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Wedding: White Almond Sour Cream Cake

Source of Recipe

by Sandy


Recipe Introduction

This cake is the perfect texture for a wedding cake - not so fluffy that it won't support stacking the tiers, yet not so dense as to be dry. This recipe makes enough batter for one 12x8 sheet cake, or one 12" round and one 8" round, or 2 9" layers and one 6" layer. Increase the recipe to fit your needs.

Recipe Link: www.recipezaar.com/69630

List of Ingredients

2 boxes (18 oz. each) best-quality white cake mix
2 cups all-purpose flour
2 cups white sugar
1 1/2 tsp salt
2 2/3 cups water
1/4 cup veg. oil
2 tsp vanilla
2 tsp almond extract
2 cups sour cream
8 large egg whites, at room temperature


Recipe

Place all dry ingredients in a large bowl and whisk with a wire whisk.
Add the remaining ingredients and beat on medium speed for 2 minutes.
Pour into greased, floured, and parchment-paper lined pans, filling a little more than half-full.
Lightly tap pans to get any air bubbles out.
Wrap your Bake-Even strips around the pans.
Bake in preheated 325 degree oven until cake tests done. My 10" layer took EXACTLY 30 minutes in my oven. But start testing at 20 minutes, and go from there.
Cake yield sizes above are approximate- it depends on whether or not you use 2" or 3" deep pans.

The label on Wilton pans should state how many cups of batter to fill each pan.

I crumb-coated and refrigerated for 30 minutes; I also used three lollipop sticks, cut to just below cake surface, inserted just before the final icing coat. My test cake stayed together perfectly, with no bulging at all - I also used a pineapple filling as well as the buttercream.