up a notch with something other than a traditional flavored cake, But want to start with a mix rather than scratch. do you have a passion frute cake mix recipe , you would share to the grope. Thank You again. Jane.
Hey Jane – I have never made anything passionfruit flavored so I am sad to say, I don’t have a recipe to share!
I have used this recipe before and it is delicious. Thank you for sharing! I have an upcoming wedding cake to make and was wondering if you typically make each tier two or three layers of cake? The couple would like your raspberry filling and chocolate buttercream. I didn’t know if I would get a good height on each tier by torting the raspberry filling and using the chocolate buttercream between the two cake layers. Thank you!
Rose, I was reading on your substitutions about the cake box size being smaller. I have never notice this and could be my problem. I am wondering if the extra flour or cake mix is NOT added (like in my case, because I wasn’t aware) what is the change you see in the cake?
By adding the extra flour or cake mix what change in the baked cake do you see as a result?
This is an older post so I’m hoping it’s still active. I plan to make this cake for my son’s party on Sunday. I’m planning on doing the supercross cake you’ve made. I plan to bake the cake Friday and freeze until Saturday. I plan to decorate it Saturday night and keep it until party time on Sunday. Should I just cover the decorated cake and leave out or should it be refrigerated until time? Just want to keep as much moisture in the cake as possible. Thank you!
Freezing from Friday to Saturday is not necessary. I always bake on Thursday for ALL Saturday/Sunday orders and never freeze. I would refrigerate it after baking and again after decorating if possible.
Hi rose, it’s me again. I was the girl that asked you if there were bulk boxes cake mixes available. I found a 50 pound bag of a product online. I wanted to run it by you first before I buy it. It’s called Pillsbury cake mix Plus. I found it on a few different websites. What do YOU think? Thanks a bunch! Marla. I’m a new cake decorator.
I’ve never heard of it but I’ll have to do some research and maybe give it a try!
Hi! I love your recipes and especially this one. I’m wondering if I could make this gluten free for a niece’s birthday?
Oooh, I haven’t tried to convert it so I’m just not sure.
This cake was amazing! I made it for Easter with an Easter theme. Everyone loved it. I will definitely be making this again.