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White Almond Sour Cream Wedding Cake


15 cups of batter (See chart for pan sizes.)


2 boxes white cake mix
2 cups all-purpose or cake flour
2 cups granulated sugar
1 1/2 teaspoon salt
2 2/3 cups water
4 tablespoons vegetable oil
2 teaspoons vanilla extract
2 teaspoons almond extract
2 cups sour cream
8 egg whites


Preheat oven to 325°F. Grease pan(s) using Pan Release.

In a large mixing bowl, mix all dry ingredients by hand. Add remaining ingredients and beat on low speed for 2 minutes.

Pour the batter immediately into the greased pans. Tap pan on the countertop to release large air bubbles. Bake until done (cake is completely away from the sides of the pan or until a toothpick inserted in the center of the cake comes out clean). Within 5 - 10 minutes, remove the cake from the pan and place on a cooling grid until cake is room temperature. See chart for baking times.

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