Baking · Cake · Desserts

White Almond Sour Cream Cake

This is the best “doctored” cake mix ever. It is incredibly versatile, suitable for all occasions, themes and tastes. I use it at every single birthday and absolutely love it. This cake is sturdy enough to stack a few high, but also has a light texture and deliciously rich taste.

I’ve used this cake for everything. Including, a racetrack…

Cars Cake

…A base to trap a princess in a tower…

Rapunzel Cake

…six layers of rainbow happiness. Six layers! It stacked beautifully!

Rainbow Cake - Bakerlady

Butterflies taking flight…

Butterflies Cake…breakfast cupcakes…

Breakfast Cupcakes Breakfast Cupcakes

…and most recently, to build my own giant Legos.

Everything Is Awesome Lego Cake - Bakerlady

You’ll love working with this cake as much as I do! I always use my perfect buttercream on top. Enjoy! If you have any questions on the construction of these cakes – I’d be happy to answer them. I fly by the seat of my pants during most cake building, but I’ll do my best to help you along!

Print Recipe for White Almond Sour Cream Cake

White Almond Sour Cream Cake
from Cake Central

1 box cake mix (I prefer Betty Crocker)
1 cup all-purpose flour
1 cup granulated sugar
generous dash of salt

1 cup sour cream*
1 cup whole milk (wet liquid)*
3 whole eggs
1 tablespoon flavoring*


In bowl mix together dry ingredients. It’s helpful to use a wire whisk.
In mixer bowl place next 4 ingredients. Add about 1/2 of the dry ingredients and blend together, then add the rest of the dry ingredients & blend. Mix for 2 minutes.
Pour into prepared pans (greased and floured) and bake. Bake at 300 degrees for about 20-30 minutes (depending on size of cake) then turn oven up to 325 for about an equal time. If cake has pulled away from sides it is overbaked.

*ANY* cake flavor can be used.
You can use water, juice, thawed frozenn concentrates, soda pop (ie: Coke) cream or just about anything wet for the liquid.
You can use plain or flavored yogurt for the sour cream.
You can use any flavoring you like. I generally do just vanilla extract. But you can use butter flavoring or almond (as the original recipe calls for…but we have allergies to that). You can also use strawberry, coconut, orange, lemon…any kind of flavor you want for the cake.

This makes the amount of batter as if you used 1 1/2 mixes and is perfect for a 10″ sq OR 9×13 OR one 8″ & two 6″ round;OR two 8″rounds OR a 12″ round; and other combinations of pans.


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