The Best Sour Cream White Cake Recipe
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If you’re on the hunt for the best white cake recipe, you’re in the right place. This white almond sour cream cake has been tested, tasted, and approved by none other than a crew of hard-working ICU RNs who know a thing or two about needing a good slice of cake after a long shift. It’s moist, fluffy, and has the perfect crumb. This cake is the go-to recipe for birthdays, weddings, and special occasions—or just because it’s Tuesday.
This scratch cake is also a dream for cake decorators. It holds up beautifully under a crumb coat, cream cheese frosting, or swiss meringue buttercream. Whether you’re stacking cake layers for a tiered wedding cake or baking a simple sheet cake, this is your base. Add a lemon filling or strawberry cake layer and you’ve got yourself a summer masterpiece.
Table of Contents
Why You’ll Love This Recipe
This recipe has the perfect texture, thanks to a mix of cake flour, all-purpose flour, sour cream, and whole milk. The result is a moist crumb with a fine crumb structure that feels just right in every bite.
It has a balanced flavor that’s hard to beat. A full tablespoon of pure vanilla extract and a dash of almond extract give this cake a nostalgic, delicious cake flavor that feels like home.
This cake is reliable. No need for a box cake mix—you’ll get the best results every single time.
It’s also fully customizable. It works well with different fillings and frostings, making it perfect for white wedding cakes, birthday cake, or any special occasion.
And for decorators, this cake is a dream. It’s stable enough for tall layer cakes, slices clean with a serrated knife, and holds up beautifully under intricate cake decorating.
Ingredients & Why They Matter
Cake flour gives a soft, fluffy texture with a tender crumb.
All-purpose flour adds structure and helps hold up the cake layers.
Baking powder & baking soda are essential for creating lift and a light texture.
Salt enhances the other ingredients and brings balance to the sweetness.
Unsalted butter, softened to room temperature, is creamed with sugar to create a light and airy base using the creaming method.
Granulated sugar adds the perfect level of sweetness and supports the moist cake texture.
Egg whites, at room temperature, keep the cake white and help with volume and structure.
Full fat sour cream, at room temperature, adds rich moisture and is the key to the sour cream cake recipe base.
Pure vanilla extract (or vanilla bean paste) brings warmth and complexity to the cake’s flavor.
Almond extract is optional but gives the cake a subtle, nostalgic flavor twist.
Whole milk, at room temperature, helps the batter come together smoothly and bake evenly.
Step-by-Step Instructions
Preheat your oven
Preheat your oven to 350°F and grease your cake pans. Line the bottoms with parchment paper for easy removal.
Mix the dry ingredients
In a large bowl, whisk together the cake flour, all-purpose flour, baking powder, baking soda, and salt.
Mix Wet Ingredients
In the bowl of a stand mixer, mix the wet ingredients, except egg whites, together.
Add the egg whites
Beat in the egg whites, one at a time, mixing on medium speed. Scrape down the sides of the bowl as needed.
Alternate dry ingredients and milk
With the mixer on low, add the dry ingredients in three parts, alternating with the whole milk. Begin and end with the dry mixture. Mix until just combined—don’t overmix.
Bake
Pour the batter evenly into prepared pans and smooth the tops. Bake at 350°F until a toothpick inserted in the center comes out clean. About 20-30 minutes.
Cool
Let cakes cool in the pans for 10–15 minutes, then turn them out onto a wire rack to cool completely.
Serving Suggestions
This cake is incredibly versatile and pairs well with a variety of fillings and frostings. Lemon curd or lemon cream brings a bright, summery flavor. Fresh strawberry or raspberry preserves add a fruity burst, while vanilla pastry cream gives it a bakery-style richness. Coconut cream or pineapple filling creates a tropical twist.
For frosting, try swiss meringue buttercream if you prefer something silky and less sweet. Classic American buttercream is a great option if you enjoy a rich, sugary finish. Cream cheese frosting adds a tangy contrast, and whipped white chocolate ganache offers a smooth, elegant touch.
Serve it as a birthday cake, a wedding cake, or for any celebration. No matter how you slice it, this cake brings joy every time.
Storage and Eating
This cake stays moist and delicious even days after baking. Once cooled and frosted, it can be stored at room temperature for up to 2 days if kept covered with plastic wrap or in an airtight container. If your kitchen is especially warm, it’s best to refrigerate it.
For longer storage, keep the cake in the refrigerator for up to 5 days. Just make sure it’s tightly wrapped to prevent it from drying out. Bring it back to room temperature before serving for the best flavor and texture.
You can also freeze the unfrosted cake layers for up to 3 months. Wrap them in plastic wrap and foil, and thaw overnight in the fridge before decorating.
This white almond sour cream cake has quickly become one of my most trusted and loved recipes. It delivers every single time—whether you’re baking for a birthday, a family gathering, or just because you want to try something from scratch. The flavor is timeless, the texture is perfect, and the versatility means you can make it your own with all kinds of fillings and frostings.
I’ve served this cake to ICU nurses after long shifts, and trust me—it gets devoured. That alone tells you it’s a keeper. If you’re looking for a dependable, delicious, and flexible cake recipe, this is it. I hope it becomes a favorite in your kitchen, just like it is in mine.
Sour Cream White Cake
This sour cream white cake is moist, fluffy, and perfect for decorating. ICU RN approved and ideal for weddings, birthdays, and more!
Ingredients
- 295g Cake Flour
- 2 Teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 110g Neutral Oil
- 310g White Sugar
- 5 large egg whites (140g)
- 115g Sour Cream
- 1 Tablespoon Vanilla Extract
- 230g Whole Milk
Instructions
- Turn on oven to 350 degrees.
- Whisk the cake flour, baking powder, baking soda and salt together in medium bowl.
- In a separate large bowl, combine the rest of the ingredients except milk and mix well.
- Add milk and dry ingredients alternately to the wet ingredients, mixing between additions.
- Pour into 8-inch cake pan and bake for 30-40 minutes or until a toothpick comes out clean from the center of the cake and the edges begin to pull away from the sides of the pan.
Notes
- For the fluffiest texture, be sure all ingredients are at room temperature before mixing.
- Do not overmix the batter once the flour is added—this helps maintain a tender crumb.
- This recipe makes enough for two 8-inch or 9-inch round cake pans. Adjust bake time slightly if using different pan sizes.
- Cake layers can be made ahead and frozen for up to 3 months. Wrap tightly in plastic wrap and foil.
- Use a serrated knife to level layers before assembling for a more even finish.
- Almond extract is optional but recommended for a white almond sour cream cake flavor.
