White Cake Recipe
White almond sour cream cake, from scratch! An easy white cake recipe that's so moist. Soft & delicate, yet sturdy enough for layering.
Servings: 10 slices
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.
Serving: 1slice | Calories: 229kcal | Carbohydrates: 54g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 233mg | Potassium: 34mg | Fiber: 1g | Sugar: 30g | Calcium: 5mg | Iron: 1mg