WHITE ALMOND SOUR CREAM WEDDING CAKE
I made my daughter's wedding cake using this recipe. It turned out fantastic. The texture is just perfect for a wedding cake -- not too fluffy so it breaks from the weight, but also not overly dense. The flavor, texture and moistness were just right. I made two batches of the batter for a three-tiered wedding cake using 14", 10" and 6" pans that were 3-inches deep. I had enough extra batter for a 9" layer (not a deep pan). This recipe was originally created by Rebecca Sutterby.
Provided by Donna M.
Categories Dessert
Time 55m
Yield 40-50 serving(s)
Number Of Ingredients 10
Steps:
- Place all dry ingredients in a large mixing bowl and stir together with a wire whisk.
- Add the remaining ingredients and beat on medium speed for 2 minutes.
- Pour into greased and floured cake pans, filling each pan a little over half full.
- Lightly tap cake pans on counter to bring air bubbles to top.
- Bake in preheated 325° F oven until cake tests done.
- Baking time varies according to the size and depth of pans being used.
- I used Wilton's Bake Even Strips on my cake pans to ensure a level-topped cake which required absolutely no trimming-- I highly recommend these, or good quality professional baking pans.
- In 2" deep pans, this recipe makes:.
- One 14" round and one 6" round.
- or One 16" round.
- or One 12" round and one 10" round.
- or One 12 X 18" sheet cake.
- or One 12" round and one 8" round and one 6" round.
- or Two 9" squares.
- or 5 dozen cupcakes.
- Half the recipe makes:.
- Two 7" rounds.
- or Two 6" rounds and 6 cupcakes.
- For chocolate cake: use chocolate mixes and substitute 6 whole eggs for the egg whites.
- For liqueur flavors: substitute alcohol (such as champagne or Kahlua) for about 1 cup of the water in the recipe.
- For berry flavors: use frozen berries, thaw reserving the juice. Substitute the berry juice for part of the water in the recipe, and stir the berries in at the end.
- For lemon cake: substitute lemon juice for about 1 cup of the water in the recipe, use 6 whole eggs instead of the whites, stir in 1 Tblsp lemon zest, and use 1 tsp of a good lemon extract in place of the almond.
- For white chocolate: melt 8oz white baking chocolate & cool slightly. use 6 whole eggs in the recipe instead of the whites, temper the chocolate by stirring in a small amount of the batter, then add the white chocolate to the entire batter and stir well. Doesn't bake up quite as high as the original, so add a pinch more batter to the pans.
WHITE ALMOND SOUR CREAM CAKE (AKA TRADITIONAL NEW ORLEANS WEDDING CAKE) RECIPE - (3.7/5)
Provided by june
Number Of Ingredients 19
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.
WHITE ALMOND WEDDING CAKE
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
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
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
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.
More about "white almond sour cream cake aka traditional new orleans wedding cake recipe 375"
WHITE ALMOND SOUR CREAM CAKE - MY CAKE SCHOOL
From mycakeschool.com
WHITE ALMOND SOUR CREAM CAKE AKA TRADITIONAL NEW ORLEANS …
From menuofrecipes.com
WHITE ALMOND SOUR CREAM CAKE - BAKING A MOMENT
From bakingamoment.com
NEW ORLEANS ALMOND AND SOUR CREAM WEDDING CAKE | SBS FOOD
From sbs.com.au
WHITE ALMOND SOUR CREAM CAKE AKA TRADITIONAL NEW ORLEANS …
From tfrecipes.com
WHITE ALMOND WEDDING CAKE - FAMILY TREASURED RECIPES
From familytreasuredrecipes.com
WHITE ALMOND SOUR CREAM WEDDING CAKE – WHISK …
From whisktogether.com
WHITE ALMOND SOUR CREAM CAKE - OUT OF THE BOX BAKING
From outoftheboxbaking.com
WASC CAKE RECIPE (WHITE ALMOND SOUR CREAM) ORIGINAL
From sugargeekshow.com
WHITE ALMOND SOUR CREAM CAKE AKA TRADITIONAL NEW ORLEANS …
From tfrecipes.com
WHITE ALMOND SOUR CREAM CAKE AKA TRADITIONAL NEW ORLEANS …
From tfrecipes.com
WHITE ALMOND SOUR CREAM CAKE (AKA WEDDING CAKE) - ROSE BAKES
From rosebakes.com
WHITE ALMOND SOUR CREAM CAKE (WASC) - CAKECENTRAL.COM
From cakecentral.com
WHITE ALMOND SOUR CREAM CAKE - CAKE ME HOME …
From cakemehometonight.com
WHITE ALMOND WEDDING CAKE RECIPE - CHEF'S RESOURCE RECIPES
From chefsresource.com
TRADITIONAL NEW ORLEANS WEDDING CAKE RECIPE IN 8 …
From dessertrecipes.org
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love