55 min209.9 kcal

White Almond Sour Cream Wedding Cake

Name: White Almond Sour Cream Wedding Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Ingredients: 2 CUP all-purpose flour; 2 CUP granulated sugar; 2 TEASPOON salt; 1 1/2 CUP water; 2 2/3 TEASPOON real vanilla; 1/4 CUP sour cream

#Weeknight#Mixer#< 60 Mins#For Large Groups#Small Appliance

I made my daughter's wedding cake using this recipe. It turned out fantastic. The texture is just perfect for a wedding cake -- not too fluffy so it breaks from the weight, but also not overly dense. The flavor, texture and moistness were just right. I made two batches of the batter for a three-tiered wedding cake using 14", 10" and 6" pans that were 3-inches deep. I had enough extra batter for a 9" layer (not a deep pan). This recipe was originally created by Rebecca Sutterby.

Ingredients

2 CUP all-purpose flour2 CUP granulated sugar2 TEASPOON salt1 1/2 CUP water2 2/3 TEASPOON real vanilla1/4 CUP sour cream

Procedure

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.
Pour into greased and floured cake pans, filling each pan a little over half full.
Lightly tap cake pans on counter to bring air bubbles to top.
Bake in preheated 325° F oven until cake tests done.
Baking time varies according to the size and depth of pans being used.
I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans.
In 2" deep pans, this recipe makes:
One 14" round and one 6" round.
or One 16" round.

Nutritional values

Calories

209.9 kcal

Proteins

2.8 g

Carbohydrates

35.3 g

Fats

6.5 g

Saturated fats

1.9 g

Fiber

0.4 g

Sugar

24.5 g

Cholesterol

6 mg

Sodium

278.8 mg