10 Secrets to make cake mix taste homemade + WASC recipe
This White Almond Sour Cream Cake with cake mix cake is the best doctored-up cake mix recipe ever! It is easy to make and yields a soft and moist cake every time.
Servings: 2 8-inch cakes
Ingredients
- 1 box White cake mix
- 1 cup AP flour
- 1 cup granulated sugar
- 1/2 tsp salt
- 1 cup sour cream room temperature
- 1 cup milk
- 1/2 cup butter melted
- 4 egg whites or 3 whole eggs (the cake will be more yellow)
- 1 tsp almond extract
Instructions
- Preheat the oven to 350F and butter and line 2 8 inch baking pans with pachment paper and set aside.
- Mix all the ingredients together on medium speed for 2 minutes. Divide the cake bater into the 2 pans, and bake in the oven for 35-40 minutes or until a wooden skewer inserted in the center comes out clean.
- Let the cakes cool down in the pan for 10 minutes then transfer to a cooling rack to cool down fully before frosting the cakes!
Notes
If you’re doubling or tripling the recipe, keep in mind that the ingredient multiplier only adjusts the egg whites amount. If you’re using the 3 whole eggs for one recipe instead, be sure to manually adjust that number, use 6 yolks for a 2x batch or 9 yolks for a 3x batch.
Nutrition
Calories: 2349Calories | Carbohydrates: 386g | Protein: 35g | Fat: 76g | Saturated Fat: 44g | Trans Fat: 3g | Cholesterol: 165mg | Sodium: 3823mg | Potassium: 893mg | Fiber: 6g | Sugar: 221g | Vitamin A: 2045IU | Vitamin C: 1mg | Calcium: 1023mg | Iron: 9mg
