White Almond Sour Cream Wedding Cake

This is by far THE BEST cake recipe I have ever had the privilege of trying and eating!!!! All I can say is PHENOMENAL! It is so moist - you won't believe it! I have used this recipe with white cake mix, yellow cake mix and chocolate cake mix! They have all turned out perfectly! One thing I would note now is that the cake companies have changed their packaging making the amount of cake smaller. Therefore, if you use a cake mix that is 15.25 ounces - just reduce the serving to 34 and this will change your recipe to accommodate the smaller packaging! When making the chocolate at the 34 serving size - change the following: put in 1 and 1/3 cup flour and 1/3 cup cocoa powder. I use Devils Food - which is the best! Also - I bake at 340 degrees (all kinds) and start out at 35 minutes and check and then add time in 10 minute increments. You will need to do this dependent upon the size cake you are baking. Also, I cut a piece of parchment paper the size of the bottom of my pan. I spray the bottom with vegetable spray, then lay the parchment paper down so it sticks. Then I spray the top of the paper and the sides of the pan. DO NOT FLOUR YOUR PANS! I also use the Wilton Baking strips and my cakes turn out perfectly every single time! Even heart shaped cakes!!! I have never been this excited about a cake recipe - and neither has my family and friends! Hands down.........this is the best! Happy Baking!

I used the vanilla variation to make cupcakes, they were awesome! Next week I will be making chocolate & vanilla for a 50th birthday party, then the following week making chocolate, vanilla and lemon for my son's hockey banquet! I was worried when I tasted the raw batter it seemed really sweet but it tasted fantastic after baking and had great texture.
For the lemon version I used 1/3 cup of lemon juice to replace 1/3 cup of water, it was really good, the hit of the party, got eaten first before the vanilla and chocolate. For the chocolate version I use 1/2 cup of cocoa to replace 1/2 cup of flour to give it a fudgier taste.

I used this recipe to make 200 cupcakes, plus one giant cupcake (the Wilton pan) for my daughter's wedding. As a previous reviewer did, I used clear vanilla and left out the almond extract; my daughter's preference. I made the cupcakes on Thursday and we decorated them on Friday for her Saturday wedding; they were moist and delicious. Thank you for the recipe!

I just made this last night. I made the white chocolate version and omitted the almond extract. I have to say it was very moist, but could barely taste the white chocolate. I'm not sure if it was because of the type of white chocolate I used (Ghiradelli) or what. I followed the instructions. I'm not sure if it wasn't supposed to have a flavorful burst of white chocolate or just a hint. Either way the consistency is great and was a hit at the office. They say it's a repeat recipe. Works for me too.. thank you for posting. I have been reading up on all the tweaks and reviews too.. Very helpful information. Thank you everyone.