I was wondering if anyone has tried this recipe or one similar. Is this similar to a regular white cake or does it have a different taste. It sounds great, but I dont have time to do a trial run. Any info would be much appreciated!!!


White Almond Sour Cream Cake

Serves/Yields:
Prep. Time:
Cook Time:
Category: White Cakes
Difficulty: Easy


There has been many requests for this recipe so I thought I would post it for easy reference for everyone, it was orignially created by Rebecca Sutterby. This is the best white cake!! You have to try it!!! This recipe can easily be halved.

2 boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teas. salt
8 egg whites
2 2/3 cups water
4 Tbls. vegetable oil
2 cups (16oz carton) sour cream
2 teaspoon clear vanilla flavor
2 teaspoons almond extract


Mix all dry ingredients by hand using a whisk in a very large mixing bowl. Add the rest of the ingredients and beat on low speed for 2 minutes. Bake at 325 degrees



***One recipe makes: one 14" round + one 6" round
or one 16" round
or one 12" round + one 10" round
or one 12x18" sheet cake
or one 12" round + one 8" round + one 6"

Half a recipe makes: two 8" rounds
or two 6" rounds + 6 cupcakes

I think you'll find almost everyone around here loves this recipe and uses it alot!

I grew up on scratch cakes and have always hated cake mix, but this recipe really turns out great and tastes very good. To me it doesn't even taste like a mix is used.

I call it the no fail cake. It never messes up for me.

HTH, MessyBaker

That recipe is rated in the CC recipes:

http://www.cakecentral.com/cake_recipe-2322-White-Almond-Sour-Cream-Cake.html

and also on the recipezaar website:

http://tinyurl.com/2cu8s4

If made according to recipe, this is an almond flavored white cake (if using white cake mixes).

Since the base is a cake mix, it tastes like a regular cake - only it's more moist... And the flavor depends on what flavor cake mix and/or flavorings you use.

HTH

that's a great one. very versitile. works great with or without fillings. there's another thread with ways you can make various other flavors with this recipe as a base. try it, i'll bet you like it!

I'm going to try this receipe soon and was wondering what flavoring of icing goes best with this cake?

Any ideas?????

That's the WASC recipe and everyone on here raves about it. It is good. If you dont like almond you can use all vanilla. It really is a really moist cake and its good.

thanks, you gals are fast!! I usually bake scratch cakes, but have seen the raves for this recipe and wanted to give it a whirl.
I knew it was rated very high on here, but wish there was a comment section on the recipes! Like, is it dense, light, moist, carving worthy, etc...Is there one that I have not found yet? I checked out that other site, thanks for the tip, it had just what I was looking for.

Im so tired, is this making sense...thank for the help

I use the WASC recipe a LOT and its wonderful! The cake is very moist and is great for carving as well. I made the chocolate variation last weekend and everyone asked what bakery it had come from and say they will never let anyone else make any cake for them!

I always use the betty crocker mixes that have pudding in them, will that make a difference? Or should I buy one without pudding??

I always use Duncan Hines.....

This is the ONLY recipe I use and everyone raves about my cakes! Tonight I just made a regular WASC and I also made a strawberry version. I usually just buy the store brand cake mix, but for the chocolate I really like the Triple Chocolate Fudge by Betty Crocker. I like the little chocolate chips in it! This recipe always turns out for me...it's just the best!!

I use duncan hines and my cakes WASC come out moist everyone likes it

The expanded flavors version of the WASC cake recipe can be found here:

http://tinyurl.com/2cu8s4

HTH

Thank you JanH...you're a doll

Thank you JanH...you're a doll