Back in the day when I was making custom cakes White Almond Sour Cream Cake was a popular flavor choice. It was a doctored box cake recipe that was perfect for stacking cakes. But now that I prefer smaller layer cakes, I wanted a homemade version.
So let me introduce you to my version of Homemade White Almond Sour Cream Cake, which has a velvety crumb and a hint of almond flavor.
White Almond Sour Cream Cake
For my version of this cake I chose to use the reverse creaming method.
What Is Reverse Creaming?
The process starts with combining all the dry ingredients, then incorporating softened butter to the dry ingredients. The butter then coats the flour particles which minimizes the gluten development, creating a tender and fine crumb. Also, one more thing to note is that because the butter isn’t beaten with the sugar, less air is incorporated into the batter, which means less rise and a sturdier cake.
It’s no secret that cherry and almonds go together like peas and carrots, or like chocolate and peanut butter. But if cherry filling isn’t your thing, you can easily substitute any frozen fruit of your choice and proceed with the recipe. Another option is to fill the cake with buttercream. You’ll have plenty of buttercream to work with for decorating this Homemade White Almond Sour Cream Cake!
Swiss Meringue Buttercream
Swiss Meringue Buttercream is my favorite frosting to work with. It’s lightly sweetened, silky and smooth. And I get the most compliments on it. It can be a bit finicky but I’ve picked up a few tips over the years that have helped me achieve perfectly smooth buttercream every time!
- Make sure your mixer bowl is clean. There should be no grease or grime on the bowl or your egg whites will not whip up properly.
- Your egg whites should be free of yolk. If there is even a small trace of yolk in the egg whites they will not whip up.
- The whipped egg whites should be room temperature before adding in the room temperature butter.
- Add butter in one tablespoon at a time.
- Once the buttercream has come together, reduce the mixer speed to low and mix for one minute to minimize the air bubbles.
Crumb Coat And Chill
I’ve found that crumb coating helps ensure a smooth decorating process. Sometimes it may feel like an unnecessary step but it really isn’t. I’ll even say that working with chilled cake layers also helps in the decorating process.
A crumb coat is a thin coat of frosting that locks in the loose crumbs so that they will not show up in the final coat of frosting. A chilled cake helps the final coat of frosting go on easier as well.
How To Toast Sliced Almonds
- Adjust an oven rack to the center position and heat oven to 350 degrees.
- Place sliced almonds on a rimmed baking sheet and bake for 8 to 10 minutes, stirring halfway through.
Plan It Out
- Day 1: Bake cake layers and prepare filling.
- Day 2: Toast almonds, make buttercream, assemble cake and serve.
Storage and Make Ahead Options
- Cake layers can be stored wrapped in plastic wrap in an airtight cake container at room temperature or in the refrigerator for 3 days.
- Filling can be made up to 7 days in advance and stored in an airtight container in the refrigerator.
- Buttercream can be made up to 10 days in advance, stored in an airtight container in the refrigerator. Or can be frozen for up to 2 months. Bring to room temperature before remixing.
You May Also Like
- 3 8-inch round cake pans
- Nonstick baking spray
- Stand mixer
- Food processor or blender
- Candy thermometer
- 8-inch round cake board
- Cake turntable
- Piping bags
- Ateco piping tip #827
- 8 Maraschino cherries for garnish
- 5 ounces sliced almonds, toasted, for garnish
- 5 large egg whites, at room temperature
- 3/4 teaspoon vanilla extract
- 3/4 teaspoon almond extract
- 3/4 cup sour cream
- 3/4 cup whole milk
- 2 1/2 cups (10 ounces) cake flour
- 1 1/2 cups (10.5 ounces) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon baking soda
- 3/4 cup unsalted butter, cut into tablespoon sized pieces, and softened to about 65 degrees
- 12 ounces frozen cherries, thawed
- 1/4 cup (1.75 ounces) granulated sugar
- 3 tablespoons cornstarch, mixed with 3 tablespoons cold water
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons cherry liqueur (optional)
SWISS MERINGUE BUTTERCREAM
- 1/2 cup plus 2 tablespoons egg whites
- 1 1/4 cups (8.75 ounces) granulated sugar
- 2 cups unsalted butter, at room temperature
- 1 1/2 teaspoons almond extract
- Adjust and oven rack to the center position and heat oven to 350 degrees. Spray cake pans with nonstick baking spray and set aside.
