Recipe

White Almond Sour Cream Wedding Cake Recipe

Add Step-by-Step Photos	Bitsyskitchen / All my dishes 1 year, 4 months ago Okay obviously this isn't a wedding cake. I made this for my sons end of the baseball year party. But boy oh boy is this cake good! It's moist and flavorful yet dense enough to layer and hold fillings. This recipe starts with boxed cake mixes then is... More Cook:45m Servings:40	Bitsyskitch
	cake easy wedding crowd

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Ingredients

2 (18 ounce) boxes white cake mix (Betty Crocker or Pillsbury)

2 cups all-purpose flour

2 cups granulated sugar

1 1/2 teaspoons salt

2 2/3 cups water, room temperature

1/4 cup vegetable oil

2 teaspoons real vanilla

2 teaspoons almond extract

2 cups sour cream, room temperature

8 large egg whites, room temperature (save yolks for a lemon curd)

Directions

Sift all dry ingredients into a large mixing bowl. Stir with a whisk.

Add the remaining ingredients and beat on medium speed for 2 minutes. Stopping and scraping sides of bowl as needed.

Pour into greased and floured cake pan/pans, filling each pan a little over half full.

Lightly tap cake pans on counter to bring air bubbles to top.

Bake in preheated 325° F. oven until cake tests done. (18x12x12 in. pan 40-45 minutes)

*Baking time varies according to the size and depth of pans being used.

In 2" deep pans, this recipe makes:

One 14" round and one 6" round

or One 16" round

or One 12" round and one 10" round

or One 12 X 18 X 2" sheet cake

or One 12" round and one 8" round and one 6" round

or Two 9" squares.

or 5 dozen cupcakes.

Half the recipe makes:

Two 7" rounds

or Two 6" rounds and 6 cupcakes.

For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.

For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.

For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.

For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tbsp. lemon zest, and use 1 tsp of a good lemon extract in place of the almond.

For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.

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Comments

jett2whit 1 year, 4 months ago said:
Wow! with a cake mix too....great recipe. Thanks for sharing!!

jeffsgirl 1 year, 4 months ago said:
Where have you been girl? Oh I know...Busy making this great looking cake! Drop me a line when your not too busy.

henrie 1 year, 4 months ago said:
Oh this does sound good, thank you so much for this great post. Bookmarking to make this one, you have my five forks. Thanks again and God Bless

bitsyskitchen 1 year, 4 months ago said:
Thanks guys! It really is so tasty. I got a lot of comments on it. Even from the kids who usually are just cookie monsters. Try it you'll like it. (Oh wait.. that's for Mikey lol)

lor 1 year, 4 months ago said:
Oh my gosh, this cake sounds amazing! I'm about to make a batch of cookies and I don't know if I can take my mind off of your recipe LOL Thank you so much for sharing it with all of us. 5 forks all the way!

notyourmomma 6 months ago said:
This is wonderful and it looks awesome. I love the variations and hints.

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