White Almond Sour Cream Wedding Cake

10m
Prep Time
25-30m
Cook Time
35m
Ready In


"This one made the rounds online a few years ago. I've made it hundreds of times and for many occasions (except weddings lol!). It's very moist and tastes homemade."

Original is 14 servings

Nutritional

  • Serving Size: 1 (102.8 g)
  • Calories 288.2
  • Total Fat - 6.5 g
  • Saturated Fat - 2.9 g
  • Cholesterol - 8.3 mg
  • Sodium - 458.6 mg
  • Total Carbohydrate - 53.5 g
  • Dietary Fiber - 0.6 g
  • Sugars - 31.1 g
  • Protein - 4.3 g
  • Calcium - 132.5 mg
  • Iron - 0.9 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

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. Divide batter evenly into three (8-inch) greased and floured cake pans. Lightly tap cake pans on counter to bring air bubbles to top. Cut through batter with a toothpick or tip of a knife to break large bubbles.

Step 2

Bake in preheated 325° F oven until cake tests done. I start with 25 minutes.

Tips


No special items needed.

0 Reviews

You'll Also Love