White almond sour cream cake, from scratch! An easy white cake recipe that’s so moist. Soft & delicate, yet sturdy enough for layering.
This one is so simple to make, with just a handful of pantry staples, and the flavor is so delicate. And it’s gorgeous! I love how even the crumb is, and it’s white as snow on the inside. Perfect at any time of year, but especially for a spring celebration. This one is so simple to make, with just a handful of pantry staples, and the flavor is so delicate.
HOW TO MAKE THIS WHITE CAKE RECIPE
You are going to LOVE how easy this recipe is! It seriously takes less than 10 minutes to throw together, and it only has a handful of simple ingredients.
To make this recipe, you’ll need:
- Baking Soda
- Sour Cream
- Egg Whites
- Almond Extract
Start with the dry ingredients. Flour, sugar, baking soda, and salt go into the mixing bowl.
Just give them a quick whisk to get them combined.
Now, in a separate bowl, combine the sour cream, oil, egg whites, and almond extract.
Whisk them together as best you can (the mixture may look a little lumpy), and pour that into the dry ingredients.
Give everything a good mix, then transfer the batter to greased, lined cake pans, and bake!
CAN THIS CAKE BE BAKED IN A DIFFERENT SIZED PAN?
I love the look of a tall cake, so I baked this white cake recipe in three 6-inch diameter pans. But you could also do it in two 8-inch or 9-inch diameter pans, in a 9×13-inch rectangular pan, or as cupcakes.
Just be aware that when you use a different sized pan, you may need to adjust the bake time. You’ll know your cake is done baking when a toothpick inserted in the thickest part comes out clean.
WHAT KIND OF FROSTING TO USE ON THIS WHITE CAKE
For the white cake you see pictured here, I used a half-batch of my favorite American-style Buttercream. It’s a snap to make and I like how fluffy yet stable it is.
But if that’s not your thing, here are a few other suggestions that would work really well too:
Swiss Meringue Buttercream
Whipped Cream Frosting
Cream Cheese Frosting
Magical Cream Cheese Frosting
Seven Minute Frosting
WHITE CAKE VARIATIONS
If you wanted to put a unique spin on this cake, here are a few suggestions:
Substitute orange flower water or elderflower liqueur for the almond extract.
Add fresh citrus zest and juice to the batter.
Spread lemon curd or raspberry preserves between the layers.
Flavor the cake with a teaspoon or so of coconut extract, and garnish with shredded coconut.
Fill and frost with chocolate buttercream. Here is a great recipe: Chocolate Swiss Meringue Buttercream.
HOW TO STORE WHITE ALMOND SOUR CREAM CAKE
If you have any leftovers, wrap them tightly in plastic wrap and they should last for at least a week in the fridge.
Make this white cake recipe for your next special occasion- you’ll love how easy it is to make, and how moist and light it is, with that delicate flavor of sour cream and sweet almond.
- 2 1/2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 teaspoon baking soda
- 1 teaspoon kosher salt (scant)
- 1 1/2 cups sour cream
- 1 cup oil
- 2 egg whites (large)
- 1 1/2 teaspoons almond extract