I'm making the white almond sour cream cake and was wondering if it's okay to eliminate the almond extract and just use a good vanilla
Im filling one layer with raspberry filling and the other with chocolate ganache and I'm afraid it's too many different flavors. The cake will be frosted with buttercream and fresh berries served on the side
You can definitely replace the extract with any kind of extract. I don't really think the almond is that overpowering but some people just don't like almond extract. I actually prefer citrus bouquet for all my white cakes regardless of what I pair with it. It's just yummy!
I leave almond extract out all the time just because I can't stand it. You can sub out extracts without a problem!
I've never used almond because I have a tree nut allergy. It's delicious with vanilla! Just call it WVSC!