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
Hi, can you please tell me what can i use instead sourcream?
Hi Zaara, You could substitute plain yogurt for the sour cream. I have not tried it with this recipe but I think you would be fine using it.
Hi can i make cupcakes out of this recipe? And can i cover the cupcakes with fondant? Thanks :)
HI Zaara, Yes, you can make cupcakes with this recipe and use fondant to cover them. This recipe uses the reverse creaming method, if you are not familiar with that method of mixing, here is a link to the video, https://www.mycakeschool.com/reverse-creaming-method-of-mixing-a-cake-video-tutorial/ Cupcakes baked with this recipe bake with very little dome.
Hi Melissa/ BeBe I love this recipe it's so light. I'm making a cake for someone who just wants the vanilla, would this work as nice if I added a little more vanilla and no almond?
Hi Victoria, Yes, we often use this recipe as a vanilla cake. I keep the vanilla extract at 2 teaspoons and do not add the almond.
That's great thank you ?
Hi i want to fill the cake in the middle what filling do you recommend
Hi Christine, The almond flavor is very mild in this recipe so almost any filling can be paired with it. You could also leave out the almond flavoring for a vanilla cake.
I made this yesterday and just had a piece now. It's really good. Perfect for fondant cakes because of its denseness. Reminds me of a pound cake but better:) I am now baking the white cake recipe from scratch, the new one. Will freeze overnight and then try it tomorrow. Cake testing to decide which one I want for my go to vanilla cake!! Thanks again for sharing.
Hi Wendi, Thank you for your review of the recipe, so glad you like it. I think Melissa will be posting a new recipe tomorrow for a Pina Colada cake. This new recipe makes enough batter for a 3 layer 8" cake. With just a couple of adjustments in the flavoring it could also be a vanilla cake.
I will be on the look out for that new recipe! Thank you.