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Wednesday, August 31, 2011

White Almond Sour Cream Cake

Labor Day is coming up.  We will be celebrating by making some ribs and eating this cake.  It is much simpler than the Flag Cake I shared at the 4th of July, but it still very festive.

This recipe is actually a recipe for wedding cake.  I don't know anyone getting married anytime soon, so I decided to make it to celebrate Labor Day.  This was the best white cake I've ever eaten.  It was very light and moist.  I especially loved the hint of almond extract.   I frosted the cake with my favorite Buttercream Frosting - it put the cake over the top!

White Almond Sour Cream Cake

1 3-layer cake
slightly adapted from Food.com
(Printable Recipe)

1 box white cake mix (Duncan Hines)
1 cup flour
1 cup sugar
3/4 tsp salt
1 1/3 cups water
1/8 cup vegetable oil
1 tsp vanilla extract
1 tsp almond extract
1 cup sour cream
4 large egg whites

Preheat oven to 325.

Place all dry ingredients in a large mixing bowl and stir together with a whisk. Add remaining ingredients and beat on medium for 2 minutes. (I divided the batter into 3 parts and colored one red and one blue and left one portion white)  Pour into 3 greased and floured cake pans or cupcake tins. Fill about half way full.

Bake for 28-31 minutes for cake or 18-21 minutes for cupcakes.

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  1. I say, this cake is really entertaining. It can arouse conversations in a dreadfully boring party

  2. WOW this looks amazing and a must try I think. What type flour did you use? All purpose, self rising, cake? Thank you for sharing...Lov'in this blog!!

  3. Lisa - I used all-purpose flour. I hope you make the cake - it was AMAZING and I don't even like sweets!

  4. Very cute and I am sure it was awesome too. I am going to have to do this in Italian flag colors for Italy Day!

  5. This would be perfect for my French, Russian and Korean friends too (since their flags are red, white and blue, too). :)

  6. I love how this cake looks, so perfect and festive for Labor Day!

  7. Cute! I love how festive it is!

  8. Great looking and I love that you added the almond and sour cream, delish!

    Cook Lisa Cook

  9. I love your cake. This is one of my go-to recipes, but I have never seen it with oil. I'm going to have to try your recipe because I may like it better.

  10. Melissa - I use 9-inch pans or 36 cupcakes

  11. Can you use a bundt pan for this as well?


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