Easy Almond Sour Cream Layer Cake Recipes

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WHITE CAKE RECIPE



White Cake Recipe image

White almond sour cream cake, from scratch! An easy white cake recipe that's so moist. Soft & delicate, yet sturdy enough for layering.

Provided by Allie {Baking A Moment}

Categories     Dessert

Time 45m

Number Of Ingredients 8

2 1/2 cups all-purpose flour
1 1/2 cups granulated sugar
1 teaspoon baking soda
1 teaspoon kosher salt ((scant))
1 1/2 cups sour cream
1 cup oil
2 egg whites ((large))
1 1/2 teaspoons almond extract

Steps:

  • Preheat the oven to 325 degrees F, lightly mist three 6-inch diameter cake pans with non-stick spray, and line them with circles cut from parchment.
  • Place the flour, sugar, baking soda, and salt in a large mixing bowl, and whisk to combine.
  • Place the sour cream, oil, egg whites, and almond extract in another bowl, and whisk to combine.
  • Add the sour cream mixture to the flour mixture, and mix on medium speed for about 1 minute, to aerate the batter and build the cake's structure.
  • Divide the batter equally between the 3 prepared pans, and rap each one sharply on the counter to eliminate any large air bubbles.
  • Bake the cakes for 30 to 40 minutes, or until a toothpick inserted in the thickest part comes out clean.
  • Cool completely before frosting.

Nutrition Facts : Calories 321 kcal, Carbohydrate 54 g, Protein 4 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 17 mg, Sodium 380 mg, Sugar 31 g, ServingSize 1 serving

EASY ALMOND SOUR CREAM LAYER CAKE



Easy Almond Sour Cream Layer Cake image

Yellow cake mix can be subbed for the white but do not use the pudding added in mix. I make these layer cakes to top with fresh sliced strawberries, drizzled with strawberry glaze and then topped with fresh sliced strawberries and whipped cream, sooooo yummy, of coarse you can layer with just about anything you wish, these cakes are soooo good and so moist! This makes four thinner 8-inch round cakes, I just freeze two of them for next time, they freeze well for up to 1 month if wrapped in foil and then stored in a freezer bag.

Provided by Kittencalrecipezazz

Categories     Dessert

Time 25m

Yield 4 (8-inch) cakes

Number Of Ingredients 6

1 (18 1/4 ounce) package white cake mix (do not use the pudding added cake mix)
2 large eggs
1 (8 ounce) container sour cream
1 1/2 teaspoons almond extract
1/2 cup water
1/3 cup vegetable oil

Steps:

  • Set oven to 350 degrees.
  • Grease four 8-inch round cake pans.
  • In a bowl beat all ingredients on low speed for about 1 minute, then increase the speed and beat for another 2 minutes.
  • Transfer and divide the batter between the cake pans.
  • Bake for about 15-17 minutes, or until cakes tests done.
  • Cool in pans on a rack for 10 minutes.
  • Remove from pans and cool completely on wire racks.
  • Fill as desired.

Nutrition Facts : Calories 885, Fat 47.4, SaturatedFat 13.1, Cholesterol 132.1, Sodium 933, Carbohydrate 104.6, Fiber 1.2, Sugar 71.5, Protein 10.9

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