Easy Almond Sour Cream Layer Cake
photo by Baby Kato
- Ready In:
- 25mins
- Ingredients:
- 6
- Yields:
-
4 (8-inch) cakes
ingredients
- 1 (18 1/4 ounce) package white cake mix (do not use the pudding added cake mix)
- 2 large eggs
- 1 (8 ounce) container sour cream
- 1 1⁄2 teaspoons almond extract
- 1⁄2 cup water
- 1⁄3 cup vegetable oil
directions
- Set oven to 350 degrees.
- Grease four 8-inch round cake pans.
- In a bowl beat all ingredients on low speed for about 1 minute, then increase the speed and beat for another 2 minutes.
- Transfer and divide the batter between the cake pans.
- Bake for about 15-17 minutes, or until cakes tests done.
- Cool in pans on a rack for 10 minutes.
- Remove from pans and cool completely on wire racks.
- Fill as desired.
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Reviews
-
This makes really lovely thin cakes Kitten. Rich, moist, dense and full of flavour. The cakes are tasty and have an interesting texture, I especially love the combination of sour cream and almond extract together. I layered my cakes with homemade strawberry jam and iced it with a 7 minute frosting. Just perfect for two people. Thanks so much for sharing.
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Excellent! Fluffy and moist cake, and the sour cream gave it a nice tangy taste. I wasn't sure if it would work with fat-free sour cream, but it did (I imagine it could only be better with the real thing). I only made two layers, and it rose up higher than the pans' edge - it didn't overflow, though. I think 3 pans would be perfect. Thank you for an easy and delicious recipe.