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Nutrition Facts

Serving Size 1 (77g)

Recipe makes 40 servings

The following items or measurements are not included below:

2 teaspoons real vanilla

Calories 212
Calories from Fat 59 (28%)
Amount Per Serving %DV
Total Fat 6.6g 10%
Saturated Fat 2.1g 10%
Monounsaturated Fat 2.3g
Polyunsaturated Fat 1.9g
Trans Fat 0.0g
Cholesterol 5mg 1%
Sodium 275mg 11%
Potassium 64mg 1%
Total Carbohydrate 35.4g 11%
Dietary Fiber 0.4g 1%
Sugars 24.1g
Protein 2.9g 5%

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White Almond Sour Cream Wedding Cake

Recipe #69630 | 55 min | 10 min prep | add private note
Donna M.

By: Donna M.
Aug 26, 2003

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.

SERVES 40 -50 (change servings and units)

Ingredients

Directions

  1. 1
    Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
  2. 2
    Add the remaining ingredients and beat on medium speed for 2 minutes.
  3. 3
    Pour into greased and floured cake pans, filling each pan a little over half full.
  4. 4
    Lightly tap cake pans on counter to bring air bubbles to top.
  5. 5
    Bake in preheated 325° F oven until cake tests done.
  6. 6
    Baking time varies according to the size and depth of pans being used.
  7. 7
    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.
  8. 8
    In 2" deep pans, this recipe makes:
  9. 9
    One 14" round and one 6" round
  10. 10
    or One 16" round
  11. 11
    or One 12" round and one 10" round
  12. 12
    or One 12 X 18" sheet cake
  13. 13
    or One 12" round and one 8" round and one 6" round
  14. 14
    or Two 9" squares.
  15. 15
    or 5 dozen cupcakes.
  16. 16
    Half the recipe makes:
  17. 17
    Two 7" rounds
  18. 18
    or Two 6" rounds and 6 cupcakes.
  19. 19
    For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.
  20. 20
    For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.
  21. 21
    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.
  22. 22
    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.
  23. 23
    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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Featured Reviews for This Recipe

From: Mommie24

On Nov 6, 2009

This is the best cake ever, hands down! I used this for my wedding cake and noone believed that I made it myself. My middle layer was the chocolate version and it was just as amazing as the white. Thank you so much for this recipe, it made our wedding cake absolutely perfect

0 people found this review helpful

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  • From: Chef #355173

    On Oct 28, 2009

    This is a fantastic recipe, its all i ever use for any cake I make. I get nothing but praise.

    0 people found this review helpful

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    From: Pam-I-Am

    On Feb 15, 2007

    All I can say is I'm sooooo glad I found this recipe!!! It's one of the best cakes I've ever had/made. I made it for my dh's birthday last Saturday and it was such a great texture...not that fluffy, spongy airy cakes you get from a straight box mix. I look forward to trying many other flavors with this method!!! I halved the recipe and made it in a 9 x 13 glass dish. Baked it at the 325 for about 40 minutes. Thanks for posting this!! ~ Update ~ I've made this cake about 5 times since my original review. It is now a requested family favorite. My dd wanted to make it for her Dad for Valentine's Day this week. Turned out great as usual. Pam

    27 people found this review helpful

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  • From: bekkajojo

    On Jul 5, 2004

    I have to agree with the others--this cake is fantastic. I have now made the white almond version for my brother's wedding, a version in which I used all vanilla (also good), and the chocolate variation given in the recipe. All are delicious and result in a dense, moist cake. This is now my stadard cake recipe. It can easily be divided by 1/2 to make a 13X9 (w/ a little extra batter) or three 8 0r 9 inch layers.

    24 people found this review helpful

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  • Read all 224 reviews

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