Can anyone help please?

I'd really like to make a White Almond Sour Cream cake but from scratch. Has anyone done this before /do you think this would this be possible?

Also I am not sure what the ingredients of a single white cake mix are and what the equivalent volumes of ingredients would be otherwise I would just go ahead and adapt the recipe in the recipe section.

If i felt I could rely on the cake mixes over here I'd be keener to experiment with them but would still have the problem of not knowing what size your cake mix packets are!

I hope you can help,

With many thanks and best wishes

I don't know about making it from scratch. But I can tell you our cake mix packets say they will make an 8-inch 2 layer round cake.

I was thinking about this just this afternoon. Everyone's been raving about that recipe and I'm wondering how it would translate to a scratch cake recipe?

I'll post it here for easy disecting

2 boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teas. salt
8 egg whites
2 2/3 cups water
4 Tbls. vegetable oil
2 cups (16oz carton) sour cream
2 teaspoon clear vanilla flavor
2 teaspoons almond extract

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This is me trying to disect now: I've never really done this so please add in if you know something more! hee hee

So this makes a lot of cake, but the basic standard white cake part should be these things here:

2 boxes white cake mix
2 cups all-purpose flour
2 cups granulated sugar
1 1/2 teas. salt
8 egg whites
2 2/3 cups water
4 Tbls. vegetable oil

And so would you add the sour cream to a standard white cake recipe? Or is that part of the doctoring?

2 cups (16oz carton) sour cream

And the extracts, just:

2 teaspoon clear vanilla flavor
2 teaspoons almond extract

hmmm ... any other ideas?

Cake mix package sizes:

http://cakecentral.com/cake-decorating-ftopict-52612-.html

Sour cream scratch cake recipes:

http://www.hugs.org/Easy_Sour_Cream_Cake.shtml

http://www.cdkitchen.com/recipes/recipetemplate.php?mid=28603&print=1&scale=10

HTH

Edited to repair broken link, again.

I've used "A Better White Cake" recipe from this site with almond flavoring and it tastes amazing. When I'm in a rush, I'll use the cake mix version. (Saves me a few minutes of measuring extra dry ingredients.)

Angie

There is a recipe on here, called Classic White Cake II or something, and you can add the almond extract and sour cream to it, and it's pretty close, it's my preferred recipe. I believe it originally came from Cook's Illustrated, but can't swear to that. I'll see if I can find it.

ETA: Here's the link to the recipe on here:
http://www.cakecentral.com/cake_recipe-1967-0-Classic-White-Cake-II.html

A big thank you to Butterflyjuju, Czyadgrl, Janh, Golfgirl and Angie for your input on this one! I had looked in the recipes but obviously hadn't searched white cakes section properly. I really do appreciate all your help. I'm can't wait to make this cake!

Once again, thank you!

Hey House Mouse, did you ever find one that worked? I would love to know. Thanks.
Deirdre

There is a huge thread on scratch WASC here

http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=654467&postdays=0&postorder=asc&highlight=scratch&&start=0

there are lots of trials and variations posted from different members, and everyone (me included ) seems to like this basic recipe.

I wanted a recipe without using a "box cake", even though it's easier. I think I found one just now and wanted to share!

http://bakeoutsidethebox.blogspot.com/2012/08/white-almond-sour-cream-cake.html

a lot of folks on here recommend "a better white scratch cake" http://cakecentral.com/a/a-better-white-scratch-cake