White Almond Sour Cream Wedding Cake
Created by QuickKatie on September 23, 2015
- Servings: 14
- Prep Time: 10m
- Cook Time: 25-30m
- Recipe #21049
Ingredients
- 1 box (18.25 ounce) white cake mix (Duncan Hines)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon salt
- 1 1/3 cups milk
- 2 tablespoons oil (vegetable oil)
- 1 teaspoon pure vanilla extract
- 1 teaspoon almond extract
- 1 cup sour cream (full-fat)
- 4 large egg whites (room temperature)
How to Make
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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.
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Step 2: Bake in preheated 325° F oven until cake tests done. I start with 25 minutes.
Nutritional Facts
- 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