White Almond Sour Cream Cake
White almond sour cream cake, from scratch! An easy white cake recipe that’s so moist. Soft & delicate, yet sturdy enough for layering.
I’m so happy to be bringing you this white cake recipe today! It’s one of my very favorites.
I love making layer cakes and I’ve got plenty of recipes to prove it. Be sure to check out my favorite vanilla cake recipe, the chocolate cake recipe that so many readers have RAVED about, and the red velvet cake that my friends and family beg for.
I make all of these regularly, but sometimes you want something that is simple, beautiful, and elegant. This is when an amazing white cake recipe can truly be your best friend.
This one is so simple to make, with just a handful of pantry staples, and the flavor is so delicate.
And it’s gorgeous! I love how even the crumb is, and it’s white as snow on the inside. Perfect at any time of year, but especially for a spring celebration.
HOW TO MAKE THIS WHITE CAKE RECIPE
You are going to LOVE how easy this recipe is! It seriously takes less than 10 minutes to throw together, and it only has a handful of simple ingredients.
- Baking Soda
- Sour Cream
- Egg Whites
- Almond Extract
See what I mean? I bet you probably already have most of those things on hand.
Start with the dry ingredients. Flour, sugar, baking soda, and salt go into the mixing bowl.
Just give them a quick whisk to get them combined.
Now, in a separate bowl, combine the sour cream, oil, egg whites, and almond extract.
Whisk them together as best you can (the mixture may look a little lumpy), and pour that into the dry ingredients.
Give everything a good mix, then transfer the batter to greased, lined cake pans, and bake!
CAN THIS CAKE BE BAKED IN A DIFFERENT SIZED PAN?
I love the look of a tall cake, so I baked this white cake recipe in three 6-inch diameter pans. But you could also do it in two 8-inch or 9-inch diameter pans, in a 9×13-inch rectangular pan, or as cupcakes.
Just be aware that when you use a different sized pan, you may need to adjust the bake time. You’ll know your cake is done baking when a toothpick inserted in the thickest part comes out clean.
For the cupcake version of this recipe, click here: White Cupcakes.
WHAT KIND OF FROSTING TO USE ON THIS WHITE CAKE
For the white cake you see pictured here, I used a half-batch of my favorite American-style Buttercream. It’s a snap to make and I like how fluffy yet stable it is.
- Swiss Meringue Buttercream
- Whipped Cream Frosting
- Cream Cheese Frosting
- Magical Cream Cheese Frosting
- Seven Minute Frosting
Any of these recipes would be fabulous paired with this versatile white cake recipe.
WHITE CAKE VARIATIONS
If you wanted to put a unique spin on this cake, here are a few suggestions:
- Substitute orange flower water or elderflower liqueur for the almond extract.
- Add fresh citrus zest and juice to the batter.
- Spread lemon curd or raspberry preserves between the layers.
- Flavor the cake with a teaspoon or so of coconut extract, and garnish with shredded coconut.
- Fill and frost with chocolate buttercream. Here is a great recipe: Chocolate Swiss Meringue Buttercream.
WOULD THIS WHITE CAKE RECIPE WORK FOR A WEDDING CAKE?
While not as firm and dense as a pound cake, I think this recipe would work well as a larger, tiered cake. I would just suggest that you place each cake layer on a cardboard cake round, and dowel the cake well to help it support its own weight.
And it’s definitely a good base for covering with fondant. Just give it a smooth coating in buttercream and chill, before draping the fondant over.
CAN THIS WHITE CAKE BE MADE AHEAD?
You can absolutely make this cake ahead. In fact, I think most cakes are better when they’ve been made at least a day ahead.
Wrap the layers tightly in plastic wrap, and refrigerate for up to 4 days, or freeze for up to 2 months.
You’ll find the cake becomes stronger, more moist, and easier to frost when it’s been chilled in this way.
HOW TO STORE WHITE ALMOND SOUR CREAM CAKE
If you have any leftovers, wrap them tightly in plastic wrap and they should last for at least a week in the fridge.
Make this white cake recipe for your next special occasion- you’ll love how easy it is to make, and how moist and light it is, with that delicate flavor of sour cream and sweet almond.
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White Cake Recipe
- 2 1/2 cups (312.5 g) all-purpose flour
- 1 1/2 cups (300 g) granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon (1 teaspoon ) kosher salt , (scant)
- 1 1/2 cups (345 g) sour cream
- 1 cup (236.59 ml) oil
- 2 egg whites , (large)
- 1 1/2 teaspoons (1.5 teaspoons) almond extract
- Preheat the oven to 325 degrees F, lightly mist three 6-inch diameter cake pans with non-stick spray, and line them with circles cut from parchment.
- Place the flour, sugar, baking soda, and salt in a large mixing bowl, and whisk to combine.
- Place the sour cream, oil, egg whites, and almond extract in another bowl, and whisk to combine.
- Add the sour cream mixture to the flour mixture, and mix on medium speed for about 1 minute, to aerate the batter and build the cake's structure.
- Divide the batter equally between the 3 prepared pans, and rap each one sharply on the counter to eliminate any large air bubbles.
- Bake the cakes for 30 to 40 minutes, or until a toothpick inserted in the thickest part comes out clean.
- Cool completely before frosting.
Have you ever used this recipe for cupcakes? Just wondering if you think it would work well!
Yes there is info on this under the heading “CAN THIS CAKE BE BAKED IN A DIFFERENT SIZED PAN?”.
Thanks for sharing! Does it keep long?
This looks so good! I like the addition of almond. What a great way to add a little more flavor!
Does the sour cream and eggs need to be room temp for this recipe?
It’s nice if everything is the same temperature, but I honestly don’t find it to be a make or break issue. Good luck!