Sour Cream Almond Cake (Wedding Cake) Recipe

Name: Sour Cream Almond Cake (Wedding Cake)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 box (18.25 Oz. Box) White Cake Mix; 1 cup All-purpose Flour; 1 cup Sugar; 3/4 teaspoons Salt; 1-1/3 cup Water; 1/8 cups Vegetable Oil; 1 teaspoon Real Vanilla; 1 teaspoon Almond Extract; 1 cup Sour Cream; 4 whole Egg Whites

Servings: persons

1 box (18.25 Oz. Box) White Cake Mix
1 cup All-purpose Flour
1 cup Sugar
3/4 teaspoons Salt
1-1/3 cup Water
1/8 cups Vegetable Oil
1 teaspoon Real Vanilla
1 teaspoon Almond Extract
1 cup Sour Cream
4 whole Egg Whites

1
Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
2
Add the remaining ingredients and beat on medium speed for 2 minutes.
3
Pour into greased and floured cake pans, filling each pan a little over half full.
4
Bake in a preheated 325-degree oven until cake tests done. Baking time varies depending on the size of pans used.
5
For a chocolate cake, use a chocolate cake mix and substitue 3 whole eggs for the egg whites.
6
To add liqueur flavors, substitute alcohol (champagne, Kahlua, etc.) for 1 cup of the water.

639

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 box (18.25 Oz. Box) White Cake Mix, 1 cup All-purpose Flour, 1 cup Sugar, 3/4 teaspoons Salt, and more.

Yes, Sour Cream Almond Cake (Wedding Cake) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Sour Cream Almond Cake (Wedding Cake)

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