A wonderful white wedding cake recipe. The secret ingredient of sour cream makes this cake so moist, dense, and delicious. I use this recipe for my kids’ birthdays, but it’s a favorite for wedding cakes, too. This recipe can easily be doubled.
Nutrition Facts (per serving)
| 211 | Calories |
| 7g | Fat |
| 35g | Carbs |
| 3g | Protein |
Ingredients
1x2x4x
Original recipe (1X) yields 20 servings
- 1 (15.25 ounce) package white cake mix
- 1 cup all-purpose flour
- 1 cup white sugar
- ¾ teaspoon salt
- 1 ⅓ cups water
- 1 cup sour cream
- 2 tablespoons vegetable oil
- 1 teaspoon almond extract
- 1 teaspoon vanilla extract
- 4 egg whites
Directions
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour an 11×13-inch cake pan.
- Stir together white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in water, sour cream, oil, almond extract, vanilla, and egg whites; beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, about 4 minutes.
- Pour the batter into the prepared cake pan.
- Bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.
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