White Almond Wedding Cake Recipe

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Most Helpful Positive Review

Aug 05, 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 it to your liking (Lemon cake mix w/ vanilla flavoring.. etc.). I also use flavored coffee creamer (liquid version) opposed to water and sometimes yogurt instead of sour cream (in coordinating flavor). I also add 1/2 a packet of pudding mix to make it super moist(instant, dry). Also it does NOT matter if the cake mix already 'has pudding' in it. That is simply a marketing technique. I prefer BC white cake mix, but yellow I prefer DH. Make sure you sift both. The resulting cake will be pretty dense (and SUPER MOIST) in comparison to a typical box cake(it's supposed to be a hybrid scratch cake)and sturdy enough to hold fondant. If you are carving the cake, omit the pudding packet.

—Alexandra Bill

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Most Helpful Critical Review

Nov 09, 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 the texture at all. I followed the recipe to a T. I make and decorate cakes all the time and on the lookout for new recipes, but not this one.

—IMAKECAKES

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508 Ratings

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Mar 03, 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 original recipe, but with vanilla bean along with the almond, and then raspberry preserves whipped with buttercream filling. I also throw in lemon zest and juice (omitting the almond) and orange zest and juice with a honey simple syrup brushed on the baked and cooled cake. This is my favorite cake recipe, great texture, crumb, very moist, but holds up when handling it to make larger wedding cakes. And holds Marshmallow Fondant (found on this site) beautifully. Thank you so so so much for sharing with us!! *** Just an update.*** I know several people wonder if this can adapted to a choc cake. I have done this several times now. Here's what I do: I use Duncan Hines Dark Choc Fudge. Instead of 1c flour i use 2/3c flour and 1/3 cocoa powder. I use Ghirardelli. It comes out wonderful. Hope this helps !

—Tami Baity

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Feb 22, 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 trying a lemon cake mix with pineapple the next time. I made this in 3 round cake layers and it took about 38 minutes to bake. So good, don't look any further. This is better than the most expensive cakes I have had at weddings. The secret to a light cake is to mix as directed but add the whipped egg whites to the batter the last minute not with the other ingredients, otherwise, you will have a denser cake, not a light one. Absolutely worthwhile. Been baking over 38 years and this is the best white cake.

—Linda

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Aug 21, 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 everyone loved it. This is way better than some of the cakes I've ordered from bakeries. Definitely try this and follow exactly, I wouldn't add anything. I frosted with a simple vanilla almond buttercream icing, 3 c. confectionary sugar, 1/3 c. butter, 1 tsp vanilla, 1/2 tsp. almond extract and 1-2 Tbsp. milk. Make sure to read the recipe correctly to use the right size pan. I read too fast and used a 7x11 inch pan and it came out perfectly but very high and took forever to bake at 325. I think a 9x13 would be fine also. thank you CUPYCAKESMURF!

—Heidi

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Jul 20, 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 best.

—codyjake&shels nanny

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Jul 31, 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 with raspberry jam and they both tasted awesome. It holds up well to fondant too. Everyone loved it.

—Pam

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Feb 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 sour cream and used about 2.5 oz of softened cream cheese to make up the difference and get to 1 cup. Also, I added about 1 cup of melted semisweet chocolate to 3 cups of the batter, and spooned some of each batter into the liners to make "half and halfs." I got 24 generously filled cupcakes and one 8" round cake. I remember hoping that they were worth all the effort. Wow - they are AMAZING. I am definitely a frosting fan, but I could fully enjoy this cake with nothing on it at all. It's perfectly sweet, very moist, somehow dense and light at the same time - and the flavor is wonderful. This recipe is definitely in my "go-to" collection now. Absolutely yummy.

—monty

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Nutrition

Calories
211 kcal
11%

Carbohydrates
35.3 g
11%

Cholesterol
5 mg
2%

Fat
6.6 g
10%

Fiber
0.4 g
2%

Protein
2.9 g
6%

Sodium
275 mg
11%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

White Almond Wedding Cake

Serving Size: 1/20 of a recipe
Servings Per Recipe: 20
Amount Per Serving
Calories: 211
Calories from Fat: 60

% Daily Value *
Total Fat 6.6g 10 %
** Saturated Fat 2.1g 11 %
Cholesterol 5mg 2 %
Sodium 275mg 11 %
** Potassium 65mg 2 %
Total Carbohydrates 35.3g 11 %
Dietary Fiber 0.4g 2 %
Protein 2.9g 6 %
Sugars 24g
** Vitamin A 2 %
** Vitamin C < 1 %
** Calcium 8 %
** Iron 7 %
** Thiamin 11 %
** Niacin 10 %
** Vitamin B6 < 1 %
** Magnesium 2 %
** Folate 20 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.