Name: White Almond Sour Cream Cake Recipe
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 24
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

White Almond Sour Cream Cake Recipe

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4.7 from 21 reviews

Recipe by Rose

Prep Time5
Cook Time35
Total Time40 minutes
Yield24 1x

Ingredients

Units Scale

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

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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.

Find it online: https://rosebakes.com/white-almond-sour-cream-wedding-cake/