White Almond Sour Cream Wedding Cake |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 40 |
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Okay obviously this isn't a wedding cake. I made this for my sons end of the baseball year party. But boy oh boy is this cake good! It's moist and flavorful yet dense enough to layer and hold fillings. This recipe starts with boxed cake mixes then is doctored up with sour cream, flour, sugar and flavorings (I prefer Betty Crocker. Read more . But you can use what ever brand you so desire.) Keep in mind this makes a large batch of batter but can easily be halved and several flavor variations are listed below. The picture above is of a 1/2 sheet cake made in Wilton's 18x12x2 inch cake pan. (and isn't finished being decorated I might add.) I greased the pan well with Crisco using a pastry brush, lined bottom with parchment paper, then greased paper and floured the whole pan. Cake popped right out with no troubles. I recommend this pan. I torted this cake and filled with 3 cups of Rose Levy Beranbaums Lemon Curd (from The Cake Bible). I then frosted and decorated with about 6-7 cups of cream cheese frosting. Got rave reviews! *NOTE* Be sure all wet ingredients are at room temperature. This really does make a difference. Ingredients:
2 (18 ounce) boxes white cake mix (betty crocker or pillsbury) |
2 cups all-purpose flour |
2 cups granulated sugar |
1 1/2 teaspoons salt |
2 2/3 cups water, room temperature |
1/4 cup vegetable oil |
2 teaspoons real vanilla |
2 teaspoons almond extract |
2 cups sour cream, room temperature |
8 large egg whites, room temperature (save yolks for a lemon curd) |
Directions:
1. Sift all dry ingredients into a large mixing bowl. Stir with a whisk.
2. Add the remaining ingredients and beat on medium speed for 2 minutes. Stopping and scraping sides of bowl as needed.
3. Pour into greased and floured cake pan/pans, filling each pan a little over half full.
4. Lightly tap cake pans on counter to bring air bubbles to top.
5. Bake in preheated 325° F. oven until cake tests done. (18x12x12 in. pan 40-45 minutes)
6. *Baking time varies according to the size and depth of pans being used.
7. In 2 deep pans, this recipe makes:
8. One 14 round and one 6 round
9. or One 16 round
10. or One 12 round and one 10 round
11. or One 12 X 18 X 2 sheet cake
12. or One 12 round and one 8 round and one 6 round
13. or Two 9 squares.
14. or 5 dozen cupcakes.
15. Half the recipe makes:
16. Two 7 rounds
17. or Two 6 rounds and 6 cupcakes.
18. For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.
19. For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.
20. For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.
21. For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tbsp. lemon zest, and use 1 tsp of a good lemon extract in place of the almond.
22. For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.
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