White Almond Sour Cream Cake

Name: White Almond Sour Cream Cake
Prep time: 15 min
Cook time: 35 min
Total time: 80 min
Ingredients: 3 Large eggs, room temperature ((If in a hurry, place in a bowl of warm water for 5 minutes.)); 2 tsp. vanilla extract ((8g)); 1 tsp. almond extract ((4g)); 1/3 c milk ((73g)); 1 cup sour cream ((242g)); 2 1/2 c cake flour ((285g)); 1 1/2 c granulated sugar ((300g)); 2 1/2 teaspoons baking powder ((12g)); 1/2 teaspoon salt ((3g)); 1 1/2 sticks unsalted butter, slightly softened

How to Make White Almond Sour Cream Cake

This delicious scratch White Almond Sour Cream Cake is a creamy and flavorful cake, with a melt-in-your-mouth texture.

This is thanks in part to the Reverse Creaming Method of Mixing, which calls ingredients to be added in a different order than the traditional creaming method. The result is a slightly dense, velvety soft cake (as with our chocolate cake from scratch and orange dreamsicle cake).

You can find the full white almond sour cream cake recipe below, but here is a quick look at our steps!

First, preheat oven to 350 degrees F. Grease and flour two 8 x 2 inch pans.

In a small bowl, combine eggs, vanilla, almond extract, milk, & sour cream. Whisk until blended & set aside.

Mix the dry ingredients (cake flour, granulated sugar, baking powder, and salt) in the mixer for 30 seconds so the baking powder and salt will be well incorporated into the flour and sugar.

Slowly add the pieces of butter a few at a time while the mixer is on medium speed. Beat for approximately 1 minute or until the dry ingredients are crumbly and moistened by the butter, giving it the look of coarse sand. Scrape the sides and bottom of bowl.

Next, slowly add approx. half of the egg mixture with the mixer on very low speed then increasing to medium speed for 1½ minutes. The batter will be thick and fluffy. Scrape bottom and sides of bowl. Add the remaining egg mixture in two pourings, scraping the bowl and beating for 20 seconds after each addition.

Divide the cake batter between the prepared cake pans.

Finally, bake the cake layers at 350 degrees F for 35 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pans 10 minutes then turn out. Makes 7 cups batter

Recipe FAQs

You will notice in the photo that the white almond sour cream cake itself is not stark white, due to the fact that we use the whole eggs (rather than just the egg whites), and butter instead of shortening.

This gives the cake a soft yellow shade. The egg yolks and butter add richness and flavor to the recipe, and so we do not mind the yellow crumb.

If you'd like to try a cake that is lighter in color, don't miss our delicious White Velvet Cake! It contains cream cheese which adds richness and seems to lighten the color as well! Our scratch White Cake is another great option too!

I just love the balance of vanilla with a hint of almond in this flavorful recipe. However, as subtle as the almond flavoring is, if you are truly not a fan of almond, you are going to notice it.

No worries! Simply leave out the almond flavoring and you will have an amazingly moist and flavorful White Sour Cream Cake! You can substitute additional vanilla for the almond extract if you'd like!

This White Almond Sour Cream Cake is amazing with so many different fillings and frostings. It is hard to pick a favorite! In the photo, we have frosted our cake with our Classic Vanilla Buttercream Frosting recipe.

You can find a listing of our favorite frostings in the Frostings and Glazes category of our Recipes section. Here are a few more ideas:

Yes! Just as with most of our cake recipes, from orange cake to lemon cake, pound cake, and more, these white almond sour cream layers freeze beautifully. Make life easier and work well in advance! They will stay fresh in the freezer for up to three months.

Once your cake layers have cooled (or almost cooled completely), wrap each layer individually in plastic wrap followed by foil. For more stability, we often freeze each layer on a foil-wrapped cardboard cake circle before wrapping. Into the freezer they go!

To Thaw: Move the wrapped layers from the freezer to the kitchen counter. Allow to sit, still wrapped, on the counter for 30-45 minutes before unwrapping. Thaw to desired amount for assembling the cake. (Some bakers like to assemble their cake layers while still partially frozen as they are less fragile.).

Sour cream adds a wonderful richness to cakes and it also enhances the texture. The boost of acidity softens strands of gluten in the cake batter, making for a more tender cake.

Some of our other favorite cakes that call for sour cream are: Chocolate Bundt Cake, Orange Dreamsicle Cake, Chocolate Cake from Scratch, and Pumpkin Spice Cake!

Amazing White Almond Sour Cream Cake Recipe from Scratch! Super moist and delicious! My Cake School Cake Recipes, Cake Tutorials, and More!

More Cakes with Almond Flavor

We've made several almond cakes over the years! While this White Almond Sour Cream Cake has a light almond flavor, others like our popular Almond Cake recipe have a rich almond flavor.

Thanks so much for stopping by! We hope that you enjoy this recipe. Make sure to check out our full collection of Vanilla Cakes (which also includes yellow cakes and white cakes)!

Keep this White Almond Sour Cream cake in mind the next time you need a birthday cake recipe, potluck dessert, bridal or baby shower cake, holiday cake recipe, and more.

We have hundreds more cake recipes and free cake decorating tutorials to share with you!

Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!

4.43 from 57 votes (57 ratings without comment)

317 Comments

unctoothlady says:

March 3, 2016 at 10:24 pm

I've searched high and low for a scratch vanilla recipe. Omg! This is it! I sub vanilla bean for the vanilla and cream bouquet for the almond. Delicious cake!

Reply
BeBe says:

March 3, 2016 at 11:00 pm

Hi unctoothlady, Thank you so much for your nice comment on the recipe, so happy that you like it.

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Tina Nguyen says:

March 8, 2016 at 4:18 pm

Can i use this recipe for square cakes?

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BeBe says:

March 10, 2016 at 3:03 pm

Hi Tina, Yes, you can use this recipe in a square cake pan.

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Belleoh says:

March 10, 2016 at 4:48 pm

Hi! Does it really have to be unsalted butter?

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BeBe says:

March 10, 2016 at 5:04 pm

Hi Belleoh, You can use salted butter.

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carmen says:

March 23, 2016 at 10:55 am

Hello one cuestion can I mix egg whites and ad to may mix at the end do you think these make my cake extra fluffy.

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Hanan says:

March 23, 2016 at 11:42 am

Hello! This looks like the perfect recipe for a wedding cake, as it sounds as though it will be dense enough for multiple layers. Have you tried using this for many layers, and do you think it will hold up to being stacked high? If not, then do you have another favorite recipe on your website for using as a wedding cake? Thank you!

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BeBe says:

March 23, 2016 at 12:30 pm

HI Carmen, We have not tried making the recipe folding in egg whites, but I think you could do so. If you want to make it that way, here is a link to the recipe using the conventional method:

https://www.mycakeschool.com/images/2015/11/White-Almond-Sour-Cream-Cake-.pdf.

Let us know how it goes, in case other members would like to use that method.

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BeBe says:

March 23, 2016 at 12:33 pm

Hi Hanan, This cake is dense enough for multiple layers as long as you have dowels/bubble T straws and cake boards supporting each tier. A tier will need support for every 4 to 5 inches in height.

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berenice says:

March 23, 2016 at 9:21 pm

Hi this cake is so good do I need to doble the recipe to bake a 11x15 cake??

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BeBe says:

March 23, 2016 at 9:57 pm

Hi Berenice, This recipe makes 7 cups of batter. You will need 11 cups batter for a single layer 11 x 15 pan, so you will need to double the recipe. I'm happy you like the recipe !

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