White Almond Sour Cream Cake Aka Traditional New Orleans Wedding Cake Recipes

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WHITE ALMOND SOUR CREAM CAKE WITH ALMOND BUTTERCREAM



White Almond Sour Cream Cake with Almond Buttercream image

This White Almond Sour Cream Cake is also called WASC Cake. Whichever name you use, it adds up to a luscious, aromatic dessert.

Provided by Chelsey White : Chelsweets : Food Network

Categories     dessert

Time 3h10m

Yield 24 servings

Number Of Ingredients 18

Nonstick baking spray, for the pans
3 1/4 cups (390 grams) all-purpose flour
3 cups (600 grams) granulated sugar
2 1/2 teaspoons (10 grams) baking powder
1 teaspoon (6 grams) fine kosher salt
2 sticks (226 grams) unsalted butter, at room temperature
1 cup (235 grams) pasteurized egg whites or about 7 large egg whites
1 1/2 cups (382 grams) sour cream, at room temperature
2 teaspoons (8 grams) almond extract
1 teaspoon (4 grams) vanilla extract
1/8 cup (28 grams) vegetable oil
6 sticks (678 grams) unsalted butter, at room temperature
12 cups (1500 grams) powdered sugar, plus more as needed
1/3 cup (75 grams) heavy cream or whipping cream, plus more as needed
1 tablespoon (12 grams) almond extract
1 teaspoon (4 grams) vanilla extract
1 teaspoon (6 grams) fine kosher salt
Gel food coloring, optional

Steps:

  • For the cake: Preheat the oven to 350 degrees F. Line three 8-inch round pans or four 7-inch cake pans with parchment rounds, then grease with nonstick cooking spray.
  • Mix together the flour, granulated sugar, baking powder and salt in a stand mixer fitted with the whisk attachment until fully combined. Mix chunks of butter slowly into the dry mixture on low speed until no large chunks of butter remain and the mixture becomes crumbly. Pour in the egg whites and mix on low speed until just incorporated. Add the sour cream, almond extract, vanilla extract, and oil and mix until fully incorporated. Scrape down the sides of the bowl with a rubber spatula, then beat on low speed for a few more seconds.
  • Divide the batter evenly among the prepared cake pans.
  • Bake until a toothpick inserted in the center of a cake layer comes out clean, 33 to 35 minutes. Allow the pans to cool for 10 minutes, then run an offset spatula around the perimeters of the pans to separate the cakes from the pans. Place the cake layers in their pans in the freezer until fully cooled, 45 minutes to 1 hour. Carefully flip the pans and remove the layers from the pans. Use a serrated knife to level the tops of the layers.
  • For the almond buttercream: Meanwhile, beat the butter in a stand mixer fitted with the paddle attachment on medium speed until smooth, about 30 seconds. Turn to low speed and slowly add the powdered sugar, 1 cup at a time, alternating with small splashes of cream, until fully mixed. Add the almond extract, vanilla extract and salt and beat on low until the ingredients are fully incorporated and the desired consistency is reached. (If the frosting is too thick, add additional cream 1 teaspoon at a time. If the frosting is too thin, add more powdered sugar 1/4 cup at a time.) Add the gel food coloring, if using, and beat on low speed until it reaches the desired color.
  • Stack a cake layer on a greaseproof cake board using a dab of frosting to help it stick. Frost the top of the cake layer, then continue to stack the layers, adding a thin layer of buttercream between each layer. Apply a thin coat of frosting around the sides and on top of the cake to fully cover the cake layers. Smooth using a bench scraper, then chill the cake until the frosting is firm to the touch, 20 minutes in the fridge or 5 minutes in the freezer. Add a second, thicker layer of frosting, and smooth using a bench scraper.
  • Trim the stems of each flower to 1-inch long. Wrap the flower stems with floral tape, pinching and twisting at the bottoms to prevent fluids from the stems from leaking into the cake. Place the remaining buttercream in a piping bag and add a thick layer of frosting on top of the cake. Place the flowers into the frosting until the entire top of the cake is covered with flowers.

WHITE ALMOND WEDDING CAKE



White Almond Wedding Cake image

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.

Provided by CUPYCAKESMURF

Categories     Desserts     Nut Dessert Recipes     Almond Dessert Recipes

Time 1h5m

Yield 20

Number Of Ingredients 10

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

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan.
  • 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.
  • 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 calories, Carbohydrate 35.3 g, Cholesterol 5.1 mg, Fat 6.6 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 2.1 g, Sodium 274.7 mg, Sugar 24 g

SHORTCUT CLASSIC WHITE ALMOND SOUR CREAM CAKE



Shortcut Classic White Almond Sour Cream Cake image

The difference here is that your classic wedding cake recipe starts with a cake mix, thus reducing time and effort in the kitchen. The ingredients added to the mix make it so sublime. This is as delicious as the original from scratch recipe. Flavor, texture, and moistness are the same. The crumb is fine. Cake is tender but will...

