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December 15, 2012

White Almond Sour Cream Cake

This recipe originally appeared on my first blog, Amy's Cooking Adventures.

I chose this as the first recipe to feature here since I will be referring to this cake recipe frequently (plus I just love the combination of pink & polka dots!)



Last week, I got a request from our neighbor to make a first birthday cake for their daughter.  They wanted something simple and pretty to coordinate with their pretty princess themed birthday party.

We came up with an elegant design that included a bow and some polka dots to add a little whimsy.  The day of the party, a tiara was added as a topper, but since I was out of town by then, I was unable to photograph it.

Since they wanted a white cake, I decided to branch out from my usual cake recipe and use my other favorite, White Almond Sour Cream Cake.  This makes a nice moist cake that holds up well to decorating and stacking.  Happy Birthday, Sophie!



White Almond Sour Cream Cake
Recipe from Cake Central

Full Recipe
I used the full recipe for the pictured cake.  It makes two 8-inch round cakes, two 6-inch round cakes and 6 cupcakes (or a mini cake)

2 boxes white cake mix
2 cups all purpose flour
2 cups granulated sugar
1 ½ tsp salt
8 egg whites
2 2/3 cups water
4 tbsp canola oil
2 cups (16 oz) sour cream
2 tsp clear vanilla extract
2 tsp almond extract


Half Recipe
Makes two 8-inch round cakes OR two 6-inch round cakes and 6 cupcakes (or a mini cake)

1 box white cake mix
1 cup all purpose flour
1 cup granulated sugar
¾ tsp salt
4 egg whites
1 1/3 cup water
2 tbsp canola oil
1 cup (8 oz) sour cream
1 tsp clear vanilla extract
1 tsp almond extract

Directions (for either recipe)


Preheat oven to 325 degrees F.  Spray desired pans with cooking spray and set aside.

In the bowl of an electric mixer, combine the cake mix, flour, sugar, and salt.   Carefully stir the ingredients on the lowest speed setting.

Add in the egg whites, water, oil, sour cream, vanilla, and almond.  Beat on low speed for 2 minutes or until well combined, scraping the sides of the bowl as needed.

Pour the batter evenly into prepared pans (see guide below).  Bake for 25-30 minutes.  Then, check the cakes every 5-10 minutes until a toothpick inserted into the center of the cake comes out clean.

Move the cakes to a rack to cool.  Cool in the pan at least 10 minutes before running a knife along the edges to flip and cool completely on wire racks.


Cake Sizing and Batter Guide
Via Wilton

Pan Shape
Size
Number of Servings*
(2 Layers)
Cups Batter
1 Layer, 2 in.
Baking
Temperature
Baking Time
Minutes
Approx. Cups
Icing to Ice
& Decorate
 2 Layer Cake
Round
6"
7"
8"
9"
10"
12"
14"
16"
12
16
20
24
28
40
63
77
2
2-1/2
3-1/2
5-1/2
6
7-1/2
10
15
350°
350°
350°
350°
350°
350°
325°
325°
25 - 30
30 - 35
30 - 35
30 - 35
35 - 40
35 - 40
50 - 55
55 - 60
3
3 1/2
4
4 1/2
5
6
7 1/2
9











*Serving size for this guide is a 1.5 x 2 inch slice of cake.



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