White Almond (or Vanilla) Sour Cream Cake
Recipe type: Cake
Serves: Makes about 2, 10″ rounds in 3″ deep pans OR 1, 10″ and 1, 12″ round in 2″ deep pans
The only white (vanilla) cake recipe I’ll use, now, as it’s moist, dense, carves well, and is RIDICULOUSLY delicious! (Works great for cupcakes, too!) Just leave out the almond extract and substitute it for more vanilla if you want this to be a delicious vanilla cake! *Disclaimer- This recipe STARTS with a box, but it is the added ingredients that makes it so great. I have never had a problem using such recipes, if they taste delicious and work well with my designs. Just as with my chocolate cake recipe, I’ve tested out SEVERAL scratch vanilla cakes, and not one of them could beat this recipe in taste and workability. Hence, it is my favorite.
- 2 boxes of white cake mix (15.5 oz or 16.5 oz boxed both work fine)
- 2 cups flour (all purpose)
- 2 cups granulated sugar
- 1½ tsp salt
- 2⅔ cup water
- 4 Tab oil (canola or vegetable)
- 2 tsp vanilla extract
- 2 tsp almond extract (or you can just change this to more vanilla extract if you want to leave out the almond)
- 2 cups sour cream
- 8 egg whites (separate the yolk from the whites… yolks not needed)
- Preheat oven to 325, and prepare your cake pans.
- Mix first 4 (dry) ingredients together with a whisk, in a large bowl.
- Add remaining ingredients and beat on low for 2 minutes. (I use beater blades in my Kitchen Aid. They’re perfect.)
- Pour into greased and floured (or sprayed with “Pam”, the baking kind with flour in the ingredients) pans, about ¾ full.
- Bake @325 for about an hour or until toothpick inserted comes out clean. (Start checking with a toothpick at about 50 minutes when using 3" deep pans... at about 40 minutes when using 2" deep pans.