White Almond Sour Cream Wedding Cake
Recipe: #21049
September 23, 2015
"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
Ingredients
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.