The cake mix is just "white" - White Almond Sour Cream is the name of the recipe by Rebecca Sutterby. You can use any flavor, though: Yellow, vanilla, etc. I prefer BC because it is more sifted, for lack of better description. Other mixes tend to have tiny clumps if I don't sift it, which leaves white spots in cakes that I add food coloring to. BC also has less of a tendency to sink than others I've tried.