Shortcut Classic White Almond Sour Cream Cake

Shortcut Classic White Almond Sour Cream Cake

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Cindy Smith Bryson


The difference here is that your classic wedding cake recipe starts with a cake mix, thus reducing time and effort in the kitchen. The ingredients added to the mix make it so sublime.

This is as delicious as the original from scratch recipe. Flavor, texture, and moistness are the same. The crumb is fine. Cake is tender but will hold for wedding tiers. Also carves well.

I have added a Classic White Almond Buttercream Frosting. Traditionally, a raspberry filling is added between the layers. Here I have made a 13X9 inch but you can also make a layer cake. DOUBLE both recipes for tiered cake


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18 cupcakes. 12-16 servings per 2 layer or 13X9 cake
25 Min
40 Min


  • 1
    white cake mix, any size. i like to use the kind with pudding in the mix.
  • 1 c
    white sugar
  • 1 1/2 c
    all purpose flour, sifted. note: for cake mix of 18 ounces or larger decrease flour to 1 cup
  • 1 1/3 c
  • 1 tsp
    vanilla ( use clear for a whiter cake) note: for classic vanilla white cake omit almond and use 2 teaspoons vanilla. we prefer it with both vanilla and almond extract.
  • 1 tsp
    almond extract
  • 4
    egg whites
  • 1 c
    sour cream
  • 2 Tbsp
    vegetable oil

  • 2 stick
    (1/2 lb.) unsalted butter, softened until you can make a fingerprint in it. you do not want butter too soft or starting to melt.
  • 12 oz
    ( 3 cups) confectioners sugar, sifted
  • 1/8 tsp
  • 2 Tbsp
    meringue powder (optional) typically used in humid weather or when more stiffness is desired for decorating
  • 3/4 tsp
    clear vanilla
  • 3/4 tsp
    almond extract
  • 3/4 tsp
    butter flavoring
  • 2 Tbsp
    heavy whipping cream or half and half

How to Make Shortcut Classic White Almond Sour Cream Cake


  1. Preheat oven to 325 and prepare cake pan(s) with Bakers JOY or preferred greasing method.
  2. In large mixer bowl, whisk together your first 3 (dry) ingredients, cake mix, sugar, and flour.
  3. Add all wet ingredients (water, vanilla and almond extracts, egg whites, sour cream, and vegetable oil) and beat on low for 2-3 minutes, until well combined.
  4. Pour into prepared pan(s). Lightly tap pan(s) on counter to bring air bubbles to the top.
  5. Bake @ 325 until cake tests done but still moist. Round pans about 35 minutes. 13X9 about 40 minutes. If making cupcakes about 20 minutes.

    Beat butter until fluffy and lighter in color, about 5-8 minutes.
  7. Turn mixer on low and slowly add confectioners sugar little by little. Make sure that sugar is incorporated before adding more. Frequently scrape down sides of the bowl.
  8. Add salt, meringue powder if using, vanilla and almond extracts and butter flavoring until combined, frequently scraping down sides of bowl.
  9. Add cream one tablespoon at a time until desired consistency is reached. Increase mixer to medium and continue beating frosting until it is almost pure white and fluffy, about 5 minutes. You are whipping air into your buttercream for that light and airy texture.
  10. Frost cake(s) or store in airtight container until ready for use. Keep @ room temperature up to 2 days. Keep in refrigerator until expiration date on butter. Freeze for up to 1 month. If buttercream has been refrigerated or frozen, bring to room temperature and rewhip, adding cream if needed to get desired texture.

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