Cake Recipes
White Almond Sour Cream Wedding Cake
Ingredients
- 2 (18.25 ounce) boxes white cake mix*
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 1/2 teaspoons salt
- 2 2/3 cups water
- 1/4 cup vegetable oil
- 2 teaspoons pure vanilla extract
- 2 teaspoons almond extract
- 2 cups sour cream
- 8 large egg whites (room temperature)
Instructions
- Heat oven to 325 degrees F. Grease and flour** cake pans.
- Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
- Add the remaining ingredients and beat on medium speed for 2 minutes.
- Pour prepared cake pans, filling each pan about half full. Lightly tap cake pans on counter to bring air bubbles to top. Cut through batter with a wooden pick or tip of a knife to break large bubbles.
- Bake until cake tests done.
Notes
* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.
** For best results, use our Pan Release!