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 Homemade Triumph
As a mother, there are certain milestones you look forward to with a mixture of excitement and a touch of bittersweet nostalgia. My daughter's wedding was one such occasion. I poured my heart and soul into making her day perfect, and a key element of that perfection was, of course, the wedding cake. I knew I couldn't settle for anything less than a masterpiece, a cake that reflected the love and joy of the occasion. I’d always enjoyed baking, but this was different; this was the cake that would grace the centerpiece of my daughter's special day. The pressure was on, but I embraced the challenge.
I spent weeks researching recipes, searching for that perfect balance of elegance and deliciousness. I wanted something moist, something subtly flavorful, something that wouldn't crumble under its own weight. After countless hours of scrolling through blogs and cookbooks, I finally stumbled upon this recipe, and knew it was the one. It promised a texture that was just right – not too fluffy, not too dense. The description of the moistness and the delicate almond flavor had me hooked. I even envisioned the delicate layers, stacked perfectly, ready to be admired and devoured.
The baking process itself was a journey. I meticulously followed each step, carefully measuring each ingredient. The aroma that filled my kitchen as the cake baked was heavenly. I remember the anticipation building as I checked for doneness, each peek into the oven fueling my excitement. Once baked, the cakes emerged perfectly golden brown, with a texture that felt just right – a promise of the deliciousness to come.
Creating the three-tiered masterpiece was a surprisingly enjoyable process. Stacking the layers, meticulously frosting each one, and finally adding those elegant final touches, was a labour of love. The sight of the finished cake, standing tall and proud, filled me with immense pride and satisfaction. The elegant design, combined with the beautiful vanilla-almond scent, created the perfect atmosphere for the celebration.
Seeing my daughter's face light up when she saw her wedding cake was the best reward. It was more than just a cake; it was a symbol of my love and dedication. Every slice shared, every compliment received, reaffirmed the effort and love I put into creating this culinary masterpiece. The recipe exceeded expectations, and it's now a cherished part of our family's history, a sweet memory baked into every delectable bite.
More than just a recipe, this cake is a testament to the power of homemade goodness and the enduring bonds of family. It's a reminder that the simplest ingredients, when combined with love and care, can create something truly special, something that goes beyond mere sustenance and becomes a cherished symbol of a special day. It was perfect. And, of course, delicious.
Beyond the wedding itself, this recipe has become a staple in my baking repertoire. I've adapted it for birthdays, anniversaries, and even just a simple Sunday afternoon treat. Its versatility is remarkable; the ability to adjust it for different flavors, from the classic almond to the richer chocolate or tangy lemon, makes it a true culinary chameleon. It’s a recipe I'll treasure for years to come, not just for its delicious results but for the beautiful memories it helped create. The cake may be gone, but the memories, and the recipe, remain.
