Wednesday, August 1, 2012

White Almond Sour Cream Cake



Aside from being a crazy baker, I am also a cake decorator. As I was searching for good recipes on my favorite cake decorating website Cake Central, I kept coming across something called White Almond Sour Cream Cake. Hmm, that sounded really good. But wait - when I clicked on the recipe for this intriguing cake, I found that it started with a box of white cake mix. Clicking on variations of the recipe, I saw that they all started with a box mix! I was puzzled, because I had long believed that professional cake decorators do everything from scratch. I wanted to try this delicious-sounding cake, but I didn't want to just make a modified mix - I wanted the real thing. So I set out to come up with my own recipe. I started with my go-to white cake recipe, mixed it with the reverse creaming method (mixing the dry ingredients with the butter), added almond extract, and substituted sour cream for half of the milk it called for. Success! The cake tasted delicious. It is pictured here with cooked milk buttercream. If you are worried about nut allergies or just don't like almond flavor, this cake would also taste delicious as a vanilla sour cream cake.

Preheat oven to 350 degrees. Spray pans with cooking spray and line with parchment. This cake will do three 8" round layers, or two 10" round layers.

Have all ingredients at room temperature before starting:

3 1/2 Cups Sifted Cake Flour
4 teaspoons Baking Powder
1 tsp salt
2 Cups granulated sugar
1 Cup unsalted butter, softened (if you are using salted butter, omit the salt)
1/2 Cup milk
1/2 Cup Sour Cream
1 teaspoon almond extract (OR 1 Tablespoon vanilla extract for vanilla flavor)
7 egg whites

Mix all dry ingredients together in a large mixing bowl and stir well (if you have a KitchenAid mixer, go ahead and put it in that bowl and mix on low speed with the paddle to combine.)

Add the softened butter and the milk to the dry ingredients and mix on low until combined. Turn mixer on medium and beat for about 60 seconds to aerate. Stir the Almond extract into the sour cream and add half of this to the batter. Mix on low until just combined (about 15 seconds). Add the last of the sour cream and mix on low again, until just combined. Scrape the bowl to make sure the bottom of the bowl got mixed in.

In a separate bowl, beat the egg whites with a wire whisk until they are stiff but still a bit moist. Gently fold the egg whites into the batter, just until they are incorporated (you will still see some thin streaks of white). Immediately fill pans and bake at 350 degrees:
Cupcakes: 18-20 minutes
6" or 8" layers: 25-35 minutes
9" or 10" layers: 30-40 minutes
12" layer: 45-50 minutes

Bake just until the cakes spring back when gently poked with a finger on top, or when a toothpick inserted in the center comes out clean.

Cool before frosting.











25 comments:

  1. This looks delicious.. Would love it if you shared it on our Linky Party.
    http://marlys-thisandthat.blogspot.com/2012/08/foodie-friends-friday-linky-party-6.html

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  2. This sounds soooo good! Although as the laziest baker around, I'd prefer to use the box mix version!

    But kudos to you for baking from scratch!!! I'm sure your's tastes way better...

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  3. would this be enough for an 11X15 sheet cake? I just love what you have done and I am telling mis amigos to tag your blog and FB...Eduardo

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  4. Eduardo, yes, it would be enough for a 9x13 sheet cake. Thank you for your nice comments!

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  5. Eduardo, yes, it would be enough for a 9x13 sheet cake. Thank you for your nice comments!

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  6. It could do an 11x15, it may be a pretty thin layer though. For that size pan, I would double the recipe. Then you might end up with a little extra batter, but you could make a few cupcakes or something.

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  7. If I wanted to use whole eggs instead of egg whites how many would I use.
    Thank you,
    Tammy

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    1. Sorry I missed this post and didn't reply sooner! You could use four whole eggs. I would separate the eggs and add the yolks with the sour cream, then beat the whites in a separate bowl as directed and fold them in.

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  8. I ran into the exact same dilemma as you did upon finding the white almond sour cream cake. I wanted to make it from scratch. Thanks so much for taking the experimentation and extra work out of it for me!

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  9. I completely agree with you about the boxed almond sour cream cake. I've made your from-scratch version several times, and it is amazing. Best white cake I've ever made, hands-down. I was making it today and accidentally forgot about 3 cupcakes that were still in the oven. By the time I remembered, they were way overdone. But even still, they were so, so good and, remarkably, still moist inside. Despite the fact that I am normally a chocolate person, this cake with strawberry Swiss meringue buttercream is one of my favorite cake combos ever. Thanks so much for this recipe!

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  10. I'm so glad you guys like the recipe. It is one of my favorites too. I will have to try it with strawberry swiss meringue buttercream - that sounds great.

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  11. can we use all purpose flour in place of the cake flour?

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    1. For this recipe, I think it is important to use cake flour because it really affects the lightness of the cake. If you do not have cake flour, use this substitution from The Cake Bible: For every 1 cup of cake flour required, use 3/4 cup all purpose flour plus 2 Tablespoons of cornstarch. That will be reasonably close.

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  12. Am I missing something or is the actual instructions forgetting to put the extract in? I see it in the ingredients but not the instructions. Thanks for this recipe. I do like the other one but I am willing to try one from scratch since that was what I was looking for when I found the other!

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    1. Rita, you are right! It was left out. You add it in with the milk and sour cream. I will make that correction as soon as I can (I am responding on my phone right now). Thanks!

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  13. Hi Christa, do you sift your cake flour before or after measuring it?

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  14. Hi. Is this WASC recipe ideal for fondant icing? Can the cake support the weight of fondant? Thanks.

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    1. I have used fondant with this cake and it eorks fine. FYI, It is not sturdy enough to be used for sculpted cakes, however.

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    2. thanks for your reply. what would you recommend for the cake filling? im gonna ice it with fondant. is it good if i layered it with custard or chocolate ganache? thanks.

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  15. this cake was amazing. I used a white chocolate buttercream frosting and it was delicious. I did 8" pans and I only used 3. The layers were too big for how dense this cake is. So next time I will do a 4 layer cake.

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  16. how many layers for an 8" cake pan and also how many layers for a 9"?

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  17. nevermind I see it!

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