Provided by Cindy Smith Bryson

Categories     Cakes

Time 1h5m

Number Of Ingredients 18

1 white cake mix, any size. i like to use the kind with pudding in the mix.
1 c white sugar
1 1/2 c all purpose flour, sifted. note: for cake mix of 18 ounces or larger decrease flour to 1 cup
1 1/3 c water
1 tsp vanilla ( use clear for a whiter cake) note: for classic vanilla white cake omit almond and use 2 teaspoons vanilla. we prefer it with both vanilla and almond extract.
1 tsp almond extract
4 egg whites
1 c sour cream
2 Tbsp vegetable oil
INGREDIENTS FOR: CLASSIC WHITE ALMOND BUTTERCREAM FROSTING
2 stick (1/2 lb.) unsalted butter, softened until you can make a fingerprint in it. you do not want butter too soft or starting to melt.
12 oz ( 3 cups) confectioners sugar, sifted
1/8 tsp salt
2 Tbsp meringue powder (optional) typically used in humid weather or when more stiffness is desired for decorating
3/4 tsp clear vanilla
3/4 tsp almond extract
3/4 tsp butter flavoring
2 Tbsp heavy whipping cream or half and half

Steps:

  • 1. Preheat oven to 325 and prepare cake pan(s) with Bakers JOY or preferred greasing method.
  • 2. In large mixer bowl, whisk together your first 3 (dry) ingredients, cake mix, sugar, and flour.
  • 3. Add all wet ingredients (water, vanilla and almond extracts, egg whites, sour cream, and vegetable oil) and beat on low for 2-3 minutes, until well combined.
  • 4. Pour into prepared pan(s). Lightly tap pan(s) on counter to bring air bubbles to the top.
  • 5. Bake @ 325 until cake tests done but still moist. Round pans about 35 minutes. 13X9 about 40 minutes. If making cupcakes about 20 minutes.
  • 6. DIRECTIONS FOR: CLASSIC WHITE ALMOND BUTTERCREAM FROSTING Beat butter until fluffy and lighter in color, about 5-8 minutes.
  • 7. Turn mixer on low and slowly add confectioners sugar little by little. Make sure that sugar is incorporated before adding more. Frequently scrape down sides of the bowl.
  • 8. Add salt, meringue powder if using, vanilla and almond extracts and butter flavoring until combined, frequently scraping down sides of bowl.
  • 9. Add cream one tablespoon at a time until desired consistency is reached. Increase mixer to medium and continue beating frosting until it is almost pure white and fluffy, about 5 minutes. You are whipping air into your buttercream for that light and airy texture.
  • 10. Frost cake(s) or store in airtight container until ready for use. Keep @ room temperature up to 2 days. Keep in refrigerator until expiration date on butter. Freeze for up to 1 month. If buttercream has been refrigerated or frozen, bring to room temperature and rewhip, adding cream if needed to get desired texture.

WHITE ALMOND SOUR CREAM CAKE (AKA TRADITIONAL NEW ORLEANS WEDDING CAKE) RECIPE - (3.7/5)



White Almond Sour Cream Cake (aka Traditional New Orleans Wedding Cake) Recipe - (3.7/5) image

Provided by june

Number Of Ingredients 19

Cake:
5 egg whites
1 cup of sour cream, divided use
1 1/2 tsp vanilla extract
1 1/2 tsp almond extract
1/4 cup cornstarch
2 cups cake flour
3/4 cup all-purpose flour
2 tbsp baking powder
1 tsp salt
1 3/4 cups granulated sugar
1 cup unsalted butter, room temperature, more for greasing pans
Frosting:
1 1/2 cups unsalted butter, room temperature
5-6 cups powdered sugar
1/2 tsp salt
1/2 tsp vanilla extract
1-2 tsp almond extract, to taste
4-5 tbsp half and half or whipping cream, until it reaches desired consistency.

Steps:

  • For cake: Preheat oven to 350 degrees. Grease the bottom of 2 9-inch round baking pans with butter. Depending on what kind of bakeware you use, you many want to use buttered parchment paper to line the pans so the cakes release easily from them. If you're using professional-grade non-stick cake pans, plain butter will work fine-no need for parchment paper. Either using a stand mixer or a medium bowl with a handheld mixer, whisk the egg whites until foamy, about 1 minute. Add 1/4 cup of sour cream, 1 1/2 tsp vanilla extract and 1 1/2 tsp almond extract, whisking to incorporate. Pour into a separate bowl and set aside. In the large bowl of a standing mixer (or a large bowl if you're using a handheld mixer), add the cornstarch, cake flour, all-purpose flour, baking powder, salt and sugar and mix on low until combined. Add the butter and the remaining 3/4 cups of sour cream, continuing to mix on low until combined. Once well combined, increase to medium speed and beat for 2 minutes, or until mixture is slightly aerated, making sure to scrape down the sides as you go. Return the mixer to low speed and incorporate 1/3 of the egg white mixture, then the second third, and then the final third, continuing to beat after each addition until combined and making sure to scape the side of the bowl as you go. Divide the batter between the two pans, smoothing out the top. Bake for 35-40 minutes or until the cakes are slightly golden on the tops and spring back easily to the touch. Remove them from the oven and let cool on a wire rack for 20-30 minutes. Flip the cakes out onto a clean work surface, or if you're preparing to use the day before, wrap them in saran wrap and refrigerate until ready to frost. For frosting: While cakes are cooling, prepare the frosting. Beat the butter on low speed using a standing mixer or with a handheld mixer in a large bowl until smooth, about 30 seconds. Add the powdered sugar, salt, vanilla extract, and almond extract and return the mixer to low speed until combined. Finally, add the half and half/cream and increase the speed on the mixer to medium and beat 3 additional minutes, or until frosting is light and fluffy. Assembly: Once the cake has cooled, place the first cake layer on a cake stand or sheet. If you notice either of your cakes have jagged edges or are puffed up in the middle, use a serrated knife to even them out. Take just under 1/3 of the frosting and spread it evenly on top of the first layer. Stack the second layer on top of it and do the same for the top of the cake. Take the final 1/3 of the frosting and spread it evenly on the sides of the cake. Once cake is frosted, serve immediately.

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