- In a 4 cup liquid measuring cup, whisk together the egg whites, extracts, sour cream and milk.
- In the bowl of a stand mixer with the paddle attachment attached, mix the flour, sugar, baking powder, salt and baking soda together on low speed until combined. Add butter one tablespoon at a time until the mixture forms pea-sized pieces, about 1 minute. Reserve ½ cup of the sour cream mixture and pour the remaining in to the flour mixture and mix on medium-high speed until light and fluffy, about 1 minute. Reduce the mixer speed to medium-low and add the reserved ½ cup sour cream mixture to the batter and mix until combined, about 30 seconds. Do not over mix. The batter may look curdled. Give the batter a final stir by hand with a rubber spatula. Divide the batter evenly between the prepared cake pans and smooth tops with a rubber spatula. Gently tap cake pans on the counter to settle the batter and bake until a toothpick inserted in the centers comes out with a few moist crumbs attached, about 20 to 25 minutes, rotating pans halfway through baking. Let cakes cool in their pans for 10 to 15 minutes, then invert onto cooling racks to cool completely, about 2 hours
- Place thawed cherries in a blender or food processor and puree until smooth. Place a fine mesh sieve over a bowl to remove the solids. The puree will be thick. Use a spoon to press and stir the puree through the sieve. You should have about 1 cup of juice.
- Place cherry puree in a small saucepan over medium-low heat. Add sugar and cornstarch mixture and bring to a simmer, stirring constantly to keep lumps from forming. Once the puree thickens, remove from the heat. Cool for 5 minutes and then add freshly squeezed lemon juice and cherry liqueur if using. Chill for about 2-3 hours in the refrigerator until ready to use.
SWISS MERINGUE BUTTERCREAM
- In the bowl of a stand mixer fitted with the whisk attachment, pour in the egg whites and sugar and whisk by hand until combined. Fill a medium saucepan with about 2 inches of water and bring to a simmer. Place mixer bowl on top, being sure the bottom of the bowl does not touch the water and attach a candy thermometer.
- Whisking occasionally, heat the egg mixture until the temperature reaches 160 degrees. Once the mixture reaches 160 degrees, transfer to a stand mixer with the whisk attachment attached and beat the mixture on high speed for 10 minutes or until medium-stiff peaks form. At this point the outside of the mixer bowl should be room temperature. Switch out the whisk attachment for the paddle attachment and with the mixer on low speed, add the butter one tablespoon at a time, and then add the almond extract. Once combined, turn up the mixer speed to medium-high and beat until the buttercream is smooth about 4 minutes. Reduce the mixer to low and beat for 1 minute to minimize air bubbles in the buttercream
- Fit a piping bag with a plain round tip or coupler and fill with about 1 cup buttercream and set aside.
- Place a cake layer on a round cake board and place on a cake turntable or pedestal and pipe a dam of buttercream around the edge of the cake. Spread about 1/2 cup of cherry filling in the center of the cake layer, spreading it out until it reaches the buttercream dam. Add another cake layer on top and repeat this process with the buttercream dam and cherry filling. Top with the last layer of cake (bottom side up). Apply a light coat of buttercream over the top and sides of the cake to create a crumb coat and chill in the refrigerator for at least 30 minutes. Place about 2 cups of buttercream in a piping bag fitted with Ateco piping tip #827 and set aside. Cover the top and sides of the cake with the remaining buttercream. Decorate the top of the cake with buttercream swirls, cherries and almonds if desired.
Storage: Cake layers can be stored wrapped in plastic wrap in an airtight cake container at room temperature for 3 days.
Filling can be made 7 days in advanced and stored in an airtight container in the refrigerator.
Buttercream can be made up to 10 days in advanced, stored in an airtight container in the refrigerator. Or can be frozen for up to 2 months. Bring to room temperature before remixing.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 742Total Fat: 57gSaturated Fat: 30gTrans Fat: 0gUnsaturated Fat: 24gCholesterol: 145mgSodium: 306mgCarbohydrates: 49gFiber: 3gSugar: 20gProtein: 10g
*Nutrition information is an estimate and will vary.*