The White Almond Sour Cream Cake (WASC) recipe is a foolproof white cake that’s perfect for weddings! While it starts with a box mix, the addition of a few special ingredients elevates it, giving the cake a rich, homemade flavor that’s absolutely delicious!
Equipment
- Electric hand mixer or stand mixer
- Cake pans (four 6-inch, or three 7-inch or 8-inch pans)
INGREDIENTS
For the White Almond Sour Cream Cake:
- 1 box white cake mix
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ tsp salt
- 1 cup milk (room temperature)
- 1 cup sour cream (room temperature)
- ½ cup unsalted butter (melted)
- 4 egg whites (room temperature)
- 2 tsp almond extract
For the Almond Buttercream Frosting:
- 2 cups unsalted butter (room temperature)
- 5 cups powdered sugar
- 2 tsp almond extract
- 1 tsp vanilla extract
- ½ tsp salt
- ¼ cup heavy cream
INSTRUCTIONS
For the White Almond Sour Cream Cake:
- Preheat the oven to 335°F (168°C). Prepare your cake pans by greasing them with nonstick cooking spray and lining the bottoms with parchment circles.
- In a large mixing bowl, combine the cake mix, flour, sugar, salt, milk, sour cream, melted butter, egg whites, and almond extract. Mix on low speed with an electric hand mixer until just combined.
- Once combined, increase the mixer speed to medium and beat for 2 minutes.
- Divide the batter evenly between the cake pans, smoothing the top with an offset spatula.
- Bake for about 30 minutes (for 7 or 8-inch round pans), but adjust baking time depending on your pan size.
- After baking, allow the cakes to cool in the pans for 15 minutes, then turn them out onto a wire rack to cool completely.
For the Almond Buttercream Frosting:
- In a large mixing bowl or the bowl of a stand mixer, beat the room temperature butter on medium-high speed for 5 minutes, scraping the sides occasionally, until light, fluffy, and pale.
- Gradually add half of the powdered sugar and mix on the lowest speed until fully incorporated. Add the remaining powdered sugar and mix again on low until smooth.
- Add almond extract, vanilla extract, and salt, and mix on low until combined.
- Slowly drizzle in the heavy cream while mixing on medium speed. Scrape down the bowl as needed.
- Increase the mixer speed to high and whip for an additional 3-5 minutes, until the buttercream is light and fluffy.
- If desired, switch to a paddle attachment and mix on low for 2 minutes to remove air bubbles and achieve a smooth frosting.
Assembling the Cake:
- Place the first cake layer on a cake board or plate. Spread a layer of frosting evenly over the top.
- Repeat this process with the remaining cake layers and frosting.
- Apply a thin “crumb coat” layer of frosting all over the cake, then chill the cake for 30 minutes to firm up the buttercream.
- Once chilled, frost the cake with the remaining buttercream and decorate as desired.
NOTES
- After frosting, the cake can be stored in an airtight container in the refrigerator for up to 5 days. Cover any exposed cake with plastic wrap to prevent drying out.
- This recipe makes a 3-layer 7-inch or 8-inch cake, or about 3 dozen cupcakes.
