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White Almond Sour Cream Cake

This is the only cake recipe you will need! There are multiple variations you can use or create your own!
Prep Time15 mins
Cook Time40 mins
cooling time10 mins
Total Time1 hr 5 mins
Keyword: baking, cake, cake decorating, desserts, recipes, sweet tooth
Servings: 72
Cost: $12

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

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.
-Lemon: Substitute lemon juice for water, use 6 whole eggs, substitute lemon extract in place of almond, add 1 tbs lemon zest.