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White Sour Cream Cake

  • Author: Rose


  • 4 cups of white cake mix (approximately 20 ounces by weight)
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 8 ounces sour cream
  • 2 Tablespoons of vegetable oil
  • 1 1/3 cup water
  • 3 large whole eggs (use 4 egg whites if you prefer a super white cake, but I find the whole eggs still yield a very pretty white cake)
  • 2 teaspoons vanilla extract*
  • *or substitute with 1 teaspoon of vanilla extract and 1 teaspoon of almond extract for a White Almond Sour Cream Cake


  1. Preheat oven to 325°F.
  2. Mix together 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. I use a hand-mixer for this step or I double it and put it in my Bosch mixer when I'm doing big orders!
  3. This recipe will not rise as much as other cake recipes, so fill your pans about 3/4 full. Bake at 325°F (time depends on the size pans used*). Generally, I bake 8" round pan for 38-43 minutes or cupcakes for 18-19 minutes.
  4. This recipe yields enough batter for (2) 8″ round pans that are 2″ deep. I used less batter per pan and made a 3-layer cake for these pictures!