White Almond Sour Cream Cake
We LOVE this White Almond Sour Cream Cake! It is so moist and delicious with a velvety soft texture and fine crumb.
This cake has been one of our most popular cake recipes from scratch over the years, and is definitely one of my favorites! We have a cake mix version (WASC Cake) as well!
Table of Contents
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
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.
We also have an a great Almond Cream Cake, Almond Coconut Cake, Lemon Almond Cake, and many more!
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)!
Our Vanilla Velvet Cake and Vanilla Buttermilk Cake are two more popular options!
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White Almond Sour Cream Cake
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)
- ⅓ c milk (73g)
- 1 cup sour cream (242g)
- 2 ½ c cake flour (285g)
- 1 ½ c granulated sugar (300g)
- 2 ½ teaspoons baking powder (12g)
- ½ teaspoon salt (3g)
- 1 ½ sticks unsalted butter, slightly softened (170g) unsalted butter, slightly softened (Do not soften in microwave). It shouldn't be overly soft, but soft enough to easily dent when pressed.
Instructions
- Preheat oven to 350 degrees Grease and flour two 8 x 2 inch pans.
- This recipe uses the reverse creaming method of mixing- the order of ingredients is a bit different than the traditional method.
- In a small bowl, combine eggs, vanilla extract, 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.
- It is important to SLOWLY add approx. ½ 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 2 pourings, scraping the bowl and beating for 20 seconds after each addition. It is now ready to pour into pans.
- Bake at 350 degrees 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
Thank you
Hello. I made this cake yesterday, and it was delicious! The crumb is soft, but I think that once it has been chilled it will hold up nicely for stacking in multiple layers. I didn't have cake flour, so I substituted 5 TB of cornstarch for 5 TB of AP flour, as suggested in the comments. The cake shrank and pulled away from the sides a little bit, but still kept an even shape. I set the timer for 30 minutes and it was overcooked. I'll start checking it at about 20 minutes next time. I am at a high elevation--over 5,000 feet--so I'm sure that, and the cornstarch adjustment, had something to do with it. All in all, I am very happy with the flavor and texture. Definitely on the short list for the wedding cake I'm going to make. Thank you for sharing this recipe!
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Hi! I'd like to use this recipe to make the Springtime Flowers in Chocolate cake that you did. In that video you said your cake was four layers of 6" round cake. If I want to duplicate that, would I have to double this recipe or will 7 cups be enough for four layers in 6" pans? Thank you I loooove your site!
Hi Coreen, I put 2 to 2 1/2 cup batter into a 6 inch round pan so you will be one cup short. You could put 1/4 cup less in each pan for layers that are not quite as tall, or increase ingredients by 50% or double the recipe, to make extra layers that you would freeze to future use. Wrapped airtight the layers can be frozen 2 to 3 months . This could be helpful for you, on the homepage of the site, you will see a Member Resource button. There you can choose the Helpful Links page where you will fine the Wilton Chart on batter amounts for various sized pans.
Has anyone ever substituted greek yogurt for the sour cream?
Hi Linda, I have not tried using greek yogurt but I think you could do so without a problem.
I haven't made this yet, but will try today.
Melissa, when I use extra large or jumbo eggs in cakes they might taste eggy. Try just using large eggs. Make sure that you don't open the oven until your cake is just about done. I will update you on how mine came out soon. :)
Vonnie
I made this cake & the taste was great but I have this problem of the cake being soggy & not dried, what should I do
Sorry Im confused.. how u was explaining B4 to make cake flour fr 2 1/2 C. of all purpose flour you remove 5 TBSP & replace then fr 5 Tbsp of corn starch, or fr 1C U remove 2 & replace them w/2 tbsp of corn starch.. Also we need to add salt , baking powder & baking soda as well .. How much fr each 1.. THANKS!
beautiful cakes & ideas.. Thanks God fr people like U!!
Re: White Almond Sour Cream Cake - would you double the recipe for a 9" x 3" deep cake pan?