White Almond Sour Cream Wedding Cake

Recipe by Donna M.
READY IN: 55mins
SERVES: 40-50




  • Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
  • Add the remaining ingredients and beat on medium speed for 2 minutes.
  • Pour into greased and floured cake pans, filling each pan a little over half full.
  • Lightly tap cake pans on counter to bring air bubbles to top.
  • Bake in preheated 325° F oven until cake tests done.
  • Baking time varies according to the size and depth of pans being used.
  • I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans.
  • In 2" deep pans, this recipe makes:
  • One 14" round and one 6" round.
  • or One 16" round.
  • or One 12" round and one 10" round.
  • or One 12 X 18" sheet cake.
  • or One 12" round and one 8" round and one 6" round.
  • or Two 9" squares.
  • or 5 dozen cupcakes.
  • Half the recipe makes:
  • Two 7" rounds.
  • or Two 6" rounds and 6 cupcakes.
  • For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.
  • For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.
  • 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.
  • 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 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.
  • 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.