White Almond Sour Cream Wedding Cake

"I made my daughter's wedding cake using this recipe. It turned out fantastic. The texture is just perfect for a wedding cake -- not too fluffy so it breaks from the weight, but also not overly dense. The flavor, texture and moistness were just right. I made two batches of the batter for a three-tiered wedding cake using 14", 10" and 6" pans that were 3-inches deep. I had enough extra batter for a 9" layer (not a deep pan). This recipe was originally created by Rebecca Sutterby."
photo by Izy Hossack photo by Izy Hossack
photo by Izy Hossack
photo by Kristine F. photo by Kristine F.
photo by Jake Wheeler photo by Jake Wheeler
photo by Crissy photo by Crissy
photo by Crissy photo by Crissy
Ready In:




  • 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.

Questions & Replies

  1. Is there a way to make this cake without using a cake mix. THANKS, Susie
  2. has anyone done this with the champagne?
  3. This recipe is great but is there a way to make it without using a box cake? What recipe could be a substitute for the box cake part of this recipe?
  4. Can I use sprinkles in this recipe and if so how much?
  5. Can this be made with chocolate, spice, carrot or red velvet?


  1. This is by far THE BEST cake recipe I have ever had the privilege of trying and eating!!!! All I can say is PHENOMENAL! It is so moist - you won't believe it! I have used this recipe with white cake mix, yellow cake mix and chocolate cake mix! They have all turned out perfectly! One thing I would note now is that the cake companies have changed their packaging making the amount of cake smaller. Therefore, if you use a cake mix that is 15.25 ounces - just reduce the serving to 34 and this will change your recipe to accommodate the smaller packaging! When making the chocolate at the 34 serving size - change the following: put in 1 and 1/3 cup flour and 1/3 cup cocoa powder. I use Devils Food - which is the best! Also - I bake at 340 degrees (all kinds) and start out at 35 minutes and check and then add time in 10 minute increments. You will need to do this dependent upon the size cake you are baking. Also, I cut a piece of parchment paper the size of the bottom of my pan. I spray the bottom with vegetable spray, then lay the parchment paper down so it sticks. Then I spray the top of the paper and the sides of the pan. DO NOT FLOUR YOUR PANS! I also use the Wilton Baking strips and my cakes turn out perfectly every single time! Even heart shaped cakes!!! I have never been this excited about a cake recipe - and neither has my family and friends! Hands down.........this is the best! Happy Baking!
  2. 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.<br/>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.
    • Review photo by Kristine F.
  4. 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!
  5. I just made this last night. I made the white chocolate version and omitted the almond extract. I have to say it was very moist, but could barely taste the white chocolate. I'm not sure if it was because of the type of white chocolate I used (Ghiradelli) or what. I followed the instructions. I'm not sure if it wasn't supposed to have a flavorful burst of white chocolate or just a hint. Either way the consistency is great and was a hit at the office. They say it's a repeat recipe. Works for me too.. thank you for posting. I have been reading up on all the tweaks and reviews too.. Very helpful information. Thank you everyone.
    • Review photo by Melissa M.


  1. VEGANIZED IT AND IT WAS AMAZING!!!!! Just used Duncan Hines cake mix, Tofutti Sour Cream and 8.5Tablespoons of aquafaba. Oh, also used cake flour instead of the all-purpose flour. Have made sheetcake and cupcakes so far, and they continue to blow people's minds!!! SSSoooo glad I found this recipe!!!
  2. Used milk instead of water
  3. Excellent recipe! I made it for my aunt's 97 birthday a month ago and have been asked to make cakes for two other events since. It will always be my go to recipe for special cakes. I did substitute buttery vanilla emulsion and almond paste for the extracts. I've used an almond cream frosting, raspberry white chocolate filling, and garnished with fresh raspberries. Glorious flavor!
  4. This Cake is Wonderful, I used milk instead of water and unsalted butter in place of the vegetable oil.
  5. I was asked to make a wedding cake for my daughters stepdaughter's wedding. First wedding cake and lots of pressure. Luckily when Iwas web searching iIccame acrossthis recipe. I had my own buttercream icing and uses clear butter flavoring instead of almond. The cake layers turned out beautiful iImust say and everyone raved about how moist aand delicious the cake was. I also used the baking strips and the parchment paper in the bottom of pans. Also wanted to add thatiI also made cupcakes with extra batter and it didn't hurt them at allto sit while waiting for my cake tto cookfirst. TThanks again for the recipe.



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