White Almond Sour Cream Cake (WASC)
The only white (vanilla) cake recipe I’ll use, now, as it’s moist, dense, carves well, and is RIDICULOUSLY delicious! (Works great for cupcakes, too!) Just leave out the almond extract and substitute it for more vanilla if you want this to be a delicious vanilla cake! *Disclaimer- This recipe STARTS with a box, but it is the added ingredients that makes it so great. I have never had a problem using such recipes, if they taste delicious and work well with my designs. Just as with my chocolate cake recipe, I’ve tested out SEVERAL scratch vanilla cakes, and not one of them can beat this recipe in taste and workability. Hence, it is my favorite.
Ingredients
  • 2boxes white cake mix(any brand, and the boxes usually come in 432 gram amounts. Anything relatively around that size has worked fine for me!)
  • 2cups (220 grams) all purpose flour
  • 2cups (400 grams) granulated sugar
  • 1 1/2 teaspoon salt
  • 2 2/3cup (632 ml) water
  • 4Tablespoons oil(canola or vegetable)
  • 2teaspoons vanilla extract
  • 2teaspoons almond extract(or you can just change this to more vanilla extract if you want to leave out the almond)
  • 2cups (460 grams) sour cream
  • 8large egg whites(or you can just use 6 whole eggs if you don’t care about the cake being “white”)
Instructions
  1. Preheat oven to 325, and prepare your cake pans.
  2. Mix first 4 (dry) ingredients together with a whisk, in a large bowl.
  3. Add remaining ingredients and beat on low for 2 minutes. (I use beater blades in my Kitchen Aid. They’re perfect.)
  4. Pour into greased and floured (or sprayed with “Pam”, the baking kind with flour in the ingredients) pans, about ¾ full.
  5. Bake @325 for about an hour or until toothpick inserted comes out clean. (Start checking with a toothpick at about 50 minutes when using 3″ deep pans… at about 40 minutes when using 2″ deep pans.