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This quick & easy recipe for white cake is a crowd pleaser!  It starts with a white cake mix with some added ingredients to create a moist and delicious wedding white cake (or for any occasion really!).

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Sour Cream Almond White Cake

Prep Time 10 mins
Cook Time 28 mins
Course Dessert
Cuisine American
Servings 24

Ingredients
  

Dry Ingredients

  • 1 box White Cake Mix
  • 1 C. Flour
  • 1 C. Sugar
  • ¾ tsp. Salt

Wet Ingredients

  • 1 1/3 C. Water
  • 4 Egg whites
  • 2 tbsp. Canola Oil
  • 8 oz. Sour Cream
  • 1 tsp. Vanilla
  • ½ tsp. Almond Extract

Instructions
 

  • Preheat oven to 350° Fahrenheit
  • Prepare three 8" round cake pans with parchment paper lining the bottom and lightly spray the sides with cooking spray.
  • Add dry ingredients to the bowl of a stand mixer and mix for 15-20 seconds on low.
    1 C. Flour, 1 C. Sugar, ¾ tsp. Salt
  • Add wet ingredients to dry and mix on low for 30 seconds.
    1 1/3 C. Water, 4 Egg whites, 2 tbsp. Canola Oil, 8 oz. Sour Cream, 1 tsp. Vanilla, ½ tsp. Almond Extract
  • Turn mixer speed to medium-high and mix for 2 minutes.
  • Pour batter into the three prepared 8" round cake pans.
  • Bake at 350 degrees Fahrenheit for 28-30 minutes.
  • Remove from oven and let cool on cooling racks for 15 minutes before removing from pans.
  • Once cakes are completely cooled, use a sharp serrated knife to level the tops and sprinkle lightly with simple syrup.
  • Wrap cakes tightly with clear food service film and chill for at least 30 minutes - 1 hour before frosting.

Notes

This recipe is my most popular for weddings, bridal & baby showers and any occasion where your guests want a classic white cake.  Pairs well with raspberry filling or lemon curd!
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