226 Reviews of White Almond Sour Cream Wedding Cake

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

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.

From: flyguy1967

On Aug 26, 2004

YES! This is the best wedding cake EVER! I am serving it to 300 guests this weekend. I've tried a lot of recipes and this one beats them all. One recipe makes: One 14" round and one 6" round or One 16" round or One 12" round and one 10" round or One 12" round and one 8" round and one 6" round or One 12X18" sheet cake.

From: Lisa Gay

On Nov 7, 2004

Ok...I was skeptical about trying a new cake for my daughter's wedding. But I must say this one was superb! People asked for the recipe all night long! I made 5 different flavors, some with fillings (I used jars of seedles raspberry jam with the chocolate cakes and pineapple preserves with the coconut cakes.) I made them ahead and froze them, then popped them and out and decorated them the night before the wedding. They stayed moist and delicious. And the cake is just dense enough that they were excellent for multiple layers without falling apart. A truly awesome recipe!

From: JPerez

On Oct 29, 2007

Outstanding cake - my husband just had his second piece and said, "This is the best cake you've ever made!" I halved the recipe and baked it in a 9x13. I used three whole eggs; I just hate throwing out the yolks (even though I know the cake is healthier and whiter in color without them). Thanks for sharing this awesome recipe!

From: Hugce

On Oct 28, 2003

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

From: L DJ

On Jun 9, 2008

This has 120 stars, and I would give them all myself if I could. I wanted a cake that had some body to it, not just a fruffy pgk. cake. This is the the easiest best tasting, versatile cake I've ever made. It deserves all the stars and more. I made this in March for my Grand-daughter's birthday cake. I made a castle cake. My GD wanted vanilla, which was the base of the castle, but with some chocoholics I made small cakes as towers of chocolate. I'll be using this for all birthday cakes. I made more batter then needed, over estimated. I didn't have time to bake it all off, so just filled cupcake pans lined with cupcake papers wrapped the pans in plastic wrap and Froze. A few weeks later I remembered them. Took them out, thawed and baked. Wonderful!! Now if I have a big cake to make I know I can start ahead and freeze the batter in the pans. It'll be just as fresh and wonderful as if I made it all that day. Thanks so much for sharing.

From: Karahtalia

On Sep 2, 2008

This is an excellent recipe. I was looking for a better white cake recipe as I had a 3 tier anniversary cake to make and needed something dense to support fondant frosting. I gave this one a try and it is now the first recipe I turn to when I need to bake a large cake order. I have altered it in a myriad of ways and have had compliments on it each time. The most requested is my marble cake. I keep out a third of the cake batter and add either 2 squares of melted semi-sweet chocolate or 1/3 C cocoa powder. It gives it a light chocolate taste that pairs well with the almond flavoring.

From: Chef Dee

On Apr 11, 2006

Wow! There is nothing you could do to improve this recipe. I made up the whole batch and got 63 cupcakes for Easter, baking them for 19 minutes. The texture and the flavour is incredible !! I would love to find other recipes created by the chef who came up with this one.

From: Kelley2

On Oct 10, 2004

THANK YOU!!!!! This will be the recipe for my DD's wedding cake next summer. We made this and torted and filled it with raspberry buttercream - heavenly. Then we made one and torted it with lemon curd and lime curd -heavenly again. This is exactly what we were looking for. Dense enough to stack layers, and moist with great flavor. Thanks again. (Now we just need to decide on the fillings for the other layers!)