White Almond Wedding Cake

White Almond Wedding Cake

492
CUPYCAKESMURF 25

"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 211 cals
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Original recipe yields 20 servings

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Nutrition

  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 6.6 g
  • 10%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 275 mg
  • 11%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.
  2. 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.
  3. 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.

Reviews

492
  1. 613 Ratings

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Most helpful positive review

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

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...

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 ...

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 ...

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...

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...

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...

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...

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...

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...

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...