White Almond Sour Cream Wedding Cake

I used the vanilla variation to make cupcakes, they were awesome! Next week I will be making chocolate & vanilla for a 50th birthday party, then the following week making chocolate, vanilla and lemon for my son's hockey banquet! I was worried when I tasted the raw batter it seemed really sweet but it tasted fantastic after baking and had great texture.
For the lemon version I used 1/3 cup of lemon juice to replace 1/3 cup of water, it was really good, the hit of the party, got eaten first before the vanilla and chocolate. For the chocolate version I use 1/2 cup of cocoa to replace 1/2 cup of flour to give it a fudgier taste.

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I used this recipe to make 200 cupcakes, plus one giant cupcake (the Wilton pan) for my daughter's wedding. As a previous reviewer did, I used clear vanilla and left out the almond extract; my daughter's preference. I made the cupcakes on Thursday and we decorated them on Friday for her Saturday wedding; they were moist and delicious. Thank you for the recipe!

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Very delicious cake! It was a hit among my family! I used a mocha variation. Used 2 cups prepared strong coffee and 2/3 cups water. (So still used same amount of liquid) It turned out great. I used 2 cookie sheets for this recipe, instead of the 1 that it states, and it was ready in 25 minutes! Thank you...I will definately be making this again...maybe next time with the white chocolate!

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I have made the white cake version several times and it is now the only cake I useg.Since I don't like almond I used extra vanilla instead. I tried the chocolate version the other day. I did not like the flavor. I used a milk chocolate mix. It did not have enough flavor. I just tried it again and changed a few things.I only made a half batch. This time I used a triple chocolate fudge cake mix. I added a teaspoon of baking cocoa and replaces the water with strong brewed coffee. It turned out wonderful. It has a deep chocolate taste just like I was looking for.

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I have made this cake many times since first trying your recipe. Never a white cake lover, I can hardly wait to make this cake Again and Again! It has become our favorite cake. I half the recipe and it is just right for the "cookie sheet" pan. I omit the vanilla and double the almond flavoring. I also use the whole egg because I can't bear to waste! I also use a burned butter frosting. My husband it delighted you're such a gooooood cake maker! Thank you so much. Laurel

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This recipe is AMAZING! I was recently asked by a friend to make her wedding cake. Never having made one, I started looking for good recipes and saw this one with lots of good reviews... I am famous, with my co-workers for making cakes based on cake mix, so this is right up my alley. SO moist and sturdy and, most importantly, DELICIOUS!

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one of the best cakes I have ever made! My family loved it, my hubby loved it!! I loved it!

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Amazing flavor! I used the Duncan Hines French Vanilla for the white, threw in sprinkles for a funfetti groovy Birthday Cake. I also tried the Triple Fudge mix along with the 1/4 cup of cocoa substitution on flour and it was great! Thank you for an amazing versatile recipe!

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I wanted to make a cake for my husband for Valentines day. The store did not have white cake, so I used Betty Crocker yellow. I cut the recipe exactly in half, since this was only for our family.

I miss the 'Champagne' cake I can get in Bakersfield from Smith's bakery where I'm from, so I took inspiration from that. I don't have a ton of equipment, but I made up for that with the use of parchment paper. LOL!

I baked one round and one square cake and lined the pans with parchment. Cut the round in half, arrange the square cake so it looks like a diamond then put each 1/2 circle on the two top sides, making the heart shape. My long thin bread knife took care of any leveling, but honestly it was minimal. I didn't have a pan quite large enough for this...but two things made it easy for me to house the cake once together...the bottom of my roasting pan and a small countertop chopping block (in case you are like me and need ideas to enable your cooking!!).

Once the cake was together, I frosted it with Wilton's Whipped Icing Mix (because I prefer the Whipped topping over buttercreme). I then sprinkled a little plain cocoa powder over the cake for both color and flavor (I just shook it through my mesh collander), then shaved some Wilton's red melting chips with my cheese grater and sprinkled them on top (I use a Salad Shooter so this took less than a minute and a half to shave all of it).

