White Almond Sour Cream Cake

If you love a rich white cake with a hint of almond flavor, this is the perfect recipe for you. Whether you’re making a wedding cake, an anniversary cake, or a simple dessert for your family, this is going to be a terrific option! 

Why Use Almond in a White Cake Recipe? 

Whenever I want to make a “fancy” cake, I always add almond. People at weddings, bridal showers, and other important events have come to expect this flavor. It sets the cake apart from an “ordinary” white cake. 

And when you stir in some sour cream? Well, let’s just say that really takes the cake! (No, really!) 

This is a simple doctored cake mix. (Shout out to Pillsbury, Duncan Hines, and Betty Crocker! Is there anything better than a doctored cake mix?)

I’m including this recipe in my Short and Sweet section. We’ll skip the usual chatter and just dive right in! 

White Almond Sour Cream Cake Ingredients

DRY INGREDIENTS:

• 1 cup all-purpose flour
• 1 box white cake mix
• 1 cup granulated sugar
• 1/2 tsp Salt

WET INGREDIENTS:

• 4 room temperature egg whites
• 1 tsp almond extract
• 1 tsp pure vanilla extract (clear vanilla is great!)
• 1/8 cup vegetable oil
• 1 cup sour cream
• 1 1/3 cups water

Note: You can use three whole eggs in place of four egg whites if you’re not worried about the color.

Marshmallow Fluff Frosting Ingredients

You will find the full instructions for this one in a separate post but here’s a quick look at what you’ll need. This particular frosting makes the best frosted cake!

• 1 stick (1/2 cup) room temperature butter (salted or unsalted, your choice)
• 1/2 cup Crisco (or other white shortening) 
• 1 cup powdered sugar
• 7 ounce container of marshmallow fluff (or a 10-ounce bag or mini marshmallows melted in a tablespoon of milk). 
• 1/2 teaspoon almond extract
• Pinch salt (if you use unsalted butter)

How to Make this Simple White Almond Sour Cream Cake

This is such an easy one, y’all! You’re going to love this doctored cake mix recipe, loaded with almond flavor and great texture. 

Preheat oven to 325 degrees Fahrenheit. 

Prepare two 9” round cake pans with Baker’s Joy or other non-stick baking spray. 

In a large bowl (or the bowl of a stand mixer) place all of your dry ingredients (cake mix, flour, sugar, and salt). Whisk together. 

Add oil, water, egg whites, and extracts. Mix well. Stir in the sour cream.

Beat until fully incorporated. Don’t over-mix. 

Pour cake batter into the two prepared cake pans. 

Place in preheated oven and bake for 30 – 33 minutes or until cake springs back to the touch. 

Now Let’s Make the Marshmallow Fluff Frosting

This frosting is a great option for this particular cake! It’s light and fluffy. Here’s how you’re going to make it:

Whip the butter and shortening until light and fluffy. 

Add marshmallow fluff and continue to mix. 

Add powdered sugar and almond extract and beat until fluffy. 

Bring it all Together!

Remove and spread between the layers of the cooled cake. (My cake layers were a little wonky!)

Serve and enjoy!

This is a tender, tasty cake, loaded with almond flavor! You’re sure to love it!

Variations on this Recipe

Sheet cake: Don’t care about layers? No problem! Make this into a traditional sheet cake.

Lemon Cake: Want to turn this into a simple lemon cake? Add lemon zest and lemon juice (in place of some of the water).

Yellow cake: Use melted (or room temperature) butter in place of oil. Voila! Yellow cake!

Chocolate Cake: Add half a cup of dutch cocoa powder to the recipe. You might need to add a smidgeon more water and/or oil for additional moisture.

Five Reasons to Add Sour Cream to a Cake

Moisture and Tenderness: Sour cream adds a lot of moisture to your cake batter, which means you’re going to end up with a tender and moist cake. This will prevent the cake from becoming dry and crumbly, a common problem with cakes!

Rich Flavor: Sour cream contributes a rich, tangy flavor which amps up the taste of the cake. It adds depth as well. Folks might not realize it’s sour cream but they will know that something about this recipe is different.

Improved Texture: I didn’t realize this until recently, but the acidity in sour cream helps to tenderize the gluten in the cake’s flour. The result? A finer, more delicate crumb. (Great, right?)

Better Rise: Sour cream reacts with baking soda, which helps with the rise of the cake. (You can thank the acidity for this!)

Versatility: Sour cream works well in a variety of cake recipes, from classic vanilla and chocolate cakes to more unique flavors like lemon, coffee, or spice cakes. You can literally spoon it into almost any cake mix!

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That’s it for this post, friends! I hope you enjoyed this delicious recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you’re at it, go ahead and pin some photos to your Pinterest boards!

Happy baking, y’all!

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