White Almond Sour Cream Wedding Cake

55 mins (prep 10, cooking 45)
10 ingredients
40-50 servings
I made my daughter's wedding cake using this recipe. It turned out fantastic. The texture is just perfect for a wedding cake -- not too fluffy so it breaks from the weight, but also not overly dense. The flavor, texture and moistness were just right. I made two batches of the batter for a three-tiered wedding cake using 14", 10" and 6" pans that were 3-inches deep. I had enough extra batter for a 9" layer (not a deep pan). This recipe was originally created by Rebecca Sutterby.

Categories:  <-60-mins , holiday , weeknight , small-appliance , cakes , wedding , number-of-servings , equipment , mixer , time-to-make , for-large-groups , dessert ,
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Serving Size (60.84 g)
Servings 40
Amount per Serving
Calories 148.26 Calories from Fat 31.59
% Daily Value *
Total Fat 3.51g 216.13%
Saturated Fat 1.17g 233.96%
Trans Fat 0.09g %
Cholesterol 4.14mg 55.21%
Sodium 187.87mg 313.12%
Total Carbohydrate 28.04g 373.92%
Dietary Fiber 0.31 g 49.69%
Sugars 17.41 g %
Protein 1.59g 126.88%
Vitamin A 38.93IU% Vitamin C 0.11mg%
Calcium 46.21mg% Iron 0.55mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
large egg whites