White Sour Cream Cake - 5 layer cake
This moist delicious white cake is the end-all of cakes, and it's a super shortcut recipe you'll love. Filled with lemon and custard, but the possibilities are endless. This five-layer cake can be made easily and wow all your eaters in no time.
Servings: 20 servings
Ingredients
- 2- 15.25 oz White Cake Mix Duncan Hines - or similar, I used their perfectly moist classic white cake mix. *do not follow instructions on the box.
- 2 cups granulated sugar
- 2 cups all-purpose flour
- 1/8 teaspoon salt
- 2 2/3 cup water
- 8 egg whites
- 8 oz butter melted
- 2 cups sour cream
- 2 tablespoons oil
- 2 teaspoon almond extract
- 2 teaspoons vanilla extract
Instructions
- Prepare five 8" round cake pans. Generously use a baking spray or use shortening and flour, then wrap the pans with wet baking strips to ensure even cakes.
- In a large bowl of a mixer you'll add all the ingredients in the order they are listed, cake mix, flour, sugar, salt, water, egg whites, butter, sour cream, oil, almond, and vanilla extract.
- Mix on low speed until the items start blending in then turn onto medium speed and mix for 2 minutes.,scraping all ingredients around the bowl and under the beater after the first minute to be sure they combine fully.
- Pour cake batter evenly amongst the 5 pans and tap the pans gently so the batter is level.
- Bake at 335° (not 325° and not 350° for a well-risen cake that isn't dark in color)
- My oven is large, I'm able to fit the five 8" round cake pans on one rack. I have the rack set just above the center and it bakes evenly.
- I start timing the cakes at 30 minutes, then I test them about every 5 minutes until they are just set and a toothpick comes out clean when tested in the center of the bake.
- Remove the cakes from the oven, and allow them to cool for 10 minutes.
- Then turn the cakes out onto a cooling rack to cool completely.
- Then refrigerate or freeze the cakes so they will stack well and not slide. A five-layer cake is high and heavy. It's best to bake the cakes at least 1 day ahead of serving. Giving you plenty of time to completely chill them.
- Wrap each cake in plastic wrap and refrigerate or freeze until well chilled (or overnight) then unwrap the cakes and fill and frost cakes as desired.
Notes
If you don't have leveling strips to bake with, use strips of towels that you wet and pin them around the cake pans. This ensures the cakes will bake evenly, with flat tops as well as won't be overbaked on the edges.