White Almond Wedding Cake

White Almond Wedding Cake

A fantastic recipe for white wedding cake. This cake’s secret ingredient—sour cream—makes it incredibly moist, rich, and flavorful. Not only is this recipe a hit for wedding cakes, but I also use it for my kids’ birthday cakes. Doubling this recipe is not difficult.


  1. One package (15.25 ounces) of white cake mix
  2. One cup of flour for all purposes
  3. One cup of powdered sugar
  4. One-fourth teaspoon of salt
  5. One-half cup of water
  6. One cup of sour cream
  7. two tsp of vegetable oil
  8. One tsp almond extract
  9. One tsp vanilla essence
  10. Four beaten egg whites


  • Set the oven’s temperature to 325°F, or 165°C. Coat an 11 x 13-inch cake pan with oil and flour.
  • In a large bowl, thoroughly stir together white cake mix, flour, sugar, and salt. Add the water, sour cream, oil, vanilla, almond extract, and egg whites. Beat on low speed for 4 minutes, or until all the ingredients are combined and moistened but some lumps are still present.
  • Transfer the mixture into the ready-made cake pan.
  • A toothpick put into the center of the cake should come out clean after baking for about 25 minutes in a preheated oven, or until the top is a light golden brown. Before icing, let it cool.

Nutrition Information

(per serving)

211 Calories

35g Carbs

, 3g Protein

, and 7g Fat

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