White Almond Sour Cream Wedding Cake
I made my daughters wedding cake using this recipe. It turned out fantastic. The texture is just perfect for a wedding cake -- not too fluffy so it breaks from the weight, but also not overly dense. The flavor, texture and moistness were just right. I made two batches of the batter for a three-tiered wedding cake using 14, 10 and 6 pans that were 3-inches deep. I had enough extra batter for a 9 layer (not a deep pan). This recipe was originally created by Rebecca Sutterby.
I made my daughters wedding cake using this recipe. It turned out fantastic. The texture is just perfect for a wedding cake -- not too fluffy so it breaks from the weight, but also not overly dense. The flavor, texture and moistness were just right. I made two batches of the batter for a three-tiered wedding cake using 14, 10 and 6 pans that were 3-inches deep. I had enough extra batter for a 9 layer (not a deep pan). This recipe was originally created by Rebecca Sutterby.
- Carbohydrate 5.35750525622126 g
- Cholesterol 7.84875000284355 mg
- Fat 3.83076600225425 g
- Fiber 0.169412503195252 g
- Protein 1.77016325100197 g
- Saturated Fat 1.72171884440281 g
- Serving Size 1 1 -50 serving(s) (47g)
- Sodium 101.438150104663 mg
- Sugar 5.18809275302601 g
- Trans Fat 0.29678216883639 g
- Calories 64 calories
Step-by-step
- Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
- Add the remaining ingredients and beat on medium speed for 2 minutes.
- Pour into greased and floured cake pans, filling each pan a little over half full.
- Lightly tap cake pans on counter to bring air bubbles to top.
- Bake in preheated 325degrees F oven until cake tests done. Baking time varies according to the size and depth of pans being used.
- I used Wiltons Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans.
- In 2 deep pans, this recipe makes: One 14 round and one 6 round. or One 16 round. or One 12 round and one 10 round. or One 12 X 18 sheet cake. or One 12 round and one 8 round and one 6 round. or Two 9 squares. or 5 dozen cupcakes.
- Half the recipe makes: Two 7 rounds. or Two 6 rounds and 6 cupcakes.
- For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.
- For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.
- For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.
- For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.
- For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.
My Daughter's Wedding Cake: A Sweet Success Story
As a mother, there are few things more fulfilling than being a part of your child's special day. When my daughter decided to get married, I knew I wanted to contribute something meaningful and personal. What better way to show my love and support than by baking her wedding cake? I poured my heart and soul into creating a cake that was not only visually stunning but also absolutely delicious. I'd always loved baking, but creating a three-tiered masterpiece for a wedding was a whole new level of challenge. The pressure was on!
I scoured countless recipes before settling on this one—a white almond sour cream wedding cake. The recipe promised a texture that was perfect for a wedding cake—not too fluffy, not too dense, and beautifully moist. The description spoke of a cake that would hold its shape under the weight of its tiers, a crucial factor for a wedding cake of this size. I knew I had to make this recipe work. I carefully followed the instructions, making two batches of batter to create the three tiers using 14”, 10”, and 6” pans. Even with two batches, I still had enough batter leftover for a smaller, 9” layer cake – a delightful bonus for us to enjoy after the wedding.
The baking process was a careful dance between precision and intuition. I meticulously measured each ingredient, ensuring that every step was executed perfectly. I even invested in Wilton's Bake Even Strips to guarantee a level top on each layer, eliminating the need for trimming and saving me a significant amount of time and stress. It's a small investment that made a huge difference to my baking and produced the perfect smooth layers. The aroma of the cake baking filled the kitchen, a testament to the love and care that went into its creation. After several hours of baking, the aroma became even more decadent, as the cakes cooled and the almond flavor became more pronounced.
The result was truly spectacular. The cake was exactly as promised—perfectly textured, beautifully moist, and bursting with flavor. The almond extract added a subtle, sophisticated touch, complementing the rich sour cream and perfectly sweet white cake. The three-tiered cake stood proudly, a testament to careful baking and an unforgettable symbol of my daughter's love story. Seeing my daughter's face light up as she admired her wedding cake was the most rewarding feeling in the world. It was more than just a cake; it was a symbol of my love, my commitment to her happiness, and a delicious culmination of hours spent baking.
Beyond the technical aspects of baking the cake, the experience of creating it was invaluable. It allowed me to express my love in a tangible, delicious way. It was a quiet and personal way of contributing to her wedding day, a day filled with so much excitement and emotion. And most importantly, it allowed me to create a lasting memory, one that we'll all cherish for years to come. This white almond sour cream wedding cake was not merely a dessert, but a testament to the love and dedication that goes into creating something truly special.
Beyond the perfect execution of the recipe, this cake became a symbol of my connection to my daughter. It encapsulated the time, care, and love I poured into creating something meaningful for her special day. The delicious almond aroma became intertwined with the emotions of the wedding itself—the joy, the laughter, and the shared moments of celebration. Every slice of cake served was a small piece of this unforgettable moment, bringing back memories of love and shared happiness.
So, if you're looking for a recipe that delivers on flavor, texture, and sheer elegance, this white almond sour cream wedding cake is the perfect choice. Just remember, the key is in the details. Take your time, measure carefully, and most importantly, bake it with love.
