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 Michelle, Another option would be to cover the cake in buttercream, put into a bakery box, wrap the box with plastic wrap and freeze. Thaw the day before the party and cover in fondant. You could also freeze the completed fondant covered cake in a wrapped bakery box, thaw completely, allow the condensation to evaporate without touching the fondant. I think a week is too long to leave a cake at room temperature. Buttercream can begin to have an "off" taste after 3 days.
Love this cake! I was just wondering if you think it would taste good with a chocolate buttercream instead of vanilla? Would the almond flavoring of the cake pair well with chocolate?
Hi Nikki-- Yes, it would taste great! The almond flavor is very subtle. However, if you don't want to use almond, you could leave it out!
Just made this cake in a bundt pan. It didn't get as tall as it should be of course since I didn't increase the amount of batter. But it's so pretty anyway. I must say the flavor of this cake is just scrumpdillyiscious . I could eat half of it right now. I never used cake flour before this cake and always had trouble with the texture of my cakes. This cake is perfect. I could have baked it maybe four or five more minutes but did not. I took it out of the oven after thirty minutes and it was still a bit wet, not a lot but I felt it needed another few minutes so let it bake another four minutes. It's so very moist and good. I have an electric stove and don't know if the temp is correct. I know I need an oven thermometer and plan on getting one soon. I will make this cake again and again. But it's not really a white cake is it? Mines yellow and beautiful. Thanks for this recipe. It's a real winner.
Hi Marlene, Thank you so much for posting your nice review of this recipe. Melissa and I made this today when making a video demonstrating the reverse creaming method. We kept cutting slices of cake, eating way too much......should have just cut a large slice to begin with. I'm happy you like the recipe!!
This cake looks delicious. I would like to use a peach buttercream inside and out. Do you suggest I omit almond flavor or would it be a good combination to keep it in? Happy New Year
Hi Rachelle, I would leave out the almond flavor, I think it might overpower the peach.
Thank you
If I made a baviarian cream filling do you think that would go well with this cake?
What do I have to do crumb coat the cake if I am putting those large roses on like you did? Also I made the cake and found it to be very dense. I think I'm going to try it again. Would you know what I might be doing wrong? It took much longer to bake then the recipe had stated.
Hi Jenni, I think bavarian cream would be fine to use as a filling with this recipe. If you are not a fan of almond flavor, you could use only 1/2 teaspoon or leave it out for a vanilla cake
Hi Rachelle, We did crumb coat the cake, but you don't necessarily need to on this style of cake. It is important to moisten the dry ingredients with the softened butter. After you have added 1/2 of the liquid mixture, be sure to beat for 1 1/2 minutes, the batter will increase in size and become fluffy. When using cake flour, this recipe will have a melt in your mouth quality. I am not sure why yours took longer to bake, was it baked in two 8 inch pans? You might need to buy an oven thermometer to see if your oven is baking correctly. Melissa is going to be making a video soon on the Reverse Creaming Method.