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My review
White Almond Wedding Cake
61
CUPYCAKESMURF
"A secret ingredient of sour cream makes this cake so moist, dense, and delicious! I use this recipe for my kids' birthdays, but it's a favorite for wedding cakes, too! This recipe can easily be doubled."
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Ingredients
1 h 5 m servings 211Original recipe yields 20 servings (1 -11x13 inch cake )
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- US
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Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.
- Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
- Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.
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Footnotes
- Partner Tip
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
Nutrition Facts
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Reviews
Read all reviews 741928 Ratings
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Most helpful positive review
2/21/2010
I LOVE this recipe. I make wedding cakes from my home and this is one of my go to recipes. It's a great base recipe that I use adding flavorings and extracts. The most popular one so far is the ...
Most helpful critical review
11/9/2010
Wow, after reading a ton of the reviews on this, I expected a great cake. To me it just tasted like a regular cake mix with added almond flavoring. Other than that, it didn't seem to change th...
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2/21/2010
I LOVE this recipe. I make wedding cakes from my home and this is one of my go to recipes. It's a great base recipe that I use adding flavorings and extracts. The most popular one so far is the ...
6/18/2009
This is a GREAT cake that originates from Rebecca Sutterby and as short is called the WASC. I recommend it to all. You can easily change out the white cake mix and almond flavoring and flavor ...
2/21/2010
This is an absolute keeper. The best white moist cake I have ever tasted. I used a whipped icing and filled layers with pineapple. .I am thinking the next one should have strawberry layers, then...
8/20/2009
This cake is perfection! I have made a lot of cakes and this one really hits the spot. You must try this to believe how good it is. I made this for my husband's 30th birthday party and everyo...
10/20/2011
The baking time listed is not accurate. Pretty much any size cake (even a little 6" round) will take a minimum of 45 minutes. Most pan sizes will take roughly 1 hour. Watch for a tiny hairlin...
7/18/2009
My daughter is getting married in Oct.I'm making the cake for their reception so I made some small samples of different cakes, this is the one she picked. Everyone loved this cake. Simply the be...
7/30/2009
This is an excellent recipe. It's moist and flavourful. I doubled the recipe to make one 6"x3" and one 10"x3" layer for two tiered wedding cake. I filled the bottom with lemon curd and the top...
2/26/2010
I did make some changes - I love almond, but I was making this as cupcakes for a group of 1, 2, and 4 year olds, so I left out the almond extract and doubled the vanilla. I didn't have enough s...
8/23/2009
This cake was probably the best I've ever made!!!! Super moist and rised very well. I added a package of vanilla pudding, that was the only thing I did extra, and made in 2 8 inch pans, excelle...