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
This cake looks awesome! I would like to use a buttercream frosting to fill and ice this cake. Over the top of the buttercream I would like to try the mirror cake glaze. Do you think this cake recipe would be a good choice ? Also I need to make this cake in two stages. I would like to ice the baked cake with buttercream and then freeze the cake until the day needed. What buttercream recipe would you recommend?
Thank you for sharing your knowledge :)
Hi J.Q., Yes, it would be fine to use this cake recipe filled and frosted with buttercream and mirror glaze. You will be able to see through the glaze so your buttercream should be tinted near the color of the mirror glaze you will be using. We froze our frosted cake about 25 minutes before pouring the glaze so I think it would be fine to pour the glaze over a cake that has been frozen. You will see in Melissa's notes on the mirror glaze that it is difficult to get a clean cut unless the cake is cold. So after you pour the glaze, I would refrigerate the cake and let it continue to thaw......and keep refrigerated until serving time. We used the Fluffy Vanilla Frosting recipe on our cake, the Classic Vanilla Buttercream recipe would be fine also.
Can I use regular flour ?
Hi Jola, I posted a comment on January 16, 2016 at 3:33 that will tell you how to make cake flour from regular (all purpose ) flour. Hope you like the cake.
Hi Mellissa/ Bebe I need to make this cake glouten free, I've not done glouten free cakes before but I hear they don't come out as good. Do you have any suggestions to ensure it rises and tastes as good as your recipe?
We don't have a gluten free option for this recipe, but if you will post this same question on the Forum, MsGF (Ms Gluten Free) may have some suggestions for you because she only bakes gluten free.
Great thank you BeBe will do
Hi I tried your reverse method and everything mixed well, I think. Only thing is, the finished product looks heavy and the taste using almond, not good. I posted a picture and (hopefully I did it right).
Hi Debby, I am glad you posted a picture of your cake. The dark areas of cake shows that the cake was over mixed or beaten at a speed that was too high. Don't mix above medium speed. Melissa has a video on using the Reverse Creaming Method. She has a link to that video in her description of this recipe. I am sorry your cake did not turn out well. Method is important in with Reverse Creaming. I hope you will give it a try another time. I have added some additional instructions to the recipe. Let me know how it goes.
Thank you for your help! I will try again soon. Hopefully it'll come out like the cake in your picture. Pretty and melt in your mouth good!
Is there a scratch chocolate version of the WASC?
Hi Yvette, We have a doctored cake version, Chocolate Sour Cream Cake, https://www.mycakeschool.com/recipes-tutorials/chocolate-sour-cream-cake/. We do not have a scratch version yet, hope to have one soon.