Comments on: Sour Cream Almond Cake (Wedding Cake)

By: shakira

shakira — Tue, 21 Aug 2012 11:33:36 +0000

This is my favorite, favorite cake recipe! I was looking for this and hoping someone had posted! Thanks! I usually use a raspberry preserves filling for the middle layer as that makes a very yummy presentation!

By: cookingreal

cookingreal — Fri, 23 Mar 2012 16:13:20 +0000

Fabulous – I was craving wedding cake and this was spot on!

By: tanyahollas

tanyahollas — Mon, 30 Jan 2012 16:17:12 +0000

I made this for my first wedding cake job this weekend… 50 cupcakes and a keeper cake for the bride & groom. It was delicious and got rave reviews! Thanks for sharing.

By: Lolly

Lolly — Wed, 07 Sep 2011 02:22:50 +0000

I dug out this old recipe that I also had from a few years ago and made it yesterday. I bought MacKays Lemon Curd
from my local store for the filling. It was a little compacted so I transferred to a bowl and mixed it up a bit and it went on very smoothly. I then made homemade fluffy white frosting. This cake is very moist and it turned out delicious. I forgot how tasty it was.

By: rhondalp

rhondalp — Mon, 10 Jan 2011 15:48:44 +0000

This was delicious – thanks for sharing!

By: lindaannga

lindaannga — Thu, 28 Oct 2010 21:01:25 +0000

I made this as cupcakes for a Bridal Shower and used the Buttercream frosting. OMG!!! They were absolutly wonderful!! Everybody loved them! The cake was just right not to dry and did not fall apart. I baked my Jumbo size cupcakes for 28 to 29 min. This is definately a keeper!

By: ironchef

ironchef — Thu, 20 May 2010 21:42:44 +0000

When I initially made this cake, I thought it took on a very flour-y taste. I did not think it tasted like a bakery cake at all, however, I let the cake sit out overnight (in my cake carrier) and OMG, it tasted sooo much better the next day! I frosted the cake with 7 minute frosting and filled it with strawberry jam. Delish!!!

By: tifscatku

tifscatku — Mon, 10 May 2010 17:10:44 +0000

I loved this cake batter! I used it in two 9in round pans which took 35 minutes in my oven to bake. I substituted almond extract for more vanilla and added the zest of 3 small limes. I paired it with raspberry buttercream and toasted coconut. Thank you for this recipe, it’ll be a keeper for sure!

By: kmiller799

kmiller799 — Mon, 25 Jan 2010 14:41:06 +0000

I make cakes on the side for a little extra dough and this is absolutely my go-to recipe. It is moist and delicious but also holds up extremely well under heavy fondant decorations. My most popular variation is Lemon Raspberry. I add lemon zest and lemon bakers emulsion to the batter and then pair with a whipped raspberry buttercream. Make this recipe, you won’t regret it!

By: Anne McCoy

Anne McCoy — Sun, 24 Jan 2010 20:24:41 +0000

Wedding cake & buttercream frosting one of my biggest weaknesses. Good thing I don’t get invited to many weddings but here you’ve gone and done it!! Posting a scrumpious cake!! LOL Thanks for sharing and I’ll be sure to make for a special occasions.