Elegant Almond Sour Cream Wedding Cake
This Elegant Almond Sour Cream Wedding Cake was crafted for my daughter's special day, and it exceeded all expectations. The cake strikes the perfect balance between lightness and density, ensuring it withstands the multi-tiered structure without collapsing. Every bite boasts a subtle almond essence complemented by a creamy sourness, resulting in a moist and flavorful experience that is sure to impress. This recipe yields enough batter for a stunning three-tiered cake, perfect for any grand celebration, while also allowing for versatility with smaller cakes or even cupcakes. Originally created by Rebecca Sutterby, this recipe has been lovingly refined to create an unforgettable centerpiece for your wedding or any festive gathering.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
White Cake Mix
2 (18-ounce boxes (preferably Betty Crocker or Pillsbury))
All-Purpose Flour
2 (cups)
Granulated Sugar
2 (cups)
Salt
1.5 (teaspoons)
Water
2.67 (cups)
Vegetable Oil
0.25 (cup)
Real Vanilla Extract
2 (teaspoons)
Almond Extract
2 (teaspoons)
Sour Cream
2 (cups)
Egg Whites
8 (large)
Instructions
1
Preheat your oven to 325°F (163°C). Prepare your cake pans by greasing and lightly flouring them, or using baking spray.
2
In a large mixing bowl, combine all the dry ingredients: white cake mix, flour, sugar, and salt. Whisk them together to ensure even distribution.
3
Add the wet ingredients: water, vegetable oil, vanilla extract, almond extract, sour cream, and egg whites to the dry ingredients.
4
Mix on medium speed for 2 minutes, or until the batter is smooth and well combined.
5
Pour the batter into the prepared cake pans, filling each about two-thirds full to allow for rising.
6
Gently tap the filled cake pans on the countertop to remove any air bubbles trapped in the batter.
7
Bake in the preheated oven according to the size of the pans: check for doneness with a toothpick inserted into the center, which should come out clean.
8
Once baked, remove the cakes from the oven and let them cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the flavor profile of the Elegant Almond Sour Cream Wedding Cake?
The cake features a subtle almond essence complemented by a creamy sourness from the sour cream, resulting in a moist and flavorful experience.
What temperature should the oven be set to for this recipe?
Preheat your oven to 325°F (163°C).
How many boxes of cake mix are required?
This recipe requires two 18-ounce boxes of white cake mix.
Which brands of cake mix are recommended for this wedding cake?
Betty Crocker or Pillsbury brands are the preferred choices for the white cake mix.
How should I prepare the cake pans before baking?
Grease and lightly flour the pans, or use a high-quality baking spray.
What are the dry ingredients used in this recipe?
The dry ingredients include white cake mix, all-purpose flour, granulated sugar, and salt.
What wet ingredients are needed for the batter?
You will need water, vegetable oil, vanilla extract, almond extract, sour cream, and egg whites.
How long should the batter be mixed?
Mix on medium speed for 2 minutes or until the batter is smooth and well combined.
How full should the cake pans be filled?
Fill each cake pan about two-thirds full to allow enough space for the cake to rise.
How can I remove air bubbles from the cake batter?
Gently tap the filled cake pans on the countertop before placing them in the oven.
How do I check if the cake is finished baking?
Insert a toothpick into the center of the cake; it should come out clean when the cake is done.
How long should the cakes cool in the pans?
Let the cakes cool in their pans for approximately 10 minutes before moving them.
Is this cake recipe sturdy enough for a multi-tiered structure?
Yes, the cake is specifically crafted to strike a balance between lightness and density so it can withstand tiered structures without collapsing.
Who is the original creator of this cake recipe?
This recipe was originally created by Rebecca Sutterby and later refined.
How many egg whites does this recipe use?
The recipe calls for 8 large egg whites.
Can this recipe be used for cupcakes?
Yes, the batter is versatile and can be used for smaller cakes or cupcakes.
How much sour cream is required for the batter?
You will need 2 cups of sour cream.
What type of extracts provide the flavor?
The recipe uses both real vanilla extract and almond extract.
How much granulated sugar is added to the cake mix?
Two cups of granulated sugar are added to the dry mixture.
What is the yield of this recipe in terms of cake tiers?
This recipe yields enough batter for a three-tiered cake.
How much vegetable oil is used?
The recipe requires 0.25 cup of vegetable oil.
What is the role of all-purpose flour in this recipe?
Adding 2 cups of all-purpose flour to the cake mix helps provide the density needed for a tiered cake.
How much water is needed?
The recipe calls for 2.67 cups of water.
Is salt included in the ingredient list?
Yes, 1.5 teaspoons of salt are included in the dry ingredients.
Should the dry ingredients be mixed before adding wet ingredients?
Yes, whisk the dry ingredients together first to ensure even distribution.
Where should the cakes be placed after being removed from the pans?
After cooling in the pans for 10 minutes, transfer the cakes to a wire rack to cool completely.
Does the recipe specify a mixing speed?
Yes, the batter should be mixed on medium speed.
What kind of occasions is this cake suitable for?
While designed for weddings, it is also perfect for any grand celebration or festive gathering.
What is the total number of ingredients in this recipe?
There are 10 distinct ingredients in this cake recipe.
How do I ensure the cake remains moist?
The inclusion of 2 cups of sour cream and vegetable oil ensures a moist texture.