This is a great cake recipe for anyone! Beginners to intermediate. I use it as a base recipe because there are different variations to try (see recipe notes) and so much room to experiment (hello, alcoholic cakes!) You can use this white almond sour cream cake recipe alone and bake some pretty delicious cakes. Check out this cake I made using this recipe!
Ingredients
2 boxes white cake mix
2 cups flour
2 cups granulated sugar
½ tsp. salt
2 2/3 cup water
¼ cup vegetable oil
2 tsp. vanilla extract
2 tsp. almond extract
16 oz (2 cups) sour cream
8 large egg whites
Directions
Preheat oven to 325° F.
In a large mixing bowl, Whisk together dry ingredients; cake mix, flour, sugar, and salt. (You can also use your stand mixer with the paddle attachment).
Add remaining ingredients into the dry ingredients; water, vegetable oil, vanilla extract, almond extract, sour cream, and eggs. I like to mix my wet ingredients in a separate bowl first, then add everything into the mixing bowl. Just to make sure everything gets incorporated when making a full batch.
Set mixing bowl on medium speed and beat for about 2 minutes.
Fill cake pans about 2/3 full with cake batter.
Bake in preheated oven until a toothpick inserted comes out clean (see recipe notes for pan sizes and approximate times).
Recipe Notes For White Almond Sour Cream Cake
Divided Recipes: (see below for pan sizes)
-Half Batch
- 1 box of white cake mix
- 1 cup flour
- 1 cup granulated sugar
- ¼ tsp. salt
- 1 1/3 cup water
- 2 tbs. vegetable oil
- 1 tsp. vanilla extract
- 1 tsp. almond extract
- 8 oz (1 cup) sour cream
- 4 large egg whites
-Quarter Batch
- ½ box of white cake mix
- ½ cup flour
- ½ cup granulated sugar
- Pinch of salt
- ½ cup + 2 tbs. + 2 tsp. water
- 1 tbs. vegetable oil
- ½ tsp. vanilla extract
- ½ tsp. almond extract
- ½ cup sour cream
- 2 large egg whites
Pan Sizes:
-Full Batch makes either;
- 80 cupcakes,
- A Half Sheet Cake (12”X18”)
- One 6” + 8” + 12” (tiered Cake)
- Six 6” + 24 Cupcakes
-Half Batch makes either;
- Two 6” + Two 8” + 12 Cupcakes
- 48 Cupcakes (4 dozen)
-Quarter Batch makes either;
- 24 Cupcakes
- Two 7”
- Two 6” + 6 Cupcakes
Bake Times:
These are just approximate times. Please remember all ovens vary and to make sure you are checking doneness with a toothpick.
- 6 inch= 25 minutes
- 8 inch= 18 minutes
- 10 inch= 35 minutes
- 13”X9” = 40 minutes
- Cupcakes= 12 minutes
Recipe Variations:
-Yellow: Use yellow cake mix instead of white and substitute 6 whole eggs for egg whites.
-Chocolate: Use chocolate cake mix instead of white and substitute 6 whole eggs instead of the egg whites.
-Strawberry: Use strawberry cake mix instead of white and thaw frozen sliced strawberries for in between cake layers. Save the juice from the strawberries and use in place of water (as much as you can get).
-Alcoholic: Substitute choice of alcohol for about half the amount of water.
White Almond Sour Cream Cake
Equipment
- mixing bowl
- whisk
- hand mixer or stand mixer
- cake pans
Ingredients
- 2 boxes cake mix
- 2 cups flour
- 2 cups granulated sugar
- 1/2 tsp salt
- 2 2/3 cup water
- 1/4 cup vegetable oil
- 2 tsp vanilla extract
- 2 tsp almond extract
- 2 cups sour cream (16 oz.)
- 8 large egg whites
Instructions
- Preheat oven to 325° F
- In a large mixing bowl, Whisk together dry
ingredients; cake mix, flour, sugar, and salt. (You can also use your stand
mixer with the paddle attachment) - Add remaining ingredients into the dry
ingredients; water, veg oil, vanilla, almond, sour cream, and eggs. I will mix
my wet ingredients in a separate bowl first, then add everything into the
mixing bowl. Just to make sure everything gets incorporated when making a full
batch) - Set mixing bowl on medium speed and beat for about 2 minutes (if using a hand mixer mix on medium speed until all of the ingredients are fully incorporated)
- Bake in preheated oven until a toothpick
inserted comes out clean (see recipe notes for pan sizes and approximate
times) - cool in pans for 10 minutes, then remove from pans and cool completely on a cooling rack
Notes
-Half Batch
• 1 box of white cake mix
• 1 cup flour
• 1 cup granulated sugar
• ¼ tsp. salt
• 1 1/3 cup water
• 2 tbs. vegetable oil
• 1 tsp. vanilla extract
• 1 tsp. almond extract
• 8 oz (1 cup) sour cream
• 4 large egg whites -Quarter Batch
• ½ box of white cake mix
• ½ cup flour
• ½ cup granulated sugar
• Pinch of salt
• ½ cup + 2 tbs. + 2 tsp. water
• 1 tbs. vegetable oil
• ½ tsp. vanilla extract
• ½ tsp. almond extract
• ½ cup sour cream
• 2 large egg whites Pan Sizes:
-Full Batch makes either;
• 80 cupcakes,
• A Half Sheet Cake (12”X18”)
• One 6” + 8” + 12” (tiered Cake)
• Six 6” + 24 Cupcakes -Half Batch makes either;
• Two 6” + Two 8” + 12 Cupcakes
• 48 Cupcakes (4 dozen) -Quarter Batch makes either;
• 24 Cupcakes
• Two 7”
• Two 6” + 6 Cupcakes Bake Times:
These are just approximate times. Please remember all ovens vary and to make sure you are checking doneness with a toothpick.
• 6 inch= 25 minutes
• 8 inch= 18 minutes
• 10 inch= 35 minutes
• 13”X9” = 40 minutes
• Cupcakes= 12 minutes Recipe Variations:
-Yellow: Use yellow cake mix instead of white and substitute 6 whole eggs for egg whites.
-Chocolate: Use chocolate cake mix instead of white and substitute 6 whole eggs instead of the egg whites.
-Strawberry: Use strawberry cake mix instead of white and thaw frozen sliced strawberries for in between cake layers. Save the juice from the strawberries and use in place of water (as much as you can get).
-Alcoholic: Substitute choice of alcohol for about half the amount of water. -Lemon: Substitute lemon juice for water, use 6 whole eggs, substitute lemon extract in place of almond, add 1 tbs lemon zest.
