White Almond Sour Cream (WASC) Layer Cake

There’s something about a beautifully frosted almond cake that feels instantly elegant. This White Almond Sour Cream Layer Cake is soft, moist, and packed with almond flavor—perfect for weddings, anniversaries, or any special occasion that calls for a little extra magic. The sour cream gives it a velvety texture, while the almond extract adds that classic wedding cake taste. Whether you’re baking for a big event or just want to enjoy a slice of something special, this cake is a showstopper!

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👉 Ingredients

For the Cake

• 2 ½ cups all-purpose flour
• 2 ½ tsp baking powder
• ½ tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large egg whites
• 2 tsp almond extract
• 1 tsp vanilla extract
• 1 cup sour cream
• ¾ cup whole milk

For the Almond Buttercream Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tbsp heavy cream (or milk)
• 1 ½ tsp almond extract
• ½ tsp vanilla extract
• Pinch of salt

For Decoration

• Sliced almonds
• Strawberries (optional)

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👉 How to Make It

1️⃣ Make the Cake

• Preheat oven to 350°F (175°C). Grease and line two 9-inch cake pans.
• In a bowl, whisk together flour, baking powder, and salt.
• In a separate bowl, beat butter and sugar until fluffy.
• Add egg whites one at a time, beating well after each.
• Mix in almond extract, vanilla, sour cream, and milk until smooth.
• Gradually add dry ingredients, mixing until just combined.
• Divide into pans and bake for 28-32 minutes, or until a toothpick comes out clean.
• Let cool completely before frosting.

2️⃣ Make the Frosting

• Beat butter until creamy, then gradually add powdered sugar.
• Mix in almond extract, vanilla, and a pinch of salt.
• Add heavy cream and beat until smooth and fluffy.

3️⃣ Assemble the Cake

• Place one cake layer on a serving plate and spread with frosting.
• Add the second layer and frost the entire cake.
• Decorate with sliced almonds and fresh strawberries if using.

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FAQ & Troubleshooting

1. Can I make this ahead of time?

Yes! Bake the cake layers up to 2 days in advance and wrap them tightly. The frosting can be made ahead and stored in the fridge for 5 days—just let it soften before spreading.

2. Can I use a different frosting?

Absolutely! Swiss meringue buttercream, cream cheese frosting, or a white chocolate ganache would all be delicious.

3. How do I store leftovers?

Keep the cake in an airtight container at room temp for 2 days or in the fridge for up to 5 days.

4. Can I make this into cupcakes?

Yep! This recipe makes about 24 cupcakes—bake at 350°F for 18-20 minutes.

5. How do I get extra fluffy cake layers?

✔️ Use room temperature ingredients
✔️ Don’t overmix the batter
✔️ Bake immediately after mixing

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This White Almond Sour Cream (WASC) Layer Cake is soft, rich, and full of almond flavor—the kind of cake that makes any occasion feel extra special. Let me know if you try it! 💕

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