Recipe By CUPYCAKESMURF
Rating
Published Jun 19th
Prep 10m Cook 25m Additional 30m Ready In 65m
Servings 1 -11x13 inch cake Calories 211.4

A 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.

Recipe Ingredients

  • 1 (18.25 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

Cooking Directions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.
  2. 2 Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes.
  3. 3 Pour the batter into the prepared cake pan, and 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.

Nutrition Facts

  • Calories 211.4
  • Carbohydrate 35.3 g
  • Cholesterol 5.1 mg
  • Fat 6.6 g
  • Fiber 0.4 g
  • Protein 2.9 g
  • Saturated Fat 2.1 g
  • Sodium 274.7 mg
  • Sugar 24 g

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Reviews

  1. The baking time listed is not accurate. Pretty much any size cake (even a little 6" round) will take a minimum of 45 minutes. Most pan sizes will take roughly 1 hour. Watch for a tiny hairline crack around the edge where the cake has just begun to release from the pan. In some recipes, - Read more ...
  2. Wow, after reading a ton of the reviews on this, I expected a great cake. To me it just tasted like a regular cake mix with added almond flavoring. Other than that, it didn't seem to change the texture at all. I followed the recipe to a T. I make and decorate cakes all the - Read more ...
  3. This cake was probably the best I've ever made!!!! Super moist and rised very well. I added a package of vanilla pudding, that was the only thing I did extra, and made in 2 8 inch pans, excellent!!!! this recipe is defenitely a keeper!!!! Frosted with the professional buttercream icing recipe from this website. YUM!! - Read more ...
  4. I LOVE this recipe. I make wedding cakes from my home and this is one of my go to recipes. It's a great base recipe that I use adding flavorings and extracts. The most popular one so far is the original recipe, but with vanilla bean along with the almond, and then raspberry preserves whipped - Read more ...
  5. I did make some changes - I love almond, but I was making this as cupcakes for a group of 1, 2, and 4 year olds, so I left out the almond extract and doubled the vanilla. I didn't have enough sour cream and used about 2.5 oz of softened cream cheese to make up - Read more ...
  6. This is an absolute keeper. The best white moist cake I have ever tasted. I used a whipped icing and filled layers with pineapple. .I am thinking the next one should have strawberry layers, then trying a lemon cake mix with pineapple the next time. I made this in 3 round cake layers and it - Read more ...
  7. This cake is perfection! I have made a lot of cakes and this one really hits the spot. You must try this to believe how good it is. I made this for my husband's 30th birthday party and everyone loved it. This is way better than some of the cakes I've ordered from bakeries. Definitely - Read more ...
  8. This is a GREAT cake that originates from Rebecca Sutterby and as short is called the WASC. I recommend it to all. You can easily change out the white cake mix and almond flavoring and flavor it to your liking (Lemon cake mix w/ vanilla flavoring.. etc.). I also use flavored coffee creamer (liquid version) - Read more ...
  9. This is an excellent recipe. It's moist and flavourful. I doubled the recipe to make one 6"x3" and one 10"x3" layer for two tiered wedding cake. I filled the bottom with lemon curd and the top with raspberry jam and they both tasted awesome. It holds up well to fondant too. Everyone loved it.
  10. My daughter is getting married in Oct.I'm making the cake for their reception so I made some small samples of different cakes, this is the one she picked. Everyone loved this cake. Simply the best.
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