I have posted a picture of this. I do not typically make 'pretty' food...usually just good tasting and baking is particularly difficult for me...following directions and all. This recipe was EASY to work with and was VERY tasty!!! I appreciate the use of the box mix approach because the ingredients are all pre-measured and there are plenty of other things I can make from scratch so this very pretty, very very tasty cake was also quite simple and straightforward with just a little patience and a couple hours of my morning. Thank you!

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This is a fabulous recipe, but PLEASE note that this takes TWO standard cake mix boxes, not ONE. It had been a while since I made this and only added 1 box (failing to look at the ounces) and wound up having to add about another cup of flour becaus the batter was way too runny. It was still OK, and I still got amazing compliments on the taste of the cake, but it's not as good that way--more airy/less dense. So please add that second box of cake mix, and you'll get sheer perfection!!!!

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I used this recipe to make a 1st birthday cake for my nephew. I left the almond out to make a white cake for some of the tiers. I also made the chocolate version for a tier. I filled the white cake with strawberry filling and filled the chocolate with bavarian cream.

I ended up making a 2 tier cake with a barn sculpted out of cake on the top tier. I also make a small "smash cake". All of the cake was covered with a thin layer of buttercream, then covered in fondant. It was then decorated to look like a barnyard.

The cake was a hit. Absolutely everyone loved it. I don't think there was one person who didn't like it. I do wish that I had made another tier that was chocolate, because we ended up running out. I have already had requests to make a wedding cake and a birthday cake for people who attended the party.

I can't wait to make this cake again and try out other variations.

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I made this cake a couple of times it is good,the only thing i might do differant is cut back on the addition of flour,it seemed to taste alittle floury. I think its to much flour.

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Delicious and dense enough to cover with fondant. I bought light sour cream on accident, and it still turned out fantastic!

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Yum! I got numerous compliments on this cake. It was moist, and dense enough to cut and decorate. The only thing I didn't like about it was that it used an actual box of cake mix. I'd love to be able to make a cake like this completely from scratch. I halved the recipe and it turned out perfect. Thanks!

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I made this recipe last weekend, July 2010, for my daughter's wedding reception, it was absolutely awesome and I had so many compliments on it. I made a 12", 10" and 8" in 2" deep pans and it was perfect.

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Not that this recipe needs another positive review, but I just can't help it! I used a Duncan Hines Classic White Cake Mix to make cupcakes (made about 27-28 cupcakes), and used whole eggs. Kept the recipe the same (baked at 325 etc.) When I tasted the raw batter, I thought to myself, this really tastes like a regular cake mix. But the low baking temperature, coupled along with the sour cream, made these cupcakes so light and fluffy it was like biting into a cloud. I've been looking for a moist white cake recipe for a long time, and now I need to look no further.

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What a FABULOUS cake!! I made this for my fiance's father's birthday with white chocolate ganache and wilton white icing. It was divine!! I am allergic to milk, so I made another version using silken tofu rather then sour cream- with strawberry filling and wilton chocolate icing. WOW!! **note- as an experiment after baking, and cooling- I wrapped the layers seperately and froze them. I thawed them later in the fridge over several hours, then filled and iced them. They held up very well, and tasted as fresh as if I had just made them! Thanks for a GREAT recipe!!

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This was very tasty, but if you don't watch it while cooling...it will stick like crazy! I put one of my layers on a plate when it was almost cool, and I didn't even think about it sticking! Next time I will put the cooling layers on waxed paper or something to avoid ruining them! I halved the recipe and it made 2 very nice 9" layers that I cooked for 50 minutes.

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Donna M. I made this cake for a silver anniversary party. I used yellow cake mix and 4 eggs instead of egg whites. I made the 12 x 18 sheet cake. It took about 60 minutes to bake. I cut it in half and filled it with lemon pudding and frosted it with fluffy frosting. We got rave reviews...the cake was delicious and so moist...this is a keeper...thanks

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I've been making this cake since 2009. It turns out perfectly every time. I make the 12 x 18. I've made the vanilla and the chocolate. I've even used the vanilla recipe for tres leche cake...PERFECT! It always gets rave reviews.
LOVE this recipe. Thanks Donna M.

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