Indulge in this unbelievably moist and delicious Almond Sour Cream Layer Cake! This recipe uses a simple almond-infused batter, creating four delicate 8-inch layers perfect for customizing. We suggest fresh strawberries and a luscious strawberry glaze, but the possibilities are endless! Easily adaptable – substitute yellow cake mix for a different flavor profile (just omit the pudding mix). Bake, frost, and enjoy this crowd-pleasing dessert. Plus, it freezes beautifully for up to a month, making it perfect for baking ahead!
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In a large bowl, combine all ingredients. Beat on low speed for 1 minute, then increase speed to medium-high and beat for another 2 minutes, or until well combined.
Evenly divide batter among the prepared cake pans.
Bake for 15-17 minutes, or until a toothpick inserted into the center comes out clean.
Let cakes cool in pans for 10 minutes before inverting onto wire racks to cool completely.
Once completely cool, frost and layer as desired. (Strawberry topping suggestion: Fresh sliced strawberries, strawberry glaze, whipped cream.)
Freeze unfrosted cakes individually wrapped in foil, then placed in a freezer bag for up to one month.
Nutrition Information(Approximate per serving)
Sodium
38 g
Sugar
286g
Fat
65g
Carbs
34g
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Easy Almond Sour Cream Layer Cake contient environ 885 calories par portion, avec environ 21 g de protéines, 34 g de glucides et 72 g de lipides.
De quels ingrédients ai-je besoin pour Easy Almond Sour Cream Layer Cake ?
Les principaux ingrédients de Easy Almond Sour Cream Layer Cake sont White Cake Mix, Eggs, Sour Cream, Almond Extract, Water, Vegetable Oil. Consultez la liste complète avec les quantités ci-dessus.
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